Wednesday, September 26, 2012

Grilled Peaches on Cast Iron

Emboldened by the tastiness of grilled peaches--which were an after thought when we tried the bacon-wrapped chicken strips, we wanted to try them again on direct heat using cast iron. Just to catch you up on what had been going on earlier in the afternoon the coals doing were doing backflips to produce temperatures north of 800 degrees Fahrenheit in order to sear up some tasty steaks.

For comparison: indirect heat (using a plate setter) at about 350f produced this delicious treat after we were done with the bacon-wrapped chicken strips. Note that this grate is stainless steel.

When we were done with the steaks we used direct heat at about 400f on cast iron, which gave us these babies--complete with pleasing grill marks. By the way, I can't tell you what grill marks taste like, but any old fool can appreciate what they look like. They're pretty awesome, right?

In both cases we cooked the peaches face-down for 2-3 minutes before we flipped them. After flipping them we inserted a pat of butter and a spoonful of brown sugar into the peach pit hole. We kept on cooking until all that was melted up together and we served it with vanilla ice cream. Trust me when I say there was nothing wrong with the peaches cooked indirectly. They were awesome, actually. But if I had to choose I would suggest doing them directly at a little higher heat on a cast iron grate. Thanks for reading.


  1. Every time someone tells me that "you can't taste grill marks", I reply, "you eat with your eyes first!".

    1. Hey I like that! If it's ok w you, I'm going to use that.