"If you’re not using charcoal, the final step to replicate a top-down broil would be tricky. Lids or foil will certainly give you the melted cheese, though, and the skillet-charred broccoli in the initial cook will still reign supreme in flavor."
2 cups broccoli florets, washed
6 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons canola oil
2 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese
2 tablespoons breadcrumbs
In a large bowl, stir together the broccoli, garlic, salt, pepper, and oil. Set aside.
Preheat your fire using the instructions for the Skillet method, bringing it to a medium-high temperature, about 375°F.
Place the butter in a cast-iron skillet and place the skillet over the coals for 2 minutes before cooking.
Add the broccoli to the skillet. Cook for about 8 minutes until the broccoli is soft, bright green, and slightly charred. When done, pull the broccoli off the heat.
Top the broccoli with the cheese. Carefully cover the skillet with aluminum foil, and top the foil with enough hot coals from the fire to cover the foil (about three-fourths of the skillet should be covered).
Cook the broccoli for 2 minutes, adding more coals, as needed, to “broil” all parts of the skillet. Remove the foil and let cool for 2 minutes.
The dish will be cheesy, bubbly, and nicely caramelized. Top with bread crumbs before serving.