We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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Use of Cast Iron grilling plates for fish
Hello all,[p]What are the forum's thoughts on using one of those ribbed cast iron plates in an egg for cooking fish? If you do not know what I mean they are oblong cast iron plates specially designed for cooking fish etc. typically over a high heat source such as a gas range. Le Creuset make one I think but I have another model that I bought some time ago but never used.[p]These would give a kind of indirect effect but I am not sure what temp would be appropriate. Also whether the fish should be turned or left alone.[p]Regards,
Hugh.[p]PS: I have been intrigued with the posts about using planks for cooking salmon on. That is a totally foreign concept down here in Oz. I have never heard of such a method until I read about it in this forum. Does the bottom of the plank get charred? Is it a common approach to cooking salmon in Canada and USA?