Blackened and char grilled are two popular cooking techniques that impart smoky, charred flavors to meats, fish, vegetables, and other foods. While they are similar in some ways, there are important differences between blackening and grilling over charcoal that affect flavor and preparation.
What is Blackening?
Blackening is a cooking technique where meat, fish, or other foods are coated in a spicy, herb-filled blackening seasoning and cooked in a cast iron skillet over very high heat. The blackening seasoning contains spices like paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, and black pepper.
As the seasoned food cooks in the extremely hot cast iron skillet, it develops a charred, blackened crust while the inside remains moist and tender. The blackened seasoning chars and adheres to the food, flavoring it with smoky, spicy notes.
Key Attributes of Blackening
- Food is coated in a dry, spice-filled blackening seasoning
- Cooked in a very hot cast iron skillet to char the outside
- Develops a black, crispy crust on the exterior
- Imparts robust, spicy flavor from the seasoning
What is Char Grilling?
Char grilling refers to cooking food over a grill heated with charcoal briquettes. The food is placed directly over the hot coals, which impart a charred, smoky flavor from the charcoal. Char grilling over charcoal is a popular technique for meats like steak, chops, burgers, chicken, and fish.
As the food cooks over the charcoal, the outer surface develops a caramelized, charred crust while the inside cooks more gently. The charcoal smoke permeates the outer layer, infusing it with rich smoky notes.
Key Attributes of Char Grilling
- Food is cooked over hot charcoal briquettes
- Charcoal imparts smoky, charbroiled flavor
- Creates caramelized, charred exterior
- Infuses food with smokey aroma and flavor
Differences Between Blackening and Char Grilling
While both techniques produce food with a charred exterior and smoky flavor, there are some key differences between blackening and char grilling:
| Blackening | Char Grilling |
|---|---|
| Uses a blackening seasoning for flavor | Relies on charcoal smoke for flavor |
| Cooked in a cast iron skillet | Cooked over charcoal |
| Very high heat from skillet | High heat from charcoal |
| Spicy, bold seasoning flavor | Smoky, charred flavor |
Blackening Pros and Cons
Pros:
- Intense spicy, robust seasoning flavor
- Easy to prepare in a skillet
- Works well with fish and lean meats
Cons:
- Requires many spices for blackening seasoning
- Can produce heavy smoke indoors
- Not as suitable for fatty meats
Char Grilling Pros and Cons
Pros:
- Infuses food with delicious smoky flavor
- Provides great flavor for steaks, chops, and burgers
- Fun, traditional grilling method
Cons:
- Requires outdoor grilling space and equipment
- Temperature regulation can be tricky
- Charcoal and cleanup can be messy
Conclusion
While both blackening and char grilling create delicious, charred, crispy results, they achieve it through different cooking processes. Blackening relies on a spicy seasoning and a ripping hot skillet for flavor, while char grilling uses real hardwood charcoal smoke to impart that classic smoky taste. If you’re cooking indoors, blackening in a skillet is convenient, but for authentic barbecue flavor outside, char grilling over charcoal can’t be beat. Either way, both techniques result in tasty, charred bites with plenty of flavor.