Blackstone appreciation thread*** pizza ovens griddles and more*** tips tricks and pics
- Thread starter smoke ninja
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- blackstone griddle pizza oven
Jrogers84
is Blowin Smoke!
This is killing me. I have 2 sitting in the box. Hate Michigan winters....
I have a 3 season porch screened and glassed. Aka the florida room
It heats the room quite well. Ive been using it about once a week lately
sfisch
is Blowin Smoke!
Looking at the 28 griddle at walmart, does anyone have the sku number for the pizza oven?
OK, so I picked one up for $50. Last time I cooked on a griddle, I worked at McD's more years ago than I care to admit. If I remember right we used some sort of screen to clean the grill. What do you guys use to clean it? Also any good spatulas to recommend? I noticed none of mine are are metal.
TheCougarGuy
Full Fledged Farker
Andy, for cleaning I just use water and a scraper. Once it's clean, hit it with some cooking spray so it won't rust.
I have the Hell's Handle brand spatulas. These are the 2 I have.
http://www.webstaurantstore.com/mer...-x-3-solid-rounded-edge-turner/470M18300.html
http://www.webstaurantstore.com/mer...perforated-rounded-edge-turner/470M18310.html
This is the scraper I have. I also use a 6" bench scraper.
http://www.webstaurantstore.com/mer...veled-edge-blade-grill-scraper/470M18270.html
I'm going to pick this one up. I need something bigger and more rigid for smash burgers.
http://www.webstaurantstore.com/mer...-heavy-duty-square-edge-turner/470M18280.html
I have the Hell's Handle brand spatulas. These are the 2 I have.
http://www.webstaurantstore.com/mer...-x-3-solid-rounded-edge-turner/470M18300.html
http://www.webstaurantstore.com/mer...perforated-rounded-edge-turner/470M18310.html
This is the scraper I have. I also use a 6" bench scraper.
http://www.webstaurantstore.com/mer...veled-edge-blade-grill-scraper/470M18270.html
I'm going to pick this one up. I need something bigger and more rigid for smash burgers.
http://www.webstaurantstore.com/mer...-heavy-duty-square-edge-turner/470M18280.html
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)
Then add soy sauce until you get a nice brown hue
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.
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)
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
Simple yet delicious
Love my blackstone pizza cooker. I already have a 3 burner camp chef pro stove and griddle for the camper, so don't have a blackstone griddle. Almost wish I would of bought the blackstone stove and saved some money (lot cheaper than the camp chef pro stove). Here are some 90 second neo pies from the blackstone
Sent from my iPhone using Tapatalk
Very nice! Resembles my pie that I made two nights ago. :grin:
Thanks Norm! Funny because I bake pies in the BS oven occasionally for new folks and they don't believe me when I say it'll only take a few mins so they come out to watch and get amazed. After they taste it, well the rest is history as you know.
BTW you make some mean pies on yours as well. :thumb:
Some you you may already know that I've had the 36 for years and recently scored a 28 for $50 that I retrofitted (really just placed it) on my gasser.
I've loving it because now I have the option to cover it by closing the lid. I did some steaks most recently:
Dry aged ribeye Carne Crosta dusted
Got it to temp on the top rack first
Then seared, which the griddle top is perfect for to get that char Carne Crosta requires for a good crust
Thin Waqyu ribeyes
Sous vide Tri Tip
Needed the griddle to be a bit more hot but I rushed. Regardelss, not at all bad
By far one of my favorite cuts of beef
I've loving it because now I have the option to cover it by closing the lid. I did some steaks most recently:
Dry aged ribeye Carne Crosta dusted
Got it to temp on the top rack first
Then seared, which the griddle top is perfect for to get that char Carne Crosta requires for a good crust
Thin Waqyu ribeyes
Sous vide Tri Tip
Needed the griddle to be a bit more hot but I rushed. Regardelss, not at all bad
By far one of my favorite cuts of beef
Bigbears BBQ
is Blowin Smoke!
SSv nice string of cooks, way to put that griddle top to use :-D
Awesome, Sako! Just christened my 28 inch last weekend, can't wait to cook on it again!
Lunch today on the retrofit 28" Blackstone
My 45 day dry aged ribeyes. Still getting used to the griddle top on the gasser
Oakridge Carne Crosta again (love this stuff) broiled first on the top rack
After about 5 mins dropped on the griddle top for a sear
Done
Served
My 45 day dry aged ribeyes. Still getting used to the griddle top on the gasser
Oakridge Carne Crosta again (love this stuff) broiled first on the top rack
After about 5 mins dropped on the griddle top for a sear
Done
Served
Bugsy
Knows what a fatty is.
Looks good
Congrats! I wrote an extensive review on the Patio Oven with plenty of tips that will help you get started:
http://mooseonfire.com/home/2015/1/4/product-review-the-blackstone-pizza-oven
Here's a great dough primer:
http://www.bbq-brethren.com/forum/showthread.php?t=103444
JacksBBQ
Take a breath!
Sako - where does the grease drip down to? Does it just run off into the bottom of the grill? Any issues with flare ups from that?
The zippylip thread is my go-to for a base recipe. All this rookie can say is time is needed for great dough, great dough is needed for great pizza. Shortcuts will get you nowhere
Oh and smash burgers are the bomb
