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View Full Version : Blackstone appreciation thread*** pizza ovens griddles and more*** tips tricks and pics


smoke ninja
08-11-2015, 09:29 PM
Blackstone outdoor cookers have gotten quite the following here, even inspiring a posse of their own

For those who don't know they make pizza ovens, griddles and more. Never before have i been proud to say i was cooking with gas until a bought the Blackstone 28 inch griddle.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150811_200911_zps6jldsxwv.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150811_200911_zps6jldsxwv.jpg.html)

Its time these cookers received the recognition they deserve.

FattyMcFatty
08-11-2015, 09:35 PM
I support this thread :clap:

lankster35
08-11-2015, 09:37 PM
Pizza ovens too? I need one.

Fwismoker
08-11-2015, 09:44 PM
I'm getting a camp chef griddle and use it with a wood fire...figure why not get some light smoke flavor while griddle cooking. Nothing against you propane rigs though for convenience, plus additional space.

Nice rig ninja

Moose
08-11-2015, 09:51 PM
Pizza ovens too? I need one.

If did a comprehensive review of the Blackstone patio oven on my blog:

http://mooseonfire.com/home/2015/1/4/product-review-the-blackstone-pizza-oven

It's the real deal, and produces pies as good as you would get from a wood-fired oven without the high price tag and hassle. Here's some pies fresh out of the Blackstone:

http://i980.photobucket.com/albums/ae286/Pashn8one/DSC_0068_zpszmdgnhex.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/DSC_3537_zpsvwxpt6mt.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/3.19.2015%20Pepperoni%20amp%20Mushroom%20Pizza_zps ibcmbgx1.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0921_zpsa9866812.jpg

AZRaptor
08-11-2015, 10:45 PM
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?

AClarke44
08-11-2015, 11:09 PM
So how do you like the size of the 28" Ninja?

I'm considering one but not sure if I should get the 28 or 36. Any pros/cons of either that you guys know of?

The 28" is 2 burner and the 36" is 4 burner, right?

ssv3
08-12-2015, 01:39 AM
I appreciate this thread :becky: Here are SOME of my cooks on the BS griddle. You guys are in for a real treat.

Fried rice

https://lh3.googleusercontent.com/-WenZJqTvxbc/UyR5NDLqh-I/AAAAAAAAJKs/MJ8ely-oM_4/s1280-Ic42/20140314_221841.jpg

Stir fry

https://lh3.googleusercontent.com/-D9xzenygQVI/UyR5aK9J8EI/AAAAAAAAJLU/f5taA_wFLWQ/s1280-Ic42/20140314_224458.jpg

Burger cooks

https://lh3.googleusercontent.com/-53BnxKMSMeg/VCmrBZLwdwI/AAAAAAAAKVU/Yy5Ej1-57vo/s1280-Ic42/20140928_172933.jpg

https://lh3.googleusercontent.com/-isWkyiNzbms/VCmrZxU0lLI/AAAAAAAAKW0/ogfnOhRCJuY/s1280-Ic42/20140928_181138.jpg

https://lh3.googleusercontent.com/-s9M5DMknQRw/VCmrXSskVAI/AAAAAAAAKWs/RhlBe-uh4pU/s1280-Ic42/20140928_181121.jpg

https://lh3.googleusercontent.com/-m9ba4iWSx3o/U7y7e3UaGHI/AAAAAAAAKCk/X9dPiaHNi1k/s1280-Ic42/20140705_192831.jpg

https://lh3.googleusercontent.com/-68qj-6sPqNA/U7y7lzyK71I/AAAAAAAAKCs/jyfdyYs9fQQ/s1280-Ic42/20140705_194056.jpg

https://lh3.googleusercontent.com/-B1fnIznG_UM/U7y73F5AEzI/AAAAAAAAKC8/d6sjYm1gA10/s1280-Ic42/20140705_194623.jpg

https://lh3.googleusercontent.com/-d9VLaImGtac/VWPnbRjaz2I/AAAAAAAAMrI/3Q-UE0FqU38/s1024-Ic42/upload_-1.jpg

https://lh3.googleusercontent.com/m2bPBroFvSdQqhcM3ECjyEF2IJa3RJwxZngfXo2G6Zc=w437-h246-no

https://lh3.googleusercontent.com/NPbVBl6e7OiYgR_RtAnJRinPxpx3K4vNL8fPvixQ-3U=w1744-h981-no

Homemade tortillas for fish tacos plus Po Boy on BS

https://lh3.googleusercontent.com/-Z_MrnRZeo7Q/U1xAKx_GMTI/AAAAAAAAJcw/1KUNqKA6MIA/s1280-Ic42/20140411_195034.jpg

https://lh3.googleusercontent.com/-VItFBobFGBk/U1xAnXV7LCI/AAAAAAAAJeQ/lFZ1rhh623Q/s1280-Ic42/20140411_203000.jpg

https://lh3.googleusercontent.com/---JiP7omGNY/U1xAiTlXPsI/AAAAAAAAJeA/21vTDQSj8xU/s1280-Ic42/20140411_202434.jpg

Tacos

https://lh3.googleusercontent.com/-f7Iv1aTxPhc/VNmzq1-k--I/AAAAAAAALT4/TCP7p-4mo0s/s1280-Ic42/20150209_202247.jpg

https://lh3.googleusercontent.com/-OLT6mqVR8GE/VNmztdNo0YI/AAAAAAAALUA/bkXzDc41MmI/s1280-Ic42/20150209_210244.jpg

https://lh3.googleusercontent.com/-yeZD1IaX13s/UxfiAkEkq2I/AAAAAAAAJpQ/2MBVAxIkpb4/s1280-Ic42/20140301_194929.jpg

https://lh3.googleusercontent.com/-4mpaOXVv2Js/UxfilTcdTzI/AAAAAAAAJqE/v7MV7B_mJnQ/s1280-Ic42/20140301_210001.jpg

https://lh3.googleusercontent.com/-Myxihfjz-IQ/UxfjfHdlj_I/AAAAAAAAJpI/3Z20KT-0Nq4/s1280-Ic42/20140302_225636.jpg

https://lh3.googleusercontent.com/-H62hioFz4bg/VNmzvjDSicI/AAAAAAAALUI/lAQTgUnaIQ8/s1280-Ic42/20150209_211130.jpg

Torta sandwiches

https://lh3.googleusercontent.com/-EUcja0wuLGw/UVOBBtov9II/AAAAAAAAA5Q/WDURPijDxds/s912-Ic42/20130320_143704.jpg

https://lh3.googleusercontent.com/-G7BvOdP9lhw/UVOBAINw2FI/AAAAAAAAA5A/HNxo9tuofT0/s912-Ic42/20130320_145709.jpg

Gyros

https://lh3.googleusercontent.com/-KWYjHo89LSA/UVOBFIvJjKI/AAAAAAAAA5w/7QPINHUgWUg/s912-Ic42/20130312_194313.jpg

https://lh3.googleusercontent.com/-9h5wpmjLx7U/UVOBCrPyiFI/AAAAAAAAA5Y/2Td8QiBDpGI/s912-Ic42/20130312_195029.jpg

Philly cheese steak

https://lh3.googleusercontent.com/-cxlly8HqJes/U7y3XnXituI/AAAAAAAAJ7c/Lujv4vRIPE4/s1280-Ic42/20140630_205535.jpg

https://lh3.googleusercontent.com/-s5YiQ3r8n6A/U7y3UBoL6eI/AAAAAAAAJ7U/3jWKUPUKVWw/s1280-Ic42/20140630_201042.jpg

https://lh3.googleusercontent.com/-J8Bl7JwKOEw/U7y3i-PSHhI/AAAAAAAAJ70/yH_PfzmFIng/s1280-Ic42/20140630_205754.jpg

https://lh3.googleusercontent.com/-uk40MwxBgRk/U7y3muwYLeI/AAAAAAAAJ78/ziztDY-od8M/s1280-Ic42/20140630_210104.jpg

https://lh3.googleusercontent.com/-fZ9rXi1b_eU/U7y32WHYIDI/AAAAAAAAJ8M/RrgalraQmns/s1280-Ic42/20140630_210237.jpg

ssv3
08-12-2015, 02:09 AM
Now Blackstone also make this oven :heh: I know you guys just bought the griddle but......pies in 3-4 mins max. Neapolitan pies in less than 60 seconds. Insane!!!! Just sayin':becky:

https://lh3.googleusercontent.com/-PmQFVDRW8u0/VDB6aRQZprI/AAAAAAAAKYU/lIH4SC9SBwc/s1280-Ic42/20141004_152847.jpg

https://lh3.googleusercontent.com/-36z8xgCFqik/VFFko75lHnI/AAAAAAAAKnw/zLTkRJyEX-s/s1280-Ic42/20141006_203309.jpg

https://lh3.googleusercontent.com/-irbbwyxG8W8/VFFkswCdIjI/AAAAAAAAKn4/_j9c7ELA2yw/s1280-Ic42/20141017_194432.jpg

NY style pies

https://lh3.googleusercontent.com/-m0q2-3BSrR0/VFnBvpYsYoI/AAAAAAAAKs8/1dyegvhu9c8/s1280-Ic42/20141104_204505.jpg

https://lh3.googleusercontent.com/-s3w8yS4fpXE/VFnB9pGMMUI/AAAAAAAAKtU/XKizY148zIw/s1280-Ic42/20141104_205548.jpg

https://lh3.googleusercontent.com/-lD_LFVgdP3k/VFnCBXfbcLI/AAAAAAAAKtc/zZTSjG14vlU/s1280-Ic42/20141104_205625.jpg

https://lh3.googleusercontent.com/-S-Sh0ay7IL8/VFnCQALngGI/AAAAAAAAKt0/YE_m-hWkvdM/s1280-Ic42/20141104_205722.jpg

https://lh3.googleusercontent.com/-a59gWyJRHmM/VFnCV1TcgII/AAAAAAAAKt8/NGdNCa_nvls/s1280-Ic42/20141104_210518.jpg


Neapolitan style pies at 1000*. 45- 60 seconds

https://lh3.googleusercontent.com/-rqly44OibL0/VH1fE6uYoQI/AAAAAAAAK2c/r0dcoSAXo_8/s1280-Ic42/20141201_211324.jpg

https://lh3.googleusercontent.com/-bisA-bLriUU/VH1fQOIe4gI/AAAAAAAAK28/EeHk5vFJRZc/s1280-Ic42/20141201_212458.jpg

https://lh3.googleusercontent.com/-bisA-bLriUU/VH1fQOIe4gI/AAAAAAAAK28/EeHk5vFJRZc/s1280-Ic42/20141201_212458.jpg

https://lh3.googleusercontent.com/-bnS3RRZl2XA/VH1fSllto0I/AAAAAAAAK3E/M32CbY7L2YE/s1280-Ic42/20141201_212734.jpg

https://lh3.googleusercontent.com/-huk-KW3QWJw/VH1fVZBz_cI/AAAAAAAAK3M/CNSgsE5thnU/s1280-Ic42/20141201_212745.jpg

https://lh3.googleusercontent.com/-TLaE0h1KCMc/VH1fgiuclOI/AAAAAAAAK34/p5znKvSTV2U/s1280-Ic42/20141201_213200.jpg

https://lh3.googleusercontent.com/-KiOOYptAR8k/VH1fi3qObZI/AAAAAAAAK4A/vOWbBTUnDzo/s1280-Ic42/20141201_213233.jpg

Pepperoni pies

https://lh3.googleusercontent.com/-y5-VxhMztuc/VJSTkEVSUeI/AAAAAAAAK8Y/nvyNt6PBiWw/s1280-Ic42/20141217_200342.jpg

https://lh3.googleusercontent.com/-J3mIqXHSwXo/VKWdUAZsfII/AAAAAAAALAY/0jeGOob3BQI/s1280-Ic42/20141227_185302.jpg

https://lh3.googleusercontent.com/-iUiysJzWKWE/VKWdRs0rn7I/AAAAAAAALAQ/XktxaALyZ-Q/s1280-Ic42/20141227_185438.jpg

Bacon and pepperoni :becky:

https://lh3.googleusercontent.com/-H82-Dnu9tEo/VVPl3cGdXsI/AAAAAAAAMes/qSz6wXsgXps/s1024-Ic42/upload_-1.jpg

Pesto pies

https://lh3.googleusercontent.com/-Itq8B408OZE/VJSTvpcHxwI/AAAAAAAAK8o/oRzshFrjQHs/s1280-Ic42/20141217_202146.jpg

https://lh3.googleusercontent.com/-Z9jsDXW2Uak/VJST63ErNHI/AAAAAAAAK8w/uLfSeQnPhJU/s1280-Ic42/20141217_202245.jpg

ssv3
08-12-2015, 02:18 AM
So how do you like the size of the 28" Ninja?

I'm considering one but not sure if I should get the 28 or 36. Any pros/cons of either that you guys know of?

The 28" is 2 burner and the 36" is 4 burner, right?

Go for the 36 Andrew. More room to work with so you're not cramped, multi heat zone for versatility are first to come to mind.

For example, below I positioned the burners to different levels to toast the buns, keep the onions, pulled pork warm and sear the slider patties/melt cheese.

https://lh3.googleusercontent.com/E4bGD2P6bxdsEyKvY30RZIhMQGtJznGGu0Ku3KShiO0=w1744-h981-no

https://lh3.googleusercontent.com/3Y2r3YS4Hk0MShEQATZQkcfD1Nz7a7Ak4Mu2CKkbwa8=w1744-h981-no

ebijack
08-12-2015, 05:20 AM
You guys are really makin it hard to not get one! I just don't have the room to store it!

smoke ninja
08-12-2015, 06:05 AM
So how do you like the size of the 28" Ninja?

I'm considering one but not sure if I should get the 28 or 36. Any pros/cons of either that you guys know of?

The 28" is 2 burner and the 36" is 4 burner, right?


The 28 is nice, 2 H style burners for even heat. With the sale i paid $200 for it and the cover. The only reason to get the 28 is cost. I only cook for 2 and can get by but the 8 inches of cook top and 2 extra control zones would always be welcome.

lantern
08-12-2015, 07:24 AM
:clap::clap::clap: Great idea for a thread.


Also...ssv3 put some AWESOME posts right off the bat!!!!:thumb:

I'm really putting the new 36 to work each morning, but I can't take pics as it's still DARK outside when I'm cooking!!

This weekend I'll definitely be adding to this thread.

Shooter1
08-12-2015, 07:59 AM
Great thread and I really like your avatar Ninja. I would love to join the Blackstone posse but I just don't have the room for it. May have to add an addition to the house just for the griddle and pizza oven.

AClarke44
08-12-2015, 08:47 AM
The 28 is nice, 2 H style burners for even heat. With the sale i paid $200 for it and the cover. The only reason to get the 28 is cost. I only cook for 2 and can get by but the 8 inches of cook top and 2 extra control zones would always be welcome.

Thanks Ninja, so with the H style burners I guess you get two 14" cook zones. That's cool.....I need to go find somewhere that sells them to compare the size. I typically cook for 4 but no one is what I'd call a big eater. However the extra 8" could be useful....

Thanks for the input as well Sako, and man, those are some awesome cooks you posted! Now you got me wanting the pizza oven too! Stop it! Lol. :becky:

NCGrimbo
08-12-2015, 12:29 PM
What's the cleanup procedure that you guys use after cooking?

-NCGrimbo

code3rrt
08-12-2015, 01:09 PM
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;
http://ecx.images-amazon.com/images/I/51W58WZwdaL._AA160_.jpg
http://ecx.images-amazon.com/images/I/31vWz1AgSAL._AA160_.jpg
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
08-12-2015, 01:18 PM
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
08-12-2015, 01:19 PM
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
08-12-2015, 01:30 PM
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;
http://ecx.images-amazon.com/images/I/51W58WZwdaL._AA160_.jpg
http://ecx.images-amazon.com/images/I/31vWz1AgSAL._AA160_.jpg
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
08-12-2015, 02:17 PM
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
08-12-2015, 03:26 PM
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
08-12-2015, 07:42 PM
Philly cheese steaks!

http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150812_194748_zps78sxwc5s.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150812_194748_zps78sxwc5s.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150812_194927_zpshlca2bue.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150812_194927_zpshlca2bue.jpg.html)

code3rrt
08-12-2015, 07:49 PM
http://i1072.photobucket.com/albums/w361/bbq2eat/Spares%20and%20Yakisoba%20025_zpsfjeyazlv.jpg
http://i1072.photobucket.com/albums/w361/bbq2eat/Spares%20and%20Yakisoba%20031_zpsbhdhu4k8.jpg

KC

code3rrt
08-13-2015, 12:34 PM
I just love this grill! :-D

http://i1072.photobucket.com/albums/w361/bbq2eat/Breakfast%20on%20the%20Blackstone%20002_zpslth2nqh r.jpg
http://i1072.photobucket.com/albums/w361/bbq2eat/Breakfast%20on%20the%20Blackstone%20004_zpsbdtmgrt 2.jpg
http://i1072.photobucket.com/albums/w361/bbq2eat/Breakfast%20on%20the%20Blackstone%20006_zpspdfm55r k.jpg
http://i1072.photobucket.com/albums/w361/bbq2eat/Breakfast%20on%20the%20Blackstone%20007_zpsjlxogfi z.jpg
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:-D.

KC

ssv3
08-13-2015, 01:54 PM
I just love this grill! :-D




And I love what you do with it. :becky: :thumb:

AClarke44
08-15-2015, 11:44 AM
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
08-17-2015, 07:20 PM
The blackstone griddle and leftover bbq are a match made for each other.

Pastrami and brisket subs

http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150817_190828_zpsnlg1pqxq.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150817_190828_zpsnlg1pqxq.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150817_191030_zpsjfqsqscb.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150817_191030_zpsjfqsqscb.jpg.html)
http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150817_191352_zpsnjoo54zc.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150817_191352_zpsnjoo54zc.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/20150817_191649_zpsluhckzez.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20150817_191649_zpsluhckzez.jpg.html)

AClarke44
08-30-2015, 12:35 AM
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
08-30-2015, 03:01 AM
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.

16Adams
08-30-2015, 03:20 AM
They are fun!!

AClarke44
08-30-2015, 10:27 AM
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.

Hhmm you may be on to something there. I wasn't really thinking "smoke" from the wood just a different flavor. Kind of like how food from a charcoal grill tastes different than from a gasser. What makes the flavor different from an oven, the really high heat cook?

Fwismoker
08-30-2015, 11:03 AM
All are different flavors. Wood and it's lignins and other convection gasses are seasonings, propane gasses actually give some flavors. Grilling or griddeling both offer their own unique flavors by searing the natural sugars in the foods but griddeling let's meat/ veggies sear in their own oils. Lately I've done a bunch of cooking over fire and can't wait to combine that with the camp chef griddle.

nmeyer414
08-30-2015, 05:14 PM
I would like to say fark each and every one of you for putting this idea into my wife's head! now on the other hand i really want to say thank you. I just got it for $242 (lowes price match and military discount).

smoke ninja
09-13-2015, 10:16 AM
Just wanted to give all you new blackstone owners a chance to get down in this thread.

I count at least 4 this week.

cheez59
09-13-2015, 01:51 PM
I've been watching all these Blackstone threads for the last several weeks. That was in my noggin when three of my grandkids spent the weekend. They got up wanting pancakes, bacon and sausage. When it was all over I had trashed the kitchen and dirtied 5 pans. Plus the fact that it took me 45 minutes to cook it all. If I had had my BSG I could have cut the cook time in half and made 1/4 of the mess in the kitchen. No brainer here so I went shopping. Got the BSG this week and made breakfast this morning. Bacon, eggs and scattered smothered hash browns in 10 minutes. Ate on paper plates so the only cleanup was the grater and spatula. I do 90% of the cooking at my house but the wife does all the cleanup. She is a happy camper that I got the griddle and I am having more fun cooking. 😜

93vpmod
09-13-2015, 01:59 PM
Not sure mine counts for this week, but I finally was able to season it this morning. Only took me about six weeks from delivery. Way too much work lately.

A couple of pounds of bacon made for a nice first cook and some great BLTs. I really liked the even temps across the entire griddle. Now it's "Game On!"

http://i1286.photobucket.com/albums/a616/93vpmod/BBQ/49A2B368-79D5-466A-9B6D-B2653092C991_zpswisduvts.jpg

blazinfire
09-13-2015, 02:02 PM
I've been watching all these Blackstone threads for the last several weeks. That was in my noggin when three of my grandkids spent the weekend. They got up wanting pancakes, bacon and sausage. When it was all over I had trashed the kitchen and dirtied 5 pans. Plus the fact that it took me 45 minutes to cook it all. If I had had my BSG I could have cut the cook time in half and made 1/4 of the mess in the kitchen. No brainer here so I went shopping. Got the BSG this week and made breakfast this morning. Bacon, eggs and scattered smothered hash browns in 10 minutes. Ate on paper plates so the only cleanup was the grater and spatula. I do 90% of the cooking at my house but the wife does all the cleanup. She is a happy camper that I got the griddle and I am having more fun cooking. 😜

I couldn't say it better myself! This morning I fixed my entire breakfast on it. Pulled pork, Egg's and Diced potato's with some toast. Fed the whole family. Wish I thought of paper plates tho!

smokingkettle
09-13-2015, 02:03 PM
My birthday is coming up. I'm definitely asking for one.

smoke ninja
09-21-2015, 09:11 PM
http://i1121.photobucket.com/albums/l520/smokeninjabbq/blackstone/20150921_194442_zpsejvjvai0.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/blackstone/20150921_194442_zpsejvjvai0.jpg.html)
http://i1121.photobucket.com/albums/l520/smokeninjabbq/blackstone/20150921_195351_zpsoryositq.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/blackstone/20150921_195351_zpsoryositq.jpg.html)
http://i1121.photobucket.com/albums/l520/smokeninjabbq/blackstone/20150921_200619_zpsvtxwfisa.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/blackstone/20150921_200619_zpsvtxwfisa.jpg.html)

Panthers65
09-25-2015, 04:06 PM
I'll show my appreciation!

Leftover this:
http://img.photobucket.com/albums/v289/panthers65/20150923_175017_zps5pbs7e4o.jpg

Turned to this:
http://img.photobucket.com/albums/v289/panthers65/20150925_130031_zps400p2bf2.jpg

And this (ignore the stylish footware):
http://img.photobucket.com/albums/v289/panthers65/20150925_130757_zpsjimnnab8.jpg

And this:
http://img.photobucket.com/albums/v289/panthers65/20150925_131308_zpsxomtdev0.jpg


On another note, that Pizza oven topper is :thumb::thumb:. Is that an add on/accessory that I can get for my 36" griddle, or is that an entirely separate unit?

TeamGreene
09-25-2015, 05:26 PM
:thumb:

smoke ninja
09-25-2015, 05:34 PM
I'll show my appreciation!

Leftover this:
http://img.photobucket.com/albums/v289/panthers65/20150923_175017_zps5pbs7e4o.jpg

Turned to this:
http://img.photobucket.com/albums/v289/panthers65/20150925_130031_zps400p2bf2.jpg

And this (ignore the stylish footware):
http://img.photobucket.com/albums/v289/panthers65/20150925_130757_zpsjimnnab8.jpg

And this:
http://img.photobucket.com/albums/v289/panthers65/20150925_131308_zpsxomtdev0.jpg


On another note, that Pizza oven topper is :thumb::thumb:. Is that an add on/accessory that I can get for my 36" griddle, or is that an entirely separate unit?



Great looking food... i love me a grilled sub.

The blackstone pizza oven is a standalone unit. It uses propane to cook insanely good pizzas insanely fast. Moose posted some nice pics on the first page of the thread and did a full review here:

http://mooseonfire.com/home/2015/1/4/product-review-the-blackstone-pizza-oven

stiffy
09-27-2015, 09:18 AM
Haven't posted for a long time but bought a blackstone a couple weeks ago and thought I would share.

Did bacon first.
http://i10.photobucket.com/albums/a107/gangaspeed/BF7FCF31-3F3D-43BF-8C87-B1B69166EAE5.jpg (http://s10.photobucket.com/user/gangaspeed/media/BF7FCF31-3F3D-43BF-8C87-B1B69166EAE5.jpg.html)

Then stir fry
http://i10.photobucket.com/albums/a107/gangaspeed/7CFAB1B1-4C3C-48F5-AB9A-A8DCA372A1D4.jpg (http://s10.photobucket.com/user/gangaspeed/media/7CFAB1B1-4C3C-48F5-AB9A-A8DCA372A1D4.jpg.html)

Pork chops
http://i10.photobucket.com/albums/a107/gangaspeed/D58A19A0-8300-4975-8EF7-409E952351AF_1.jpg (http://s10.photobucket.com/user/gangaspeed/media/D58A19A0-8300-4975-8EF7-409E952351AF_1.jpg.html)

French toast
http://i10.photobucket.com/albums/a107/gangaspeed/02C01178-8AD4-4986-BC9B-4ED6D9758DB2.jpg (http://s10.photobucket.com/user/gangaspeed/media/02C01178-8AD4-4986-BC9B-4ED6D9758DB2.jpg.html)

Then smashburgers
http://i10.photobucket.com/albums/a107/gangaspeed/2E62BAA8-9273-47D1-9DAC-E808656F69AF.jpg (http://s10.photobucket.com/user/gangaspeed/media/2E62BAA8-9273-47D1-9DAC-E808656F69AF.jpg.html)

http://i10.photobucket.com/albums/a107/gangaspeed/94EEBFFA-8C96-4E4B-9C08-443FF1C8516D.jpg (http://s10.photobucket.com/user/gangaspeed/media/94EEBFFA-8C96-4E4B-9C08-443FF1C8516D.jpg.html)

Flatheadyoungin
09-28-2015, 06:50 PM
Moderators please block any term "blackstone," or "BSG" to help save me some money.

smoke ninja
09-28-2015, 07:30 PM
Moderators please block any term "blackstone," or "BSG" to help save me some money.

Ill save ya some $$$

http://www.bbq-brethren.com/forum/showthread.php?t=218232

Great deal. As a 28 owner i recommend the 36. Even needing the space once or twice a year is worth the cost.

Dr. Trout Bum
09-30-2015, 10:51 AM
Just browsing through...can't wait for my griddle to arrive. First cook after seasoning will likely be a big breakfast cook. Green chile cheese burgers after that. Looking forward to doing something like Cowgirl's pizza cook on it.

stiffy
09-30-2015, 11:04 PM
Where could I get a shelf like what is hanging on back of this blackstone?

http://i10.photobucket.com/albums/a107/gangaspeed/PRENEED2/Madisons%20Iphone/51BDE3F1-95CA-4CD0-A887-A5CA5BB9C12F.jpg (http://s10.photobucket.com/user/gangaspeed/media/PRENEED2/Madisons%20Iphone/51BDE3F1-95CA-4CD0-A887-A5CA5BB9C12F.jpg.html)

happyappy
10-05-2015, 03:19 PM
Where could I get a shelf like what is hanging on back of this blackstone?

http://i10.photobucket.com/albums/a107/gangaspeed/PRENEED2/Madisons%20Iphone/51BDE3F1-95CA-4CD0-A887-A5CA5BB9C12F.jpg (http://s10.photobucket.com/user/gangaspeed/media/PRENEED2/Madisons%20Iphone/51BDE3F1-95CA-4CD0-A887-A5CA5BB9C12F.jpg.html)

Not the same thing, but looks like it would work:

http://www.lowes.com/pd_62455-362-6222___?productId=1094887&pl=1&Ntt=wire+shelf

http://images.lowes.com/product/converted/075381/075381062220lg.jpg

Rustwood
10-05-2015, 08:24 PM
+1 on the oven. It produces excellent pizza. I got a deal but now that I know how well it works, I would probably pay the list price to replace it.

smoke ninja
04-01-2016, 08:46 PM
Its warming up fellas. Time to break out the blackstones.....

.......if you ever put them up that is.

mattmountz94
04-02-2016, 05:48 AM
Getting warm? Use mine all winter:-D

Big V
04-02-2016, 07:17 AM
Its warming up fellas. Time to break out the blackstones.....

.......if you ever put them up that is.

Mine is still in the box that I got last fall. Me bad!:shock:

Decoy205
04-24-2016, 07:59 PM
Oh yeah!!

http://i204.photobucket.com/albums/bb184/decoy205/Eat%20Me/FD00906B-569E-4275-9742-3D3A3D4C8F08_zpsz0v700ee.jpg (http://s204.photobucket.com/user/decoy205/media/Eat%20Me/FD00906B-569E-4275-9742-3D3A3D4C8F08_zpsz0v700ee.jpg.html)

http://i204.photobucket.com/albums/bb184/decoy205/Eat%20Me/3922BFF7-3D5B-459B-956E-8001698D62FA_zpsvvjeeetf.jpg (http://s204.photobucket.com/user/decoy205/media/Eat%20Me/3922BFF7-3D5B-459B-956E-8001698D62FA_zpsvvjeeetf.jpg.html)

Cook thread soon!

SDAR
04-24-2016, 08:37 PM
Yup. Great tools.

Moose
04-24-2016, 08:54 PM
Some recent Blackstone Pizzas:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_1749_zpsph8mzmta.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/Pizza%204%2022%202016%20Sausage%20and%20Margherita/DSC_0662_zpscv0y2vr1.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/Pizza%204%2022%202016%20Sausage%20and%20Margherita/DSC_0664_zpsmhyqwbw2.jpg

cookingdude555
04-24-2016, 10:18 PM
Late post, fried rice last fall. It was delicious, even with the standard frozen veggies added.

https://qzmyeq-bn1305.files.1drv.com/y3m3xbzoWr6rizmZdROyN8K1mt1n_-EEqkIPGZS0DCcVqWyLu8ttM6cY4PNnQMxwgjWtGOTmb83EVr5O BD2fgGdpEJMxCrnuRmav0rwbWxSkj2IUR4c02-B39y5EppIYr8PvxMnGz8nfPrZvkY5HIMPROrTd9CpZUIgN_YwF EkzlMg?width=1024&height=768&cropmode=none

Pizza on the BS oven:

https://rnoxpa.dm2304.livefilestore.com/y3mji5cDsVzW2YNkE7MXJrWf2PjgoT8vK0GB661MFrjW1cHEhZ-NOLjQobtOmkftePW7oxEPs0fLYrEfiOSee1-_P__29m7QdQh73j5jlcC1yeZj2eq_x_BDHN6K0pPoAqAAppBUe DB8BpsGDWrneBgMg?width=1024&height=768&cropmode=none

Kyle Serlington
04-25-2016, 08:25 PM
damn. i recently came into some money and i was thinking about getting one of these, and now i definitely want one, especially after seeing the pizzas.

i have a table top electric griddle, but i'm sure this would be a lot better, right? better cooking surface with more even heating? i'm pretty sure i'd go with the 4 burner 36" version. I don't do burgers too often, so i'd probably use these most for breakfast, I LOVE cooking pancakes and french toast, and also breakfast sandwiches and home fries. I was having a hard time justifying the purchase for just that, but I figure I can also use this to keep my meat warm when I have big cookouts, I can just put the pans of meat on the blackstone set on the lowest setting so I'm not serving luke warm meat.

another issue I have is that I live in upstate NY, and we can get some pretty harsh winters. I'm good about keeping my stuff covered, so If it's covered will it still hold up good after a long winter?

smoke ninja
04-25-2016, 08:52 PM
Kyle i really want one of those pizza ovens even though ive never cooked a pizza before. I do have the griddle. I left it all winter covered and it came out fine. Didn't use it much in the winter. Ive since moved and its parked in my 3 season porch.

As you mentioned breakfast and burgers are great uses but don't forget it can be used for stir fry in place of a wok and for grilled subs. Cheesesteaks are just the surface. bbq meat chopped and griddled on a toasted bun is one of my favorite uses of leftover bbq.

Edit- they are sooo much bigger and better than a counter top electric griddle.

Kyle Serlington
04-25-2016, 09:11 PM
Kyle i really want one of those pizza ovens even though ive never cooked a pizza before. I do have the griddle. I left it all winter covered and it came out fine. Didn't use it much in the winter. Ive since moved and its parked in my 3 season porch.

As you mentioned breakfast and burgers are great uses but don't forget it can be used for stir fry in place of a wok and for grilled subs. Cheesesteaks are just the surface. bbq meat chopped and griddled on a toasted bun is one of my favorite uses of leftover bbq.

Edit- they are sooo much bigger and better than a counter top electric griddle.

awesome. i'm not sure that I'll grab one this weekend but maybe the one after. I'm pretty sure I saw one at a local Lowes or Home Depot, i'll see if i can find some coupons or something

fnjay
04-26-2016, 07:09 AM
All through college and my bachelor years I cooked almost every indoor meal on a cheapo electric counter griddle. Wore that puppy out. I'm seeing a blackstone in my future.

My only fear is how well it might handle a night or two in the elements should I have afew too many and forget to cover it up??

lantern
04-26-2016, 12:25 PM
All through college and my bachelor years I cooked almost every indoor meal on a cheapo electric counter griddle. Wore that puppy out. I'm seeing a blackstone in my future.

My only fear is how well it might handle a night or two in the elements should I have afew too many and forget to cover it up??

Mine has seen plenty of the elements. It's under an open gazebo that does nothing to stop water and snow from blowing in. It's seasoned well. So all she needs is to be hot and after a squirt of water, a wipe down with a rag or paper towel till the paper comes up clean after a swipe and she's ready to roll.

I may be in the minority on this one, but since I use it year round at least 3 times a week if I get two years outta one unit it's more than paid for itself and I'll gladly by a new one or at least replace the bottom half.

smoke ninja
08-09-2016, 08:22 PM
Bump for fast Al

Moose
08-09-2016, 08:50 PM
Some recent pies from the Blackstone:

Thai Chicken:

http://i980.photobucket.com/albums/ae286/Pashn8one/Pizza%20Thai%20Chicken%207%2024%202016/DSC_0972_zpsmrldnj6z.jpg

Sausage:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_2345_zpsv5t7kfoz.jpg

Margherita with lots o garlic:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_1601_zps3dwmiyh1.jpg

Pistachio Pesto w/ Mortadella:

http://i980.photobucket.com/albums/ae286/Pashn8one/Pizza%204%2030%202016%20Pistachio%20Pesto%20Mortad ella/IMG_1897_zpscqeugwd6.jpg

FastAl
08-11-2016, 05:24 PM
These were GREAT !

SoCalWJS
08-11-2016, 05:46 PM
Food looks great in both threads!

smoke ninja
08-24-2016, 09:27 PM
I know everyone says its junk because it isn't waterproof but mine is protected from the elements anyway.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/animals/20160824_192552_zpsmwjeropn.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/animals/20160824_192552_zpsmwjeropn.jpg.html)

This is not the first cooker Weige has napped on

http://i1121.photobucket.com/albums/l520/smokeninjabbq/animals/20160824_193944_zpsbge29kwb.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/animals/20160824_193944_zpsbge29kwb.jpg.html)

hockeyfox
08-25-2016, 07:28 AM
I know everyone says its junk because it isn't waterproof but mine is protected from the elements anyway.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/animals/20160824_192552_zpsmwjeropn.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/animals/20160824_192552_zpsmwjeropn.jpg.html)

This is not the first cooker Weige has napped on

http://i1121.photobucket.com/albums/l520/smokeninjabbq/animals/20160824_193944_zpsbge29kwb.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/animals/20160824_193944_zpsbge29kwb.jpg.html)
Thanks for the great idea. Need to see if this will work..... Honey, I am going to purchase a new dual purpose HEAVY DUTY perch for our kitty to sleep on.

smoke ninja
12-22-2016, 12:37 AM
So i heard walmart has a sale on the 28?

USMC
12-22-2016, 06:30 AM
So i heard walmart has a sale on the 28?

I got mine for $99 at Walmart on Black Friday. After seeing mine my brother wanted one, so me and my mother started looking for him one. My two closest walmarts didn't have any, but her closest Walmart still had one at $99 two days ago.

tom b
12-22-2016, 08:48 AM
I might as well get in on this, we have the pizza oven

http://i1074.photobucket.com/albums/w402/tomb1/blackstone%20pizza/20161125_112609_zps3gkuxlfy.jpg (http://s1074.photobucket.com/user/tomb1/media/blackstone%20pizza/20161125_112609_zps3gkuxlfy.jpg.html)

http://i1074.photobucket.com/albums/w402/tomb1/blackstone%20pizza/20161218_172336_zpsevfajkh0.jpg (http://s1074.photobucket.com/user/tomb1/media/blackstone%20pizza/20161218_172336_zpsevfajkh0.jpg.html)

http://i1074.photobucket.com/albums/w402/tomb1/blackstone%20pizza/20161218_172459_zpsyvqqzl0h.jpg (http://s1074.photobucket.com/user/tomb1/media/blackstone%20pizza/20161218_172459_zpsyvqqzl0h.jpg.html)

not my best work but thats all the pics I got. We really love this thing

stckciv
12-22-2016, 09:23 AM
Those pizza ovens look awesome. What prices should I be looking for on those?

tom b
12-22-2016, 09:25 AM
I paid $325 a couple months ago, Wayfair free delivery no tax

smoke ninja
01-07-2017, 11:15 PM
All these $99 blackstones, lets see some cooks.


I just fed a crowd a bunch of cheesesteaks for the game

http://i1121.photobucket.com/albums/l520/smokeninjabbq/blackstone/20170107_211542_zpszzgtdm15.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/blackstone/20170107_211542_zpszzgtdm15.jpg.html)

I keep the griddle in the 3 season porch. I am surprised in this cold how well it heated the room up. It worked well enough to double as a heater.

Bear 1998
01-08-2017, 02:23 AM
All these $99 blackstones, lets see some cooks.


I just fed a crowd a bunch of cheesesteaks for the game

http://i1121.photobucket.com/albums/l520/smokeninjabbq/blackstone/20170107_211542_zpszzgtdm15.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/blackstone/20170107_211542_zpszzgtdm15.jpg.html)

I keep the griddle in the 3 season porch. I am surprised in this cold how well it heated the room up. It worked well enough to double as a heater.
Those cheesesteaks look yummy...gonna have home fries and SOS this morning. Don't know if I'll make home fries on griddle or not...7 deg. here this morning.

P.S. I was rootin for the Lions!

Texan79423
01-08-2017, 03:43 AM
I picked up a 17 inch blackstone for my travel trailer. Just the right size for the wife and I

gtsum
01-08-2017, 06:01 AM
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

http://uploads.tapatalk-cdn.com/20170108/9c87f30ddc5969bf8df765e1facde8fc.jpg

http://uploads.tapatalk-cdn.com/20170108/bf0184eaed0a4b1972dc0f26e9bab739.jpg

http://uploads.tapatalk-cdn.com/20170108/3228f91e369c02974322ccbc0b05deb9.jpg

http://uploads.tapatalk-cdn.com/20170108/980e9fc2a7044f0bf9e4ee551d589b90.jpg

http://uploads.tapatalk-cdn.com/20170108/19bc6c72257c83367218613cc5050de3.jpg



Sent from my iPhone using Tapatalk

cholloway
01-08-2017, 09:33 AM
This is the model I bought for myself for Christmas.
Perfect size for me. And a multi-tasker!

BLACKSTONE Tailgater: All-Purpose Outdoor Cooking Unit - YouTube

EricD
01-11-2017, 01:41 PM
Just picked one up at Walmart. Still $99!! My dog split his toenail playing outside last weekend. He was bleeding all over the place so my wife sent me to the vet with him.
Well, Walmart happens to be next door to the vet. Since I was unsupervised.....long story short...
It just happened to fall in the back of my truck!
I haven't told her yet. I'm hoping to win Superbowl squares and be like, "Here honey, this is for you. oh by the way we have a griddle!"

17mbpro
01-11-2017, 02:35 PM
I appreciate this thread :becky: Here are SOME of my cooks on the BS griddle. You guys are in for a real treat.

Fried rice

https://lh3.googleusercontent.com/-WenZJqTvxbc/UyR5NDLqh-I/AAAAAAAAJKs/MJ8ely-oM_4/s1280-Ic42/20140314_221841.jpg

Stir fry

https://lh3.googleusercontent.com/-D9xzenygQVI/UyR5aK9J8EI/AAAAAAAAJLU/f5taA_wFLWQ/s1280-Ic42/20140314_224458.jpg

Burger cooks

https://lh3.googleusercontent.com/-53BnxKMSMeg/VCmrBZLwdwI/AAAAAAAAKVU/Yy5Ej1-57vo/s1280-Ic42/20140928_172933.jpg

https://lh3.googleusercontent.com/-isWkyiNzbms/VCmrZxU0lLI/AAAAAAAAKW0/ogfnOhRCJuY/s1280-Ic42/20140928_181138.jpg

https://lh3.googleusercontent.com/-s9M5DMknQRw/VCmrXSskVAI/AAAAAAAAKWs/RhlBe-uh4pU/s1280-Ic42/20140928_181121.jpg

https://lh3.googleusercontent.com/-m9ba4iWSx3o/U7y7e3UaGHI/AAAAAAAAKCk/X9dPiaHNi1k/s1280-Ic42/20140705_192831.jpg

https://lh3.googleusercontent.com/-68qj-6sPqNA/U7y7lzyK71I/AAAAAAAAKCs/jyfdyYs9fQQ/s1280-Ic42/20140705_194056.jpg

https://lh3.googleusercontent.com/-B1fnIznG_UM/U7y73F5AEzI/AAAAAAAAKC8/d6sjYm1gA10/s1280-Ic42/20140705_194623.jpg

https://lh3.googleusercontent.com/-d9VLaImGtac/VWPnbRjaz2I/AAAAAAAAMrI/3Q-UE0FqU38/s1024-Ic42/upload_-1.jpg

https://lh3.googleusercontent.com/m2bPBroFvSdQqhcM3ECjyEF2IJa3RJwxZngfXo2G6Zc=w437-h246-no

https://lh3.googleusercontent.com/NPbVBl6e7OiYgR_RtAnJRinPxpx3K4vNL8fPvixQ-3U=w1744-h981-no

Homemade tortillas for fish tacos plus Po Boy on BS

https://lh3.googleusercontent.com/-Z_MrnRZeo7Q/U1xAKx_GMTI/AAAAAAAAJcw/1KUNqKA6MIA/s1280-Ic42/20140411_195034.jpg

https://lh3.googleusercontent.com/-VItFBobFGBk/U1xAnXV7LCI/AAAAAAAAJeQ/lFZ1rhh623Q/s1280-Ic42/20140411_203000.jpg

https://lh3.googleusercontent.com/---JiP7omGNY/U1xAiTlXPsI/AAAAAAAAJeA/21vTDQSj8xU/s1280-Ic42/20140411_202434.jpg

Tacos

https://lh3.googleusercontent.com/-f7Iv1aTxPhc/VNmzq1-k--I/AAAAAAAALT4/TCP7p-4mo0s/s1280-Ic42/20150209_202247.jpg

https://lh3.googleusercontent.com/-OLT6mqVR8GE/VNmztdNo0YI/AAAAAAAALUA/bkXzDc41MmI/s1280-Ic42/20150209_210244.jpg

https://lh3.googleusercontent.com/-yeZD1IaX13s/UxfiAkEkq2I/AAAAAAAAJpQ/2MBVAxIkpb4/s1280-Ic42/20140301_194929.jpg

https://lh3.googleusercontent.com/-4mpaOXVv2Js/UxfilTcdTzI/AAAAAAAAJqE/v7MV7B_mJnQ/s1280-Ic42/20140301_210001.jpg

https://lh3.googleusercontent.com/-Myxihfjz-IQ/UxfjfHdlj_I/AAAAAAAAJpI/3Z20KT-0Nq4/s1280-Ic42/20140302_225636.jpg

https://lh3.googleusercontent.com/-H62hioFz4bg/VNmzvjDSicI/AAAAAAAALUI/lAQTgUnaIQ8/s1280-Ic42/20150209_211130.jpg

Torta sandwiches

https://lh3.googleusercontent.com/-EUcja0wuLGw/UVOBBtov9II/AAAAAAAAA5Q/WDURPijDxds/s912-Ic42/20130320_143704.jpg

https://lh3.googleusercontent.com/-G7BvOdP9lhw/UVOBAINw2FI/AAAAAAAAA5A/HNxo9tuofT0/s912-Ic42/20130320_145709.jpg

Gyros

https://lh3.googleusercontent.com/-KWYjHo89LSA/UVOBFIvJjKI/AAAAAAAAA5w/7QPINHUgWUg/s912-Ic42/20130312_194313.jpg

https://lh3.googleusercontent.com/-9h5wpmjLx7U/UVOBCrPyiFI/AAAAAAAAA5Y/2Td8QiBDpGI/s912-Ic42/20130312_195029.jpg

Philly cheese steak

https://lh3.googleusercontent.com/-cxlly8HqJes/U7y3XnXituI/AAAAAAAAJ7c/Lujv4vRIPE4/s1280-Ic42/20140630_205535.jpg

https://lh3.googleusercontent.com/-s5YiQ3r8n6A/U7y3UBoL6eI/AAAAAAAAJ7U/3jWKUPUKVWw/s1280-Ic42/20140630_201042.jpg

https://lh3.googleusercontent.com/-J8Bl7JwKOEw/U7y3i-PSHhI/AAAAAAAAJ70/yH_PfzmFIng/s1280-Ic42/20140630_205754.jpg

https://lh3.googleusercontent.com/-uk40MwxBgRk/U7y3muwYLeI/AAAAAAAAJ78/ziztDY-od8M/s1280-Ic42/20140630_210104.jpg

https://lh3.googleusercontent.com/-fZ9rXi1b_eU/U7y32WHYIDI/AAAAAAAAJ8M/RrgalraQmns/s1280-Ic42/20140630_210237.jpg
ssv3 any chance you would pass along your fried rice recipe? I received a 28" BD griddle for Christmas and I'm loving it so far but want to step out and do more cooks with it, plus this will give me a reason to tell the wife I need the bigger one!!

bbqwizard
01-11-2017, 03:21 PM
Seriously!:clap2::hungry::jaw:

Jrogers84
01-11-2017, 03:48 PM
This is killing me. I have 2 sitting in the box. Hate Michigan winters....

smoke ninja
01-11-2017, 11:44 PM
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

http://i1121.photobucket.com/albums/l520/smokeninjabbq/blackstone/20160813_131621_zpsktbwyrxh.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/blackstone/20160813_131621_zpsktbwyrxh.jpg.html)

It heats the room quite well. Ive been using it about once a week lately

sfisch
01-12-2017, 08:04 PM
Looking at the 28 griddle at walmart, does anyone have the sku number for the pizza oven?

LYU370
01-12-2017, 11:22 PM
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
01-13-2017, 08:30 AM
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/mercer-m18300-hells-handle-high-heat-8-x-3-solid-rounded-edge-turner/470M18300.html

http://www.webstaurantstore.com/mercer-m18310-hells-handle-high-heat-8-x-3-perforated-rounded-edge-turner/470M18310.html

This is the scraper I have. I also use a 6" bench scraper.

http://www.webstaurantstore.com/mercer-m18270-hells-handle-high-heat-4-beveled-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/mercer-m18280-hells-handle-high-heat-5-x-4-heavy-duty-square-edge-turner/470M18280.html

ssv3
01-13-2017, 05:27 PM
ssv3 any chance you would pass along your fried rice recipe? I received a 28" BD griddle for Christmas and I'm loving it so far but want to step out and do more cooks with it, plus this will give me a reason to tell the wife I need the bigger one!!

Seriously!:clap2::hungry::jaw:


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)

http://i.imgur.com/CzVxZS7h.jpg

Then add soy sauce until you get a nice brown hue

http://i.imgur.com/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.

http://i.imgur.com/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)

http://i.imgur.com/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

http://i.imgur.com/9FB5ZgMh.jpg

http://i.imgur.com/X6hAeYnh.jpg

Simple yet delicious

http://i.imgur.com/8kKoUmhh.jpg

ssv3
01-13-2017, 05:31 PM
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



http://uploads.tapatalk-cdn.com/20170108/980e9fc2a7044f0bf9e4ee551d589b90.jpg


Sent from my iPhone using Tapatalk

Very nice! Resembles my pie that I made two nights ago. :grin:

http://i.imgur.com/8bfC873h.jpg

Norm
01-13-2017, 05:36 PM
Nice cooks Sako!

During summer I have pizza night on Saturday and usually a few new folks show up and can't believe you can make a great pizza on the blackstone.

ssv3
01-13-2017, 05:45 PM
Nice cooks Sako!

During summer I have pizza night on Saturday and usually a few new folks show up and can't believe you can make a great pizza on the blackstone.

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:

ssv3
01-13-2017, 06:04 PM
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.

http://i.imgur.com/lkkdDQhh.jpg

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

http://i.imgur.com/nCNAVWoh.jpg

Got it to temp on the top rack first

http://i.imgur.com/Uhlu8m7h.jpg

Then seared, which the griddle top is perfect for to get that char Carne Crosta requires for a good crust

http://i.imgur.com/4uUjvH2h.jpg

http://i.imgur.com/4zgc073h.jpg

http://i.imgur.com/JgvoQZnh.jpg

Thin Waqyu ribeyes

http://i.imgur.com/Y5NvgRFh.jpg

http://i.imgur.com/3ih6KQJh.jpg

Sous vide Tri Tip

http://i.imgur.com/w5X4OJQh.jpg

Needed the griddle to be a bit more hot but I rushed. Regardelss, not at all bad

http://i.imgur.com/FvJ5Ypah.jpg

http://i.imgur.com/MVNirMZh.jpg

By far one of my favorite cuts of beef

http://i.imgur.com/Z4CtuNKh.jpg

Bigbears BBQ
01-13-2017, 06:15 PM
SSv nice string of cooks, way to put that griddle top to use :-D

Moose
01-13-2017, 08:13 PM
Awesome, Sako! Just christened my 28 inch last weekend, can't wait to cook on it again!

ssv3
01-14-2017, 05:54 PM
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

http://i.imgur.com/s5Pakhsh.jpg

After about 5 mins dropped on the griddle top for a sear

http://i.imgur.com/i3oXVyqh.jpg

Done

http://i.imgur.com/ei91zGwh.jpg

Served

http://i.imgur.com/ZVNb10Dh.jpg

Bugsy
01-14-2017, 08:06 PM
Looks good

Gnolydnar
02-22-2017, 05:27 PM
My wife just bought me the patio oven. I'd like to christen with some pizza. Any good dough recipes or tips in general. Thanks in advance.

Moose
02-22-2017, 05:32 PM
My wife just bought me the patio oven. I'd like to christen with some pizza. Any good dough recipes or tips in general. Thanks in advance.


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
02-22-2017, 10:51 PM
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?

smoke ninja
02-23-2017, 12:12 AM
My wife just bought me the patio oven. I'd like to christen with some pizza. Any good dough recipes or tips in general. Thanks in advance.

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


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

smoke ninja
02-23-2017, 12:14 AM
Oh and smash burgers are the bomb

http://i1121.photobucket.com/albums/l520/smokeninjabbq/blackstone/20170222_210131_zps3zzbczwy.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/blackstone/20170222_210131_zps3zzbczwy.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/blackstone/20170222_210735_zpsbor5hwwh.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/blackstone/20170222_210735_zpsbor5hwwh.jpg.html)

http://i1121.photobucket.com/albums/l520/smokeninjabbq/blackstone/20170222_212629_zpsuvdtsxhx.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/blackstone/20170222_212629_zpsuvdtsxhx.jpg.html)

FastAl
02-25-2017, 10:04 AM
Get the 36 " because when the word gets out that you have one you will become the chef of the neighborhood. Also your belt will need to be moved out a few notches . :)

AL

ssv3
02-25-2017, 10:54 AM
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?

Jacks, it actually aligns perfectly my grill's grease drain which flows to catch tray at the bottom away from burners so flare ups are not possible. So far I've hardly had any grease even go down the drain.

Not that great of the picture but you cans see the round drain on the grill.

http://i.imgur.com/WBF9XRqh.jpg

EricD
03-09-2017, 10:24 AM
Just want to bump this thread! Getting warmer out finally, gotta set up my griddle!!
Been a big following on the FB Group too. (I hate FB, I'd rather be here)
Can't wait to start re-creating some of these dishes y'all been posting!!!!

bbqwizard
03-10-2017, 08:59 AM
Man, this thread makes me drool.:-P

bbqwizard
03-10-2017, 09:02 AM
I can't wait to fire this up tonight. I have to get some seasoning on it, before cooking the monthly men's breakfast tomorrow at my church.

bbqwizard
03-10-2017, 07:22 PM
Inaugural cook in progress. Sorry, didn't get a photo of the bacon. I did get a video though! Just waiting for "Chef's wife" and burgers will be next!

bbqwizard
03-10-2017, 07:43 PM
I could cook on this all day!

gengle
03-10-2017, 07:50 PM
Oh Lawdy those burgers!

bbqwizard
03-10-2017, 07:56 PM
Time for dinner!

SirPorkaLot
03-29-2017, 09:26 PM
Has anyone used a smoke box designed for a gas grill to infuse wood smoke into a pizza on the Blackstone Patio Oven?

SDAR
03-29-2017, 09:34 PM
Has anyone used a smoke box designed for a gas grill to infuse wood smoke into a pizza on the Blackstone Patio Oven?

No, but I was thinking of this a couple of weeks ago. I have a smoke daddy that I put on the bottom of the egg in the cold weather for cheese. I have a hole saw too. I think it would work well.

SirPorkaLot
03-29-2017, 09:54 PM
No, but I was thinking of this a couple of weeks ago. I have a smoke daddy that I put on the bottom of the egg in the cold weather for cheese. I have a hole saw too. I think it would work well.



Apple smoked Spinach Feta pizza, Oak Smoked Brisket pizza, Cherry Smoked Pepperoni...

tom b
03-29-2017, 11:01 PM
Has anyone used a smoke box designed for a gas grill to infuse wood smoke into a pizza on the Blackstone Patio Oven?

Where would you put it?

Dweverett
03-30-2017, 05:35 AM
Has anyone used a smoke box designed for a gas grill to infuse wood smoke into a pizza on the Blackstone Patio Oven?

Not an expert but I think the key to the "wood fired pizza" taste is the nature of the heat generated by the wood rather than the impact of smoke from it. Cook times are so short there isnt much time for the smoke to impact it.

jafo28
03-30-2017, 05:53 AM
Slapped together a home built griddle to throw over the gasser. Initial seasoning going on here. Total cost, $10. I do need to modify it slightly for grease drain.

141068

EricD
03-30-2017, 09:56 AM
Has anyone used a smoke box designed for a gas grill to infuse wood smoke into a pizza on the Blackstone Patio Oven?

I have not used it for pizza, but I have used this: https://www.grillaholics.com/collections/all-products/products/smoker-box
with great success on my gasser.

EricD
04-13-2017, 09:58 AM
Finally have a chance to get my 28" Griddle together tonight!! How long should I expect to assemble? (I'm fairly handy)
And how long did it take to get it seasoned right?
Thanks.

smoke ninja
04-13-2017, 10:09 AM
Finally have a chance to get my 28" Griddle together tonight!! How long should I expect to assemble? (I'm fairly handy)
And how long did it take to get it seasoned right?
Thanks.

Depends on how many beers you have while putting it together

EricD
04-13-2017, 10:45 AM
^^^ None. It'll be Jack n Coke's!!

rdstoll
04-13-2017, 10:51 AM
Slapped together a home built griddle to throw over the gasser. Initial seasoning going on here. Total cost, $10. I do need to modify it slightly for grease drain.

141068

Looks great!

DisplacedVol
04-20-2018, 10:42 AM
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-

Stlsportster
04-20-2018, 11:04 AM
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...

DisplacedVol
04-20-2018, 04:37 PM
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...

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.

KenC52
04-23-2018, 06:09 AM
This is what happens when you spend too much time reading this thread!

frankenfab
10-13-2018, 09:00 AM
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)

http://i.imgur.com/CzVxZS7h.jpg

Then add soy sauce until you get a nice brown hue

http://i.imgur.com/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.

http://i.imgur.com/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)

http://i.imgur.com/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

http://i.imgur.com/9FB5ZgMh.jpg

http://i.imgur.com/X6hAeYnh.jpg

Simple yet delicious

http://i.imgur.com/8kKoUmhh.jpg

I use the second recipe, but use a little sesame oil, and add sesame seeds.

BuffettFan
10-17-2018, 12:44 PM
My new 36 should be waiting for me when I get home from work tonight.
I'll try to post pics of the unboxing, assembly and seasoning followed by the first cook.
Thread here:
https://www.bbq-brethren.com/forum/showthread.php?t=265750&page=3

BuffettFan
10-20-2018, 07:24 PM
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)

http://i.imgur.com/CzVxZS7h.jpg

Then add soy sauce until you get a nice brown hue

http://i.imgur.com/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.

http://i.imgur.com/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)

http://i.imgur.com/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

http://i.imgur.com/9FB5ZgMh.jpg

http://i.imgur.com/X6hAeYnh.jpg

Simple yet delicious

http://i.imgur.com/8kKoUmhh.jpg


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!

BuffettFan
10-26-2018, 07:13 AM
"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!

PaSmoker
10-26-2018, 08:42 AM
I love "breakfast-for-dinner"!!..Nicely done :clap2::clap2::clap2:

BuffettFan
10-26-2018, 08:21 PM
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.