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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!
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Comments

  • nolaeggheadnolaegghead Posts: 14,013
    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.
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    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.
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  • beteezbeteez Posts: 348
    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.
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  • StacykStacyk Posts: 19
    I've been doing it wrong. Thanks both! Nolaegg was a pleasure to meet you in Salado this spring
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