Griddle Thread

Its worth it. The smaller 2 burner blackstone occasionally goes on sell with the "legs/stand" included. Its perfect for those multi day base camp type trips, and also just as great as a permanent garage/patio setup as well. We use our 2 burner probably 10x as much as our 4 burner honestly.

 

Lowe's has the 2 burner for $278.00

https://www.lowes.com/pd/Blackstone...6981&msclkid=6254fdd4ec6a1275ea579f6fe27c9ec9

 

I think I got mine from Walmart. It was a longgggg while back, but it was the 22" table top griddle with the hood, and adjustable legs/stand/side table. I liked it verses the rolling stand for packability/portability purposes.

 

I thought about that after I posted that, you probably don't take one like that camping

 

I wouldn't be surprised these days lol Glamping is the future! If you aint got a 4 burner and a 5 gallon bucket to catch the grease, you aint doing it right

 

I bought this one a couple weeks ago love it so far, using it definitely reminds me of my glory days as a line cook lol. Here’s some burgers from the other night :

 

Just picked up the 4 burner Blackstone and have used it everyday since. First propane cooler and don’t know if I’ll go back to the charcoal grills for quite some time due to how long it takes and I don’t want to burn down the entire county with one random spark on accident. I can’t wait for cooler temps and pancakes/breakfast on it.

 

I have a camp chef flat top grill combo. after 3 years it has a nice seasoning.
some recent events.

 

Stuffed and griddled some Italian sausage sandwiches

 

Here is my set up this is my 2nd Blackstone I bought this 1 because it has built in air fryers & gave my original to my son. It was also a 36" & I use to take it camping all the time, we did annual canoe trips & I fed 10 to 12 guys breakfast & dinner for 4 days on that thing.
I made the wood top for my griddle so when not in use I use it as an extra prep space.

 

This was a bargain I picked up at Sam's the other day for $79.97. I haven't used it yet but unboxed it to season it & man that thing gets hot in a hurry! This will save me from having to drag my full size Blackstone around when traveling.

 

Zuchs Onions Paprika potatoes and smash burgers down

 

I have a Blackstone 28 inch. Got it from work for 25 years. Really enjoy making breakfast on it. Great for fajitas.

 

Oh hey!! I can finally participate In this thread too!






Suggestions for use and care and recipes are 100% welcome.

 

I got The Blackstone tailgater ( not too expensive) and It’s just me. I use it more than I do my charcoal & pellet grills.

 

My wife and daughter got me the 2 burner Blackstone last year for my birthday. Took me a while to drag it out of the box and start using it. Now that it's been done I REALLY like it. If for nothing else it's great when I'm doing a bunch of bacon and then pancakes on it for breakfast. I think I want to do some smash burgers this week on it. Done hibachi with all the fried rice and everything. NOW after doing that for a larger party I have to say I want the larger one. More griddle space would be great and there is one thing I don't like about the one I got, it's shorter and I feel like I'm hunching over all the time while cooking on it. This year for fathers day my wife and daughter got me a cool 3 shelf roll around cart to put my stuff on, when I did hibachi I ended up having to drag out one of our folding tables to set stuff on.

 

I thought I would not use a black stone enough to justify the cost, so I made a griddle plate out of some steel I had for a bumper project. My pellet grill/smoker has a sear function so it gets the griddle smoking hot. I’ve been mostly using it for smash burgers. Had I known how unbelievably delicious smashes are, I would have just bought a flat top. Oh well, live and learn. Here are a few.

 

GREAT Thread revival. Wow looks very tasty!!

Help needed: Anyone battle a portion of the griddle that rusts no matter what?

 

Not exactly, but I do know the back corners of mine don't really hold heat well, so my oil likes to try and just puddle there instead of burn in. I imagine in the right environment, those areas would be most prone to rust since the oil isn't cooking into it. I'd recommend a really good cleaning, and a handful of seasoning sessions, making special care to hit the problematic spots with high heat. Maybe even torch it if the burners aren't getting that area hot enough. Thats assuming you're just dealing with some surface rust of course.