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

[NCGrimbo]

What's the cleanup procedure that you guys use after cooking?

-NCGrimbo

[code3rrt]

Originally Posted by AZRaptor

Well I just got my griddle last week and did my first cook on it, eggs bacon and sausage and the family loved it, but I definately need to get some technique going because I felt like I was scrambling around with my head on fire. Some quick questions for a newbie like me:

1) Do you usually cook on the griddle with the burners on full blast?
2) How long do you let it heat up before you start cooking?
3) I had a problem with the eggs sticking. I seasoned it once before cooking, but should I maybe do a few seasoning passes before I start cooking on it? Would that improve the non-stick surface?

1) You can adjust it to suit whatever you may be cooking. I've only used mine 5-6 so far, mine seems to run pretty hot, works well at around half "power". I bought the 36" version. Nice thing is, with 4 burners you can set it up in zones, a real plus as far as I'm concerned.

2) 5-10 minutes at most, and mine is ready to go.

3) The "stick free" surface will improve the more you use it. I know a lot of folks use water to clean the grill, I do not. I just bought this;


Back when I was a line cook at Denny's, we had these and grill bricks for cleaning our grills. I just got this yesterday, and tried it out, worked great. I just put a little oil down on the grill, then scrub with the grill screen, scrape excess oil into the trough, wipe the grill clean with paper or cloth towel and you are good to go. Takes maybe 5 minutes.

I initially seasoned mine with Crisco, then I cooked a bunch of bacon and sausage to really get it greased up, worked great, even my eggs didn't stick at all after that.

KC

[Demosthenes9]

Originally Posted by NCGrimbo

What's the cleanup procedure that you guys use after cooking?

-NCGrimbo

I might be doing mine wrong, but I just fire the griddle back up, squirt some water on it then scrape it down with my scraper. After that, I wipe it with a paper towel to make sure I got everything off of it. Then squirt a small amount of oil back on it and wipe it around, then off with another paper towel.

[code3rrt]

ssv3, fantastic posts, great examples of how the grill and oven work.

As far as whether to buy the 28 or the 36, IF budget and/or space are not issues, I would highly recommend the 36. There WILL be times you will like/want the extra space, and you will curse yourself for not getting the larger one. It is also great for "zone" cooking with the 4-burner set up.

KC

[Fwismoker]

Originally Posted by code3rrt

1) You can adjust it to suit whatever you may be cooking. I've only used mine 5-6 so far, mine seems to run pretty hot, works well at around half "power". I bought the 36" version. Nice thing is, with 4 burners you can set it up in zones, a real plus as far as I'm concerned.

2) 5-10 minutes at most, and mine is ready to go.

3) The "stick free" surface will improve the more you use it. I know a lot of folks use water to clean the grill, I do not. I just bought this;


Back when I was a line cook at Denny's, we had these and grill bricks for cleaning our grills. I just got this yesterday, and tried it out, worked great. I just put a little oil down on the grill, then scrub with the grill screen, scrape excess oil into the trough, wipe the grill clean with paper or cloth towel and you are good to go. Takes maybe 5 minutes.

I initially seasoned mine with Crisco, then I cooked a bunch of bacon and sausage to really get it greased up, worked great, even my eggs didn't stick at all after that.

KC

I've looked for that scrubber handle a few times and can't find it. Where did you get yours and what do they call it?

[code3rrt]

Originally Posted by Fwismoker

I've looked for that scrubber handle a few times and can't find it. Where did you get yours and what do they call it?

Go to Amazon.com and type "grill screen" in the search bar, all this stuff comes up.

KC

[smoke ninja]

When discussing the purchase of the griddle what sold my ole lady on why i need another grill was that i could cook breakfast and not dirty any dishes. It was an excellent negotiation point.

[smoke ninja]

Philly cheese steaks!

[code3rrt]

KC

[code3rrt]

I just love this grill!





I need a little work on my temp control, as fried eggs should be white, but I'll get it dialed in after a couple of uses.

KC

[ssv3]

Originally Posted by code3rrt

I just love this grill!

And I love what you do with it.

[AClarke44]

Did some measuring and realized the 28" should easily be big enough for my family. The 36" would be really big from what I can determine. I usually don't cook for a lot of people so if I get one it'll be the 28". I will probably get one ☺

[smoke ninja]

The blackstone griddle and leftover bbq are a match made for each other.

Pastrami and brisket subs

[AClarke44]

So does the Blackstone pizza oven give pizza a different flavor than a regular oven or is it just to cook it faster. I'm not seeing how it can replicate a wood fired pizza oven with no wood?

[cookingdude555]

Originally Posted by AClarke44

So does the Blackstone pizza oven give pizza a different flavor than a regular oven or is it just to cook it faster. I'm not seeing how it can replicate a wood fired pizza oven with no wood?

Yes, it definitively gives a different flavor. In my opinion, wood fire is not about smoke, it is about a really hot, convection fire. This oven delivers it. I love my blackstone oven. I have not cooked pizza on the big green egg once since I got it. I wanted to build a wood fired oven, and I may still do that, but I can honestly say that this oven has given me enough pizza satisfaction to not dream about a WFO as much anymore.