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Started By
Message
re: PSA: Blackstone 36" griddle on sale for 209
Posted on 11/21/18 at 9:09 am to Walt OReilly
Posted on 11/21/18 at 9:09 am to Walt OReilly
quote:no. there were reports in the Blackstone facebook group of people finding them on clearance in walmarts for 69 bucks. but this was a few months ago.
So you’re saying there’s a Walmart ad that has the 36” blackstone for $69?
0
Posted on 11/21/18 at 9:13 am to Walt OReilly
quote:
I’m not in BR
is there a tractor supply co. near you?
Posted on 11/21/18 at 1:16 pm to MorbidTheClown
Gotcha ramrod. Thanks
There is a tractor supply co. near me. I’ll hit it up on Friday
There is a tractor supply co. near me. I’ll hit it up on Friday
Posted on 11/21/18 at 1:33 pm to MorbidTheClown
walmart sells hard covers
also, the drip pan just sucks arse...
also, the drip pan just sucks arse...
Posted on 11/21/18 at 1:39 pm to LSUvegasbombed
quote:
also, the drip pan just sucks arse...
yep, this is my biggest complaint about the thing. the drip cup is not nearly big enough. There support said additional drip cups would be available in November. Well, it's November and they are not yet available.
Posted on 11/21/18 at 1:41 pm to MorbidTheClown
you def. have to have a towel under or paper towels under that part so it drips on the towel and not the actual ground
i saw a YT video of a guy that looks to cook on it and he actually addressed how to fix the problem but it involved some minor welding i think
I know someone with the real nice hibachi's that have the wood around it. THose have a square cut on the actual flat top. Black stone should have designed it like that as well
i saw a YT video of a guy that looks to cook on it and he actually addressed how to fix the problem but it involved some minor welding i think
I know someone with the real nice hibachi's that have the wood around it. THose have a square cut on the actual flat top. Black stone should have designed it like that as well
This post was edited on 11/21/18 at 1:44 pm
Posted on 11/22/18 at 8:40 am to Walt OReilly
Heads-up on the heads-up re BF sale @ Tractor Supply: the ad for the griddle shows the older model, with the drip pan on the front-right.
I still plan to check my local Bug Tussle Tractor Supply tomorrow morning, hoping that's just a function of the ad-creator not paying attention to the image, but I'm also damn sure gonna look closely at the box.
I still plan to check my local Bug Tussle Tractor Supply tomorrow morning, hoping that's just a function of the ad-creator not paying attention to the image, but I'm also damn sure gonna look closely at the box.
Posted on 11/22/18 at 9:04 am to DoctorTechnical
This is the ad i got. Shows the newer model with the rear grease handler.
This post was edited on 11/22/18 at 9:07 am
Posted on 11/22/18 at 9:12 am to MorbidTheClown
Cool, looks like there is hope in the world for mankind.
Just not for lazy web-ad creators.
ETA: While I was browsing reviews of the revised griddle, I may have found the most miserable person in the world. If you handed this guy a $100 bill, he would find fault with the paper, printing, etc.
Just not for lazy web-ad creators.
ETA: While I was browsing reviews of the revised griddle, I may have found the most miserable person in the world. If you handed this guy a $100 bill, he would find fault with the paper, printing, etc.
This post was edited on 11/22/18 at 9:22 am
Posted on 11/23/18 at 9:34 am to DoctorTechnical
I kind of agree with him about the cutting board. I don't see myself ever using it as a cutting board so, i could do without that. And having a solid shelf there instead would be of more use to me.
but, the rest is just nit picking.
but, the rest is just nit picking.
Posted on 11/27/18 at 3:45 pm to MorbidTheClown
Xmas bump time on this
Ok I'm getting this for the holidays.
What else do i need to get aside from the griddle itself? Hard top? some sort of scraper and that's probably it to start if i have some spatulas?
Looks like the one I'm getting has the rear grease pan. Does that flow much better than the one that was in the front and dripped down the leg?
Ok I'm getting this for the holidays.
What else do i need to get aside from the griddle itself? Hard top? some sort of scraper and that's probably it to start if i have some spatulas?
Looks like the one I'm getting has the rear grease pan. Does that flow much better than the one that was in the front and dripped down the leg?
This post was edited on 11/27/18 at 3:47 pm
Posted on 11/27/18 at 3:58 pm to CarRamrod
Damn. And I just bought the 22" Blackstone 2 weeks ago. Luckily i got mine for $100, instead of $150. Plus, mine is small enough to toss into a canoe for an overnight paddle and runs on Coleman propane cylinders or large tanks. I was also able to season it in my oven.
But that 36" would've be awesome.
But that 36" would've be awesome.
Posted on 11/28/18 at 6:18 am to CCTider
How is searing steaks on these things. Has anyone used these for reverse sear? If so, what were the results? Action pics appreciated.
Posted on 11/28/18 at 7:29 am to Buckeye06
This is what I have so far.The big scraper works great for 90% of the surface but edges and corners are harder to reach so i got a few of the small spatula type scrapers.
I use one bottle for oil and the other either for water or stuff like teriyaki or soy sauce.
$20
$15
$6
I use one bottle for oil and the other either for water or stuff like teriyaki or soy sauce.
$20
$15
$6
Posted on 11/28/18 at 7:39 am to Creamer
quote:
How is searing steaks on these things.
I've only done steaks on mine once. It gets plenty hot enough to get a good sear. I just prefer using the grill for steaks.
I know Ramrod has some action pics.
Posted on 11/28/18 at 7:47 am to Creamer
quote:
How is searing steaks on these things. Has anyone used these for reverse sear? If so, what were the results? Action pics appreciated.
I've used it for searing steaks, pork chops and chicken breasts after sous vide multiple times with good results
I've measured 500+ degrees on mine. I just apply pressure and keep the meat moving for about 30 secs per side and you will get a really nice crust.
Posted on 11/28/18 at 12:03 pm to Creamer
quote:
How is searing steaks on these things. Has anyone used these for reverse sear? If so, what were the results? Action pics appreciated.
I've used an infrared thermometer to measure the griddle surface temp. The highest I've gotten was still under 600°. If you want something for steaks, and don't want to spend much money, nothing beats a Webber Smokey Joe. I'll have one for the rest of my life to only cook steaks on. Get a chimney starter, and you'll have hot coals in 15 minutes.
This post was edited on 11/28/18 at 12:06 pm
Posted on 11/28/18 at 12:49 pm to CCTider
quote:you need more?
The highest I've gotten was still under 600°.
quote:a lot of things beats that.
nothing beats a Webber Smokey Joe.
Posted on 11/28/18 at 3:15 pm to CarRamrod
quote:
The highest I've gotten was still under 600°.
quote:
you need more?
For a good sear without any browning inside? Yeah, I do.
quote:
nothing beats a Webber Smokey Joe.
quote:
a lot of things beats that
Sure. But it'll cost a lot more.
Technically, all you need are red hot coals, and the correct distance from the coals. Hotter is better, up until a certain point.
Here's a Serious Eats video with Adam Savage and a former cooks illustrated editor. LINK it's long, but interesting (and I'm bored at work).
They tried a few different methods, including an aluminum forge that gets to 1200°. The method that actually won was the 2nd hottest, which was using a chimney starter with a grate on top.
So yeah, you can get a sear at 500-550. But you'll get a better steak with a Smokey Joe, or just a chimney starter. Basically get those coals as hot as possible, and sear the shite out of it.
I don't sous vide. But i do follow his method of regularly flipping your steak. The only flip once rule is an old wives tale.
This post was edited on 11/28/18 at 3:18 pm
Posted on 11/28/18 at 3:29 pm to CCTider
have you done the cave man way? here are some pics from 2013 when i did it. it was good. get the coals red hot then blow dry the soot off and lay them on the coals.
quote:well i think this tale was create to stop people from flipping the steak before the meat releases.
But i do follow his method of regularly flipping your steak. The only flip once rule is an old wives tale.
This post was edited on 11/28/18 at 3:31 pm
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