Blackstone appreciation thread*** pizza ovens griddles and more*** tips tricks and pics

Found this in another thread and bumping it up. My parents got me a 36" as an engagement present last fall and I've only had the chance to cook on it twice. After reading though this thread that needs to change here pretty quick! Is the grill brick referenced earlier in this thread still the best way to deal with anything that may stick? Haven't had an issue yet but would like to have something ready just in case-
 
Everything I've read says to clean it, just use water and a spatula/scraper while it's hot to get off anything stuck. You want the Blackstone to be seasoned like a good piece of cast iron. Don't use something that will take off the seasoning when you clean...
 
Stlsportster said:
Everything I've read says to clean it, just use water and a spatula/scraper while it's hot to get off anything stuck. You want the Blackstone to be seasoned like a good piece of cast iron. Don't use something that will take off the seasoning when you clean...
Click to expand...

Roger that, thanks. Tacos on the menu tonight. Have some ground beef that needs to be eaten & grabbed some BS chicken thighs to make it a party. Nice evening out here in SC KY.
 
ssv3 said:
Just saw this but sure fellas. Two version below.

Straight forward actually. Some refrigerate the cooked rice overnight but I don't and still end up with great results.

Unsalted, cooked rice on to warm up, then green onions (optional)

CzVxZS7h.jpg


Then add soy sauce until you get a nice brown hue

h8Oh2GOh.jpg


Fry the mix to your liking but careful not to burn. A few mins before the end crack the eggs, scramble and mix everything together. Add as many eggs as you'd like.

hVjPQbGh.jpg





Second version is again cooked rice and frozen peas and carrots out of the bag. (Some also add small, cubed ham to this as well)

fPpYukfh.jpg


Fry until there is light char marks on the peas and carrots or soft, add soy sauce, mix everything altogether with the eggs coming in last once again

9FB5ZgMh.jpg


X6hAeYnh.jpg


Simple yet delicious

8kKoUmhh.jpg
Click to expand...

I use the second recipe, but use a little sesame oil, and add sesame seeds.
 
ssv3 said:
Just saw this but sure fellas. Two version below.

Straight forward actually. Some refrigerate the cooked rice overnight but I don't and still end up with great results.

Unsalted, cooked rice on to warm up, then green onions (optional)

CzVxZS7h.jpg


Then add soy sauce until you get a nice brown hue

h8Oh2GOh.jpg


Fry the mix to your liking but careful not to burn. A few mins before the end crack the eggs, scramble and mix everything together. Add as many eggs as you'd like.

hVjPQbGh.jpg





Second version is again cooked rice and frozen peas and carrots out of the bag. (Some also add small, cubed ham to this as well)

fPpYukfh.jpg


Fry until there is light char marks on the peas and carrots or soft, add soy sauce, mix everything altogether with the eggs coming in last once again

9FB5ZgMh.jpg


X6hAeYnh.jpg


Simple yet delicious

8kKoUmhh.jpg
Click to expand...


I made the peas and carrots version tonight. Loved it!
Did some shrimp with a bit of Moose's wing rub along side of it, mmmmm good!
 
Breakfast for supper, Blackstone style

"Veggie" Omelets for supper last night. With ham, bacon, sausage, mushrooms, green onions and cheese.
Waffle House-ish Hash Browns, smothered and covered with some wheat toast. All on the BS 36. My garage smells like a diner and I'm okay with that!
 
Last edited:
Trimmed up brisket for tomorrow morning.
Took off about a pound and a half of flat meat and ground it up with some of the fat trimmings, pattied it up and had green chili and cheese brisket burgers.
Mrs Fan said they were the best burgers she's ever had.
Now she wants me to grind the rest of the brisket.
Might need to upgrade from Grandma's grinder for that.

Sorry, got the pictures out of order.
 
Last edited:
I'm sure more people have Blackstones since 2018.

Sent from my SM-G950U using Tapatalk
 
New Member

Hello from sunny Tucson, Arizona. I just joined the forum and bringing this old thread to the top as I am awaiting delivery of a Blackstone "On The Go" combo with a griddle and grill both with lids. I'd put up a link but that's probably not allowed being as I'm a new member.
Anyway I plan to convert it to NG. I sent messages to Blackstone and asked on Amazon if this model can be converted but received no answers, will have to look it over when I receive it.
I already have a rack of lamb and some sea scallops waiting!
I also have an old 5 burner Turbo by BBQs Galore that has seen better days and needs valves, not sure what I'll do with that one.
I also have a cheap Char Broil charcoal grill in a barrel shape with a smoke stack that I may try converting into a smoker.
I'm not really an expert BBQ guy but going to get into it a bit more and looking forward to ideas and recipes from the forum. My first job was in the meat business and I was a meat cutter for many years so I have no problem finding what I want at the market and knowing all the cuts and what to do with them but I could use a little work on the final seasoning and cooking. If anyone has questions about different cuts I can help with that!
First purchase will probably be a good folding cooking thermometer.
Anyway glad to be here and looking forward to some outdoor cooking!
 
Last edited:
Welocme to the forum, Brian!

Lots of great folks here willing to help out any way they can.

I'm a Blackstone fan myself.
I just sold my Tailgater and replaced it with a 17" table top and WeberQ1200.
The Tailgater was great, but we camp and the individual units are easier to use on one night stops.
I have a 36 at home that sees use a couple times a week.
They're great tools to have.
 
BuffettFan said:
I made the peas and carrots version tonight. Loved it!
Did some shrimp with a bit of Moose's wing rub along side of it, mmmmm good!
Click to expand...

That's awesome Terry! There are times that I dearly miss my 36 because of the massive space but I had too many cookers so I had to make room so I sold off the 36 and my Weber performer which is another one that I loved. Got a 28 for $50 on clearance some years back and used the flattop on my DCS to save space.
 
bigb56 said:
Hello from sunny Tucson, Arizona. I just joined the forum and bringing this old thread to the top as I am awaiting delivery of a Blackstone "On The Go" combo with a griddle and grill both with lids. I'd put up a link but that's probably not allowed being as I'm a new member.
Anyway I plan to convert it to NG. I sent messages to Blackstone and asked on Amazon if this model can be converted but received no answers, will have to look it over when I receive it.
I already have a rack of lamb and some sea scallops waiting!
I also have an old 5 burner Turbo by BBQs Galore that has seen better days and needs valves, not sure what I'll do with that one.
I also have a cheap Char Broil charcoal grill in a barrel shape with a smoke stack that I may try converting into a smoker.
I'm not really an expert BBQ guy but going to get into it a bit more and looking forward to ideas and recipes from the forum. My first job was in the meat business and I was a meat cutter for many years so I have no problem finding what I want at the market and knowing all the cuts and what to do with them but I could use a little work on the final seasoning and cooking. If anyone has questions about different cuts I can help with that!
First purchase will probably be a good folding cooking thermometer.
Anyway glad to be here and looking forward to some outdoor cooking!
Click to expand...

Welcome! This is definitely the place to be if you want to advance yourself in bbq or cooking in general. Great folks on here.
 
BuffettFan said:
Welocme to the forum, Brian!

Lots of great folks here willing to help out any way they can.

I'm a Blackstone fan myself.
I just sold my Tailgater and replaced it with a 17" table top and WeberQ1200.
The Tailgater was great, but we camp and the individual units are easier to use on one night stops.
I have a 36 at home that sees use a couple times a week.
They're great tools to have.
Click to expand...

Thanks! We do a little camping too but no room to take a big grill so my next purchase will be something very small, although the campsite fire ring and a grate works pretty well for meat.
I have a brother in Peoria, we are originally from the Chicago area.
Hope you have a good rest of your weekend, Come Monday it'll be Allright:heh:
 
Welcome. I have a Blackstone and really enjoy it. You should go to Cattle Call and introduce yourself
 
Love my Blackstones. I have 2. I have a 17 inch that lives on the patio. Weekend breakfast on the patio is a thing for the redhead girl and I. I also have a 22 inch with hood and adjustable legs stand that travels in a storage bay of the motorhome. First thing I do when we arrive someplace is set up the outdoor kitchen with grill table and grill, Davy Crockett smoker, and Blackstone.

We go to the Indy 500 for 4 days every year and always have an after-race steak dinner while everyone else is fighting traffic. This year the son brought some prime beef tenderloin fillets. We put them in the smoker at 200F for about 45 minutes and when they hit 110F internal, we pulled them and gave them a quick sear on the Blackstone. They were wonderful.

We cook everything on the Blackstone - pancakes, sausage, bacon, burgers, grilled veggies, etc. One of our favorite breakfasts is hashbrown omelettes. This video is a little long, but does a good job of showing how to make them https://youtu.be/u_kdZy6-5qs
 
What jackknife style brand of cooking thermometer do you guys like? Or non jackknife style?
 
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