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Started By
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Just ordered a 36” Blackstone griddle
Posted on 5/29/18 at 8:44 pm
Posted on 5/29/18 at 8:44 pm
Anyone have one? There will be a learning curve on cooking with it. Can’t wait to try it out!!
7
Posted on 5/29/18 at 8:46 pm to headboard banger
Not much of a learning curve hardest thing is keeping it clean. Invest in some grill bricks. There's a pretty long thread on them here.
Posted on 5/29/18 at 8:46 pm to headboard banger
I have a griddle that covers 2 burners on my camp chef. The learning curve is very small. It makes awesome eggs and bacon. Once it’s broken in, it’s great for blackening fish.
Posted on 5/29/18 at 8:51 pm to CHEDBALLZ
quote:
Invest in some grill bricks.
Thanks. I will do that
Posted on 5/29/18 at 9:20 pm to headboard banger
Something I’ve always been curious of is how hot they get. Can you sear steaks with them?
ETA : the first thing I would cook on it is a giant batch of shrimp fried rice. With lots of eggs and no peas or carrots. Then for the next meal, I would cook breakfast. Then I would do smashburgers! Crap. I guess I’ll end up getting one for Father’s Day and being done with it.
ETA : the first thing I would cook on it is a giant batch of shrimp fried rice. With lots of eggs and no peas or carrots. Then for the next meal, I would cook breakfast. Then I would do smashburgers! Crap. I guess I’ll end up getting one for Father’s Day and being done with it.
This post was edited on 5/29/18 at 9:24 pm
Posted on 5/30/18 at 6:49 am to headboard banger
Start with bacon as the first thing to touch it. shite loads of bacon. Enough bacon for the whole neighborhood. Just tons of bacon.
Best way to season it really well.
Best way to season it really well.
Posted on 5/30/18 at 7:00 am to Jibbajabba
quote:
Something I’ve always been curious of is how hot they get. Can you sear steaks with them?
I asked that in the other thread. Someone posted a picture of a IR thermometer reading 530 F.
Posted on 5/30/18 at 7:38 am to Jibbajabba
quote:
the first thing I would cook on it is a giant batch of shrimp fried rice.
That, and sweet and sour chicken/shrimp is my favorite thing to cook on mine.
I bought mine a few years back to cook burgers for a whole youth football team and their parents. I cooked about 200 burgers and toasted the buns in about 3 hours with no problem.
Posted on 5/30/18 at 7:39 am to headboard banger
Great for breakfast, bacon, sausage, French toast. Also fajitas with onions and peppers, tortilla warmer. Hamburgers, fried rice, blackened fish. Very good and quick for large groups. Can be a 2 person job with different foods needing to be flipped etc.
Also buy a flat thin metal putty spreader or whatever it’s called. It’s about 8 inches wide. After you cook burgers, bacon or fajitas you can scrape the residue off to keep it from burning and smoking and charring the next batch you will cook.
Also buy a flat thin metal putty spreader or whatever it’s called. It’s about 8 inches wide. After you cook burgers, bacon or fajitas you can scrape the residue off to keep it from burning and smoking and charring the next batch you will cook.
This post was edited on 5/30/18 at 7:45 am
Posted on 5/30/18 at 8:49 am to headboard banger
The learning curve will be your temp settings and identifying the hot/cold spots, if you're cooking delicate things on there where temp and time are critical.
It's a good idea to have a couple of these grill scrapers:
But this is better for scraping:
Online or local restaurant supply are both good sources.
For cleaning, forget the grill bricks. This is all you need to clean a flat top griddle:
Stainless Steel Scrubber
Bucket of soapy water
It's a good idea to have a couple of these grill scrapers:
But this is better for scraping:
Online or local restaurant supply are both good sources.
For cleaning, forget the grill bricks. This is all you need to clean a flat top griddle:
Stainless Steel Scrubber
Bucket of soapy water
Posted on 5/30/18 at 8:59 am to browl
I usually just clean mine with water. No soap. I’ve heard soap can ruin the seasoning.
Posted on 5/30/18 at 9:06 am to 3HourTour
quote:
I usually just clean mine with water. No soap. I’ve heard soap can ruin the seasoning.
If you want to build up a "seasoning" don't use soap. I like my stuff hospital clean, and don't have problems with food sticking so I don't season.
Posted on 5/30/18 at 9:14 am to 3HourTour
I scrape then use water on a hot griddle. Wipe it down with a towel and it is good to go.
Posted on 5/30/18 at 12:39 pm to Janky
The hibachi places use lemon juice and hot water to help keep their tops clean.
Posted on 5/30/18 at 1:53 pm to KosmoCramer
quote:they also use stainless tops not iron.
The hibachi places use lemon juice and hot water to help keep their tops clean.
Posted on 5/30/18 at 2:04 pm to KosmoCramer
A trick I learned from my high school sonic days, use sprite to clean
Posted on 5/30/18 at 2:14 pm to CarRamrod
Blackstone tops are made of steel, not iron per se (as in not cast iron).
This post was edited on 5/30/18 at 2:17 pm
Posted on 5/30/18 at 3:25 pm to KosmoCramer
yea main difference i was meaning is it is not stainless. I think it is cast steel.
Posted on 5/31/18 at 7:50 am to CarRamrod
Posted on 6/9/18 at 2:20 pm to headboard banger
Getting a Blackstone for father’s day. Family of 4, should I get the 28” or 36” griddle?
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