Don't need no stinking Blackstone..
poor man's griddle. Cast iron on the weber makes for a nice platform for making cheesesteaks without heating up the kitchen.. can't deny the extra space of a dedicated griddle would be nice, just not in the budget at the moment, so we'll make do with what we have.
sorry, no pic of the sammich. I was hungry, and forgot to get one...lol
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
It works for me. A larger cook surface would have made things easier, but this was big enough to still have a 2 zone cook area.
I've now done smash burgers and cheesesteaks on this setup.
Gonna try searing some steaks next.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Looks great! And there is NOTHING to be ashamed of in not having a dedicated griddle - I love seeing folks make their kettle learn new tricks, and I've used a griddle like that many times on both gas and charcoal grills.
Did you buy pre-sliced meat for this, or slice it thinly yourself? If so, what cut did you go with?
I bought it already sliced, and then chopped it into smaller pieces before putting it on the grill. Not sure what cut it is. The farmers market stand where I bought it just markets it as chip steak...
After years of doing this in cast iron pan on the stove, this is the first time I've done it on the grill. The grill gets way hotter, which made a big difference.
I flipped my vortex upside down and moved to one side of the kettle to create a 2 zone cooking area.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
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The perfect 22" cast iron griddle pan with a non-stick surface makes your searing experience easier than ever before. Clean-up is a breeze like with any cast iron pan.
can't deny the extra space of a dedicated griddle would be nice, just not in the budget at the moment, so we'll make do with what we have.
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