Swine Spectator
is Blowin Smoke!
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
The Swine Spectator
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
The Swine Spectator