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Featured Replies

7 hours ago, Both Tacos said:
11 hours ago, Mac8111 said:
So is Blackstone the go to brand on one of these?


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It's probably to mostly sold brand but there are others like Camp Chef that make a good griddle.

just coat your raw meat balls with mustard during prep.  works great

kinky

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  • JohnRedHorn
    JohnRedHorn

    Next time before doing this take a .45 acp and put it through your hollow skull.  Jesus fucking Christos people. Like a pack of retards in here. 

  • BigDHornfan
    BigDHornfan

    Kielbasa, cheese tortellini, mushrooms and spinach and mozzarella. This fucking rocked.

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    Bert Orange

    Just took her on her maiden voyage. Cheesesteaks. Sent from my iPhone using Tapatalk

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20 hours ago, Hank_Hill said:

I disagree with this heavily. 

You stick to pulling wool none of us could hope to sniff and leave the propane and propane accessories to the OGs, son.

#StayInYourLane

Lol


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On 6/1/2020 at 5:21 AM, Landomatic said:

Serious question...have some of ya'll traded in your traditional grills for these things?

...

I mostly do burgers, steaks, dogs/brats, fish, porkchops, chicken breasts, etc on the grill.  Can these griddles do all that?  Can they get hot enough to get a good sear on a steak?  What's the drawback here?

A griddle is a glorified, very large frying pan. You're pan--frying everything you cook on a griddle. You don't get the air movement and you don't get the chemical compounds of a grill (either gas or charcoal - gas still has some of the chemical compounds from oils dripping off the food, charcoal obviously has all the chemical compounds from the charcoal as well). Griddle can't get as hot as certain grills (griddle will max out 500 or so, grills can do 700), but not a huge difference. For the foods you list, it'd be fine. You lose a little bit of flavor potential on the burger, steak, pork, and fish, but you gain a ton of convenience. From the tone of your question I think you already know it's a good move for you.

2 hours ago, 4th and 5 said:

You stick to pulling wool none of us could hope to sniff and leave the propane and propane accessories to the OGs, son.

Hey now, my steak thread contributions are like...30% as sexy

So is Blackstone the go to brand on one of these?


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Like someone mentioned, they’re probably all pretty much the same as far as the actual griddle and using it. Blackstone definitely seems to have more options right now.
38 minutes ago, Hank_Hill said:

Hey now, my steak thread contributions are like...30% as sexy

That is not the thread we expect you to update from time to time.

2 minutes ago, 4th and 5 said:

That is not the thread we expect you to update from time to time.

But it could be.  If you know what I mean. 

These things don’t seem sturdy enough

I’ll admit the 36” one I had that the legs folded up on to transport always had me worried but it never failed ;-). I took it a few places but not enough to want to keep portability as an option. The proline is one solid beast though

Assembled my second 36" blackstone last night. Got one for the house and got rid of the greel. 

2 neighbors came over to ogle it. They've been wanting to get one.  It was funny and kinda like old movies where some dude in the 50s gets the first TV on the block and his meathead buddies come over to check it out. 

Got my 28" Blackstone a couple of weeks ago. Went to Wallyworld and bought a conversion kit for my outdoor gas line. Absolutely love the convenience of this thing, plus I don't have to worry about propane running out. Damn game changer...... 

22 minutes ago, Turkleton said:

Got my 28" Blackstone a couple of weeks ago. Went to Wallyworld and bought a conversion kit for my outdoor gas line. Absolutely love the convenience of this thing, plus I don't have to worry about propane running out. Damn game changer...... 

Couldn't you have done that with your regular grill?

20 minutes ago, Landomatic said:

Couldn't you have done that with your regular grill?

My regular grill is a Pit Boss smoker/grill, not gas.

21 hours ago, Sam Lin said:

A griddle is a glorified, very large frying pan. You're pan--frying everything you cook on a griddle. You don't get the air movement and you don't get the chemical compounds of a grill (either gas or charcoal - gas still has some of the chemical compounds from oils dripping off the food, charcoal obviously has all the chemical compounds from the charcoal as well). Griddle can't get as hot as certain grills (griddle will max out 500 or so, grills can do 700), but not a huge difference. For the foods you list, it'd be fine. You lose a little bit of flavor potential on the burger, steak, pork, and fish, but you gain a ton of convenience. From the tone of your question I think you already know it's a good move for you.

Yeah, I wouldn't read too much into my "tone" but you're probably right.  My favorite parts about grilling are much more the being outside drinking a beer overall experience, than the actual needing to see grill marks on my food.  If I was that much of a grilling purist, I'd exclusively use charcoal, which I've never had a desire to do because the upside of the convenience of propane heavily outweighs the upside of what charcoal offers in the way of added flavor, to me.  So, assuming these griddle things can do what it seems they can do, I think I'll get the "experience" part just fine.

I think what I'm truly having trouble getting my head around is just the no longer being a grill guy.  That sounds really douchey, but I've been a grill guy all my life.  Damn near 40 years of being a grill guy is a hard habit to break.  I would just say why not have both, but A) I really don't see using both if a griddle can do everything a grill can do plus more and B) I really don't want my back yard to look like the parking lot by the entrance of a Home Depot.

The other thing I'm having trouble getting my head around is abandoning Weber.  I'm loyal to about 2 total brands in life and Weber is one of them.  If Weber made one of these things, I'd probably be all in.

4 minutes ago, Landomatic said:

Yeah, I wouldn't read too much into my "tone" but you're probably right.  My favorite parts about grilling are much more the being outside drinking a beer overall experience, than the actual needing to see grill marks on my food.  If I was that much of a grilling purist, I'd exclusively use charcoal, which I've never had a desire to do because the upside of the convenience of propane heavily outweighs the upside of what charcoal offers in the way of added flavor, to me.  So, assuming these griddle things can do what it seems they can do, I think I'll get the "experience" part just fine.

I think what I'm truly having trouble getting my head around is just the no longer being a grill guy.  That sounds really douchey, but I've been a grill guy all my life.  Damn near 40 years of being a grill guy is a hard habit to break.  I would just say why not have both, but A) I really don't see using both if a griddle can do everything a grill can do plus more and B) I really don't want my back yard to look like the parking lot by the entrance of a Home Depot.

The other thing I'm having trouble getting my head around is abandoning Weber.  I'm loyal to about 2 total brands in life and Weber is one of them.  If Weber made one of these things, I'd probably be all in.

Even with this flat top, I will always have a grill/smoker. I will never give that up.

9 minutes ago, Turkleton said:

Even with this flat top, I will always have a grill/smoker. I will never give that up.

Yeah, agree.  Although I must say that I haven't use my grill much at all since I got the griddle.  I have been doing most of my steaks/chops either reverse sear or sous vide with a cast iron finish on a separate burner. Basically everything else that would get grilled before works fine if not better on the griddle, imo. 

3 minutes ago, Anastasis said:

Yeah, agree.  Although I must say that I haven't use my grill much at all since I got the griddle.  I have been doing most of my steaks/chops either reverse sear or sous vide with a cast iron finish on a separate burner. Basically everything else that would get grilled before works fine if not better on the griddle, imo. 

This is a good point. Before my flat top, half the time my steaks were in a cast iron and the other half were grilled. Now, it will just be on the griddle.

Yeah the cant make a great steak comment was horse shit. My best steaks have been seared on cast iron, which you can do just as well on a griddle assuming it gets hot enough. 

Edited by Hank_Hill

I have moved to the griddle instead of the grill to make steaks.  They just come out better.

Got my 28" Blackstone a couple of weeks ago. Went to Wallyworld and bought a conversion kit for my outdoor gas line. Absolutely love the convenience of this thing, plus I don't have to worry about propane running out. Damn game changer...... 

I think I asked this a while back but here goes: do you have a laser thermometer? How hot does the surface get with the gas conversion? I understand that natty gas doesn’t put out the same BTU as propane and that’s what I want to avoid.

I think I asked this a while back but here goes: do you have a laser thermometer? How hot does the surface get with the gas conversion? I understand that natty gas doesn’t put out the same BTU as propane and that’s what I want to avoid.


That’s why larger orifices are used for NG.

Luke is right. The conversion was just not the hose attachments, but orifices. I still get over 500degs, but I really haven't tested on how hot it will go.

On 6/3/2020 at 8:31 PM, luke duke said:

 


That’s why larger orifices are used for NG.

When I used to brew, and switched to NG, I ran a straight 3/4" pipe to the stand and only reduced to 1/2" fo the burner because that's what it had.  The more volume, the better for NG.  But it's still cheap as hell.  And brewing requires a pretty large amount of BTU without any retention as compared to a cast iron griddle.

Edited by dcbc

On 6/3/2020 at 8:07 PM, deft said:


I think I asked this a while back but here goes: do you have a laser thermometer? How hot does the surface get with the gas conversion? I understand that natty gas doesn’t put out the same BTU as propane and that’s what I want to avoid.

Heating it up last night, I did get over 600 with my laser thermometer. More than enough.

Any of y’all wear an apron when you cook on these things?  If so, what’s a good one?  I swear, every time I griddle cook, I come away with at least one grease spot on my clothes.

  • 2 weeks later...

Fresh peaches grilled in butter and brown sugar and a touch of bourbon and grilled pound cake on the Blackstone.
8b3fe790fd1e299aa3c78f278acc418a.jpg

2 hours ago, BigDHornfan said:

Fresh peaches grilled in butter and brown sugar and a touch of bourbon and grilled pound cake on the Blackstone.
8b3fe790fd1e299aa3c78f278acc418a.jpg

you magnificent bastard. 

21 hours ago, deadshank said:

Finished product

CDCE78B7-6451-4C88-AE76-3499C44B1A93.jpeg

Good looking plate.  What are they/where did you get them?

33 minutes ago, Landomatic said:

Good looking plate.  What are they/where did you get them?

Spode.   They’re the ones with quails, turkey, woodcocks, pheasants, ducks, etc. 

www.spode.com

2 hours ago, deadshank said:

Spode.   They’re the ones with quails, turkey, woodcocks, pheasants, ducks, etc. 

www.spode.com

Oh yeah we’ve got a bunch of that shit.  Something like my wife’s great great grandparents wedding China or some shit. We never use it though because none of it can go in the dishwasher.  Can yours?

12 minutes ago, Landomatic said:

Oh yeah we’ve got a bunch of that shit.  Something like my wife’s great great grandparents wedding China or some shit. We never use it though because none of it can go in the dishwasher.  Can yours?

Yep. It is DW safe.  Must be the newer models.  

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