Smokerigbbq Plancha- Review by Mark Cole

I first saw the Beefy boys doing burgers on a plancha, early this year I started to see a few people cooking on the smokerig plancha I thought to myself that looks like a cool bit of kit and promptly bought one.

When it arrived I was impressed with how heavy it was, 11kg and 6mm carbon steel which is supposed to conduct the heat very effectively. Before cooking on the plancha you need to wash and season the surface to create that natural non-stick coating. This is the same process as seasoning a steel wok or cast iron cookware. The seasoning process is the baking of a thin layer of oil into the surface of the metal. Repeating the process helps build up the layers of baked oil and gives the steel a dark tanned shiny appearance.

Once seasoned I couldn’t wait to do my first cook, I have always had a guilty pleasure of McDonalds McMuffin for breakfast and I thought the plancha would be perfect for recreating them. My Recipe is on the website if you want to give it a go. http://ukbbqweek.com/recipes/mcmuffin/

I lit ¾ of a chimney of charcoal and when it was ready to go I tipped it into the bbq leaving an area with no charcoal, this would mean that one side of the plancha where the coals where, would be very hot and the other side with no coals under would be cooler. I put the plancha on and the lid of the bbq and waited about 10 mins. I then tested the temperature with an IR Thermometer.  The plancha definitely conducts heat effectively.The hot side was about 250c and the cooler side was 180c. If you want, you can put an even layer of charcoal under the plancha and obviously less charcoal means less heat if you need to cook something more slowly.

As well as the McMuffin, I have cooked steaks and fajitas and smash burgers , the size of the plancha means you have so much more cooking space than you would on a griddle pan and the solid surface helps create a great crust on your steak or burger. You can see some pictures of my cooks below.  I know some of the rest of the team have cooked, pancakes, drop crumpets, a full English breakfast and philly cheese steak. So all in all the plancha is a well-made bit of kit which has quickly become an essential and I can see myself using for many years to come.

When it comes to cleaning the plancha this is very easy, while it’s still hot I scrape the surface with a metal scraper or spatula and wipe down with a paper kitchen towel. If there are any burnt bits stuck to the surface I spray water and scrape again. Before storage and to help build the non-stick surface I add a film of oil before storing away.

My Plancha is for the 57cm Weber kettle but Smokerig BBQ are currently developing a range of planchas for a variety of bbq’s. I also believe there is a pizza steel currently in the testing stage and I am looking forward to seeing peoples thoughts

Plancha available from https://www.smokerig.co.uk/

Philly Cheese Steak Sandwich

Philly Cheese Steak Sandwich

Philly Cheese Steak
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield2 Servings
  • Cuisine
    • American
  • Course
    • Snack
  • Cooking Method
    • On a plancha or griddle pan

Ingredients

  • Small onion sliced into half moons
  • Half a green pepper
  • 100 gms mushrooms
  • 2tbls olive oil
  • 1 tsp of your favourite seasoning or salt and pepper
  • 250gms steak (this can be left over from a roast)
  • A handful of grated cheese
  • ciabatta rolls

Method

1

Light about a half a chimney of charcoal and when lit place on one half of the bbq with no charcoal on the other side, this will allow you to have a cool and  hot zone. Place the plancha on top and allow to heat

2

Put the oil on the plancha and fry the onions until softened, add the peppers and fry those too, if it gets to hot a little water will help stop them burning

3

Add the mushrooms and cook until softened as well.

4

Fry the steak separately sprinkling the seasoning over, then mix the steak in with the vegetables.

5

Top the mixture with the cheese and cover with a lid or cloche to help the cheese melt. You can add jalapenos at this stage if you like your food spicy.

6

Toast the ciabatta while the cheese is melting.

7

Load your steak, vegetables and cheese mixture into the ciabatta and enjoy.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni or Instagram @alanchristine

Philly Cheese Steak Sandwich

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McMuffin

McMuffin

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4 Servings
  • Course
  • Cooking Method
    • Direct on Plancha or Griddle

Ingredients

  • Spray Oil for the Plancha
  • 4 Muffins
  • 8 Pork Sausages
  • 8 rashers Streaky Bacon
  • 4 Eggs
  • 4 slices of processed cheese (I know that’s sacrilege but it is the best type for these)
  • (You can add other things such as hashbrowns or grilled tomato )

Method

1

Take the skin of the sausages and make four patties each containing two sausages. Squirt some oil on the plancha or griddle pan and put the patties on to cook. Add the bacon after about 10 mins.

2

You can do one of two things with the eggs you can cook them in a silicone ring, just like they do at McDonalds or you can scramble them.

3

Once you are happy that the sausages are cooked, toast the muffins and add the cheese to the top of the sausage patties and melt.

4

Pile up your sausage patties, bacon, egg and if desired a big splodge of ketchup

Recipe by Mark Cole :Twitter @Coleybbq, Instagram coleybbq

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McMuffin

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‘Style Your Own’ Bean Burger

‘Style Your Own’ Bean Burger

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield4 Servings
  • Cooking Method
    • Direct on Plancha or Griddle

Ingredients

Foundation Ingredients

  • 1 tin of chickpeas, drained.
  • 1 tin of any other bean you fancy (kidney, black, mixed, cannelini, borlotti etc), drained & rinsed.
  • 3 tbsp plain flour.
  • Salt and pepper to taste.

Style Your Own

  • Choose one from each category…
  • A handful of any soft herb (coriander, parsley, basil, tarragon, chives, mint, sage, oregano, fresh thyme – leaves only if stalks are woody)
  • A tbsp of paste or puree (tomato, roasted garlic, sun dried tomato, thai curry, chipotle, harissa, tahini, red or green pesto, achiote, or even ripe avocado)
  • 2 tsp dried herbs, spices, rub or any other flavouring you fancy that compliment the flavours of whichever herbs and spice paste you’ve chosen.
  • A bit of heat (optional) in the form of dried chilli flakes. Less if using powder.
  • Citrus. Lemon or lime work really well with a lot of herb and spice combinations. Zest and juice of 1 of your chosen fruit works well.

Method

1

Put all the ingredients in a food processor and blitz to combine. It’s nice to keep a bit of texture, so pulse until you get the desired consistency, you want the mix to form easily into a ball. Check seasoning – the raw mix is perfectly safe to taste.

2

Shape the mix into 4 large patties, using wet hands helps, and lay on a baking tray lined with parchment paper. Pop the patties in the fridge to firm up for an hour or so. You can freeze the patties at this point for cooking at a later date or make ahead the day before.

3

Fry the patties on a medium to high heat in a little oil until golden on each side without moving them too much until a light crust has formed. Move them to a lower temperature or indirect area and finish cooking – around 10 minutes.

4

Serve on a toasted bun with your favourite accompaniments.

Here are a few examples of flavour combinations to add to your foundation mix.

• Fresh basil, sun dried tomato paste, 2 tsp of garlic granules (or fresh is good here), lemon zest and juice.
• Fresh coriander, chipotle paste, 2 tsp jerk seasoning, chilli flakes, lime zest and juice.
• Fresh mint, harissa paste, 2 tsp finely chopped preserved lemon.
• Fresh thyme, roasted garlic puree, 2 tsp cajun seasoning, lime zest and juice.
• Fresh chives, your favourite BBQ sauce/marinade, 2 tsp smoked paprika/BBQ rub, clementine zest and juice.
• Fresh tarragon, wholegrain mustard, 2 tsp garlic granules, lemon zest and juice.
• Fresh parsley, pesto, 2 tsp vegan parmesan, lemon zest and juice.

Recipe kindly supplied by Kelly at Chickpeas & Charcoal

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Style Your Own Bean Burger

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Two for One Breakfast (Part 1)

Two for One Breakfast (Part 1)

  • Prep Time1 hr
  • Cook Time30 min
  • Total Time1 hr 30 min
  • Yield3 Servings
  • Course
  • Cooking Method
    • InDirect/Plancha

Ingredients

  • 3 Large Jacket Potatoes
  • 6 Pork Sausages (3 for Part 1)
  • 6 rashers Streaky Bacon
  • 3 Eggs
  • 1 Onion sliced

Method

1

Bake the potatoes the night before and allow to cool.

2

Once cool, cut off the top and bottom and scoop out most of the potato, leaving 0.5/1cm inside. Reserve the potato for Two for One Breakfast (Part 2)

3

Take the skin off the sausages. At this stage you can flavour up the sausage meat if desired. I used a little bit of salt and pepper and some hot sauce. Mix together and split the mixture in to six, reserving 3 for part two. Use the sausage meat to plug the bottom half of each of the potatoes. Wrap two slices of bacon around each potato. You may need to pin them with a cocktail stick.

4

Stand the potatoes on the plancha or in a cast iron pan for approximately 20 minutes.

5

Once the sausage is cooked drop an egg in to the top of each and start frying your onion. The egg will take approximately 10 minutes, but cook it to your desired outcome. Sprinkle the onions over the top and you are good to go

Recipe by Tim Donald t: Tim@silverbackgrill insta: tim.donald1

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Two for One Breakfast (Part 1)

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Two for One Breakfast (Part 2)

Two for One Breakfast (Part 2)

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield3 Servings
  • Course
  • Cooking Method
    • InDirect/Plancha

Ingredients

  • Potato reserved from Part 1
  • Sausages reserved from Part 1
  • 1 Eggs
  • 1 Onion diced
  • 3 Rolls

Method

1

Form the remaining sausage in to 3 patties. Cook on the plancha for about 10 minutes a side or until internal temp reaches 70c.

2

Mash the potato and mix with the onion and egg. Form the potato in to 3 patties and put on the plancha with the sausage patties, these will probably take about 10 minutes a side. You might want to put a pat of butter under each to help with the browning.

3

Toast the buns cut side down on the plancha for a minute or two and assemble. If you are like me you will liberally lash with hot sauce. As with most breakfast dishes you can stack this with whatever you want!

Recipe by Tim Donald t: Tim@silverbackgrill insta: tim.donald1

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Two for One Breakfast (Part 2)

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Susan Stoneman – Drop Crumpets

Susan Stoneman – Drop Crumpets

  • Prep Time24 min
  • Cook Time6 min
  • Total Time30 min
  • YieldMakes around 24 (depending on size)
  • Course
  • Cooking Method
    • Direct grill on plancha or griddle

Ingredients

  • 115g plain flour
  • 115g strong flour
  • Half teaspoon cream of tartar
  • 4g dried yeast
  • 250ml lukewarm water
  • Half teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 140ml lukewarm milk
  • Vegetable oil for frying

Method

1

Sift the flours and cream of tartar into a bowl and add in the yeast. Stir in the lukewarm water with a wooden spoon and leave covered for about an hour.

2

The dough will be full of little air bubbles. Add the salt and stir. The dough will fall at this point but will rise back up. Leave for 30 minutes

3

Stir in the bicarbonate of soda and the lukewarm milk. The batter should be a thick pouring consistency. Pour into a measuring jug as this makes it easier for pouring your drop crumpets

4

Heat your griddle to a high temperature. Put on a little vegetable oil to prevent sticking and pour little circles of mixture onto the griddle.

5

Cook for about 3 minutes on the first side. You should see lots of little bubbles form then pop – this gives the crumpet look.

6

Turn over and cook the other side.

7

Keep warm and eat with the topping of your choice. Lovely with just butter and honey.

Recipe from Susan Stoneman

Drop Crumpets

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