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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-15-2012, 11:50 AM | #16 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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I have a griddler as well. While it does not have that much heft to it, the handle makes it easy to provide leverage to get it as flat as you want it. It also unfolds to two cooking surfaces for whatever reason if you wanted to use it for pancakes or whatever instead of the stove. Tuna melts on the griddler = awesome.
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10-15-2012, 12:31 PM | #17 |
is one Smokin' Farker
Join Date: 02-18-09
Location: western MA
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i too have a griddler. one of the best kitchen gadgets i have purchased. use it a few times a week.
my son loves to have panini pressed burritos. really good!
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over. |
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10-15-2012, 01:13 PM | #18 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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+1 for the pressed burritos on the griddler...
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10-15-2012, 01:18 PM | #19 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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we just use ci pans works perfectly. i think test kitchen said don't bother with the machines. just me, i'm cheap.
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george spam, can't live without it |
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10-15-2012, 05:03 PM | #20 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I use the ribbed side of my griddle on the bottom, and a skillet on top. I guess I could put a brick or something in the skillet for more weight, but my sammies are not real thick.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-15-2012, 05:15 PM | #21 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Me three. I've also used the breville which is good. I'd check costco.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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10-15-2012, 05:19 PM | #22 |
On the road to being a farker
Join Date: 08-17-11
Location: Strongsville, Ohio
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Breville as well. Use it all the time. Nice unit. No complaints.
Sent from my SCH-I905 using Tapatalk 2
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[SIZE=3][FONT=Impact][COLOR=red]RUB-A-RIB-RIB BBQ[/COLOR][/FONT][/SIZE] Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser CBJ |
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10-15-2012, 05:27 PM | #23 |
Knows what a fatty is.
Join Date: 07-30-11
Location: Heath, Ohio
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I use a brick wrapped in foil...
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Cooking with a classic kamado Joe |
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10-15-2012, 08:24 PM | #24 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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I do something similar to thirdeye's method. I heat up two pans one the stove. One is a cast iron griddle (flat... no sides), and the other is just a regular CI frying pan. I put the sandwich on the griddle, then press it with the frying pan. (And I can whip up a mean cuban sandwich!)
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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01-02-2013, 11:31 PM | #25 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Need some help here. Which is the better press, the Cuisinart or the Breville?
or http://www.bestbuy.com/site/Cuisinar...ustomerreviews
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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01-02-2013, 11:36 PM | #26 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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BTW, purchased the lodge cast iron hand press, and it just aint cutting it.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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01-03-2013, 12:03 AM | #27 |
Full Fledged Farker
Join Date: 08-28-12
Location: San Jose, CA
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I don't have a lot of experience, but used the Griddler at the in-law's this last weekend and it seemed pretty solid.
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~ [I]Scott[/I] ~ [COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI • [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen • UDS In Progress |
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01-03-2013, 12:17 AM | #28 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I would think the Cuisinart would be a better choice. I like the separate controls for the top and bottom and the two sets of plates.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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01-03-2013, 01:49 AM | #29 | |
Full Fledged Farker
Join Date: 01-14-11
Location: Kailua, HI
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Quote:
I just got the Lodge color porcelain on cast iron for my bride for Christmas. We love it. Plenty of weight, and surprisingly the cooking surfaces are black porcelain also, not cast iron as I expected when ordering, so it doesn't need seasoning, and cleans up quick with no corrosion. With this lid, heavy enough to make awesome Reuben's! They come in a few colors. We chose blue. Keep calm and panini on |
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01-03-2013, 07:16 AM | #30 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Here is how I do mine.
http://www.bbq-brethren.com/forum/sh...d.php?t=149712 My griddle does have the raised grill on the other side if you want the grill marks.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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