True story, if you want you meat 'blackened', the best thing to do is cover it in yoghurt with any sort of flavouring you want (or even just nothing).
Aside from experiance on this one, Heston Bloomingtile did an experment and the yoghurt cuts deeply into the meat with a lower burning temprature so chars more. But if you di it just-right, it doens't go bitter, so you get the perfct 'blackened' meat.
( G/PP 💩💩💩💩💩&#128, Thu 13 Oct 2011, 14:00, Reply)