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Blackened Green Beans-Steel Plate

Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum
Last night, I egged a whole package of chicken thighs and a few chicken breasts. Tonight, I wanted to try a new recipe for blackened green beans. I recently picked up a 1/4" steel plate for pizza and for use as a high temp griddle. Washed, but not yet seasoned. Haven't had a chance to cut it to fit the egg yet, but it does (barely) fit on the Weber (14"x16").

I dumped a chimney full of lump in the kettle, applied a layer of canola all over both sides of the steel plate and let it get good and hot. My version of seasoning the steel. :) 

Sliced up half a chicken breast from last night, wrapped it in foil and threw it on the steel just to reheat. Tossed some green beans in some evoo and a good bit of homemade Prudhomme's blackening seasoning. Then onto the steel plate. Every couple of minutes, I tossed the beans and after 6 minutes, I plated the beans and reheated chicken. 

Nice and spicy!! Might cook the beans a bit longer next time, but I will definitely do this again! And I really LOVE the steel!! It's huge, gets extremely hot. I may jut leave it as is and continue using it on the Weber. And for pizza in the oven. :)

Beans looked pretty much like this...
image

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • hapster
    hapster Posts: 7,503
    Looks pretty good. Any veggie you can do over fire is instantly made better!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited May 2014
    I like veggies, no matter where they're cooked. I do like the steel though. So far. I wouldn't pay what Baking Steel charges, but at scrap metal prices ($14), it's awesome!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364

    Looks good Q.

    Was talking with Wok On Medium today on how steel will be a great accompaniment to sous vide.  She too, decided to join the fun.  

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • nolaegghead
    nolaegghead Posts: 42,109
    Nice use of blackening seasoning.  I haven't thought to try it on veggies.  A pan might be a little easier (and I do love my 2 baking steels) because you could flip.
    ______________________________________________
    I love lamp..
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