(Topic ID: 295172)
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Manhattan, IL
Quoted from robotron911:I've been intrigued to get one because my kids love Hibachi. I also love to cook latkes and, like hashbrowns, I would imagine this is the best way to cook. A folding one to store would be the way to go, as I think they are eye-sores otherwise and wouldn't want to keep out on my deck next to my nice 53" Viking grill.
Just get one these or the many other insert options
Quoted from embryonjohn:I’m in!
Just gotta season mine
Go a lot longer than the directions say with the heat on full blast, use a high smoke point oil like canola, then cook a bunch of bacon on it.
Quoted from joelbob:What kind of steak do you recommend buying and how do you get it so thinly sliced?
Ribeye is the ideal cut for cheesesteaks
Quoted from joelbob:What kind of steak do you recommend buying and how do you get it so thinly sliced?
2nd part of your question is, put the ribeye in the freezer for 30 minutes, makes it much easier to get thin slices and you can always pound it thinner with a meat mallet.
1 month later
Quoted from radium:FYI, Sam’s sells great griddles. Got this one for $200 and it cooks just as good as my uncles $500 blackstone.
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Is there a grease trap on that?
1 week later
3 months later
Quoted from undrdog:I recently replaced my 2007 Barbaques Galore Cap'n Cook with a Brookstone 3 burner griddle. I’d been using a cast iron griddle on the grill to cook everything anyway, so I figured I’d make the switch.
The garlic on my steaks doesn’t fall thru grates and there's no worry about my food catching fire. I couldn’t think of anything you'd make on a grill that you couldn’t on a griddle.
Except chicken wings. Just got a big pack of wings and thought, "ut-oh!"
What do griddle folks use to measure the temp? I bought an analog dial thermometer to sit on the griddle, but it’s response time is painfully slow. So, I switched to my instant read kitchen thermometer, but I’m wondering what other folks use.
4 months later
Quoted from FatPanda:just bought a 36" Blackstone over the weekend and broke it in with smash burgers...they were amazing.
Can't wait for the weather to really warm up. I could see us using it for most meals.
My traditional gas grill is rusting out pretty bad. Anyone have both a traditional and a flat top? I also have a classic Weber charcoal grill.
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Weber and a Flat Top is all you need, I use the flat top a lot more. I use both year round.
Quoted from Friengineer:What are the flat tops made out of? Cast iron or metal+non stick coating? I really want one but I have to avoid non-stick pans and such.
The blackstone is made of cold-rolled steel, no non stick or Teflon on them. They will rust quickly if not left with some kind of oil on them. Although the rust is easily removed.
Quoted from undrdog:Mine is the blackstone 3 burner. I love it. I’ve had it for about a year, year and a half now.
The old grill went straight to the curb. Haven’t found anything I can’t cook better on the griddle. Even chicken wings, which I thought were strictly for flame turned out great. Shrimp are easy.
Friengineer they are cast iron that need to be seasoned, but it’s no big deal.
My only negative on it is that you have to buy the foil drip pans from them. I couldn’t find that same size anywhere else.
My 4 burner came with a steel drip pan that hooks right on the back.
Quoted from undrdog:Mine, too. Just thought I needed the liner. Dunno why.
I clean after every use while it’s still warm, you could line with foil if you wanted too as well.
1 month later
Quoted from undrdog:Small bits of seasoning flake off my griddle, leaving unseasoned metal exposed. It happens when I clean it and sometimes I notice it while cooking, although it may have already happened.
What am I doing wrong?
How are you cleaning it?
Yeah definitely don’t scrub after each use, should be a wipe down, making sure to leave a fine layer of oil on it to prevent rusting. Scrubbing will remove the “seasoning”
The beauty of them is that they’re impossible to ruin, just bust out a wire brush attachment for your cordless drill and bring it back to clean steel and re season.
1 month later
Quoted from Flancrest_ent:Ever come across a topic late night that makes you spend even more money? Now I want a flat top, Damnit.
Do you guys get much splatter beyond your grill? Have a friend that has one and he warned me about putting it on the patio since he gets grease/oil splatter on his deck.
Buy one for sure, gets more use than our grill. I don’t have any splatter issues, if you’re cooking greasy burgers just throw a dome over them if your worried about splatter. Nothing else I’ve cooked really causes splatter.
4 months later
Quoted from RyanStl:ralphwiggum I joined the club with the Cuisinart 22 360. I'll get a picture tomorrow because it's dark out now. I already seasoned and did some pork chops and veggies. I'm still learning how to deal with the sticking. Probably should have put some oil down for the pork. The veggies were awesome because I didn't have to deal with a basket or losing veggies between the grates and they cooked fast. The pork though didn't give me that BBQ taste. I'm not sure what to think at this point, especially because it appears it takes a ton of cleaning.
This is what I got and was only $155 on Woot.
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Put oil down for just about everything you cook, makes cleanup easier too. Always have a squirt bottle of oil and water handy.
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