Been starting our tailgates with egg sandwiches or omelettes for several years using a griddle atop a weber charcoal grill. Looking to replace griddle, Weber remains. Any suggestions on a grill friendly omelette pan and how to use said pan on the charcoal grill? Thanks to all.
I would go with any grill safe ceramic pan. I like the ceramic a lot for eggs 'cause it's nice and non-stick. With charcoal getting even heat is important for omlets but sense you've been doing this for a few years I'm sure you know that.
I'm a big cast iron fan but eggs can be a pain in the ass if the pan isn't well seasoned. There is still something satisfying though when you can get one of those bad boys seasoned well enough to 'near' non-stick.
I don't make eggs on grills but if I did I'd do what faux said and use a small to medium ceramic pan. Non stick. Pretty much most omelette stations use them now. They are pretty cheap so if they get beat up you can toss them. The only time I use a pan on the grill is when I make a version of Bobby Flay's grilled then sautéed shrimp. But I use my good stainless pan and I just clean it really well afterward. _
Thanks guys. I guess i'll be going the ceramic route as cast iron somewhat intimidates me. I love the grilled then sauteed shrimp idea. I get hungry just reading the posts of JStokes and TG Joe
Let me get you the recipe--it's an all time favorite for my BBQs. Folks insist on it, it's that good. Probably in the top 5 things I make. _
Here you go: Mr. Story's BBQ Shrimp (with my alterations) This is Bobby Flay's father-in-laws' recipe that I've altered slightly. This all gets done on the grill. -Take 2 lbs of cleaned and deveined jumbo shrimp (16-20 count) and put them in a container, slather them liberally with extra virgin olive oil, cracked sea salt and cracked pepper and let them sit in the chill chest for an hour -In a saute pan--ON THE GRILL--put 1-1/2 sticks of butter, melt it and throw in 2 finely minced shallots and saute them until translucent, cover and uncover whilst cooking -Throw in the chopped leaves of 5-6 FRESH thyme sprigs and saute them, continue to cover and uncover, then throw in 1/2 cup of FRESH lemon juice and a tablespoon or 2 of hot sauce (Franks of Tapatio), more if you like it spicier -Throw the shrimp on the barbie and grill maybe 30 seconds per side to get a little sear -Transfer the shrimp into the butter/shallot/lemon mixture and cook another 3-4 minutes until the shrimp are done -last 20 seconds, throw in a handful of chopped flat leaf parsely and stir -serve on a platter--just dump the whole mess right onto a platter and serve with a crusty loaf of french or italian bread cut on the bias (I like to cut it in slices, sprinkle with EVOO, cracked sea salt and cracked pepper and grill them-or you could just do that under the broiler) It's one of those dishes that I have to make every cookout because everyone loves it. You can mess around with the measurements, sometimes I put more butter or lemon or shallots or thyme Enjoy! Btw, you can alter this to make shrimp scampi--I just did it last week--same ingredients but by adding some EVOO for the saute, garlic, white wine and shrimp stock (homemade of course) and serve it over linguine. _
Quite frankly, the most important part is the bread dipped in the sauce. After everyone takes their shrimp, just spoon the sauce onto the bread slices. Delicious. _
