GrillAmerican
Texas toast
Thick bread, fat, the grate.
Made it?
8 min · 8 min hands-on · pull 185°F
Ingredients
1.5 lb on the fire · ~0.8 lb to the table · 2 plates at 8 oz
- thick white bread, ¾ inch4 slices
- butter or beef drippings3 tbsp
- kosher saltpinch
Method
- 1
Butter or drippings both faces. The meat’s fat is better than a stick of butter.
- 2
Hot grate, 30–45 seconds a side until the marks show and the middle is still soft.
- 3
Salt. Serve under brisket or next to a steak. It dies in a minute — do it last.
On the plate
With this, try
- With this dish, try making grilled onions.
Alongside a tri-tip or skirt. Thick rounds, oil, salt, the cool then hot zone until soft and marked.
25 min
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making quick pickled onions.
In the morning, or while the meat is on. Thin red onion, hot vinegar, a pinch of sugar and salt. They pink up as they sit.
15 min