Judge & Shashlichok
Judge Judge
Shashlichok Shashlichok
Shashlichok Shashlichok
Hey Judge, ever notice how a grill is like a courtroom—everyone gets the same heat, the same timing, and you gotta be precise or the verdict (or the steak) comes out a little too charred?
Judge Judge
Indeed, a grill is much like a courtroom—equal heat, strict timing, and if you overdo it, the verdict or the steak ends up charred.
Shashlichok Shashlichok
You got it, buddy—just remember, the best arguments (and burgers) are the ones that stay juicy, not burnt to a crisp. How's your grill game going today?
Judge Judge
Grill game’s solid, but I’m still waiting for the perfect medium‑rare. What about you, any cases to settle today?
Shashlichok Shashlichok
Sounds good, man. I’m just hanging out with the grill, no big cases—just making sure the steak stays just right, like a good joke that lands the first time. What’s your secret to that perfect medium‑rare?
Judge Judge
Keep the pan hot, season simply, sear for two minutes each side, then let it rest—internal temp around 135 °F is the sweet spot, and that’s how you get that perfect medium‑rare.
Shashlichok Shashlichok
Nice, that’s the low‑down right there. Just keep the grill humming and you’ll be flipping “wow” out of the crowd in no time. Happy cooking!