Brad, fair question.
The cooked beef is held to the right, because there the burners are kept very low, to prevent the meat from drying out.
So when the 'raw' meat is cooked, it is transferred to the "cool" side of the grill.
Then, when making cheesesteaks, the meat is slid back to middle for the "heat" needed to melt the cheese.
I know, it seems to be a bit backwards, but it works.
BTW, this is a picture of Carl's Steaks on Chambers Street in NYC.
I think it's such a good shot of cheesesteaks.
At "TOMMY B'S PHILLY CHEESE" So Delicious . . . It Rhymes! ,
I keep the delicious caramelized onions to the cool, right side of the grill, and make the cheesesteaks to order....from raw-to-cooked-to-topped-with-cheese-to-Amoroso Roll !!! www.TommyBsPhillyCheese.com
NOCAROLINA, thanks for the kinds words !
Pat's is a great place in Philly, that's for sure!
<message edited by Tommy B on Fri, 06/19/09 5:34 PM>