Blackening and grilling are two popular cooking techniques that are often used to prepare meat, fish, and vegetables. While they result in food with a similar charred or sear, there are some key differences between blackening and grilling in terms of the cooking process, flavor profile, and necessary equipment.
What is Blackening?
Blackening is a cooking technique where food is cooked in a cast iron skillet over very high heat. The food is coated in a spicy, herb-infused butter or oil mixture before going into the hot skillet. This helps create a crispy blackened crust on the outside of the food.
Some key points about blackening:
- Very high heat is used – the skillet must be screaming hot.
- A blackened seasoning is used – usually containing paprika, thyme, cayenne, garlic, salt, and pepper.
- The seasoning helps create a charred blackened crust.
- Works well with firm fish like tuna, salmon, or halibut.
- Also works with chicken, steak, and vegetables.
- Creates a caramelized, crispy sear on the outside.
- The interior stays moist and tender.
The technique was popularized by Chef Paul Prudhomme in Louisiana in the 1980s and it remains a popular Cajun and Creole cooking method. The blackened seasoning blend is iconic in Cajun cuisine.
What is Grilling?
Grilling involves cooking food over a hot open flame. Grilling uses either gas or charcoal as the heat source. The food is placed on a grill grate directly over the flame.
Some key points about grilling:
- Uses an open flame heat source – gas or charcoal.
- Relies on direct heat transfer from flame to food.
- Can be done on both gas and charcoal grills.
- Create nice grill marks and char flavor.
- Does not use any type of seasoning mixture.
- Works well with most meats, fish, veggies.
- Temperature can be controlled by heat level.
- Exposes food directly to fire/smoke for flavor.
Grilling is one of the most popular cooking methods globally and is used year-round for cooking anything from hot dogs to steak. The open flame and resulting char makes food taste delicious.
Differences Between Grilling and Blackening
While grilling and blackening both involve high heat and making food deliciously charred or crispy on the outside, there are some key differences between the two techniques:
Seasoning
One major difference is that blackening relies on using a robust seasoning blend to coat the food before cooking. Common blackening seasonings contain paprika, oregano, cayenne, garlic, and black pepper. Grilling does not use any seasoning prior to cooking – just the natural flavors of the food over an open flame.
| Blackening | Grilling |
|---|---|
| Uses a seasoning blend | Does not use seasoning |
| Seasoning contains herbs and spices | Relies on natural flavor of food |
Cooking Vessel
Blackening relies on using a seasoned cast iron skillet to cook the food. This allows the outside to caramelize and blacken. Grilling uses an open grate placed over a fire, exposing the food directly to the flame.
| Blackening | Grilling |
|---|---|
| Cast iron skillet | Open grill grate |
| Food has full contact with pan | Flame contacts food directly |
Temperature
To blacken food, the cast iron skillet must be ripping hot. Professional chefs heat their skillet over very high heat for several minutes before adding oil and food. Grilling can be done at various temperatures depending on how hot the charcoal or gas flame is.
| Blackening | Grilling |
|---|---|
| Very high heat only | Variable temperature |
| Skillet extremely hot first | Adjust flame up or down |
Flavor Profile
While both techniques add nice charred flavors, blackening has a more distinct Cajun spice flavor profile thanks to the herbs and seasonings used. Grilling imparts a little more of a smoke/wood flavor from the open flame. Of course, grilled food can be seasoned after cooking as desired.
| Blackening | Grilling |
|---|---|
| Cajun/Creole flavor profile | More wood/smoke flavor |
| Spicy and bold seasoning | Char flavor |
Equipment Needed
For blackening, all you need is a cast iron skillet and blackening seasoning. For grilling, you need either a charcoal or gas grill. Additional grilling tools like tongs and spatulas are helpful too.
| Blackening | Grilling |
|---|---|
| Cast iron skillet | Gas or charcoal grill |
| Stovetop or burner | Grilling tools |
Common Blackening vs Grilling Ingredients
Many ingredients work well for both blackening and grilling. Here are some of the most popular foods cooked with each technique:
Blackening
- Fish – Salmon, Red Snapper, Mahi Mahi
- Shrimp
- Chicken Breasts
- Steaks
- Vegetables – Zucchini, Squash, Eggplant
Grilling
- Burgers
- Hot Dogs
- Chicken
- Steak
- Seafood – Shrimp, Scallops
- Vegetables – Corn, Peppers, Onions
As you can see, there is a lot of overlap with options like steak, chicken, shrimp, and vegetables working nicely with both blackening and grilling. The difference comes down to the actual cooking process and flavors.
Pros and Cons of Each Cooking Method
Here is a look at some of the advantages and disadvantages of blackening vs grilling:
Blackening Pros:
- Adds robust cajun seasoning flavor
- Easy to execute indoors
- Gives a nice sear and crust
- Fast cooking time in a skillet
- Minimal equipment needed
Blackening Cons:
- Very high heat can burn food if not careful
- Cast iron skillet must be well-seasoned
- Spice blend can overpower more delicate flavors
- Not as suitable for large cuts of meat
- Requires lots of butter or oil
Grilling Pros:
- Adds nice charred, smoky flavor
- Can accommodate large quantities
- Temperature is easily controlled
- Visual appeal from grill marks
- Healthy cooking method
Grilling Cons:
- Requires outdoor space or grill
- Takes longer to heat up
- Risk of under or overcooking
- Not as strong of a flavor profile
- Harder to execute in bad weather
Tips for Blackening and Grilling
Here are some handy tips to get the best results when blackening or grilling:
Blackening Tips:
- Use high smoke point oil like peanut or grapeseed oil
- Let cast iron skillet heat up for 10 minutes first
- Use a spice grinder for best blackening seasoning
- Press food into the skillet immediately after adding
- Cook in batches to maintain heat
- Let meat rest 5 minutes before serving
Grilling Tips:
- Oil the grill grates well before starting
- Bring meat to room temp before grilling
- Use tongs instead of a fork for turning
- Create zones of heat for indirect cooking
- Let steak rest 5-10 minutes after cooking
- Soak skewers before using for kabobs
Frequently Asked Questions
Is blackening or grilling healthier?
Grilling is generally considered the healthier cooking method. Because food makes direct contact with the flame, grease and fat can drip away rather than get reabsorbed. Blackening uses a lot more butter or oil for cooking the food in the skillet.
What is best blackened?
Fish and shrimp are most commonly blackened given their ability to cook quickly in a hot skillet. Firm fish with thicker cuts like tuna, salmon, and mahi mahi do well. Chicken and steak can also be blackened but may require a lower skillet heat.
What food should not be grilled?
Delicate foods don’t always do well on an open grill grate. This includes fish that flakes easily and vegetables that can burn quickly like mushrooms and zucchini. Grilling smaller cuts of pork or ground meats can also be challenging and lead to drying out.
Can you grill on a blackened skillet?
You actually can use a cast iron skillet to grill food on both the stovetop and directly over a grill flame. Get the skillet piping hot, add a touch of oil, and cook as you would directly on a grate. This allows you to get grill marks and flavor.
Is blackening Cajun or Creole?
While both cuisines embrace blackening, it is generally considered more tied to Cajun cuisine. Cajun food originated in the Acadiana region of Louisiana where blackening was popularized. Blackening remains a Cajun cooking trademark today.
Conclusion
In summary, blackening and grilling take two very different approaches to achieving delicious, sear-crusted food. Blackening relies on smoking hot cast iron and bold Cajun spice blends. Grilling uses an open flame and controlled heat for char and wood smoke flavors. While they yield slightly different results, both techniques are excellent options for cooking meat, fish, and veggies. Knowing when to blacken and when to grill can help home cooks make the most of these useful cooking methods.