Quote (FloraFreak @ Sat, Jul 12 2008, 02:36am)
they can't be for a few reasons.
first, for meat to get lines like that the bars would have to be very thick to keep temp long enough to make such mark.
otherwise the meat will just bring the temp down and then your just getting heat from the fire.
second, the bone in the middle would make it so the meat could never hit evenly on the grill. making such perfect lines impossible.
I kinda know this topic.
Just thought I would toss it out, wasn't supposed to be this..
well i know this topic too..its just that if people squeeze down on it hard enough, even with the bone there you can get the marks on some of the harder parts you obviously lose juice...
but its true, that one was prolly done with something else.