Well, ya know anyone with "noob" in there handle doesn't have many secrets but now that I got ya here, I would really like to know tips and techniques used on a griddle. I made it all the way through my second griddle cook tonight and I am facinated! I just got the Blackstone portable so nothin' special but after two cooks I figured you guys probably have tips for success, somethin' like special oil in a squirt bottle, cleaning and seasoning, hot spots, best spatula....I don't even know what to ask, those are just a few thoughts that came to me on my first cooks. Please share!
Just learning myself. I've only had 5 cooks on mine. I've watched most videos on the Blackstone website and there are a lot of videos on YouTube I've watched also.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
How hot can the black stone get? Been looking at them for a while.
Charcoal of course you can easily get the surface to 700F+. Watch out for grease spilling over the edges. Ask how I know. I think total cook time is ~85 1/2 seconds.
OK, so as a noob (or maybe not so much), here's a dish you want to make on your griddle. Simple, fairly quick, and ... well, you'll get that last part!
I don't have a lot of experience on mine just yet but I will say things can happen fast. Prep as much as you can ahead of time and have things close at hand. I'm going to start using grape seed oil instead of olive oil as it has a much higher smoke point and it will keep the smoke to a minimum.
I used to be a short order breakfast cook and we used primarily a 3 foot gas grill and a 2 eye burner for eggs.
On the weekends for high volume we’d crank up the 2 ft grill as well. My advice would be cook on high heat as fast as you can and use the grill for meats and potatoes. We only cooked the eggs in pans on the 2 eye burner unless the customers requested eggs on the grill.
I'm missing something here, guys: Why cook on a griddle rather than directly or indirectly over charcoal? The answer must be "a griddle does xxxx better," and I'm wondering what that is.
Used for things that you can't do on grill grates and the wide area also makes it good for exposing more of whatever you're cooking to the hot metal resulting in more GBD in each serving.
My primary reason for getting my griddle was portability. I can put it in the RV basement and set it next to the mini weber gasser when camping. Now that I have it and am learning to cook on it, I can think of great breakfasts, philly cheese steak sammy, grilled fish, smash burgers, I cooked a great rib eye, grilled scallops....I guess you could do a lot of that on a griddle pan on a cooker or even a CI pan, the stand alone just gives another option. And, sometimes I just want grilled food. It also gets the grilled smoke/smell out of the house, I have been known to cook with "flare" which can play havoc with indoor air quality....
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