I got my new 36" Blackstone griddle today and I am anxious to get to cooking. Would love to know if any of y'all have one and what your favorite things to cook on it are.
I have had one but just a few days. I seasoned it twice with lard then cooked some burgers on it. They turned out great. I cooked pancakes on it for the family Sunday morning and liked how I could knock out the entire batch at once. So far I love it.
I’ve had one for about 6 months and I like it. I’ve mainly done breakfast on it. We’ll eat that for dinner occasionally too. It is nice to do almost all the breakfast at once. Pancakes, sausage, and fried eggs is what we usually have on it. Scrambled were ok but they try to run away from you. I’ve done shrimp and steak on it once. The shrimp turned out good and the steak wasn’t bad but I would rather have it done on the grill instead. Used some teriyaki sauce on the shrimp. I’ve been wanting to try the rice like at the habachi places. I found the yum yum sauce the other day. James it took about 6 or 7 times to get it seasoned good.
The side deck on my cabin is going to be my grilling deck. It's just off the kitchen. It will be open on the sides and covered with a low roof about 7' to 9' high from lowest point to highest. I plan on having my little cast iron Lodge hibachi out there as well as my Akorn Kamado and I would like to put a smaller griddle like one of these Blackstones that you guys have. Is this something I could leave out there on a deck with open sides?
The side deck on my cabin is going to be my grilling deck. It's just off the kitchen. It will be open on the sides and covered with a low roof about 7' to 9' high from lowest point to highest. I plan on having my little cast iron Lodge hibachi out there as well as my Akorn Kamado and I would like to put a smaller griddle like one of these Blackstones that you guys have. Is this something I could leave out there on a deck with open sides?
I would probably purchase some sort of slip on cover for it.
Definitely get the cover it’s cheap under $30 and seems to be well made. For seasoning turn burners on high and wait until it’s as hot as it gets. Squirt you some vegetable or olive oil on and using a wad of paper towels and some tongs spread all over even sides and outside. Watch it smoke. When it’s done smoking repeat. You can do it more but they say after twice you are good to go.
I went overkill and did1 cycle with grape seed oil (high smoke point) and then 3 seasoning cycles with olive oil (oil, smoke, cool...oil, smoke, cool..etc) and then cooked a pack of thick cut hickory bacon on it before burgers to use the bacon on. definitely want a slip cover and be sure to use a light coat of oil before storing, especially in the humidity we often suffer.
blackstone makes a hard cover that looks a lot like that one on egghead (2 handles on top instead of side), but they are on backorder until sometime in september.
I cube squash, zucchini , mushrooms and onions for the 36" griddle. I cook steaks, burgers, hotdogs and have cooked lamb chops. All turn out great. I keep mine in the garage with the Blackstone cover on it and when I'm ready to cook I just give it a quick cleaning and have at it
The side deck on my cabin is going to be my grilling deck. It's just off the kitchen. It will be open on the sides and covered with a low roof about 7' to 9' high from lowest point to highest. I plan on having my little cast iron Lodge hibachi out there as well as my Akorn Kamado and I would like to put a smaller griddle like one of these Blackstones that you guys have. Is this something I could leave out there on a deck with open sides?
Irish, I know they are making hard covers for the majority of the sizes now. I would probably look into one of those.
I have heard the slip covers can make them rust pretty good if you're going to store them for any length of time.
We love ours. Makes one heck of a burger. Well everything we cooked on it was great. Love to cook a breakfast on it. Gonna be a great addition to the camp.
I have one. The food I have cooked in it turns out good.
Pros: able to cook lots of food at once.
Cons: having to clean it after each use, the oil drip system overflows when you pour water on it to clean it, it’s very hot to stand by and cook, seems like it’d be easy to get burned on especially for children walking by
Overall, Seems good for outdoor parties with lots of food to cook. May be a little too much trouble if you’re grilling a few hamburgers.
I’m thinking about buying a small grill to use for quicker family meals with less work involved.
I have one. The food I have cooked in it turns out good.
Pros: able to cook lots of food at once.
Cons: having to clean it after each use, the oil drip system overflows when you pour water on it to clean it, it’s very hot to stand by and cook, seems like it’d be easy to get burned on especially for children walking by
Overall, Seems good for outdoor parties with lots of food to cook. May be a little too much trouble if you’re grilling a few hamburgers.
I’m thinking about buying a small grill to use for quicker family meals with less work involved.
I replaced the little drip pan with a 4" miniature galvanized bucket. I just hang the handle over the piece of angle iron and let it fill up. I also usually line it with heavy duty foil to make cleaning it easier. The grease will really get the camp fire going after dinner.
I also carefully drilled out the hole in the angle iron to make the hole bigger so if I am doing burgers and the fat has that jelly like stuff it wont clog up the hole.
Marshmud, I see you have the newest version. I bought one on sale for home for $199, a steal I thought. It’s the old version that has the drip rail on front and goes to a bucket on the right. It’s crap. Food falls off, grease drips down the leg and if you put it in a wood deck you will ruin it shortly. Then I saw the new model like marsh has so I had to get it for the lake. Night and day difference. I offered to sell my old one for $70 so I can buy another new model for home. Make sure you get the one with the grease trap on the back it makes it 100% better. If anyone wants to make me an offer in the old model, be careful you might own it.
Marshmud, I see you have the newest version. I bought one on sale for home for $199, a steal I thought. It’s the old version that has the drip rail on front and goes to a bucket on the right. It’s crap. Food falls off, grease drips down the leg and if you put it in a wood deck you will ruin it shortly. Then I saw the new model like marsh has so I had to get it for the lake. Night and day difference. I offered to sell my old one for $70 so I can buy another new model for home. Make sure you get the one with the grease trap on the back it makes it 100% better. If anyone wants to make me an offer in the old model, be careful you might own it.
What would it take to get your old one? You didn't exactly sell me on it with your description:) I've got a 17" model and have been thinking about getting a larger one.
how long did the filets take? i’m still getting used to the quicker cook times over the grill for meats. ...love the nutty flavor that comes out in the asparagus!
I did not really keep up with the time but I waited a bit after putting on the asparagus and z&o. Should've put them on at the same time. But was probably a minute or two sear on all sides then a few minutes on each side covered to get the internal temp up to 135.
Originally Posted by donia
how long did the filets take? i’m still getting used to the quicker cook times over the grill for meats. ...love the nutty flavor that comes out in the asparagus!
I made some cheese steak sandwiches tonight. I should have used a better steak but they were still good. Did all i could to make it as tender as possible.
Marshmud, I see you have the newest version. I bought one on sale for home for $199, a steal I thought. It’s the old version that has the drip rail on front and goes to a bucket on the right. It’s crap. Food falls off, grease drips down the leg and if you put it in a wood deck you will ruin it shortly. Then I saw the new model like marsh has so I had to get it for the lake. Night and day difference. I offered to sell my old one for $70 so I can buy another new model for home. Make sure you get the one with the grease trap on the back it makes it 100% better. If anyone wants to make me an offer in the old model, be careful you might own it.
Darrylcom, And whoever else may be interested. You can now buy a new top with the rear grease system to go on your old stand directly from Blackstone. The 36" was 149.99 and comes with the drip bucket.
The side deck on my cabin is going to be my grilling deck. It's just off the kitchen. It will be open on the sides and covered with a low roof about 7' to 9' high from lowest point to highest. I plan on having my little cast iron Lodge hibachi out there as well as my Akorn Kamado and I would like to put a smaller griddle like one of these Blackstones that you guys have. Is this something I could leave out there on a deck with open sides?
I have one at home and at the camp. Mine have the black cast iron tops (have a friend with a stainless version). After using and cleaning I put a little oil on it and put it in a large plastic bag. It keeps dust, pollen, bugs etc. off it. Oil will keep it from rusting.
Have been cooking just not taking many pictures. We had some quesadillas last night with fresh jalapenos from the garden. Sorry no picture from the griddle but here are the results
Love mine! I haven't used it in the past few weeks as I've been really busy lately, but have done breakfast, steaks, shrimp, veggies, etc on it and it all comes out great! Reminds me....gotta fire it up again this weekend some time!
The side deck on my cabin is going to be my grilling deck. It's just off the kitchen. It will be open on the sides and covered with a low roof about 7' to 9' high from lowest point to highest. I plan on having my little cast iron Lodge hibachi out there as well as my Akorn Kamado and I would like to put a smaller griddle like one of these Blackstones that you guys have. Is this something I could leave out there on a deck with open sides?
No. If you decide to try it, keep it thoroughly cleaned, oiled and covered. I have been there and done that, just to much to bother with.
Snakebit you say it doesn’t store good outside. How do you. Store yours when your not cooking. Give us who don’t own one an idea how to keep it stored. I’m sure you leave it outside
Snakebit you say it doesn’t store good outside. How do you. Store yours when your not cooking. Give us who don’t own one an idea how to keep it stored. I’m sure you leave it outside
After I finish cooking, I set the burners to high and use a scraper to get up most of the cooked on. Then I use water and a bar mop to wipe it clean. After that, I put on a light coat of oil and wipe it in with paper towels. I use grilling tongs to hold the mop and paper towels so I do not burn myself. Once the oil is on, I normally wait until I see some smoke come up and then shut off the burners. Then after we eat, I go to retrieve the tools I used to cook with and put the hard cover that you can see hanging on the back of the griddle back on over the griddle surface. I know it sounds like several steps, but it really only takes a minute or two.
The other night I did a griddled jambalaya. I know it isn't the traditional way to cook it, but it was mighty fine eating. I forgot to add the crushed tomatoes, oops. Once it all got mixed in and cooked, I poured heavy whipping cream over the top while it was on the griddle and stirred it in right as I was taking it up.
I had been wanting one also, bought a 28" at the walmarks yesterday. Got it all seasoned up and did Parmesan chicken sandwiches tonight for my first cook, they were very good.
I told my wife the other day that a 36” Blackstone would make a nice Father’s Day gift. Either way I’m getting one soon.
Wife didn't take the hint?
I had a good Father’s Day. But no blackstone unfortunately.
I highly recommend them. They are a lot of fun to cook on and the cleaning after each cook is not bad. We enjoy being able to make lots more than a grill.
I cook on mine all the time and love it. Cleanup is alot simpler than being in the kitchen if you ask me. I can have it cleaned and scraped down in a minute or two and done with. For me the best thing about it is the cleanup, it takes the place of alot of pots and pans for some items you cook on it.
I made griddled jambalaya again for our church dinner group. Did a batch and split it and added crushed tomatoes to half and didn't the other. Man it was some good eatin'
I cook on mine all the time and love it. Cleanup is alot simpler than being in the kitchen if you ask me. I can have it cleaned and scraped down in a minute or two and done with. For me the best thing about it is the cleanup, it takes the place of alot of pots and pans for some items you cook on it.
Thanks Snakebit for this thread. I’m a new griddleler ( not sure if that’s a word) and learning a lot from it.
Absolutely. I know a lot of people are and I am too for the most part. I haven't even had mine 2 years yet. But I know I had to learn a lot of what I know from other people and never want to stop learning new recipes and different things to do on the griddle. And hopefully I can help some others along.
I tried a Conecuh Sausage dog the other day with a thick cut strip of bacon alongside the sausage, chopped onions and spicy mustard. I swear it was the best sausage dog I ever ate. I highly recommend it. The bacon and onion make the dog.
I’ve got a pretty fair amount of wobble in the cooktop. I guess I could fix it with washers. Is this common with these things? Seems like it should sit level on the base and I shouldn’t have to use washers to shim it.
I’ve got a pretty fair amount of wobble in the cooktop. I guess I could fix it with washers. Is this common with these things? Seems like it should sit level on the base and I shouldn’t have to use washers to shim it.
Not that I have heard of. I know that on mine if i use too much watr while its hot to clean with then it will warp like a cookie sheet in the oven and rock then. It may settle in some when you get it hot, but you might have to use some washers. They would be wise to build in some adjustments, especially to get the grease to run off like it should.
Top Cat, those are nice. There is 3 drawers on the bottom 2 are air fryers and one is a warming drawer. And the fronts of them will come off and the baskets are actually dishwasher safe. But they are $$$
Got her seasoned last night. Cooked chicken quesadillas on it tonight. I think my wife loves it more than I do after trying the quesadilla. Never have had a supper this good cooked and cleaned up so fast.
Got her seasoned last night. Cooked chicken quesadillas on it tonight. I think my wife loves it more than I do after trying the quesadilla. Never have had a supper this good cooked and cleaned up so fast.
That's what I'm talking about. Good call on the quesadillas
Just got the blue rhino razor. The reviews were good and Lowe's had them on sale for 299. Wore out some smash burgers Sunday and some shrimp and chicken stir fry on Sat.
I have Blackstone in town, bought a Blue Rhino brand today for the lake. So far it’s superior in every way, (and I love my blackstone)
So I'm in the market for a griddle. So why is the Blue Rhino better?
I don't have a blackstone but the only reason I don't is because all the mid level grills were bought up. They had really small ones or really decked out ones with the air fryers built in and all. With that said, I really like the design of the Blue Rhino. The top folds out for counter space. It has a shelf down low, and the whole deal can fold up and lay in your truck bed in no time. Pretty nifty design.
You can cook them in the oven then crisp em up on the BStone. We do homemade pizza this way. Try Naan bread as well. Can’t go wrong!!
Nice. How do you make the naan. I'd love to give that a shot.
Well. Wife bought the naan. She dressed 3 with a garlic like Alfredo sauce. Don’t go too heavy on the sauce then dress like a pizza. Put on grill until desired crispness of crust (leave a 2-4 minutes for oven) then put in oven to melt the top half. 4th o e use deed sauce just like normal pizza. Wish my Stone had a top and I wouldn’t need the oven.
I have Blackstone in town, bought a Blue Rhino brand today for the lake. So far it’s superior in every way, (and I love my blackstone)
So I'm in the market for a griddle. So why is the Blue Rhino better?
I don't have a blackstone but the only reason I don't is because all the mid level grills were bought up. They had really small ones or really decked out ones with the air fryers built in and all. With that said, I really like the design of the Blue Rhino. The top folds out for counter space. It has a shelf down low, and the whole deal can fold up and lay in your truck bed in no time. Pretty nifty design.
Got my rhino today and cooked burgers. Family likes them. When I got done I scraped it off and added a thin layer of oil and wiped down. Hope I did that right
That chicken sandwich looks fine snakebit. I did ribeyes, diced red potatoes with butter and herbs, and squash, onions, mushrooms & tomatoes on the blackstone Saturday night.
That chicken sandwich looks fine snakebit. I did ribeyes, diced red potatoes with butter and herbs, and squash, onions, mushrooms & tomatoes on the blackstone Saturday night.
That sounds good. Did you combine the squash onions mushrooms and tomatoes?
That chicken sandwich looks fine snakebit. I did ribeyes, diced red potatoes with butter and herbs, and squash, onions, mushrooms & tomatoes on the blackstone Saturday night.
That sounds good. Did you combine the squash onions mushrooms and tomatoes?
I did do some spinach on mine the other day and cooked it down with some hamburger steaks. I wanted to make sure I could do it correctly before videoing. But it's coming soon I hope.
Casual Sunday evening burn. My homemade (nothing special) rub that I use on Chx and turkey. Wrapped Chx in thick bacon. Stir fry some garden veggies......dang!! where is the nearest petrol garage
That looks really good I may have to buy one of these - I don’t have a back deck and I just keep my current grill in back yard Would you be skeptical of setting one up in a back yard if u cover it after each use? I bet it is easy to use
That looks really good I may have to buy one of these - I don’t have a back deck and I just keep my current grill in back yard Would you be skeptical of setting one up in a back yard if u cover it after each use? I bet it is easy to use
Soft cover only, I wouldn't leave it out. They are coming pretty standard now with a hood or hardcover but I wouldn't have anything less than that and would probably use the soft cover also.
In honor of fur getting himself a blackstone, I figured I’d post a picture of some wings I did tonight. Did some lemon pepper and some with an all purpose seasoning. I don’t post pictures much, but I cook on this thing 3-4 times a week.
That is correct. Just sprinkle a little shredded parmesan out on the griddle top. I should have done these a bit longer until they actually got crispier, but they were still good.
Some people will do something similar with Mexican blend cheese in substitution of taco shells in order to live that low carb life
Last night, just some bacon and eggs from the griddle with cheese grits and my wife made homemade biscuits to go with some cane syrup from Todds in Headland that a neighbor gave me. Egg tip on the griddle - if you are frying your eggs, go ahead and crack them all into a bowl and pour them all at once. It's hard to get an even cook if you crack several out there.
I feel like I'm just doing the same stuff which is a good variety but could use some more. Y'all help me out and some of the ones new to Griddling with posting what you got.
Snakebite, how about some cake batter pancakes. Buy a box of yellow cake mix and mix it up like the box says for a cake. Then just make pancakes on the griddle instead of a cake. I think you will like this!
I feel like I'm just doing the same stuff which is a good variety but could use some more. Y'all help me out and some of the ones new to Griddling with posting what you got.
Been thinking about this myself. I used to grill artichokes so I’m gonna try that on the blackstone. Also thinking about griddle chili, meatballs, steak fajita quesadillas. A go to recipe is chicken breast grilled topped with mushrooms, bacon, onion and a touch of bbq sauce and topped with cheese.
Because of the pictures, I broke down and bought a 36 inch Blackstone today. Spent a couple of hours seasoning it and cooked some organic grain fed hamburgers this evening. Easy to cook and clean up. I think I am going to use it often. Wife excited thinking about cooking breakfast tomorrow.
Dont know why I've never seen this thread before. But, I have a 22 inch b.s. for 2 years,that came with a stand and with hood. Mainly to use with camper. I keep the stand on deck, never carry it camping. Main thing I cook besides breakfast is conecuh sausage with peppers an onions. Of course smash burgers. Little tip I've found, go to a junk store look for a lid from a electric skillet to use as a cover for the peppers/onions and for hashbrowns of course to help melt cheese.
Don't know if y'all are aware of these or not but these are turkey fillets. My wife is allergic to pork loin and a pork chop is one of my favorites. I found these rolling through the store the other day and wanted to see how close I could make them to pork chops. They turned out really good and they will be on the menu again.
Step 1 slice tomatoe to your liking thin or thick 2 flour both sides 3 dip in egg/milk mixture 4 cornmeal/bread-crumb mixture both sides Once griddle is hot and ready. Then I add a little extra oil before putting on griddle, Once on the griddle I leave a lil space in between them. Then squirt a little extra oil in between, cook a couple minutes, each side or until your liking of crispy.
Step 1 slice tomatoe to your liking thin or thick 2 flour both sides 3 dip in egg/milk mixture 4 cornmeal/bread-crumb mixture both sides Once griddle is hot and ready. Then I add a little extra oil before putting on griddle, Once on the griddle I leave a lil space in between them. Then squirt a little extra oil in between, cook a couple minutes, each side or until your liking of crispy.
Thanks. I was thinking that would be the way it was done but was just wanting to make sure. I got a many of maters green on the vine that may be where they are headed.
Ya welcome, that’s what I been doin also, got plenty green ones. So they been making it to the griddle I don’t have the griddle mastered like you do but I like cooking on it.
Sorry folks. We had our first child back in June and I haven't been able to do much. Hopefully can get back at it soon. Got out and restocked the freezer with Deer smashburgers last night.
The griddle was starting to look rough so I had to take her back to factory settings. Stripped the whole season layer off and starting on another. Will be back to cooking soon.
Ended up buying one off of FB marketplace. Sanded the top down and re seasoned it and it's looking good as new! Only problem is the ignition switch doesn't work so have to light it manually. Anyone replaced the switch or do y'all just deal with it and do it manually
I’d imagine it’s a pain to sand it back down to steel? I’m not too far from needing to do this.
Honestly not really…I scraped it good then tops a hand sander and just sanded it down and fished it off with pressure washing it. Took an hour or less. Looks much better as it was flaking and all before
I've joined the club. FIL bought me a 22" Blackstone adventure so we can use at home and camping. Comes with conversion for the little LP camp propane bottles. First dish I did was stir fry. Tonight we doing philly cheese steaks. Love this blackstone
The side deck on my cabin is going to be my grilling deck. It's just off the kitchen. It will be open on the sides and covered with a low roof about 7' to 9' high from lowest point to highest. I plan on having my little cast iron Lodge hibachi out there as well as my Akorn Kamado and I would like to put a smaller griddle like one of these Blackstones that you guys have. Is this something I could leave out there on a deck with open sides?
I have one that is completely exposed down at our boat house next to BGE. I have a metal cover that just sits right over the griddle and I have never had any issues with mine and it is 5 years old.
I just joined the club. Been wanting one for awhile and the in laws bought us a 28 inch Adventure Ready for Christmas. I did a big breakfast with French toast, bacon, eggs and hash browns. Did Philly cheese steaks on it as well. It’s been awesome. Can’t wait to go back through this thread and get some ideas
I just joined the club. Been wanting one for awhile and the in laws bought us a 28 inch Adventure Ready for Christmas. I did a big breakfast with French toast, bacon, eggs and hash browns. Did Philly cheese steaks on it as well. It’s been awesome. Can’t wait to go back through this thread and get some ideas
Same...inlaws gave us a 4-burner one from Sams. Don't know much about them but gets good reviews. Got it put together a couple days ago, need to get it seasoned up and start cooking
Thanks! Will be kicking off cooking on it this weekend with friends at the camp. Snakebite, have enjoyed your videos as well as others who have posted for recipe ideas etc…will be doing venison smash burgers, Bfast, and chicken cheesesteaks
Last night we had Buffalo Chicken Blue Cheese Smashburgers Ground chicken with blue cheese crumbles and chipotle buffalo seasoning. Buffalo sauce with some ranch to tame the heat with lettuce and a garden tomato.
Be doin the green tomatoes for a while.. yesterday I did green tomatoes again, so I added squash and okra, Squash and okra was just as good as the green tomatoes.. Would post pics but that's over my head...
Step 1 slice tomatoe to your liking thin or thick 2 flour both sides 3 dip in egg/milk mixture 4 cornmeal/bread-crumb mixture both sides Once griddle is hot and ready. Then I add a little extra oil before putting on griddle, Once on the griddle I leave a lil space in between them. Then squirt a little extra oil in between, cook a couple minutes, each side or until your liking of crispy.
No pictures as I ran out of propane right before the birthday gathering started for my Dad. Cooked a pack of bacon and then added fresh flounder fillets with garlic salt, old bay, slap ya mama and lemon pepper. Cheese grits with crumbled bacon and slaw. Pawpaw/Dad enjoyed his 82nd birthday meal.