So my better half surprised me with an early for my birthday with a 28†Blackstone griddle. I’m sure she’s gonna regret this as soon as I’m out in the yard doing my best hibachi grill impression. I’ve never cooked on one of these things before, so I’m sure there will be a learning curve but I’m beyond excited to get started. Looking at the tutorial videos, they recommend flaxseed oil, but out here in flyover country we don’t have a wide selection of cooking oil, since olive oil has only recently been accepted as "non high faluting". I’m assuming any high smoke point oil would work for the initial seasoning? Any recommendations for a oil that is widely available?
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Jus go with whatever high temp oil ya can procure, it'll be okay...
I initially seasoned my Blackstone 36" with flax oil, which I had ordered offa amazon to use on my burgeonin CI collection, but fer years, I seasoned my CI with lard, bacon grease, or shortenin...same as my Ma, an Gma always did. It all works.Last edited by Mr. Bones; June 11, 2020, 08:15 AM.
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I use grapeseed oil for a lot of my wok, and other high temp cooking. I also use it as a seasoning oil. It's generally more available, and not terribly high price. I have heard of avocado oil being used as well. But that may be a little more exotic.
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I use avocado oil a lot, I like it. Available at Costco up here, likely there too. Hard to find anywhere else at a reasonable price.
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I haven’t worked up the courage (or desire) to make a Costco run quite yet, it’s about 45 min from me in Indy and where I have to go for anything other than basics really. I’ll have to make a run eventually though to cash in my rewards check I got just as the world started spiraling out of control.
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You have some excellent suggestions being offered. I would go with those recommendations.
This table may be helpful. The higher the smoke point, the better the type of oil you choose will perform when heated. https://en.wikipedia.org/wiki/Templa...f_cooking_oils
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Whatever you have on hand is fine. IMO it's less about the type of oil and more about how you put it on and the number of coats. Thin to win in this situation. The best scenario would be only a tablespoon or so of oil and wiping it on with a towel that won't leave behind fibers. You are trying to burn in hard layers so droplets of oil are the enemy. Cook on each layer until the smoke is gone then repeat. Usually, 4-5x will do the trick. Good luck-
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I’m not here to suggest any type of oil....
I’m here to suggest a video of you tossing an egg into your chefs hat.....that’s what I want to see with those hibachi skills you develop!
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Check out video in first post
I seasoned and used my new griddle yesterday. Pretty much followed this for seasoning: https://www.youtube.com/watch?v=5DZ_V4IYvUI except that I used avocado oil and an old sock. IMG_2177 (1).jpg Set up and ready to go. It came with a hard top, but I took it off to make cleaning and seasoning easier. Fired it up and
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SmokingSteve - "These are a few of my favorite things." (What I've got).
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Peanut Oil is what I use. Nice high smoke point and pretty healthy. Just make sure if any one is allergic to peanuts. Avocado Oil is also good, but I can't use it because it affects my blood thinner medication levels.
Whatever you use, remember, Thin is In!
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Smokin-It 3D
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Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
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Thermoworks Thermapen and Chef Alarm
Dang these posts! Showed my wife these at Cabela’s today....she said oh, that can be your Father’s Day gift.
it’s getting worse. The MCS......it is strong in this one....
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