Was at a food festival today and watched a chef grilling a bunch of individual lamb chops. They looked well seasoned.
As a home cook, I would have thought they'd be perfect for serving, but he piled them in a big pot also on the grill, letting them simmer in a sauce. I asked what it was and he said it was a redcution sauce with garlic and ginger (very dark colored). It wasn't a simple dunk and serve - he let them drown.
As a backyard cook, would the post-bbq swim be a good techiniq to learn? I can see how certain portions of chicken or thin pork chops (easy to dry out) might also benefit from a grill-to-sauce dunk. But at the same time I wouldn't want to mess much with a high priced piece of meat or charred lovliness.
I'm simply wondering if anyone has some pointers or thoughts?