September 30, 20205 yr Fish (speckled trout) and scrimp (Key West pink) tacos at deer camp Monday night. They turned out quite good.
September 30, 20205 yr 6 hours ago, Skipper said: We frequently do sous vide steak then sear. Typically on our old stand alone gas grill I plan to get rid of soon unless I have my Kamodo going for something else. Any downside to utilizing a griddle to sear (other than no grill marks I guess which I could probably live with). Nope. Did steaks and came out well.
September 30, 20205 yr No need to even do a Sous Vide. Turn the bad boy up, bit of seasoning and oil. When the oil starts smoking, throw the steaks on.
September 30, 20205 yr Yes, go with a large gas griddle and the Big Joe. You'll have all your bases covered. You’ll use the griddle for most everything so go big. I honestly have no use for a grill. Once I build my cook shack I’ll probably go BGE for the rare times I might want to cook something I can’t do on the griddle, but that’s about it.
October 3, 20205 yr I made something similar to these for dinner. I used Oaxaca cheese. White cheddar might be better.
October 19, 20205 yr About to buy one for the house. Should I get the Blackstone 36"? Any models better than others? What about a cover? The area I keep it is partially covered, but still in weather? And maintenance? I assume a little oil and a grill brick once done cooking? TIA
October 19, 20205 yr 29 minutes ago, Johnny Sack said: About to buy one for the house. Should I get the Blackstone 36"? Any models better than others? What about a cover? The area I keep it is partially covered, but still in weather? And maintenance? I assume a little oil and a grill brick once done cooking? TIA With all due respect, I don't think Ginny needs you cooking any better than you already do. In all seriousness though, I don't know why the Camp Chef doesn't get more love around here. People outside of Surly group think seem to love them. That's probably what I'll get if I decide to pull the trigger... https://www.amazon.com/Camp-Chef-Flat-Top-Grill/dp/B00L9XAMTQ/ref=sr_1_3?dchild=1&keywords=Camp+Chef+Flat+Top+Grill&qid=1603128603&sr=8-3 With this cover... https://www.amazon.com/Backyard-Life-Gear-Griddle-Stainless/dp/B07C8D1XQX/ref=sr_1_1?dchild=1&keywords=Backyard+Life+Gear+Griddle+Cover+for+Camp+Chef+Flat+Top+Griddle+FTG600&qid=1603128650&sr=8-1 Edited October 19, 20205 yr by Landomatic
October 19, 20205 yr 48 minutes ago, Johnny Sack said: About to buy one for the house. Should I get the Blackstone 36"? Any models better than others? What about a cover? The area I keep it is partially covered, but still in weather? And maintenance? I assume a little oil and a grill brick once done cooking? TIA Blackstone 36" with hard cover and soft cover, too. Hard cover for keeping the griddle surface covered overnight during frequent use and soft cover for extended periods of time. I had only the soft cover for my home model and when it rained the soft cover would catch rainwater and keep the rainwater pooled up on the griddle. With the hard cover under it the rainwater tends to drain off.
October 19, 20205 yr The newer pro series Blackstones come with a integrated lid. You probably still need a cover if in direct whether, but mine is just under a covered patio and it does fine with just the hood and no cover.
October 19, 20205 yr I have to take the cooktop off and bring it in the house or it will rust due to the Houston humidity. It's heavy and a pain in the ass. I would put the Camp Chef in the garage, but I don't have direct access to my backyard from the garage. I made some perfect Benihana fried rice Friday night.
October 19, 20205 yr Author 1 hour ago, Johnny Sack said: About to buy one for the house. Should I get the Blackstone 36"? Any models better than others? What about a cover? The area I keep it is partially covered, but still in weather? And maintenance? I assume a little oil and a grill brick once done cooking? TIA The 36" is what you need, even if you don't think you need something that big. You will eventually use all 4 burners for some cooks. Blackstone and Camp Chef seem to be comparable but it's just your preference. The lid that deadshank posted is what I went to after the cloth/plastic covering I originally bought. I would seriously look at the pro series on the Blackstone if I was buying right now.
October 19, 20205 yr Author I have to take the cooktop off and bring it in the house or it will rust due to the Houston humidity. It's heavy and a pain in the ass. I would put the Camp Chef in the garage, but I don't have direct access to my backyard from the garage. I made some perfect Benihana fried rice Friday night.If you oil it up good after every cook and put a top on it like deadshank's link, you should be good.
October 19, 20205 yr 47 minutes ago, mycox said: I made some perfect Benihana fried rice Friday night. Oooooh...did you make an onion volcano?
October 19, 20205 yr I did and it wasn't graceful. Too much rum and it was an onion volcano explosion. It was an evening playing with fire. The bananas foster was perfect.
October 19, 20205 yr 9 minutes ago, mycox said: I did and it wasn't graceful. Too much rum and it was an onion volcano explosion. It was an evening playing with fire. The bananas foster was perfect. How many tries did it take to catch the shrimp on top of your hat?
October 19, 20205 yr 1 hour ago, Both Tacos said: I would seriously look at the pro series on the Blackstone if I was buying right now. This.
October 20, 20205 yr 6 hours ago, mycox said: I did and it wasn't graceful. Too much rum and it was an onion volcano explosion. Local teppanyaki place had that happen in front of guests; kid leaning over table to watch got burnt, lawsuits, etc etc for years. They ixnayed the onion volcano.
October 20, 20205 yr Seems like its fried rice season. I just made my second batch and it's pretty darn good. Key is lots of ginger and sesame oil. Also tried my first onion volcano. I'd call it UT football 2020, maybe 2011. My 4 year old was so excited and so underwhelmed. My goal is to maybe get to 2008 levels next time as I address my far too light touch on the rum. I have 36 inch and the cover and recommend both. in central Tx and no issues (so far). Spend extra $100 for 36 inch, won't regret it. Edited October 20, 20205 yr by Hornbeliever
October 20, 20205 yr 17 hours ago, Anastasis said: This. The advantage of the pro series is the hood, right? So you can have an oven effect if needed?
October 20, 20205 yr 25 minutes ago, Johnny Sack said: The advantage of the pro series is the hood, right? So you can have an oven effect if needed? My only complaint with the blackstone is the build quality of the cabinet. I'd take a look to see if the build quality of the pro is heavier steel, or just the same very cheap thin walled shit. The cover is a definite upgrade. I am really not worried about the hood for oven effect, more for storage imo. I use one of these bowls when I need to have something covered for melting or cooking through. The camp chef looks fine as well, but the rear drain on the blackstone seems like a better solution to me.
October 20, 20205 yr 1 hour ago, Hornbeliever said: Seems like its fried rice season. I just made my second batch and it's pretty darn good. Key is lots of ginger and sesame oil. I have the Benihana fried rice recipe. Also refrigerate the rice a few hours or overnight to reduce moisture. Garlic Butter For Rice (2 cups rice): - 1 stick butter - 2 cloves minced garlic - half lemon juice - soy sauce to your taste - mix
October 20, 20205 yr 2 hours ago, mycox said: I have the Benihana fried rice recipe. Also refrigerate the rice a few hours or overnight to reduce moisture. Garlic Butter For Rice (2 cups rice): - 1 stick butter - 2 cloves minced garlic - half lemon juice - soy sauce to your taste - mix Agree on making rice night before. To your recipe, i added - chopped onions and Poblano peppers - more garlic - ginger - sesame oil - frozen peas and carrots - chopped ginger -pork I've done pork both times and super pleased. Going to do pork again one more time to just perfect and move on to shrimp.
October 20, 20205 yr Peas are horrible 🤢. Need to give the poblano peppers a try. Yellow onion Carrots Green onion Eggs Soy Sauce Chicken or pork Shrimp Sesame seeds salt/pepper
October 21, 20205 yr I don't think the hood gives you an oven effect or if it does it's minor imo. I have the 27' with the hood and I don't think enough heat is radiating off the cooktop surface to do anything other than melt cheese. The hood imo is just keeping stuff off it. Mine doesn't have the cabinets though. I don't like cabinets and stuff on grills because they easily get full of dirt and dust.
October 21, 20205 yr Made some pork chops on the griddle last night. Going to use the leftovers to make some pork fried rice.
October 21, 20205 yr 50 minutes ago, Moby Ric said: Made some pork chops on the griddle last night. Going to use the leftovers to make some pork fried rice. great pics thanks for sharing
October 21, 20205 yr 5 minutes ago, BHMCruiser said: great pics thanks for sharing I haven't made the rice yet.
October 22, 20205 yr My only complaint with the blackstone is the build quality of the cabinet. I'd take a look to see if the build quality of the pro is heavier steel, or just the same very cheap thin walled shit. The cover is a definite upgrade. I am really not worried about the hood for oven effect, more for storage imo. I use one of these bowls when I need to have something covered for melting or cooking through. The camp chef looks fine as well, but the rear drain on the blackstone seems like a better solution to me. I have the pro, the cabinet is sturdier than any grill I’ve ever owned. The lid seems to retain heat well, haven’t had to dome anything to melt cheese, just close the lid for about the same amount of time as I would put the dome on food.
October 22, 20205 yr I don't think the hood gives you an oven effect or if it does it's minor imo. I have the 27' with the hood and I don't think enough heat is radiating off the cooktop surface to do anything other than melt cheese. The hood imo is just keeping stuff off it. Mine doesn't have the cabinets though. I don't like cabinets and stuff on grills because they easily get full of dirt and dust.That's fucking massive! Is it like this, only a flat top?
November 30, 20205 yr PSA: seeing the Blackstone 36" for $283.99 ON Amazon. (15 minutes remains on the timer)
November 30, 20205 yr I need to see what Walmart has theirs marked down to. They still have some at our local. I’m wanting a pro, but not enough to really spend the money on one
December 21, 20205 yr Learn me about making cheesesteaks on Blackstone. Any tips , tricks, things to avoid?
December 22, 20205 yr 49 minutes ago, Mac8111 said: Learn me about making cheesesteaks on Blackstone. Any tips , tricks, things to avoid? Slice the cold ribeye thin. Get after it. Edited December 22, 20205 yr by deadshank
December 22, 20205 yr 1 hour ago, Mac8111 said: Learn me about making cheesesteaks on Blackstone. Any tips , tricks, things to avoid? Previous two tips plus get a long spatula so you can scoop everything up at once. Also make sure you get good bread. Bread makes all the difference IMO.
December 22, 20205 yr Author Learn me about making cheesesteaks on Blackstone. Any tips , tricks, things to avoid? Lots of helpful videos on YouTube.
December 22, 20205 yr Slice the cold ribeye thin. Get after it. Piss on that. Have the meat counter do it.
December 22, 20205 yr Just gave in and ordered one from HD. Doesn't arrive until the 30th, but I will post pics asap!
December 30, 20204 yr I need a deer camp. Y'all let me know if you need someone to cook that is willing to cull spikes and does and maybe get one shot at a 8 or 10 pter. v
December 30, 20204 yr On 9/30/2020 at 9:09 AM, Skipper said: We frequently do sous vide steak then sear. Typically on our old stand alone gas grill I plan to get rid of soon unless I have my Kamodo going for something else. Any downside to utilizing a griddle to sear (other than no grill marks I guess which I could probably live with). I usually use a cast iron skillet ripping hot to sear after sous vide. No reason a griddle couldn't work as long as it gets hot enough.
December 30, 20204 yr Author I need a deer camp. Y'all let me know if you need someone to cook that is willing to cull spikes and does and maybe get one shot at a 8 or 10 pter. v Your menu better include more than burgers.
December 30, 20204 yr 1 minute ago, Both Tacos said: 2 hours ago, Anastasis said: I need a deer camp. Y'all let me know if you need someone to cook that is willing to cull spikes and does and maybe get one shot at a 8 or 10 pter. v Your menu better include more than burgers.
December 30, 20204 yr 2 hours ago, Anastasis said: I need a deer camp. Y'all let me know if you need someone to cook that is willing to cull spikes and does and maybe get one shot at a 8 or 10 pter. v Deer camp chef in the winter...boat chef in the summer. I think you might be onto something.
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