I saw this contraption on this blog -- http://oishiieats.blogspot.com/2006/0...
It was used in conjunction with a butane burner to grill pork for Vietnamese pork.
It looks like the function is to allow the meat to come in direct contact with the flame, so I guess it differs from the usual stovetop grill pan. But how is it different than a broiler?
Can anyone tell me what it is and where I can find one (either online or in NYC)? Can you use it over a regular burner? Are there any other uses for it apart from grilling thin slices of meat?
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