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Posted

Just found this thread.  I have a 32" Turbo Grille four burner that I never use.  I have been wanting to pull it out and put a griddle in its place.  I use my BGE for any grilling.  Seems like everyone on here likes the Blackstone, has anyone swapped out a built in grill for a griddle? 

  • 4 weeks later...
Posted

I just snagged a Pit Boss with the ceramic cook top and absolutely love it. Maintenance is non existent and I’m a big fan of the lift off cooking surface function if I’m tight for space traveling.


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Posted
13 hours ago, BigDHornfan said:

Sunday morning awesomeness
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While that is a lovely breakfast, isn’t there some sort of law in Texas that if you make patty susage and biscuits that you are also required to make gravy?

  • 1 month later...
  • 3 weeks later...
  • 3 weeks later...
Posted

In all the years I've had my blackstone, I never have cooked philly cheesesteak before. Came across some shredded beef at Kroger so grab the other ingredients.
Yes, I used split top hog dog buns...786e28179dd3ee6302e86d809a92c0d2.jpgb354087cf47cb8896e4afe6c5afdfb9e.jpgba57867a1022cb874b927c82d93c4014.jpg

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Posted

Got a Blackstone for Father’s Day in a ridiculous ordeal that included seven trips to four different Walmarts. But I’ve been digging it. 

Breakfast tacos and F1 this morning. Be gentle, I am not Texas. 
 

 

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Sammy got some bacon. Don’t tell Mom. 
 

 

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Posted
Just now, DalTxHornFan said:

Steel Shank worthy!

The chicken was really the star. 

Chicken thighs, season heavily with salt, pepper, garlic powder (or minced fresh garlic preferably), and oregano. More oregano than you think is right. Juice of a couple large lemons, mix and let set up in the fridge. Griddle on med-high heat, get a good sear, more oregano, flip turn, down heat,  moar oregano, flip two times more. Chop chicken for pita wraps, or just top a nice salad.

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  • 3 weeks later...
Posted

Not quite.

Did burgers for a first run Monday night.

Not home last night, and tonight not sure what I'll throw on there. Thinking about pork chops and dressing.

Friday night is either cheesesteaks or fajitas. Probably fajitas unless I want to go get rolls.

 

Breakfast is another matter. Was thinking Saturday or Sunday morning would be alright, whichever day I don't play golf. Thinking unless I keep it stupid simple, I may wait and get it seasoned in a little more before going for a more delicate cook like eggs or pancakes to get it a little more non-stick than it is now.

I ran 5 or 6 rounds on it Sunday night, then 3 more after the cook Monday night.

Found a big enough melting dome that can cover my cast iron baking dish, so enchiladas are in the near future as well.

 

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Posted

Wed: went with the pork chops, dressing, and some peas. 
 

last night: wings, mac n cheese

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tonight was fajitas. Slammed. Went hard. 
 

I keep forgetting pics, but whatever. It’s a blackstone. Plenty seen before. 😂

 

This mother fucker kicks so much ass. I’ve wanted one for several years, and should have then. Better late than never I guess. 
 

No hot ass kitchen. Less mess. Easy cleanup. Loving it so far.

 

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Posted
6 hours ago, thunderlounge said:

Wed: went with the pork chops, dressing, and some peas. 
 

last night: wings, mac n cheese

59730A92-E233-4C2E-93B8-23054FE04D10.thumb.jpeg.d47064de5fcadc8a01c88eb278005817.jpeg

 

tonight was fajitas. Slammed. Went hard. 
 

I keep forgetting pics, but whatever. It’s a blackstone. Plenty seen before. 😂

 

This mother fucker kicks so much ass. I’ve wanted one for several years, and should have then. Better late than never I guess. 
 

No hot ass kitchen. Less mess. Easy cleanup. Loving it so far.

 

Welcome to the club. 

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Posted
Yea...pure maple for me.
 
Idea straight up stolen from Pacha Cafe on Brunet Rd just a block or so north of 45th.
 
Pre-cook the bacon (microwave to short cut) about 75%, then cut into chunks.
 
Hot (400+) griddle
 
Pour out pancakes (Alton Brown’s “Instant” recipe on Food Network app) on griddle.
 
Add bacon first, then shredded sharp cheddar.
 
Flip, let sit...then use stiff steel spatula to get under it, and flip over again to make sur cheese is crusted up.
 
Smother with maple syrup

Update….before flipping spray the cheese and bacon side with Bakers Joy. Cheese crusts up perfectly and no stick.
Posted (edited)
3 hours ago, TornACL said:

This thread fucks. I donated my table top Blackstone to my tailgate group a few years back but I am hopping on Amazon to rectify that situation, pronto.


Having just went through the looking phase, all I can say is be careful where you get one. 
 

Not all 22/28/36 in blackstones are equal. 
 

I went to Lowe’s first, after checking stock, and checked out their display. Was way less stable than I’d have thought, and not like ones I’d used previously. 
 

Ended up turning around and leaving. 
 

Went to Ace next. They had. 6 different ones set up. From the two mostly stainless, full cabinet 36” ones at 1500 (one with air fryer drawers, the other just regular drawers and a cabinet), a 22 and 28, and then a 36” with and without a hood cover. 
 

MUCH better. Granted I can’t personally see the almost $1k premium for having the cabinet or anything. So 36”w/hood for me.

Same model as listed on the blackstone site. Most of the lowes/home depot/wally models you don’t see on their site.

 

In short, keep an eye out on what you’re actually getting. 
 

Edit:

https://blackstoneproducts.com/collections/deal-of-the-week/products/original-36in-griddle-w-hood

Edited by thunderlounge
add link. Fuck chip brown
Posted

Hit the food gettin store.

Tx toast, deli meat, steaks, shrimp, 1/4lb nathans, and some other basics/supplies. 
 

This week is going to be a good one. 
 

Steak/shrimp/baked potatoes tonight, pancake tacos with glazed apple/banana tomorrow for breakfast. Tomorrow night is cheese enchiladas. 
 

Then have stuff for grilled blts, grilled cheese, breakfast sammiches, ham/roast beef sliders, mexican pizzas, and quesadillas.

 

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Posted

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Had potatoes baking in the weber, and it all turned out just like it should.

Spot on med rare, skrimps had a nice glaze to them.

And my kitchen isn’t still cooling down. 
 

Barely remembered to get a pic. Most times I’ll probably forget. Maybe not. 

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Posted

Light off this morning for pancakes. 

5 minutes later, stop

and change tank. Ate through some fuckin gas this week. Wow. 
 

Granted, I did spend like 6 hours seasoning. And I’ve run it 30-40 min with a couple seasoning coats after each cook. I’ll knock that off after tonight. 
 

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  • 1 month later...
Posted

Still working through the tenderloin I cooked in the sous vide and seared on Sunday.

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My griddle is pretty new but I have those spots in the coating. I guess I need to season it some more.

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