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Accessory- Cast iron griddle

I picked up one of these the other day:


I thought it might be a nice way to do some fajitas or something similar, and a way to get grill marks.  I tried them out with some steaks using a reverse sear. I put the grill pan on the egg under a raised grid.  The grill pan acted as the indirect heat barrier, and it started to heat up.  A strip and a porterhouse cooked indirect with plenty of oak smoke at 275ish until they were about 125 IT.  Removed the steaks and the raised grid and kicked the egg up to about 600 and threw them back on about for about 90 seconds per side. 

Grill marks...mission accomplished!  This worked quite well for a reverse sear and the nice part is I didn't have to mess with removing the hot plate setter. 
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Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
2014 Wing King's Apprentice

Comments

  • ChubbsChubbs Posts: 3,590
    Beautiful pics. Nice grill marks, nice temperature of meat. Well done.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • MrCookingNurseMrCookingNurse Posts: 3,738
    That meat looks amazing
    \m/


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • Charlie tunaCharlie tuna Posts: 2,191
    SOLD!  I have to have one of these!!  Really came out nice and a perfect size for the egg, while the reverse side can be used to blacken...  Thanks for the info!
  • calikingcaliking Posts: 5,281
    Those are some purty lookin steaks. Strong work!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • six_eggsix_egg Posts: 593
    edited March 2013
    Nice looking steaks. Looks like Griddle worked good.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • GriffinGriffin Posts: 6,246
    Nice marks on that meat! =D>

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • tjvtjv Posts: 3,239
    I've used that griddle for years.  Couple things I've found with it are: 

     - if you use it a lot at high temps, you're more than likely gonna have to pick which side you want, as each time it's used you burn off the underside's protective seasoning.  Trying to keep both sides adequately seasoned was/is outside my wheelhouse.....

     -  you can gauge how hot the CI is by its color.  The lighter the gray it is, the hotter it is.

    -   on the CI, you can use water droplets to help on CI temp.  if the droplets bounce, the CI is hotter than if the water droplets evaporate. 

    -  again, depending on CI temp, you can drop a small piece of smoking wood directly on the CI to get smoke going. better than dropping it on the lump as it smolders better on the CI.

    - if you are going to rock with high temp CI on the flat side, trim the  heavy fat from the steaks, all the fat does is melt, burn and impart an off taste.  

    - I prefer the flat smooth side as I rather have an even sear across the entire steak....

    image

    t

    www.ceramicgrillstore.com
    ACGP, Inc.
  • EggcelsiorEggcelsior Posts: 8,511
    +1 on tjv's post. The even sear across the entire surface is why I still like pan searing sometimes. 
  • Mama RoneckMama Roneck Posts: 338
    Of course, you could accomplish the same thing with mangrates. Just sayin'
    Mamaroneck
  • EggcelsiorEggcelsior Posts: 8,511
    Of course, you could accomplish the same thing with mangrates. Just sayin'
    Mangrates would do this AND clean up the dishes.
  • Solson005Solson005 Posts: 1,841
    Steaks look great! 

    That looks just like the one I use in my large, mine is a Outdoor Gourmet I found it at Academy on sale. The best thing I use it for is homemade tortillas. So much better than the ones at the store. 

    image
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • SmokeyPittSmokeyPitt Posts: 4,754
    Thanks all...it was some tasty beef!  

    @tjv and @Eggcelsior - thanks for the tips.  I will definitely try a flat-sear sometime.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • FockerFocker Posts: 1,472
    Warped a rectangular griddle similar.  You can get it too hot.  I like to do a raised direct 500-600.  The key is a long preheat, similar to a ceramic pizza stone, an hour or so.  The CI gets plenty hot for a good sear, and you save the seasoning on the bottom of your vessel.  Have torched the bottom of a few CI pieces this way.  Like tjv and Eggcelsior, I prefer the flat griddle.  More contact = more Maillard.
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • Focker said:

    Warped a triangular griddle similar.  You can get it too hot.  I like to do a raised direct 500-600.  The key is a long preheat, similar to a ceramic pizza stone, an hour or so.  The CI gets plenty hot for a good sear, and you save the seasoning on the bottom of your vessel.  Have torched the bottom of a few CI pieces this way.  Like tjv and Eggcelsior, I prefer the flat griddle.  More contact = more Maillard.

    Mangrates never warp!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

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