Grilling on Slate with Eric Ripert

I came across this awesomely quick video that’s got amazing tidbits from renowned chef, Eric Ripert. Ripert showcases a unique grilling technique which I’ve yet to try but it’s definitely next on my list – grilling on slate.

Using a simple, whole fish recipe he’s able to grill the fish with a lot of olive oil, garlic and herbs while maintaining the integrity of the fish’s skin as well as the olive oil infusion and smoke flavor. Plus, it just looks bad-ass. I’m so excited to try this.


  1. Stephen Long says:

    Cool. Just one quick caution: cooking on any kind of porous rock can be dangerous if there is water involved. The piece of slate must be bone dry, and the surface coming into contact with the (presumably wet) food should be well oiled.

  2. Stephen Long says:

    So, I’ve been thinking about this vid. Why slate? I’m a big fan of quarry tile. My non-commercial home oven is lined with this inexpensive hack, and a stack of 8 of them sit under my charcoal-only grill. Just grilled pizzas on them.
    They come in several sizes: 4″, 6″ and 8″ squares. They are very cheap. They don’t hold water, but they do hold heat. What is slate adding that quarry tile doesn’t offer? Thoughts?

    • Charpie says:

      Hey Stephen,

      I think you’re absolutely right. The slate is by no means adding flavor, so any other tile would work just fine as long is it doesn’t have a chemical coating or sealer applied.

      Thanks for the thoughts!

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