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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-24-2016, 07:45 PM   #1
Swine Spectator
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Default The Man of La Plancha

I read an article about the Spanish tradition of cooking on La Planchas; which are somewhat like stone griddles. I decided to try to replicate them using untreated slate.

I went to a flooring place and bought a 18" x 18" untreated slate for about $2.



I placed it over a bed of hot coals. While it heated, I prepped some shrimp, redfish, and assorted veggies.



Once it warmed up, I lightly greased the Plancha.



Then I loaded it up:



I basted everything with some warm garlic butter and squeezed fresh lemon over it all as it cooked:



and dinner is served:



Unfortunately, the slated separated into layers during cooking. I don't think I will be able to reuse it. I may retry with a cast iron griddle.

Thanks for looking.

David
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Old 04-24-2016, 08:13 PM   #2
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Planchas are very popular out here in many restaurants. They are great for searing, however, the preferred material is carbon steel.

Still, that was a great cook you did
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Old 04-24-2016, 08:16 PM   #3
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I believe they use Granite over here in the restaurants.
But kudos for giving it a go
Just get it right for when I come for Lunch
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Old 04-24-2016, 08:16 PM   #4
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Super cool cook! And way to go on giving it a try!
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Old 04-24-2016, 08:16 PM   #5
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Looks good , 1/4" steel plate would work
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Old 04-24-2016, 08:17 PM   #6
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Looks like stellar results in any case, YUM!!!

KC
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Old 04-24-2016, 10:56 PM   #7
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Looks like a great mistake. Only way to learn is to try!
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Old 04-25-2016, 01:36 AM   #8
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Looks great.
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Old 04-25-2016, 07:05 AM   #9
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Very nice, blackened fish/seafood is one of my favorites on the griddle
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Old 04-25-2016, 07:58 AM   #10
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What an outstanding experiment! I need to get off my arse and figure out a griddle for my kettle so I can get in on this kind of action!
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Old 04-25-2016, 08:33 AM   #11
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Good lookin dinner there
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Old 04-25-2016, 10:45 AM   #12
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Quote:
Originally Posted by AussieTitch View Post
I believe they use Granite over here in the restaurants.
But kudos for giving it a go
Just get it right for when I come for Lunch
We have a local restaurant called the Black Rock Grill that claims that Australians all cook on rocks, so I find your post interesting. Thanks.
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Old 04-25-2016, 11:23 AM   #13
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I've used 18" square tiles on my gasser for doing pizza. Works great, needs to be heated gradually. I never had a separation as you describe, but after so many cooks on it it just cracked in several large pieces
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Old 04-25-2016, 01:24 PM   #14
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I've found that the 15" carbon steel paella pan that I bought last year works very well for this sort of application.
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Old 04-25-2016, 01:39 PM   #15
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Never heard of it Thanks for posting Food looks Great
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