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Blackening Skillet

PhotoProPhotoPro Posts: 47
edited 4:30AM in EggHead Forum
In the late eighties I bought a hand cast blackening skillet from a maker in south Florida. The casting was over 1/2 inch thick and it had a 1/2 inch lip that ran around the edges. It was more or less rectangular in shape and fit perfectly on top of a full load of white-hot coals in an 18.5 inch Weber Kettle. There were no handles to interfere with placing it directly on the coals Being so heavy, it barely reacted to cold food being dropped on it.

Somehow I lost track of it after Hurricane Andrew. I've searched the web for this skillet, or something similar, but I come up empty. Do any of you elder chickens remember such a thing? It came out during the heyday of blacked redfish. Know of anything of similar design that will work for blackening directly on the fire?

Comments

  • fire eggerfire egger Posts: 1,124
    I use a cast iron griddle, I dont set it right on the coals,I use a full load of lump, that brings the lump right to the bottom of the grate. It's not as heavy as what your describing, but works well for me

    007-6.jpg
  • Capt FrankCapt Frank Posts: 2,578
    From the pic, that is the same griddle I use. Works just fine :)
  • Richard FlRichard Fl Posts: 8,143
    See if you can get an oval iron fajita pan and cut the handle off. Works for me just not as much surface area as you had. 2 will fit on large. I like to shop in restaurant supple stores, they have lots of used inexpensive commercial goodies.

    fajitapanunnamed.jpg
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