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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Flat top griddle cooking

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  • HouseHomey
    Club Member
    • May 2016
    • 5580
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #16
    Frozen Smoke for sure your grill was not hot enough if the eggs ran. That was funny. I take my pulled pork to work and flash it in the grill you get a nice little crust on the pulled pork sammich. I do mine in Butter.

    Flattops are awesome forsteak sandwiches, beer or chicken tacos, pastrami sammiches, patty melts, grilled veggies and all,kind of stuff. If you reheat on the grill you still have BBQ or outdoor cooking flavor too.

    i want one of these for my house.

    Comment

    • Frozen Smoke
      Club Member
      • Nov 2017
      • 1530
      • Northern Mn

      #17
      I finally got around to taking some pics of my griddle set up. I debated and researched for about a month on what to get. At first I was only considering the dedicated flat tops like the Black Stone 36" or the Camp Chef 36". Blue Rhino also has a dedicated flat top that breaks down a bit better than the other two for portability which is a important point for me.
      Then I started looking at the camp stoves and separate griddles for them and decided that would best fit my needs. They break down much nicer for portability and I still have the same griddle space not to mention the flexibility of having a stove and/or a griddle.
      I really need to find more time to work with this. I've only cooked on it 3 times so far in about a month of having it.

      Any way I went with the Camp Chef Pro 90X I have about $500 wrapped up in this total. Each griddle has it's own carry bag. The stove breaks down and fits nicely into a bag that has rollers. I also purchased the patio cover for it. Everything seems to be of good quality. If you notice on the left side of the stove next to the controllers is a dent. It came out of the box that way. Camp Chef customer service refunded me $40 for the damage. Great customer service!!

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      Last edited by Frozen Smoke; December 9, 2017, 03:08 PM.

      Comment


      • kmhfive
        kmhfive commented
        Editing a comment
        Great setup!
    • RonB
      Club Member
      • Apr 2016
      • 13841
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #18
      That looks great!

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9696
        • Smiths Grove, Ky
        • 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.

        #19
        Please don’t give me more ideals 😊

        Comment

        • Mudkat
          Club Member
          • Feb 2017
          • 2085
          • At a river near me, MD
          • Weber Smokey Mountain 14.5"
            Weber 22" Kettel
            Weber Smokey Joe (2)
            One Grill 45" Rotisserie
            Lodge 5 qt. Dutch Oven
            Lodge 10.5" Double Loop Skillet
            Cast Iron 9" Skillet
            Cast Iron 12" Skillet
            Weber 22 Grill Grates
            Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

          #20
          Man what I could do with that! Let's see some pics of that baby in action!

          Comment


          • Frozen Smoke
            Frozen Smoke commented
            Editing a comment
            That's what I'm hoping to do soon is to get some more action on that thing. I need to get the learning curve out of it
        • Jon Solberg
          Former Member
          • Jul 2014
          • 4729

          #21
          I concur the Mud! ^^^^

          Comment

          • Frozen Smoke
            Club Member
            • Nov 2017
            • 1530
            • Northern Mn

            #22
            I'm hoping we can keep this thread alive and maybe lead to a sub channel for flat tops. Would love to see others who have flat tops post some pics and recipes to keep this going.

            Comment

            • Mudkat
              Club Member
              • Feb 2017
              • 2085
              • At a river near me, MD
              • Weber Smokey Mountain 14.5"
                Weber 22" Kettel
                Weber Smokey Joe (2)
                One Grill 45" Rotisserie
                Lodge 5 qt. Dutch Oven
                Lodge 10.5" Double Loop Skillet
                Cast Iron 9" Skillet
                Cast Iron 12" Skillet
                Weber 22 Grill Grates
                Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

              #23
              Click image for larger version

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              How about this one?

              Comment

              • Frozen Smoke
                Club Member
                • Nov 2017
                • 1530
                • Northern Mn

                #24
                Didn't want this thread to die. I cooked breakfast Christmas morning and burgers that evening for one of my sons and son in law on the flat top. The wife and daughter were down in Florida visiting my sister so it was just the guys. Sorry no pics as I didn't have time to deal with the camera. I'm getting a better handle on heat control. I need to get better organized with all my ingredients beforehand. Things happen a little faster on a flat top than on a stick burner. I've got plenty time to organize things during a smoke not so much on a hot griddle!

                Breakfast was pretty basic south western potato's, sausage, bacon scrambled eggs. I meant to toast english muffins on the flat top but got so involved in hovering over everything I forgot them. Everything turned out great.

                Hamburgers really surprised me. The char flavor from the flat top was great. Made the burger taste like a burger from your favorite pub or bar. A few slices of left over bacon from breakfast and a slice of cheese and some fried onions and we were all set.
                I meant to toast the buns but forgot to do that as well. Anyhow things go a little smoother every time using it.

                Kind of reminds me when I first started stick burning. You are nervous and hovering over everything until things become second nature. Hopefully I'm going to try to use it again this weekend. See if I can't work the camera in.

                Clean up is a breeze with this thing. Once the food is removed I scrape all the food bits off with a scraper and toss in the garbage. Then I scrape all the extra grease into the grease channel. I don't know if Camp Chef designed it this way or it just so happens that the corner of the scraper fits perfectly into the V of the grease channel so you can push all the grease into the drain hole and into the grease catch.

                Then I kill the flame and deglaze with water. I scrape the water around until it evaporates and then wipe off any remaining food bits. A little coat of oil on everything and let it cool. I like it!

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  Sounds great, regardless of getting a little frantic!

                • Mudkat
                  Mudkat commented
                  Editing a comment
                  Cool beans! Well except the no pic part. Guess you'll have to do it again this weekend!
              • Attjack
                Club Member
                • Aug 2017
                • 4735
                • Primo XL
                  Weber 26"
                  Weber 22"
                  Weber 22"
                  Weber 18"
                  Weber Jumbo Joe
                  Weber Green Smokey Joe (Thanks, Mr. Bones!)
                  Weber Smokey Joe
                  Orion Smoker

                  DigiQ DX2
                  Slow 'N Sear XL
                  Arteflame 26.75" Insert

                  Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                  - With Rear Infrared Burner
                  - With Infrared Sear Burner
                  - With Rotisserie
                  Empava 2 Burner Gas Cooktop
                  Weber Spirit 210
                  - With Grillgrates
                  ​​​​​​​ - With Rotisserie
                  Weber Q2200

                  Blackstone Pizza Oven

                  Portable propane burners (3)
                  Propane turkey Fryer

                  Fire pit grill

                #25
                I like my Arteflame (for weber 26) a lot. One day I'll probably get a griddle for my little Weber 210 as well for quick cooks.

                Comment


                • DWCowles
                  DWCowles commented
                  Editing a comment
                  Dang, I forgot all about my Arteflame.

                • EdF
                  EdF commented
                  Editing a comment
                  You can send it to me DWCowles !
              • PBCDad
                Club Member
                • Jan 2016
                • 414
                • Seattle area
                • Pit Barrel Cooker - 2015
                  22" Kettle + SnS - 2016
                  Thermapen - 2016
                  Jambo 24x48 offset smoker (Big Tex) - 2017
                  Camp Chef Denali griddle - 2018
                  Billows and Signals - 2020

                #26
                I've been meaning to cook more on my Drip n' Griddle pan. Here are a few recipes I found a while back that I'd like to try:
                https://snapguide.com/guides/make-sa...cken-teriyaki/ (note I think there is better teriyaki than Sarku's, but I'll give this a try)
                http://www.foodnetwork.com/recipes/g...-onions-recipe
                https://pitmaster.amazingribs.com/fo...-cheese-steaks (sounds like you already have done this, can you post some pictures?)

                Comment

                • Frozen Smoke
                  Club Member
                  • Nov 2017
                  • 1530
                  • Northern Mn

                  #27
                  Sorry no pics PBCDad of any of my flat top cooks. Stay tuned some will be coming soon!

                  Comment

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                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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