Last night I made blackened redfish from Chef Paul Prudhomme's Louisiana Kitchen
- it's a fairly simple recipe that never fails. After doing it a few times indoors and smoking out the family, it dawned on me that I could do it on our Weber grill just as easily. The results? Nom nom nom!
2 comments:
For that matter, if you are in a hurry and don't have time to mess with a charcoal grill, you can buy little single-heating-element electric "stoves" for about $10. Or, an electric griddle for about $20. These would work just peachy for putting out on the porch, and will fire up in a couple of minutes.
I use these kinds of cheap heat sources in the lab quite a bit, because I deeply dislike the idea of spending hundreds of dollars for a ceramic-top Corning hotplate, which will end up fried in about a year due to hydrochloric acid fumes getting into the electronics anyway. The Wal-Mart griddle I'm currently using is actually better - it has as much heating surface as about $1000 worth of the Corning hotplates, is teflon-coated for acid resistance, and has a nice drip gutter than is very handy when I spill something. And, since it only cost $20, when it inevitably fries I can just shrug and get a new one, rather than scurrying around trying to round up $1000+ for a replacement.
Really effective data, thanks so much for this article.
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