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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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08-12-2015, 12:29 PM | #16 |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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What's the cleanup procedure that you guys use after cooking?
-NCGrimbo
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"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway -----------------------------------------------------------Weber 26.5" Yoder YS640 -NCGrimbo |
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08-12-2015, 01:09 PM | #17 | |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Quote:
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
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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08-12-2015, 01:18 PM | #18 | |
is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
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Quote:
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. |
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08-12-2015, 01:19 PM | #19 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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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
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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08-12-2015, 01:30 PM | #20 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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08-12-2015, 02:17 PM | #21 | |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Quote:
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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1 members found this post helpful. |
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08-12-2015, 03:26 PM | #22 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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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.
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Let's all just calm down and smoke a fatty |
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08-12-2015, 07:42 PM | #23 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Let's all just calm down and smoke a fatty |
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08-12-2015, 07:49 PM | #24 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Yakisoba
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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08-13-2015, 12:34 PM | #25 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Breakfast this morning
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
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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08-13-2015, 01:54 PM | #26 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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08-15-2015, 11:44 AM | #27 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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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 ☺
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] Last edited by AClarke44; 08-15-2015 at 02:10 PM.. |
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08-17-2015, 07:20 PM | #28 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Let's all just calm down and smoke a fatty |
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08-30-2015, 12:35 AM | #29 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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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?
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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08-30-2015, 03:01 AM | #30 |
Full Fledged Farker
Join Date: 07-18-09
Location: USA
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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.
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John - Utah Too many cookers ... |
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blackstone, griddle, pizza oven |
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