Are you tired of all the restaurants who offer fire grilled menu items? Well there's a new wave coming, and it's frozen. Ice grilling is all the rage.
Peachadee's started the trend offering ice-grilled salmon, then expanded to chicken, steak and shrimp dishes. Now a number of chains are experimenting with ice grilling and you'll be trying it soon.
Technique is everything. First a steel grill is placed in a mold with water and then frozen. The meat is placed on top of the ice grill, which is then placed over a very high heat. The ice melts rapidly as the meat starts cooking, and the steaming effect moistens. Once the ice is completely melted, the hot steel helps finish the exterior.
The trend does have its critics. Robbie Fley, famed from his grilling shows on TV, says that ice grilling is too tricky for chain restaurants. "You can't have teenagers doing this kind of stuff. It requires a professional grill chef with extra training." Environmental groups like the Sierra Club have also complained that ice grilling requires tremendous amounts of water, depleting a resource that is already growing scarce in some parts of the country. Plus, the excessive heat contributes to global warming.
For now, ice grilling looks like it may overtake sous vide as the in thing in restaurants for the next couple of years. Head to Peachadee's or try it at home!