Post by: jackelope on June 02, 2024, 01:13:02 PM
(https://uploads.tapatalk-cdn.com/20240602/0ce0aec28711a386f20e5f5db600cf67.jpg)
(https://uploads.tapatalk-cdn.com/20240602/1155969729786896ef77454cb5de48e9.jpg)
(https://uploads.tapatalk-cdn.com/20240602/38002afae7a347b0a4bcb839f31a0cc0.jpg)
Post by: Mudman on June 02, 2024, 01:51:50 PM
Post by: fowl smacker on June 02, 2024, 02:10:42 PM
Post by: bigdub257 on June 02, 2024, 02:17:21 PM
Smash burgers are some of our favorites, and the Benihana style fried rice.
This.
Oklahoma smash burgers topped with crispy bacon and secret sauce on the buns. Sometimes I'll add a spoonful of smoked bone marrow to each burger before topping with cheese.
The smell of the onions while cooking is mouth watering!
Post by: Blacklab on June 02, 2024, 05:37:59 PM
Pork fried rice, Mexican street corn, and birrea tacos :drool:
Post by: Boss .300 winmag on June 02, 2024, 06:12:56 PM
I like it so far.
Post by: raydog on June 02, 2024, 06:55:28 PM
Post by: OltHunter on June 02, 2024, 07:29:15 PM
I could only get up to 450 degrees (have a laser one) and very small sear area.
I ripped the burners out, replaced them with some different ones, and got an adjustable regulator. Made a world of difference for me. Cost only about $60 and a few hours of time.
I made little stainless steel shelves out of 0.04" steel so didn't have to drill anything new into the Blackstone.
Much more satisfied and can get it up to 600, with a much larger area to sear.
If you're disappointed with your griddle, try this out. If your sear area is good, but not hot enough, get the regulator (start low and work up!).
I tried to splice a before and after pic of the seasoning and blackening I got stock and modified.
Now I can at least say a little bit of this is American made, like 0.1%!
Post by: Caseyd on June 02, 2024, 07:55:04 PM
Post by: Blacklab on June 02, 2024, 08:26:21 PM
Post by: HUNTINCOUPLE on June 02, 2024, 08:56:34 PM
Post by: huntnnw on June 02, 2024, 10:29:08 PM
Post by: bigdub257 on June 03, 2024, 06:08:17 AM
Post by: Russ McDonald on June 03, 2024, 07:06:50 AM
Sent from my SM-S918U using Tapatalk
Post by: Blacklab on June 04, 2024, 02:32:36 PM
Post by: Pathfinder101 on June 04, 2024, 03:42:04 PM
Smash burgers are some of our favorites, and the Benihana style fried rice.
:yeah: This is the exact two things I was going to suggest.
Post by: Mudman on June 04, 2024, 04:54:30 PM
I recently picked up the tractor supply 36", so this is my first time with a Blackstone! I was not happy with the output and heat dispersion. Not sure if that's why they were on sale and cheap $279 with the lid.:yeah: Exactly. Then its cold and the wind blows in December and ya can barely burn ya meat! No offense but I dont reccomend chinese blackstone. I prefer camp chef. Probably china too?
I could only get up to 450 degrees (have a laser one) and very small sear area.
I ripped the burners out, replaced them with some different ones, and got an adjustable regulator. Made a world of difference for me. Cost only about $60 and a few hours of time.
I made little stainless steel shelves out of 0.04" steel so didn't have to drill anything new into the Blackstone.
Much more satisfied and can get it up to 600, with a much larger area to sear.
If you're disappointed with your griddle, try this out. If your sear area is good, but not hot enough, get the regulator (start low and work up!).
I tried to splice a before and after pic of the seasoning and blackening I got stock and modified.
Now I can at least say a little bit of this is American made, like 0.1%!
Post by: jackelope on June 04, 2024, 08:10:50 PM
I recently picked up the tractor supply 36", so this is my first time with a Blackstone! I was not happy with the output and heat dispersion. Not sure if that's why they were on sale and cheap $279 with the lid.:yeah: Exactly. Then its cold and the wind blows in December and ya can barely burn ya meat! No offense but I dont reccomend chinese blackstone. I prefer camp chef. Probably china too?
I could only get up to 450 degrees (have a laser one) and very small sear area.
I ripped the burners out, replaced them with some different ones, and got an adjustable regulator. Made a world of difference for me. Cost only about $60 and a few hours of time.
I made little stainless steel shelves out of 0.04" steel so didn't have to drill anything new into the Blackstone.
Much more satisfied and can get it up to 600, with a much larger area to sear.
If you're disappointed with your griddle, try this out. If your sear area is good, but not hot enough, get the regulator (start low and work up!).
I tried to splice a before and after pic of the seasoning and blackening I got stock and modified.
Now I can at least say a little bit of this is American made, like 0.1%!
:chuckle:
Post by: OltHunter on June 04, 2024, 08:16:08 PM
Post by: Boss .300 winmag on June 04, 2024, 09:16:05 PM
I recently picked up the tractor supply 36", so this is my first time with a Blackstone! I was not happy with the output and heat dispersion. Not sure if that's why they were on sale and cheap $279 with the lid.:yeah: Exactly. Then its cold and the wind blows in December and ya can barely burn ya meat! No offense but I dont reccomend chinese blackstone. I prefer camp chef. Probably china too?
I could only get up to 450 degrees (have a laser one) and very small sear area.
I ripped the burners out, replaced them with some different ones, and got an adjustable regulator. Made a world of difference for me. Cost only about $60 and a few hours of time.
I made little stainless steel shelves out of 0.04" steel so didn't have to drill anything new into the Blackstone.
Much more satisfied and can get it up to 600, with a much larger area to sear.
If you're disappointed with your griddle, try this out. If your sear area is good, but not hot enough, get the regulator (start low and work up!).
I tried to splice a before and after pic of the seasoning and blackening I got stock and modified.
Now I can at least say a little bit of this is American made, like 0.1%!
I don’t wanna burn my meat.😉
Post by: Mudman on June 06, 2024, 05:22:42 PM
Post by: Buckhunter24 on January 18, 2025, 09:00:54 AM
Post by: Boss .300 winmag on January 18, 2025, 10:02:37 AM
Post by: Boss .300 winmag on May 07, 2025, 02:08:24 PM
Post by: Woodchuck on May 07, 2025, 02:58:59 PM
Post by: Boss .300 winmag on May 07, 2025, 04:42:54 PM
https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-cooking-accessories/8113280?x429=true&gad_source=1&gad_campaignid=20151170823&gbraid=0AAAAADtqLJFzEJfK3XGSLlOjx1KF3ddvF&gclid=CjwKCAjwiezABhBZEiwAEbTPGGiww4nS8h1cMkzXvKzqWFcnkdqhWvQjGgVI5pibYgBdMOv0wFJKMRoCMr0QAvD_BwE&gclsrc=aw.ds
I have some of this, grape seed oil is better.😉
Post by: Buck Rub Jr on May 07, 2025, 07:33:54 PM
Post by: jackelope on May 07, 2025, 07:51:53 PM
Link doesn’t work. I’ve used only avocado oil to season mine and to maintain it. Works great. It has a higher smoke point than grapeseed oil and is nutritionally better than grapeseed oil. It’s probably not much but frying foods already isn’t very healthy so you gotta do what you can to minimize the unhealthy stuff.https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-cooking-accessories/8113280?x429=true&gad_source=1&gad_campaignid=20151170823&gbraid=0AAAAADtqLJFzEJfK3XGSLlOjx1KF3ddvF&gclid=CjwKCAjwiezABhBZEiwAEbTPGGiww4nS8h1cMkzXvKzqWFcnkdqhWvQjGgVI5pibYgBdMOv0wFJKMRoCMr0QAvD_BwE&gclsrc=aw.ds
I have some of this, grape seed oil is better.
I think I’ve only used butter on mine once, and that was last weekend for senior prom breakfast. Pancakes for 15 girls at my house.
Post by: High Climber on May 07, 2025, 09:34:40 PM
Birria Tacos and reversed steaks are tough to beat! Smoking your burger before you smash them for smash burgers has been tasty too! Love the blackstoneDang Mr those were done in the blackstone? I need to step my game up those tacos and whatever meat that is looks really good
Post by: Boss .300 winmag on May 08, 2025, 03:56:53 AM
Birria Tacos and reversed steaks are tough to beat! Smoking your burger before you smash them for smash burgers has been tasty too! Love the blackstone
We need a recipe for those tacos, please.
Post by: Buck Rub Jr on May 08, 2025, 08:47:58 AM
Birria Tacos and reversed steaks are tough to beat! Smoking your burger before you smash them for smash burgers has been tasty too! Love the blackstone
We need a recipe for those tacos, please.
https://www.thecookingguy.com/recipes/beef-birria-tacos
Post by: ppodpearson on May 11, 2025, 11:28:55 AM
Post by: Remnar on May 11, 2025, 11:51:51 AM
Post by: ppodpearson on May 11, 2025, 01:18:12 PM
Post by: ghosthunter on May 11, 2025, 05:18:12 PM
They are heavy and balky. Not something I want to pack around.
Post by: jackelope on May 11, 2025, 07:02:34 PM
I know folks like Blackstone, but I just don’t get it.?? :dunno:
They are heavy and balky. Not something I want to pack around.
They’re not made to be packed around. They’re the size of a grill and they’re on wheels. To be used on your deck or whatever. They do make a small one that runs on a 1 pound propane cylinder though.
Post by: teanawayslayer on May 11, 2025, 08:02:33 PM
I have the 28” version. It isn’t that bad to pack around. Take it camping and huntingI know folks like Blackstone, but I just don’t get it.?? :dunno:
They are heavy and balky. Not something I want to pack around.
They’re not made to be packed around. They’re the size of a grill and they’re on wheels. To be used on your deck or whatever. They do make a small one that runs on a 1 pound propane cylinder though.
Post by: jackelope on May 12, 2025, 08:35:57 PM
I also have the 28” and plan to take it. Just haven’t had it long enough at this point to have any great adventures with it. Mine isn’t the one with the fold down ends.I have the 28” version. It isn’t that bad to pack around. Take it camping and huntingI know folks like Blackstone, but I just don’t get it.?? :dunno:
They are heavy and balky. Not something I want to pack around.
They’re not made to be packed around. They’re the size of a grill and they’re on wheels. To be used on your deck or whatever. They do make a small one that runs on a 1 pound propane cylinder though.
Post by: kenzmad on May 12, 2025, 08:43:57 PM
https://theflattopking.com/blackstone-lo-mein/
Post by: Boss .300 winmag on May 12, 2025, 08:49:57 PM
Fried rice, smash burgers, breakfast of course. But this was a HUGE hit! Wife is celiac so used her GF spaghetti noodles.
https://theflattopking.com/blackstone-lo-mein/
Definitely cooking this, thanks for sharing.👍
Post by: Boss .300 winmag on May 12, 2025, 08:53:01 PM
I also have the 28” and plan to take it. Just haven’t had it long enough at this point to have any great adventures with it. Mine isn’t the one with the fold down ends.I have the 28” version. It isn’t that bad to pack around. Take it camping and huntingI know folks like Blackstone, but I just don’t get it.?? :dunno:
They are heavy and balky. Not something I want to pack around.
They’re not made to be packed around. They’re the size of a grill and they’re on wheels. To be used on your deck or whatever. They do make a small one that runs on a 1 pound propane cylinder though.
The griddle comes off easily removing the weight off the stand, I’ve got the 36” one I’ve moved it easily.
Post by: jackelope on May 12, 2025, 08:58:55 PM
Fried rice, smash burgers, breakfast of course. But this was a HUGE hit! Wife is celiac so used her GF spaghetti noodles.
https://theflattopking.com/blackstone-lo-mein/
I’m not in the camp that you can or should cook anything and everything on a griddle like some people seem to think, but I’ve surprised myself with the pasta type stuff I’ve tried so far. Try some tortellinis with peppers, onions and Italian sausage. Holy smokes. Sooo good.
Post by: Buckjunkie on May 13, 2025, 07:04:05 AM
I have the 22”. We bought it for hunting trips because it’s so easy to cook a big breakfast with one.
We cook 3 lbs shrimp on ours when we have a group of 8-10 people. Let the shrimp sit out for a few hours to defrost. Get your grill hot and melt a stick of butter. Dump the shrimp on and season with Garlic Salt. The shrimp can cool the grill way down, so make sure they are defrosted. It only takes 5 +/- minutes and you are ready to eat. The shrimp are a good pairing with steaks cooked on the Weber.