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back to the griddle

so yr et another attempt!

salmon for the good lady and steak for the boys!

heated up the griddle for 15 min

slapped on the meat (oooh errr) and put the lid on

now bearing in mind i like my steak rare i gave it 2 mins

lifted the lid used the spatula to sizzle it a bit and then turned it over

the meat had pale griddle lines but no more

3 min later

 i had another look. the meat and there were no grilldle lines at all.

so i gave it a bit more and used the spatula to really force it on the griddle.

the result was an overcooked steak :-(

so my question is

should i forget about the griddle mardks and just use the griddle as a healthy frying pan?

or am i doing it wrong????

cheers all

My only regret is that I didn't get al the bits when I got my Cobb about 6 years ago.

We use ours most days when away - one thing that I can guarantee my son will eat is jacket spud with beans - so we do jackets a lot.    Usually do one roast - I get those little gammon joints in foil as they are an ideal size for us.   
Last year I had bought some bargain steak that was slight tough just BBQ'd so I wrapped it in foil with some seasoning and butter and put it in the Cobb for about 2 hours - it was nice and tender.

If we are having a BBQ at home it is not unusual for us to fire up the Cobb for the jackets,

Quote: Originally posted by Former Scout on 02/5/2011

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Have you tried leaving the griddle to heat up for longer to get really hot all the way through?

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well it was pretty hot in the sense that i brushed my hand against the top and it burnt my hand.

dont think i can get it hotter and it cools down the moment you lift the lid

Quote: Originally posted by west malling on 11/4/2011

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Quote: Originally posted by dianebb72 on 06/4/2011

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we use the griddle plate quite a lot, fave dish is chicken, philedelphia and asparagus wrapped with bacon.  You still can't bear roast chicken tho on a campsite

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diane

weve never got our chicken to cook like that  ours are always tasty but never look that well cooked.

What fuel do you use?

 

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we use ordinary charcoal briquettes, we place the chicken breast down for 45 mins (aprox) then turn over for another 45 mins.  We prefer cooking our Sundays joints in the Cobb rather than in the oven now.

Also decided after the weekend away to leave the Cadac at home as we hardly used it.