Hey all, just took delivery of my Blackstone 22 in griddle and I was wondering if there are some good resources here or elsewhere that would give me the basics of griddle cooking. Thanks in advance!
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Griddle cooking for rookies
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One of our members has a book on Amazon https://www.amazon.com/Flippin-Aweso...language=en_US
My only other advice is to season it well and get a IR thermometer to check temps on the various parts of the griddle. Good luck and have fun with it.
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Club Member
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Originally posted by Twisted Martini View PostHey all, just took delivery of my Blackstone 22 in griddle and I was wondering if there are some good resources here or elsewhere that would give me the basics of griddle cooking. Thanks in advance!
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Club Member
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Welcome aboard to the Amazing Ribs Pit Masters Family.
Check your owners manual about seasoning the cook top. Mine said to wash with soap and water and dry off before the initial seasoning.
I think the newer ones just need seasoning.
That being said. Your seasoning should go like this.
First wipe the entire surface with a good "high heat" oil. I like Flaxseed. Heat it up on high until it pretty much stops smoking. As it’s getting really hot wipe it off to get as much of the oil off.
This will let the thin layer of oil bond with the cooking surface.
Let cool down on its own.
Repeat this process 3-4 times.
At this point you should have a nice black surface which over time will become somewhat nonstick.
I hope this helps you to get started.
Others here have more experience than I. So hopefully they will chime in as well.
Good luck with your new griddle. You’re gonna love it.
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Club Member
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Welcome aboard...
Seasoning is the first step, and Steve B showed, it’s pretty straight forward.
As allsid pointed out...have a look at the dedicated channel, lots of good info and a great place to ask questions. I too would suggest checking out his book as well. I was honestly looking through it not more than four hours ago. A nice griddle specific book.
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Club Member
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Welcome from Virginia. Love my Blackstone. On the most part there is a short learning curve. I recommend don't get too hot and do a search for seasoning and watch the video's it is a huge help. Finally, post your questions here. These folks are awesome. Good luck!
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Huntington Beach welcomes you and your griddle. Season it well and let her rip! You’ll do just fine.
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Club Member
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Welcome to the Pit! I don't have a griddle but love to eat off one! Please include pictures of your progress!!
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Thanks for the love everyone! I actually bought Paul's book and read through it. I have an IR thermo that has been helpful so far. Bought the flaxseed oil and seasoned it 3 times before doing any food. Maiden voyage was marinated chicken thighs and stir fry veggies. Did the veggies first but should have let the surface come back up to temp before putting the chicken on, took a little longer but still came out great. Cleans up easy with water and steam and forces me to clean up my mess right after, unlike my BGE. Good habit to make for sure!
How much oil should i be using when cooking stuff like potatoes, veggies etc? Is there such thing as too much oil? Just using wesson veggie oil for now.
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Oil is an interesting topic Twisted Martini. Although I prefer a skim coat, a well-seasoned griddle often requires none. FB posters recently took sides that no oil is required for "healthier" cooking if the griddle is well seasoned. I would experiment and go from there. And for me, protein first then veggies unless its really thick tubers- Enjoy!
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That 22" is a beast and I often get it heat soaked and then cut one burner off completely. A small cookie cooling rack on the griddle top works wonders too for keeping foods warm and ready to serve when you have other things still cooking. Like- bacon, then burgers.
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