Food / Drink Bought my first Blackstone griddle-any advice?
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You might be ok with just a cover but without a lid it may get greasy on the inside. I got this cover and while not cheap it was better quality than the cover that came with my Weber.
Blackstone 1528 600D Polyester Heavy Duty Flat top Gas Grill Cover, Water Resistant Exclusively Fits 36" Griddle Cooking Station, Black https://a.co/d/aDpnaqy
Blackstone 1528 600D Polyester Heavy Duty Flat top Gas Grill Cover, Water Resistant Exclusively Fits 36" Griddle Cooking Station, Black https://a.co/d/aDpnaqy
^^ I've got the same cover, but for the 28" and it's great.
Grill has been outside for over almost two weeks with a lot of rain and no signs of rust / anything getting inside. It's held up really well and been waterproof so far.
I'm not planning on getting a hard cover unless I come across a smoking deal on one.
Grill has been outside for over almost two weeks with a lot of rain and no signs of rust / anything getting inside. It's held up really well and been waterproof so far.
I'm not planning on getting a hard cover unless I come across a smoking deal on one.
Got it all seasoned up and broke the first cardinal rule don't cook bacon. Oops
Did bacon, chicken and burgers last night. Today did protein pancakes, French toast and eggs. All came out good but the lack of a shelf on the right side is annoying AF.
Do you use cooking spray or oil each time to prevent sticking? Had a little sticking today with using oil
Did bacon, chicken and burgers last night. Today did protein pancakes, French toast and eggs. All came out good but the lack of a shelf on the right side is annoying AF.
Do you use cooking spray or oil each time to prevent sticking? Had a little sticking today with using oil
I do bacon on mine all the time just make sure you have a scraper to peel the gunk it leaves up and shove it in the grease trap. If it's stuck hard toss a little water on that spot while it's hot and it'll come right up. Make sure to get oil down on it again right after.
As far as oils get somethin with a high smoke temp. I've been a fan of this buttery extra virgin olive oil lately but the crisco or store brand vegetable oil is fine. Tried sunflower oil and wouldn't recommend it. Seems like it smokes at a real low temp and smells like you took a lighter to a sunflower. It's also kind of an odd taste to add to your food.
With chicken or other smaller meat what I do is chop it all up and then mix in a bunch of oil and seasoning and let it sit in the fridge for a while to soak it up before just tossing it on and stirring it around.
As far as oils get somethin with a high smoke temp. I've been a fan of this buttery extra virgin olive oil lately but the crisco or store brand vegetable oil is fine. Tried sunflower oil and wouldn't recommend it. Seems like it smokes at a real low temp and smells like you took a lighter to a sunflower. It's also kind of an odd taste to add to your food.
With chicken or other smaller meat what I do is chop it all up and then mix in a bunch of oil and seasoning and let it sit in the fridge for a while to soak it up before just tossing it on and stirring it around.
You always want oil or fat on the cooking surface. You also need the right temperature. You want it hot enough that when you add the protein steam from the protein causes the protein to have a barrier between it and the pan.
"A small amount of oil added to a very hot pan almost instantly becomes very hot oil. The oil quickly sears the outside of the food and causes water to be released from the food. This layer of water vapor ("steam") lifts the food atop the oil film and keeps it from touching the hot pan surface. If the oil is not hot enough, the steam effect will not occur and the food will fuse to the (too) cool pan surface."
Too hot is also a problem with protein sticking. It is a little bit of trial and error to get the burners set right for this. But once you get it and the "seasoning" builds up, it will become more non-stick.
Also, seems oil and some butter works better for many people. If you use butter, try clarified butter or Ghee. As it has a higher smoke point and doesn't turn brown as easily.
I have the 36" 3 burner setup.
I usually put all 3 on full high, spray on a little water and do a fresh scrape.
I'll turn the burner to the temp I think is appropriate for the food I'm cooking. Chicken takes longer to cook than hamburger, so I'd have the burner low to medium depending on the situation. I use butter, oil (peanut a lot), or beef tallow. I think I use half heat a lot.
I like to clean it right after I finished cooking, so I'll pull the food off, turn the burners up, spray a lot of water and scrape it but try not to scratch off the oil / fat coating. More often than not I'll also use a rag or paper towels to wipe the surface. I don't leave crap on the griddle because we've seen evidence that mice might climb up in there. I use disposable grease traps and block off the drain area with a rag.
I usually put all 3 on full high, spray on a little water and do a fresh scrape.
I'll turn the burner to the temp I think is appropriate for the food I'm cooking. Chicken takes longer to cook than hamburger, so I'd have the burner low to medium depending on the situation. I use butter, oil (peanut a lot), or beef tallow. I think I use half heat a lot.
I like to clean it right after I finished cooking, so I'll pull the food off, turn the burners up, spray a lot of water and scrape it but try not to scratch off the oil / fat coating. More often than not I'll also use a rag or paper towels to wipe the surface. I don't leave crap on the griddle because we've seen evidence that mice might climb up in there. I use disposable grease traps and block off the drain area with a rag.
Thanks!
I scrape clean and oil after every usage. Occasionally I will water / steam it clean depending on what I’m cooking.
I didn’t know if the cook top should look like a restaurant style, where it super slick and clean.
I guess I take for granted that I’ve been using carbon steel pans for many years before I had a blackstone. Honestly there’s nothing that you can do to “ruin” it. It’s just sometimes stuff with sugar will get sticky and melt onto the surface. Worst case you can always scrape it off and reseason, but it’s mostly unnecessary
Found that out the hard way first time I used it. Lol
Had a plastic bottle of oil I say on the shelf for a few minutes. Went to grab it and had melted a hole straight through it. Been real careful with what I put on the shelf since then.
Was at the local Costco by me, blackstone on sale, 36 inch, with hood, for 399.99.
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