Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Proper blackening technique

StacykStacyk Posts: 19
Quick question for everyone.  When blackening (assuming 450-500) is it correct to place the cast iron on the grate and allow it to get to temp with the egg and then, when ready to cook add the oil?  If so, are there any oils that shouldn't be used - (low flash point, etc)?

Thanks!

Comments

  • nolaeggheadnolaegghead Posts: 15,377
    You want the pan around 400-450F.  You dredge the food in melted butter then cover in the spice.  No oil on the pan.  Yeah, you do direct, and you can put the pan right on the grate.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • beteezbeteez Posts: 400
    Also helps to transfer meat from seasoning to coo on a heated plate if using melted butter to keep it from solidifying on a cool plate.
  • StacykStacyk Posts: 19
    I've been doing it wrong. Thanks both! Nolaegg was a pleasure to meet you in Salado this spring
Sign In or Register to comment.