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Started By
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re: Blackstone Grill - Do you have one? Thoughts
Posted on 8/29/23 at 1:40 pm to Chef Curry
Posted on 8/29/23 at 1:40 pm to Chef Curry
quote:My Blackstone isn't angled towards the front, it seems level or slightly angled towards the back. How old is yours?
That’s really my only gripe about the Blackstone. It’s angled for the grease to run towards you so it would be smarter to have the grease tray in the front instead of the back.
1
Posted on 8/29/23 at 1:41 pm to TCO
quote:
What are you cooking to require that big of a grease trap?
bacon, burgers, breakfast sausage etc..
You ever see how much grease 10 lbs of bacon can produce?
Posted on 8/29/23 at 1:44 pm to TDTOM
quote:
Yep. When done scrape the debris off. I have a squirt bottle full of water. Spray water and wipe with a towel. The spray it down with Pam and cover. Takes all of 3-5 minutes.
Is this before or after eating? Does this need to happen with the stone still scorching hot?
Posted on 8/29/23 at 1:46 pm to StringedInstruments
quote:
with the stone still scorching hot
much the same as you see the hibachi chefs clean after each cook.
dump some water on it while ho and watch all the crud float to the top. scrape it into drain and wipe it dry with a towel.
This post was edited on 8/29/23 at 1:49 pm
Posted on 8/29/23 at 1:48 pm to StringedInstruments
clean while its hot
I use my 36" Blackstone all the time (well except when its 110)
get a silicone cover - way better than the lid
I use my 36" Blackstone all the time (well except when its 110)
get a silicone cover - way better than the lid
Posted on 8/29/23 at 1:51 pm to StringedInstruments
quote:
Is this before or after eating? Does this need to happen with the stone still scorching hot?
I do it after eating. I simply re-ignite the griddle until it gets hot enough to make steam when water is added. It doesn't take very long.
Posted on 8/29/23 at 1:55 pm to sidewalkside
Had one for almost 3 years. It's a 4 burner. I would definitely recommend the flip up top as opposed to the removable one. Be sure to season it real good. I recommend 5 layers. Get on YT for lots of recipes. Blackstone has a channel as well as a number of folks sponsored by Blackstone.
Posted on 8/29/23 at 1:56 pm to sidewalkside
1 stick o’ butter babe!!
Posted on 8/29/23 at 1:59 pm to MRTigerFan
quote:
They can be a pain in the butt to clean if you don't do it regularly
Clean it immediately after cook while still warm (not hot.) Takes 5 minutes.. maybe. Easy peasy. Mine is always ready to rock.
Posted on 8/29/23 at 2:05 pm to TDTOM
quote:
When done scrape the debris off. I have a squirt bottle full of water. Spray water and wipe with a towel. Then spray it down with Pam and cover. Takes all of 3-5 minutes.
I so it a little different. While warm, squirt with water and scrap off. Wipe of any excess water immediately. Then spray with Pam and a lite scrub with the orange pad. Wipe off and squirt a little a avocado oil. Spread oil evenly across griddle and sides. Looks perfect every time. Ready to roll for next cook.
This post was edited on 8/29/23 at 2:08 pm
Posted on 8/29/23 at 2:27 pm to sidewalkside
i got this one after Christmas (on sale) for $150. its great.
come to think of it, maybe it was closer to $200
This post was edited on 8/29/23 at 2:28 pm
Posted on 8/29/23 at 2:33 pm to sidewalkside
What's the drawback of just getting a griddle insert for my existing propane grill? Instead of an entire new flattop that will take up additional space?
Posted on 8/29/23 at 2:56 pm to xXLSUXx
quote:
What's the drawback of just getting a griddle insert for my existing propane grill? Instead of an entire new flattop that will take up additional space?
Surface area for cooking and a grease trap.
Posted on 8/29/23 at 3:01 pm to sidewalkside
I have 2, 1 I bought years ago it's a 2 burner,with pot stands and removable griddle. I haven't used the griddle once since I bought the e series. The electric takes longer to heat, and loses heat it with a lot of food on it, but I just wipe it off with a paper towel and put it away. Easy to clean, no rust, no propane!
Posted on 8/29/23 at 3:12 pm to MRTigerFan
quote:
They can be a pain in the butt to clean if you don't do it regularly.
This is my main issue with the cast iron, i hate having to reseason it after every cook
Posted on 8/29/23 at 3:13 pm to sidewalkside
I own 4 of them. 2 22 inch models, a 28 and a 36 @ the camp. All are stored outside under covers. The key is to leave a good coating of oil on it and you shouldn't have any issues with rusting. I just make sure to burn it all of before cooking. By far my most favorite cooking apparatus!!!
Posted on 8/29/23 at 3:18 pm to WigSplitta22
quote:
This is my main issue with the cast iron, i hate having to reseason it after every cook
Posted on 8/29/23 at 3:23 pm to sidewalkside
You know you should post pics 
Posted on 8/29/23 at 3:26 pm to WigSplitta22
quote:
i hate having to reseason it after every cook
it's like 5 minutes of work to keep the thing in good shape.
Posted on 8/29/23 at 3:27 pm to sidewalkside
I don't love mine. I am probably in the minority and that's fine.
It has never gotten searing hot enough for me. It's fine for certain foods but never has really gotten a hard sear on things.
Maybe I got a bad one
It has never gotten searing hot enough for me. It's fine for certain foods but never has really gotten a hard sear on things.
Maybe I got a bad one
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