One of the things I discovered the hard way, is that Blackening produces smoke. Lots and lots of billowing clouds of acrid, eye-burning, smoke. That is, of course, if you’re doing it right.

The first time I tried to Blacken a couple steaks, I did it on my stove-top, with my anemic exhaust fan running. This, of course, is a mistake you only make once. Now, whenever I get the urge to blacken something, I drag out my BBQ grill and get to it.

It turns out that there are several reasons to Blacken on your grill. First - you don’t have to worry about the plumes of smoke that rise up to heaven as you cook. This is good for you and for your neighbors, as they get all the benefit of the smell of your creation wafting over them on the breeze, without the annoyance brought on by your smoke detectors blaring away. Second - your grill can get your favorite blackening pan really hot. It’s been said before, and I’ll repeat it here: When you blacken something, heat is essential, and the hotter the better. In my case, I use a simple CharBroil, 2-burner grill, but I set the thing on the “Ignite” setting. It may be a bit unsettling to know that there’s a grill setting that’s higher than “High”, but trust me, “Ignite” is the way to go. Third, and this really applies to those Neanderthals out there who feel that standing in front of a stove isn’t manly. It turns out that, since this is technically grilling, your manhood is secure, such as it is.

So, don’t be timid. Grab your grill and blacken to your heart’s content.

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