Blackstone 36" - First Cook Part I

[Mr. Bones]

Bout midday, why, I decided to make me up some "Second Breakfast", (Zweites Frühstück) on my griddle.

I was kinda waitin til th neighbours got up an about, cause I knew I was gonna cook off a large amount of food, to further season my griddle, an food is best shared, an fresh, when possible!



Oh, yeah, fergot to mention; I finally put th side shelves on, to have a place to set things, as needed. I reckoned I'd see if I had it seasoned to my likin, under fire..here's where I started:



Mission was: 1 lb of thick cut, double smoked bacon, 1 lb spicy sausage, 1 dozen of eggs.
Jus yer 'Basic Breakfast', an a good test cook.



Fired up th griddle, set what appeared to indicate "Medium-High" on th first 3 burners, 4th one dialed into "Medium Low", an waited a few fer her to warm up, some.

Filled me up a squirt bottle with some common, plain ol veggie oil, nuthin fancy, pricey, or high flash/smoke point...



More pics to come, I'm multitaskin, so please keep checkin back, amigos/amigas.

[Spinaker]

Looking forward to it Bonesy! I really like that diamond plate cover too. That is Bad A.

[Mr. Bones]

Yup, bardsleyque ,I think alla my kettles seem to prefer th rhythm method...
Even th rabbits that stop by to visit me, in th mornin, say "Dayum! Another one?"

[smokenoob]

ah! Catholic webers then huh?

[jghorton]

Good looking griddle! Haven't seen a Hy-Vee since I had a job in MO.

[Mr. Bones]

Th griddle heated up purty fast, especial since th ambient was ~87°-ish, bout that time...

Shot me some oil on, smeared it around, all proper, like, with a spatula...slapped on some bacon.
"Look out below...cause here we go!"



Well, it was considerable hotter on th griddle than I had planned, so bacon got more done than I would have liked. Fast, like.
Oops. Still edible, but not optimum.
Lesson learned.
That's what test cooks are all about, eh?
Well, I jus scooted it off into a pile on th cooler side, turned th knobs down some, an waited a bit, fer it to cool...

Then I divvied up th sausage into balls, smushed em down with a spat, an proceeded. 'Smashage'?


So far, so good. Temp was way more controllable, fer th sausage. Yay!

[smokenoob]

yes sir, in the engineering world we call that "characterizing" your grill

[Mr. Bones]

Well, when th sausage looked nicely cooked , I scooted it off to rest, an visit with th poor ol bacon, over yonder....
I was also gittin some seasonin on couple of my grill weights, over on that side:

[Spinaker]

Oh yeah! I love that sheen after a cook is done too! So gorgeous.

[Mr. Bones]

Yup, Spinaker I was jus noticin, it looks like an Olympic Sized Pool, fulla bacon grease lol!

[smokenoob]

I would "try out" for that event!

[EdF]

Beautimous!

[Mr. Bones]

Thanks, Brother!

[HouseHomey]

SPECTACULAR my brother!!! Weights... is there any equipment you do not have? GOGEOUS SEASON!!! I was searing off burger barley above low on the blackstone at work.

[Mr. Bones]

Cain't be doin no kinda griddle cookin without some grill weights; we both know that, from long (!!!!!!)experience. Happy Birthday, ya Big Lug!

[Mr. Bones]

I believe ya, re: searin burgers off, set so low! I WAY underestimated my intial temp, based upon what th dials were set at. Rookie Mistake, but remedied, early on lol!
Smoke on, love to all there in HB, Amigo!
An, Happy Birthday, My Brother, yet, again!

[Mr. Bones]

Meanwhile, I reckoned right about now might be a good time to reap some excess
(is there even such a thing? not where I'm from) bacon n sausage grease...




Liquid Gold, yall!
Waste Not, Want Not...

[BourBonQ]

Honey in the honey pot!

[smokenoob]

oil that is
liquid gold
griddle tea.......

next thing ya know Bones moved to..........


(to the tune The Beverly Hillbillies )

[jgreen]

Looking like some real good eating. Great pics.

[Keiferr]

Lookin good! How'd the eggs turn out?

[Mr. Bones]

Why, they come out jus fine, Brother! thanks fer askin!
We're jus waitin fer it to come around, on th guitar.

[DogFaced PonySoldier]

No doubt, waitin' on some egg pics!

[Mr. Bones]

See above, please

[Troutman]

Man finallllly....a cook!!!!!!!! 🤨 Love the sausage patties, love that crunchy sear. But wait, is that a bottle of beer I see in post #3 ?? Well alright !!! Hair of the dog !!! Breakfast of champions, literally !!!!!!🍺🍺

[Mr. Bones]

Yup, I'd been up like 6.5 hrs at that point, was coffeed out, it was ~ 90° out, I folded

[smokenoob]

a new song:
"It's 90deg somewhere"

[Troutman]

Good fold

[MBMorgan]

Hey Bones! Great looking cook! Do you shoot for a particular griddle temp? Just asking for a friend ... 😎 ...

[Mr. Bones]

Thanks, Bro! Overall, I woulda liked bout ~350°-450°, brother...I was negligent, didn't check, got bit in my backside. Based on reaction, I'm guessin I was hittin 500°-550°.
Wasn't even smart enough to go git my IR, after I fairly roached th bacon.

[HouseHomey]

I'll take the poached eggs and the hash browns, lightly browned please. 😀😀

[Mr. Bones]

White or wheat? Buttered, or plain?

[Sfdrew28]

I found I keep my griddle at medium most of the time. Anything higher and I’m burning my food. Nice first cook and I’m ordering grill paddles now. MCS live on!

[Mr. Bones]

Yeah, dang good advice, brother! Sfdrew28 I woulda/coulda/shoulda shot it with my IR gun, beins as I have one, but I was hungry.

[Sfdrew28]

Spinaker thanks for the info. I didn't order one last night because they all had textured bottoms. The Lodge I now see is flat. I am going to order the 8.25" square press.

[Spinaker]

You bet man! Sfdrew28

[Mr. Bones]

Goodness Sakes!

At my age, I only got two speeds left, an if this one is too sloooow, then yer sure as hail not gonna like th other one...LOL
Okay, yall: Eggses:



Perspective makes it looks kinda diminutive, but to clarify, this is one dozen of eggs, with a~½-¾ C. splash of milk in...lil salt, pepper, even a dash of Three Little Pigs rub...

But, lemme backtrack, since yall got me all sidetracked.
When I was gittin ready to fix up th eggs, I said to myself: "Self!", I said..(That's what I call my self)*
"Self, we gotta make summat better than jus plain scrambled eggses, we're feedin Company!
So Self, bein th resourceful, intrepid, seasoned, experienced cook that he is, why he rifled through th icebox, an come up with some onion, an green pepper. That's part of why I admire him, is his cool, under pressure!

Well, I diced all that up, real quick, like, with one of my good ol chefs knives from yesteryear, an commenced to do some caramelization, an sweatin of th above, an aforementioned vegetables...spat-chopped up some of th bacon into th mix, as well.


Lil Dalmatian on em, just a dash of 3LP, as well...

*That I can share on a Family-Oriented Forum...

[smokenoob]

nice!
I call that "what I got" eggs

it's whatever I got in the fridge......make it all the time!