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New to the Griddle game

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    New to the Griddle game

    So, I just bought a 22" Blackstone griddle. Now comes the fun, cooking on it. So, I'll ask, what do you gents that cook on these? I'm looking for things to try. What do you like cooking on them? What, if anything, do you not like cooking on them?

    #2
    Smash burgers

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    Pad Thai

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    Yakisoba

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    Udon

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    Pasta

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    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      I think he means things us mere mortals can cook. 😉

    • sroney
      sroney commented
      Editing a comment
      That all looks awesome. I've got some work to do...

    #3
    Fried rice, fajitas, breakfast (hash browns/bacon/sausage/eggs etc), fish, let your imagination run wild!

    Comment


      #4
      Shrimp




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      Cheese

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      Pinwheels

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      Salmon

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      Comment


        #5
        Yeah, what Attjack said...

        Comment


          #6
          Carne asada, fish tacos, teppan yaki, pancakes. My pix don't look nearly as awesome as Attjack's though. I've got to try some of those.

          Comment


            #7
            I have a little 17” and still expanding my experience with it. But I do know a couple things:

            There seems to be little limit to what you can do with a griddle.

            I want a bigger one. 😊

            Have fun.

            Comment


            • sroney
              sroney commented
              Editing a comment
              I was going to go bigger. But I decided to make sure I would use it first.

            #8
            Bacon! Seriously, I used the griddle for just about everything. Stir fry, burgers, breakfast, etc. I use this cooker more than any other.

            Comment


            • sroney
              sroney commented
              Editing a comment
              I'm thinking it will be very versatile. Just wanted to see what everyone else is doing.

            #9
            You put my taco night to shame Attjack , that said try ya some cheese steak sroney or anything you would normally cook through it on the griddle ,it a breeze to clean up as an added bonus,
            I keep onion,pepper,cheese,bacon potatoes on hand . those items are universal for flat top cookin

            Comment


            • sroney
              sroney commented
              Editing a comment
              Thank you. I think Cheese steaks will be awesome to cook on this. I am really looking forward to trying this cooker.

            #10
            Smash burgers are probably my favorite to cook. Breakfast is super easy and fast. Tacos, burritos, and quesadillas are no-brainers. Refried beans on the Blackstone are outstanding.

            Unusual uses…toast. Ok, maybe not unusual, but at Thanksgiving when I’m making 6 lbs of stuffing (my family really likes stuffing) I toast it all on the griddle before chopping for stuffing. It’s a huge time saver. If you aren’t toasting your stuffing bread first you’re missing a whole dimension of flavor!

            Got my 36” Blackstone two years ago and it is by far my most used cooker. My smoker still gets its usual time, but my charcoal/wood grill is now used only for steaks and tri-tip.

            Comment


              #11
              This just makes me want to get one. lol

              Comment


              • sroney
                sroney commented
                Editing a comment
                Yeah, had I not just bought one, after seeing this, I would be buying one. Now, I thinking 'why didn't i do this sooner'. Oh well, time to get at it.
                Last edited by sroney; June 10, 2021, 08:10 PM.

              #12
              You'll love it. Burgers and breakfast are popular. I love doing wings on the flat top, you get a great overall sear on steaks and chops. Pulled pork hash, scallops, garlic shrimp and Tilapia are also favorites. Not much you can't cook on it.
              Happy grillin!!
              Attached Files

              Comment


              • jfmorris
                jfmorris commented
                Editing a comment
                Interesting. I've avoided doing wings on the flat top, as I figured they wouldn't cook evenly due to the irregular shape of the drumettes.

              • coolfins
                coolfins commented
                Editing a comment
                I put the drums on before the flats because they take longer to cook and I lean the drums up against each other to cook the edges

              • sroney
                sroney commented
                Editing a comment
                Thanks. I never would have thought of wings on the flat top.

              #13
              sroney Steve I think Attjack covered all the bases, but what I have cooked on my Camp Chef FTG900 in the past year include:
              • Breakfast foods such as bacon, eggs, pancakes, sausage.
              • Lots of smash burgers, usually also doing some toppings like grilled onions, and toasting buttered buns on the griddle at the end of the cook. I like the "Diner Burger" recipe on the free side of AR (Wimpy Burgers).
              • Lots of asian style stir fries - protein of your choice (chicken, steak, shrimp), rice, mixed veggies, eggs, spices, all incorporated into a big mound of awesome goodness.
              • Tacos or fajitas, both steak and chicken. You can fix the meat and the peppers and onions, then warm the tortillas.
              • Flank steak (for tacos)
              • Steak, chops, chicken.
              • Shrimp (scampi style).
              • Fish
              • Flatbreads (naan or pita)
              • And probably more stuff I am not thinking of.
              Basically I have found I like using the griddle better than my Weber gas grill for anything thin that is conducive to direct heat cooking. Things I would not include would be large irregular cuts of meat, or bone in chicken. Those still go to my other grills.

              Comment


              • sroney
                sroney commented
                Editing a comment
                Thanks jfmorris I appreciate it. I hope you and Yvonne are doing well. I got exactly what I wanted by asking the question. Lots of great ideas.

              #14
              sroney Steve,

              I thought I would clutter up this thread with cooks I've done on my griddle, just to get you thinking. Mine are not as pretty as Attjack 's though!

              A shrimp stir fry for two, with leftovers - easy peasy!

              Click image for larger version

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              Some Fajitas Action, including queso and rice cooked on the flat top:

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              Smashburgers are the BOMB!

              Try the "Diner Burger" recipe from the free side of AR.

              Click image for larger version

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              Healthy Cooking (Fish and Veggies)

              I find that a "basting dome" is useful in getting some veggies done on the griddle. You just squirt a little water on, put the dome over them, and let the veggies steam for a while. These are cheap aluminum domes I found on Amazon for under $10 each.

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              Comment


              • Attjack
                Attjack commented
                Editing a comment
                Nonsense. Those look amazing!

              • sroney
                sroney commented
                Editing a comment
                jfmorris that is awesome. Thank you.

              • Huskee
                Huskee commented
                Editing a comment
                Wonderful!

              #15
              Here's some more cooks.

              Breakfast Throwdown!

              This is 4 pounds of Wright's thick cut bacon all hitting the griddle at once...

              Click image for larger version  Name:	IMG_2539.jpeg Views:	16 Size:	3.19 MB ID:	1042971

              Next, starting hashbrowns while some home made sausage patties go on.

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              Still working on hash browns, moving on to eggs.

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              And finally a breakfast spread...

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              Pork chops and Sides

              Again, trying to be healthy, these pork chops got thrown down with an attempt at grilled cabbage and some mixed veggies. I think I used teriyaki sauce on the chops, and I'll give you a hint: it makes a mess on the flat top because of the sugar content. Tasted great, but can burn on and require scraping. I'm staying away from stir fry sauces with tons of sugar, and adding anything like that after the food is done now.


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              More Taco Style Offerings

              This time I went with full flank steaks, cutting them after the cook, versus slicing the meat ahead of time. Also some sliced up boneless skinless chicken thigh for two options on the tacos. I put my daughter in law to work warming tortillas after the cook was done and I had scraped the griddle clean.

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              Last edited by jfmorris; June 9, 2021, 10:06 PM.

              Comment


              • Dan Deter
                Dan Deter commented
                Editing a comment
                How many people did you feed with that breakfast???

              • jfmorris
                jfmorris commented
                Editing a comment
                Dan Deter that was an outdoor socially distanced breakfast get together for 10 folks, in the middle of COVID and my wife's chemo last summer or early fall. My 78 year old parents (now 79), Yvonne and I, and 6 20-30 year olds who devour bacon. I normally don't cook with gloves and a mask on, but did that day.

              • sroney
                sroney commented
                Editing a comment
                jfmorris Jim, that is awesome.

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            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            GrillGrates Take Gas Grills To The InfraredZone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special


            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review


            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourcompletereview


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker