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re: Somebody explain the outdoor griddle phenomenon to me.
Posted on 6/20/26 at 12:22 pm to Slippy
Posted on 6/20/26 at 12:22 pm to Slippy
I have always wanted a blackstone to cook breakfast on when LSU has an early game. Never got one though, as most people I know use them a couple of times and then don’t use them anymore.
There also must be some kind of safety feature that malfunctions, because they are notorious for not working when you get ready to use them,
There also must be some kind of safety feature that malfunctions, because they are notorious for not working when you get ready to use them,
0
Posted on 6/20/26 at 12:23 pm to CottonWasKing
I never clean mine with water. Simply scrape it when it’s hot and apply a thin layer of oil. Very easy maintenance.
Posted on 6/20/26 at 12:25 pm to forkedintheroad
quote:
It's super easy to put a griddle pan over a grill and get all of the same cooking abilities.
This is my setup and it only cost $20. I also don’t have to store another bulky item on the back deck.
Posted on 6/20/26 at 12:25 pm to Slippy
I've got a couple friends who have the Blackstone griddles and love them. But in context, one of those friends has very large extended family and the other entertains large parties often. Neither is my situation though.
For me, I don't need the extra cooking surface nor something else to keep up with and maintain and be in the way. I have a cast iron griddle that I use on my grill sometimes and for MY use, that works fine.
For me, I don't need the extra cooking surface nor something else to keep up with and maintain and be in the way. I have a cast iron griddle that I use on my grill sometimes and for MY use, that works fine.
Posted on 6/20/26 at 12:27 pm to T-Mike
quote:
I never clean mine with water. Simply scrape it when it’s hot and apply a thin layer of oil. Very easy maintenance.
This is the way
Posted on 6/20/26 at 12:29 pm to Slippy
I got a blackstone 2 years ago and used it about 10 times. Its done rusted up now. And yes I kept it covered but still rusted. I want to use it again but probably too much work to get the rust off at this point.
This post was edited on 6/20/26 at 12:30 pm
Posted on 6/20/26 at 12:30 pm to T-Mike
I do the same thing. Just scrape it and apply oil.
I used to not understand why people liked these things. I have a big cast-iron lodge skillet in my house that I cook with all the time. Why would I need to huge griddle?
So I bought a 36" Blackstone for the wife and kids to use. I love that thing. You can cook a whole lot of food very fast. It actually taste great. I think food tastes better on the blk stone than when I cook on my lodge. I don't heat up the whole house cooking also.
I have a kamado grill that I will cook with to smoke things I guess maybe some burgers definitely pulled pork, etc.But I cooked steak, chicken and shrimp as well as onions, squash, and mushrooms the other night. And made fajitas. It was fantastic. Made a shite ton of food quick.
I used to not understand why people liked these things. I have a big cast-iron lodge skillet in my house that I cook with all the time. Why would I need to huge griddle?
So I bought a 36" Blackstone for the wife and kids to use. I love that thing. You can cook a whole lot of food very fast. It actually taste great. I think food tastes better on the blk stone than when I cook on my lodge. I don't heat up the whole house cooking also.
I have a kamado grill that I will cook with to smoke things I guess maybe some burgers definitely pulled pork, etc.But I cooked steak, chicken and shrimp as well as onions, squash, and mushrooms the other night. And made fajitas. It was fantastic. Made a shite ton of food quick.
Posted on 6/20/26 at 12:34 pm to jwalk38
quote:
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?
Posted on 6/20/26 at 12:36 pm to Slippy
quote:
It’s expensive
You can pick a basic one up for 250-300. That isn’t expensive.
Posted on 6/20/26 at 12:38 pm to Slippy
I have a Blackstone in my garage. I pop the carport and cook out. Hot as balls but it’s better than being exposed outside. I have a big mat under the griddle.
Posted on 6/20/26 at 12:39 pm to Slippy
I'm really happy I watched this fad from the sidelines.
I agree with you.
Also in 6 months it'll be a rust bucket.
I agree with you.
Also in 6 months it'll be a rust bucket.
Posted on 6/20/26 at 12:40 pm to T-Mike
quote:
never clean mine with water. Simply scrape it when it’s hot and apply a thin layer of oil. Very easy maintenance.
Mine must have something wrong with it. It always wipes away black.
Posted on 6/20/26 at 12:43 pm to Slippy
Smashed burgers on a Blackstone will change your life. Better than any burger you cook on the pit.
Posted on 6/20/26 at 12:43 pm to billjamin
quote:
My biggest issue with them is they’re outside and it’s fricking miserable out there 80% of the year down here.
That’s dramatic. We have decent temps outside at least half the year. October through April is usually really comfortable for evenings on the patio with some days being outliers and even some nice days through May.
Any cooking apparatus that helps keep the mess and smells outside with little effort is a plus in my book. Add to that being able to entertain and cook with guests and family outside is also a plus.
I doubt you realize how many restaurant meals you’ve had food prepared on a flat iron. Fajitas, shrimp, fish, veggies, burgers, steaks. Can you do some of those proteins better or different on an open flame, absolutely, but they also can give a really good/different option which is the point.
Posted on 6/20/26 at 12:46 pm to Slippy
quote:
Somebody explain the outdoor griddle phenomenon to me.
Instagram, sheep.
This post was edited on 6/20/26 at 12:46 pm
Posted on 6/20/26 at 12:47 pm to billjamin
quote:people on here are so dramatic about weather
My biggest issue with them is they’re outside and it’s fricking miserable out there 80% of the year down here.
the north is the frozen tundra for 8 months and the Deep South is hades for 80% of the year
Posted on 6/20/26 at 12:47 pm to Slippy
I used to keep mine at a outdoor club and we had a blast with it. But there was a weekly audience of 8-12 people we cooked for and it made a lot of sense. We moved a few years ago and it just sits on my patio now. Use it maybe once a year.
Posted on 6/20/26 at 12:50 pm to Slippy
So half of the house doesn’t smell like bacon?
Mine did great 5 years ago
Mine did great 5 years ago
Posted on 6/20/26 at 12:57 pm to Slippy
I use mine all the time. I've had it for about 8 years now.
Love cooking a big breakfast of bacon, eggs, and hashbrowns on it on a nice fall or spring morning.
Maintenance isn't that big of a deal. Scrape it and wipe it down with oil after each use. I keep mine on my screened porch, so it is out of the elements.
I reseason it every fall. No rust.
Also if you meal prep, they are amazing because you can cook a lot of food on them at one time.
Love cooking a big breakfast of bacon, eggs, and hashbrowns on it on a nice fall or spring morning.
Maintenance isn't that big of a deal. Scrape it and wipe it down with oil after each use. I keep mine on my screened porch, so it is out of the elements.
I reseason it every fall. No rust.
Also if you meal prep, they are amazing because you can cook a lot of food on them at one time.
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