How do I blacken on the bbq?

by Jim
(Connecticut)

My wife and I both love our steaks, chicken, ribs, etc, charred or blackened on the outside and medium rare on the inside. We have a gas grill and chicken wings and and breasts (with the skin on) come out just like we want but obviously that's because they drip enough fat to get the flames high enough and also the skin chars very easily. But how do I get my meats that don't have that kind of fat content to char on the outside? Any suggestions would be greatly appreciated.

Answer:

Jim, it's a good question. The first point I want to make is if you like your steak blue or rare then it's not going to be easy because to blacken a steak normally means a reasonably long cook so it's going to be medium.

Two things will help blacken a steak and they are:-

1. Dried herb rub
   
2. Heat!

I would recommend a cajun rub that typically has flavors such as garlic, onion, different types of chilies, and black pepper. Sear your steak with this style of rub and it should blacken pretty quickly.

TIP - Coat your steak in oil before applying the rub, that way you'll be sure that the rub sticks during cooking.

As for heat, other than making sure your burner is on full whack you might want to consider buying a cast iron griddle. Click on the link and it'll take you through to BBQGuys.com and you'll be able to check what's available and at what price.

Keep on searin'!
Paul