Sizzler Plates
- Thread starter Yorky
- Start date
I posted a photo of mine in another thread - and received some advice on how to repair the surface damage I caused by seasoning it. I haven't used mine either yet. I'm thinking it could be good for prawns - but what else?
Yorky
RIP 21/01/2024
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- 3 Oct 2016
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We have a few teardrop shaped ones with handles at the pointy end that are to be used for fajitas, or small steaks.
You heat them in the oven at 450 to 500 °F, then place your mostly finished food on them just before serving.
For the steaks, you place the par-grilled meat on the hot plate, then a chunk of butter and a splash of Maggi sauce or Worcestershire so it sizzles as it finishes cooking.
Similarly with fajitas, you separately grill your chicken, shrimp, or beef strips, and briefly saute bell pepper and onion slices. Once ready, you put the meat down on the hot plate, then the veggies, then a splash of Mexican style hot sauce.
You heat them in the oven at 450 to 500 °F, then place your mostly finished food on them just before serving.
For the steaks, you place the par-grilled meat on the hot plate, then a chunk of butter and a splash of Maggi sauce or Worcestershire so it sizzles as it finishes cooking.
Similarly with fajitas, you separately grill your chicken, shrimp, or beef strips, and briefly saute bell pepper and onion slices. Once ready, you put the meat down on the hot plate, then the veggies, then a splash of Mexican style hot sauce.
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I don't think the plate is big enough to hold sauce - its quite shallow and only 5 and a half inches at widest by 8 inches long.
I think mine would be perfect for a steak.
GadgetGuy
(Formerly Shermie)
Those are available at Amazon.com. 
Frizz1974
Veteran
We recently at a Korean BBQ place and they served the chicken (thigh fillets) on the sizzle plates.
My guess from attempting to recreate it at home is that it's marinated, cooked over charcoal, then put onto the sizzle plate and more marinade/sauce poured over before serving.
The dish we had was (non traditionally) topped with a couple of handfuls of (room temp) grated cheddar cheese.
I'll be buying a sizzle plate myself soon, but what I did at home was to BBQ the chicken then place it into a hot cast iron pan sitting on a bread board.
My guess from attempting to recreate it at home is that it's marinated, cooked over charcoal, then put onto the sizzle plate and more marinade/sauce poured over before serving.
The dish we had was (non traditionally) topped with a couple of handfuls of (room temp) grated cheddar cheese.
I'll be buying a sizzle plate myself soon, but what I did at home was to BBQ the chicken then place it into a hot cast iron pan sitting on a bread board.
Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 11:58 PM
- Messages
- 16,220
I like the ones that are in the shape of a bull (or cow). I couldn't find one here like that.
Frizz1974
Veteran
It may be prudent to get an implement for lifting it as they get bloody hot!
Mine came with one.
CraigC
Guru
It may be prudent to get an implement for lifting it as they get bloody hot!
Is that handle insulated? If not, you better be quick before it becomes "bloody hot". Or when you burn your hand, you can sue the mfg for not putting a warning label indicating to use a pot holder!
Is that handle insulated? If not, you better be quick before it becomes "bloody hot". Or when you burn your hand, you can sue the mfg for not putting a warning label indicating to use a pot holder!
Mine just hooks on when you want to move the plate and then off again when the plate is moved - so no time to get hot. At least I assume so. I've not used it yet!