Bought my first Blackstone griddle-any advice?


Pressure Ratio

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Did you move? I didn't think they had palm trees in Lombard? *damn it, Shawn beat me too it lol*




Thanks for the heads up on that model. I would be more inclined to that model due to the lid. As well as the fact I don't need a biger version to cook for one. lol
 

willizm

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Anyone do a reverse sear on their steaks using the griddle at high temp? How does it compare to a high temp charcoal reverse sear
 

GTvert90

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Might be a stupid question but these cook like a giant skillet or cast iron pan right?
 

willizm

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Might be a stupid question but these cook like a giant skillet or cast iron pan right?
I thought that at first but they really don’t. They’re much more different albeit similar characteristics.i haven’t used it long enough to give a valid opinion however I have been cooking on cast iron for years.
 

Ryan02Stang

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Anyone do a reverse sear on their steaks using the griddle at high temp? How does it compare to a high temp charcoal reverse sear
Yes. I've done a sous vide steak and then seared on the Blackstone at full blast to finish. I put some butter down on the Blackstone first, and then seared in the butter. Comes out fantastic. Wouldn't say it's better than the charcoal grill, just different. Worth trying.
Might be a stupid question but these cook like a giant skillet or cast iron pan right?
pretty much
 
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Great White Drake

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With some freed up space on my deck it’s time I move this thing outta my garage finally. Got a hard cover from Cataumet. USA made and powder coated. 304 stainless nuts/bolts for the handle. It also hangs from the back when cooking acting as a wind/splash guard and clears the grease trap.

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frank

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Best part of a having a lid on my pro is the having it as a splatter guard. Helps out a lot and I have used it when cooking, splash of some water while cooking burgers and close the lid helps steam them some.
 

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