What do you like to cook on your flat-top?

[RonB]

I am enjoying my flat-top, (weather permitting), and have had success with a number of different cooks, (posted in SUWYC).

What do you like to cook on yur flat-top?

[HawkerXP]

Don't be cookin nothin on my flattop.

[Purc]

I remember Butch Wax for that flat top

[Donw]

I tried that look in the Coast Guard, once, but decided it made me look like the guy who throws the first punch at his sister’s wedding after one too many beers.

[Huskee]

Reminds me of the time period when I was in elementary school and junior high. Ahh, the mid-late 80s and early 90s.

[Mosca]

I try to be inventive in mixing ingredients, but that hides the fact that my ingredients rarely vary, just the way I marry them does.

Eggs, burgers, cheesesteaks and chicken cheesesteaks, mixed vegetables. Hash browns. I can stick to those and never duplicate a meal though. Fried baloney sandwiches, grilled cheese. Reheating pulled pork or chopped brisket for sandwiches on the griddle gives a nice crust. Then pile it up, melt the cheese under the dome, and spatula onto the bun!

Once in a while I do hot dogs; they come out like they were done on one of those roller things. And kielbasa. That’s good, too.

[acorgihouse]

I do chicken fried rice, about once a week, I love it. Used to make it to take for work lunches, so don't make as much, but still a quick reheat when I am hungry. When I made it in past, I had a sinkful of dishes by the end of cooking. The container the rice cooked in, and sometimes a separate one for cooling. The container I marinate chicken in. The dish I scramble the eggs in, with the fork, and the bowl I offload them into while the rest cooks. The bowl I have the diced onion in. The cutting board. The knife/knives. The skillet or wok I cook it in. Whew.
Now I do it mostly on my Blackstone. I just have the container of rice (and anymore, I make in IP and cool in same vessel), cutting board, and knife. I break eggs straight onto cooking surface, then push over to the cool side. Scrape onion/scallion, any other veg, right off cutting board to the cook surface, also scoot to cool side to wait for the end. Just one bowl for the marinating diced chicken.
The time it takes me to pick up/clean up is markedly faster, and no messy stove.

[RonB]

That's how I now make fried rice too.

[jfmorris]

I like to do smash burgers, fajitas, hibachi style stir fries, fried rice, and breakfast stuff like eggs, hash browns, bacon, etc.

Like acorgihouse I feel that cooking on the griddle leads to much less mess and cleanup in the kitchen. I don't take the cutting board outside, but do chop all my stuff up for the stir fries in advance, and put it in zip lock bags. When I am cooking I just dump the various bags out as needed onto the griddle. Squirt bottles of oil, water, and a stir fry sauce as needed.

I do tend to dump my rice from the IP pot into a large sheet pan so that I can spread it out and let it cool in the garage, and I dump that pan onto the griddle.

[Spinaker]

Smash burgers and steak sandwiches. Nothing cooks up better than steak sandwiches. That is my favorite thing to cook on the flat top. I do not use it as much as I used too. The fryer and the new (to me) charcoal grill get most of the play in the summer months.

[Steve B]

Sooo you get to use your fryer for 3 weeks a year?
😂😂😂

[DavidNorcross]

Breakfast just about everyday. Grilled cheese, burgers, stir fry, a steak every now and then, salmon. Man the list goes on and on.

[ssandy_561]

Something I like cooking on my Blackstone not listed above is super thin cut pork chops using my garlic ghee I make. A couple minutes a side gets them nice and crisp while keeping them juicy

[barelfly]

I don’t think there is anything you can’t cook on the griddle. I don’t think I’ve used my wok since I got my griddle a few months ago, and I’ve cooked a number of wok style dishes.

And…this isn’t a surprise, but any style of taco that needs searing or cooked outside of a pot, of course is fun on the griddle. Or a chopped/sliced style beef, chicken, etc.

Breakfast, pancakes, sandwiches and of course smash burgers are one of my favorites. And Philly Cheesesteaks, fitting in that sliced/chopped beef category.

[RonB]

I wanted to do a stir fry on the griddle tonight, but the weather became threatening, and it did rain around supper time, so I wound up using the wok.

[Tax Man]

Griddle is made for stir frying. We also haven't used the wok for some time.

[hoovarmin]

Tacos and burritos of all variety, smasburgers and fat burgers, fish filet's, bacon, pancakes, homemade tortillas so I don't have to stand at the stove and do them one at a time. I've done stir fry but prefer my wok for that since I have a dedicated wok burner with 170k BTU. But if you are wanting to do stir fry for a large crowd and you have a large griddle, you can get it done all at once instead of having to make it in batches since overcrowding a wok is the kiss of death.

[Alan Brice]

We have been eating a lot of stirfry w/shrimp lately. I love breakfasts and still looking forward to smash burgers, soon.

[Huskee]

If you read any of the nonsense I type you may have seen me mention that I like to sear steaks and roasts on mine. I've found charcoal steaks to have worn out their welcome in the current time period so I've been doing more on the pellet grill to get a light kiss of smoke, then sear on the flat top. Also smash burgers of course. And omelets. I never realized the diameter limitations of a skillet was my mortal enemy in my pursuit of the perfect omelet until I began using the flat top. The way the egg spreads out thin on a flat top is key to how greasy spoon diners do it.

[Huskee]

RonB No, what I mean is the eggs spreading out is a good thing on a flat top. With a ring I'm back to thicker eggs like in a skillet.

[barelfly]

I like the thin omelette as well. The thinner the better and then the ability to roll it nicely, can’t do that anywhere but a big ol surface flattop really.

[Mosca]

That’s one of the new classic omelets now! There used to be just the classic French omelet and the rustic omelet; now there is also the diner omelet, the tornado omelet, and the deep fried omelet, and probably more I don’t know about.

[RonB]

Thanks all for the suggestions. I've been takin' notes.

[barelfly]

Cook it up!!!

I didn’t mention, I really enjoy the griddle. I’d say my griddle and kettle are my favorites of the four cookers.

[Jim White]

I did some chicken fajitas on my flattop today. Details in SUWYC.

[JoeSousa]

Most standard breakfast foods do great on the Blackstone. Bacon, hashbrowns, eggs, pancakes, french toast, sausage, etc.

It is also great for simple things like cooking grilled cheese for all the kids at ones rather than one or two at a time in a pan. Homemade crunchwraps is also one of our favorites. And we do some kung pao chicken once or twice a month and it is great to cook up a big batch that would be too much for a wok.

[Andrrr]

+1 on the crunchwraps