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Cheesefood · 04-15-2007, 10:52 PM

Quote:

Originally Posted by Baron von BeeGee

I agree with Brewsmith...depends on the quality of the cut. A nice steak certainly deserves some olive oil, sea salt, and crushed black pepper. I like to salt them 20 minutes or so ahead of time which seems to result in a better crust (which is tangentially on topic).

I don't do blackened, but I will say that I have a new favorite spice: smoked paprika. I love it on everything (except the aforementioned fine steak). It is unbelievable on grilled corn on the cob.

It's hard to beat garlic salt on freshly grilled and buttered sweetcorn, especially if you have a GOOD sweetcorn guy in your area. Nothing better to do in the summer than make up a mess of corn, drink beer, listen to the game on the radio and hang out on the back porch.

Tilapia is great to blacken. Not too much flavor in the fish, so you're not killing any flavors.

zoebisch01 · 04-16-2007, 12:29 PM

I still don't have a powerful enough exhaust system to do blackened food. I had to install a downdraft type due to physical limitations of the kitchen and although it works well, I am not convinced it would be strong enough to pull the smoke from a blackening. I suppose I could get away with it, but I think I should buy one of those outdoor burners

zoebisch01 · 04-16-2007, 12:38 PM

Anyone ever make steak Au-Poivre? Salt Rib-Eyes, Strips, etc and coarsely crush tons of black Pepper. Literally press the Pepper into the steak, coating it both sides so it is pretty much solid black. Pan on high heat, clarified Butter (or Olive Oil) and cook until you reach the desired doneness, flipping only once. Remove from pan, and then you have a few options. You can finish it with sauce Diane, or more simply with Cognac (or Brandy) deglaze, heavy cream and then reduce. I like to swirl in a little Dijon type mustard after the heat is off. Season to taste, spoon sauce onto the plate and set the steak down on top. Enjoy.

Cheesefood · 04-16-2007, 01:38 PM

Do you guys blacken food on the stove or on the grill? I think my smoke detector would go crazy if I tried to cook this stuff indoors.

cweston · 04-16-2007, 02:01 PM

Quote:

Originally Posted by Cheesefood

Do you guys blacken food on the stove or on the grill? I think my smoke detector would go crazy if I tried to cook this stuff indoors.

I pre-heat the skillet on the stove for about 5-10 minutes, then put it directly on the "coals" of the gas grill.

My favorite preparation for slightly-less-than-spectacularly-fresh tuna* is to use a southwestern spice blend (a good bit like balckening seasonings) and sear it about 2 minutes per sides and then serve with wasabi/cilantro/lime sauce and go directly to heaven.

(For spectacularly fresh tuna, I'd treat it more like a good steak with minimal seasoning.)

I second the smoked paprika and the steak au poivre: mighty good stuff.

zoebisch01 · 04-16-2007, 02:52 PM

Quote:

Originally Posted by Cheesefood

Do you guys blacken food on the stove or on the grill? I think my smoke detector would go crazy if I tried to cook this stuff indoors.

Stove normally, I hadn't thought to try the pan-on-the-grill method.

I dunno if I could get the pan hot enough, but I like cweston's idea. Cast iron right on the coals, I am going to have to do that.

Aioli is great with blackened food.

**olllllo** · 04-16-2007, 03:22 PM

Umm..,

You have Turkey Fryer burners, right?

zoebisch01 · 04-16-2007, 03:25 PM

Quote:

Originally Posted by olllllo

Umm..,

You have Turkey Fryer burners, right?

Not I

**olllllo** · 04-16-2007, 03:41 PM

SWMBO talking points.

We need a turkey fryer for
1) Searing steak
2) Blackened Catfish
3) Outdoor Wokking
4) Turkey
5) Gumbo
6) Shrimp boils
7) beer.

Cheesefood · 04-16-2007, 04:03 PM

Quote:

Originally Posted by olllllo

SWMBO talking points.

We need a turkey fryer for
1) Searing steak
2) Blackened Catfish
3) Outdoor Wokking
4) Turkey
5) Gumbo
6) Shrimp boils
7) beer.

Corn boils. Don't forget corn-boils.

And BIGGG ass chilis.