re: Somebody explain the outdoor griddle phenomenon to me.

quote:

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Steaks are better on the blackstone.


You're not going to convince this crowd of the difference in Maillard reaction coverage on a properly cooked steak between using extremely high heat on a solid surface vs. over your typical gas or charcoal grill with grates.

Food/Drink board will, but the OT?

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I sous vide and sear steaks.

I own a blackstone.

The blackstone does not get NEAR hot enough for a sear that I desire on a steak. I put a cast iron on my charcoal grill and get it nuclear hot.

I like to cook on my blackstone, but my biggest complaint, is the clean up. Pain in the arse to do after you've eaten dinner and had a couple cocktails and if you don't do it propertly each time, the thing will rust. I wish it was stainless like in a restaurant kitchen/diner.


ETA;

The best is breakfast and smash burgers for a lot of people. Absolute beast at that. Phillys are great on it too.

I wish my family liked hibachi more, but they don't really want that.

I'd use it way more if I didn't have to deal with the cleanup. I have a silicone mat on mine, a lid, and a rain cover and it'll still rust a little bit if I go too long between cooks.

This does help though:

I got one on those Blackstones as a gift a few years back…..it’s still in the box in my garage. Been meaning to sell it on fb marketplace but never got around to it

You’ll actually consider slapping on a couple of steaks after being stuck inside at zero for a week.

I grilled several times below zero in Cheyenne, while living there. Neighbors would call to use the charcoal still glowing hot, when I went inside.

Smash burgers without smoking up the house.

Steaks done properly are excellent on the griddle.

There’s two weekends once a year that I cook 2000 burgers. It’s done on a 32 and 28 inches black stone. Work horses.