Genius salt crusted beef tenderloin - does the cloth choice matter?
I can't get the "ask a question about this recipe" link to work on my iPad so here it is manually. We made Steven Raichlebs salt crusted tenderloin last night (http://www.food52.com/recipes...) on the gas grill. We used a really nice dish towel designed for drying glasses without leaving lint - only because this one was the most stained and thus chosen for the sacrifice. We used a larger piece of beef 2-3 pounds and after 9 minutes on a super hot grill - the dish towel was basically glued to the grill grate. We gave it five more minutes and it was still totally stuck. To flip it, we had to rip through the cloth and lost our top salt crust. The end result was still amazing but it was a harrowing process and not beautiful. Any thoughts on why our towel might have stuck and a way around it in the future? Thanks!