• After 15+ years, we've made a big change: Android Forums is now Early Bird Club. Learn more here.

Any Time is Grillin Time

I wasn't very happy with my smoked corned beef brisket. It seemed a little dry and was definitely tough. I wrapped it when it reached 160° and let it rest when it reached 195°. I smoked it at 225° and that has always produced an excellent brisket. I saw a YT cook that they put their brisket in a tented disposable pan with water after a couple of hours of smoke and let it rest at 200° I might try that next time... the cook looked legit.

On the brighter side, I bought a 4 burner 36" Blackstone griddle today. I had planned to get one yesterday at one of the only two WalMarts in town that had them in stock. Luckily I checked before driving up there for they were both sold out. The item was still available with free delivery online so I pulled the trigger on it this afternoon. I'm supposed to get it Thursday but won't likely get to put it together for a while. I'm in the middle of a remodel. I'm not for certain where I'll set the unit. With limited patio real estate I currently have my Weber, patio bench storage bin, and Green Mountain making a horseshoe. My son contends I'll use the griddle more than the grill and I do want to keep it close the smoker for reverse searing. I'm thinking about making a horseshoe out of the three cookers and moving my storage bench across the patio. I'll figure something out. :) I'm just anxious to cook on the griddle.
 
@Unforgiven I have a couple of Blackstone questions. Did you use the Blackstone griddle seasoning to break in and season the cooking surface or just some high heat oil? I'd like to start off on the right foot. I was also looking for recommendations for the cooking tools you might suggest or find essential? My son started out with a package containing two bottle, two spatulas and a chopper tool. He says he uses to chopper to do his scraping.
I want to get a hood to steam veggies which he thinks is unnecessary. He doesn't cook but few meals with fresh veggies where I think I'll cook quite a few. It seems there are countless packages of tools on Amazon. I don't have to have everything coming in one box but would like to start out with the majority of the goodies I'll use. Thanks in advance.
 
olbriar said:
Did you use the Blackstone griddle seasoning to break in and season the cooking surface or just some high heat oil?
Click to expand...
Yes, I use the blackstone goop to season the griddle, but treat it like cast iron in that I clean it and wipe it down with high heat oil after each use.
olbriar said:
I was also looking for recommendations for the cooking tools you might suggest or find essential? My son started out with a package containing two bottle, two spatulas and a chopper tool. He says he uses to chopper to do his scraping.
Click to expand...
That sounds about right. I got a knock off set similare to this:
That's not the one I got as it is no longer available, but it was just a cheap set from China off of Amazon. I was gifted a Blackstone set from Walmart and I can say they were garbage. The cheapo set I got off of Amazon was much sturdier for a fraction of the price.
olbriar said:
I want to get a hood to steam veggies which he thinks is unnecessary.
Click to expand...
A dome is a must, whether steaming vegetables, melting cheese on burgers, or even for simply keeping something warm on the cool side while finishing something up on the hot side. As you can see, the set I linked comes with a round one. I will be upgrading to a rectangle one similar to this:

In addition, I just got one of these to free up my shelves for food trays or pans with the bonus of having a paper towel holder. That said, I was talking with someone else that just ordered a griddle from Walmart and it came with magnetic tool holder and paper towel rack already, so I'd wait to see what you have in the box.
 
It's an older "gimmicky" product but I swear by my Grill Daddy Pro. The handle fills up with water. When I'm finished grilling I turn off the burners. The grill surface is still super hot: at the turn of a switch, the Grill Daddy's water flows out through the metal bristles and steam-cleans the grill. Once it's cooled off, I'll go back over the grill with a cloth or paper towel and secure the grill for the evening.
 
Having family over for a ham dinner this weekend, and one ham just won't cut it.
I'm going to try and make two full ham dinners. I'm making a traditional ham and potato dinner for the first. I'm having fun with the second. I'll do homemade baked beans (not sure if I'll go with boston or maple yet) and a twice smoked ham with a homemade honey bourbon glaze.

I'll leave desserts and salads to someone else.
 
Unforgiven said:
Yes, I use the blackstone goop to season the griddle, but treat it like cast iron in that I clean it and wipe it down with high heat oil after each use.

That sounds about right. I got a knock off set similare to this:
That's not the one I got as it is no longer available, but it was just a cheap set from China off of Amazon. I was gifted a Blackstone set from Walmart and I can say they were garbage. The cheapo set I got off of Amazon was much sturdier for a fraction of the price.

A dome is a must, whether steaming vegetables, melting cheese on burgers, or even for simply keeping something warm on the cool side while finishing something up on the hot side. As you can see, the set I linked comes with a round one. I will be upgrading to a rectangle one similar to this:

In addition, I just got one of these to free up my shelves for food trays or pans with the bonus of having a paper towel holder. That said, I was talking with someone else that just ordered a griddle from Walmart and it came with magnetic tool holder and paper towel rack already, so I'd wait to see what you have in the box.
Click to expand...
Thanks, I really appreciate the info and links. I only have one long spatula that was my wife's grandmother's. It's a great tool made incredibly well. I will try to find a set with two more spatulas, chopper, bottles, and scraper. While buying a dome I'll go with your recommendation. The unit I ordered, and arriving a day early (today) is pictured with the mag strip and towel holder. My son's Blackstone came with those features as well. I hope mine has the features as well though your addon looks like it would work great if not. I need to shop a cover for the unit too. I keep my cookers covered though under a roof.

Thanks for your insight. I trust your cooking opinions above all others.
 
Unforgiven said:
I'm making sausage sandwiches with onions and peppers. We can get Fenway Sausages, which I'm braising in beer, while I cook down my onions and peppers. We'll load them up on rolls with some mustard and be good to go.
Click to expand...

@olbriar, On the griddle, this is an out of this world cook. It's like the sausages you get at a ballpark. Cook the onions and peppers right on the griddle. Braise the sausages in a disposable foil pan with a light beer (or whatever you have) then sear them on the hot griddle. Steaming lid helps with timing so the onions and peppers are hot when the sausages are done. I do them with butter, salt, and pepper.
 
Mercy.... that does sound great! Peppers, bell? I promised I'd finish my honey-dos before putting the Blackstone together. :) I pick up my casing in the morning and get the first coat of varnish on before mowing. Put another coat on before dark and I'll be trimming my window extensions Friday and some of Saturday. Sunday may well be griddle day instead of smoke day. I had planned to griddle up some smash burgers with some fried onions and toasted buns for my virgin cook. Something simple that I can't mess up seemed like a good place to start. :) The sausage cook sounds easy and good as well!
 
olbriar said:
Mercy.... that does sound great! Peppers, bell? I promised I'd finish my honey-dos before putting the Blackstone together. :) I pick up my casing in the morning and get the first coat of varnish on before mowing. Put another coat on before dark and I'll be trimming my window extensions Friday and some of Saturday. Sunday may well be griddle day instead of smoke day. I had planned to griddle up some smash burgers with some fried onions and toasted buns for my virgin cook. Something simple that I can't mess up seemed like a good place to start. :) The sausage cook sounds easy and good as well!
Click to expand...
Yes, bell pepper. I had a meaty one, so I only used one, but I typically use two. We like them sauted until they are soft with a bit of blackening, I don't know the cook term. Not crispy, but blackened. I usually use two of red/yellow/orange just for color.

On my stove (as I did tonight) I cook an a cast iron skillet and boil off the beer and brown the sausages in the same pan.

On my griddle, I put the sausages in a foil pan (or I suppose a baking pan would work) and cover it with foil with the beer. When I'm happy with the braising (I don't have a scientific or objective measure, I just know) I pull them from the pan and put them right on the griddle to brown up. I do put the pan on the griddle surface to braise.
 
I saw a YT griddle cook where the guy had his cast iron bean pot and a skillet on his Blackstone. I have all sorts of cast iron cookware that's sat idle for 20+ years. I might try using some of my stuff. There is something to be said about using disposable tins however. I use them more and more all the time. It's just way too convenient. I know what you are talking on the peppers. I like them exactly like that.

On the hopes of using the Blackstone this weekend, I ordered some basic cooking tools and a cover. I also ordered the hood you suggested. Blackstone makes one similar... fifty bucks. :) The set I ordered does not come with a scraper. I suspect I'll do as my son and use the chopper for a scraper for a while.
As you know, I could buy larger packages that would include a scraper and a lot of other items I already have or see little need for. I'll start out small and add additional items when I feel the need.
 
olbriar said:
I saw a YT griddle cook where the guy had his cast iron bean pot and a skillet on his Blackstone.
Click to expand...
I've used cast iron sauce pots for glazes and such on the surface, so I can see that.
olbriar said:
I have all sorts of cast iron cookware that's sat idle for 20+ years. I might try using some of my stuff.
Click to expand...
I love my collection...
olbriar said:
There is something to be said about using disposable tins however.
Click to expand...
Damn sure. I'll wash them out is it is easy, but some cooks it's best to let them go.
olbriar said:
The set I ordered does not come with a scraper. I suspect I'll do as my son and use the chopper for a scraper for a while.
Click to expand...

I use the chopper as my scraper. I wouldn't stress about it. I did just get some pumice stone, but I haven't tried it yet.
olbriar said:
I'll start out small and add additional items when I feel the need.
Click to expand...
It's your grill / griddle. I like mine my way. You'll figure out how you like yours. ;) I'm always around for ideas. :)
 
I refaced and added onto my kitchen cabinets 25-30 years ago. I used oak, no stain, just clear coated with lacquer. I just removed a cabinet and built a new one for the space. I had to use a light stain on the new cabinet to match the discolored existing cabinets. Age and GREASE!!! The cabinets are clean but somehow someway I suspect grease has penetrated or discolored the lacquer. I didn't notice the old cabinets taking on color until the new cabinet was so much lighter. That is my long winded way of saying I am so over frying anything in my home. I love cooking out anyway. The food is healthier, better tasting, and now the fried foods will have less oil content and not be slowing applying a coat of tar on my woodwork.

I'll find my way with the Blackstone but I do appreciate what I consider excellent advice. I'm sure I'll be bugging you off and on for cooking ideas and techniques. You've always proved to be a great source... and I'm not beyond taking advantage of your friendship and experience. :)
 
I grilled out some ball park franks tonight and we had chili dogs. I had to scoot the still in the box Blackstone around to gain access to the grill. Man I'm getting excited to put it together and cook something on it. I vowed I'd finish my honey-dos first so sadly the new cooker sits. I'm getting close and hope to cook on it Sunday. In the interim, I've gathered up the necessities to get started on my grilling adventures. I bought another propane bottle today and the Blackstone break in griddle seasoning. I couldn't find a stand alone scraper to my liking so I bought a 6" drywall knife that should suffice. Just six more windows to trim and I'll be griddling. :)
 
olbriar said:
I grilled out some ball park franks tonight and we had chili dogs. I had to scoot the still in the box Blackstone around to gain access to the grill. Man I'm getting excited to put it together and cook something on it. I vowed I'd finish my honey-dos first so sadly the new cooker sits. I'm getting close and hope to cook on it Sunday. In the interim, I've gathered up the necessities to get started on my grilling adventures. I bought another propane bottle today and the Blackstone break in griddle seasoning. I couldn't find a stand alone scraper to my liking so I bought a 6" drywall knife that should suffice. Just six more windows to trim and I'll be griddling. :)
Click to expand...
Sounds good. I'm doing dogs tonight. Family favorite stffed with cheddar and wrapped in bacon.
 
You are being targeted because you read this thread. :) I put my Blackstone together today, seasoned it, and griddled some smash burgers. I fried up some diced red onion and butter toasted the buns. I must say it was fetching good! The griddle was very easy to put together, It had all of the parts, and they all fit together as they should. It was fun to cook on and I'm looking forward to my next cook. The only negative I have to report was it was windy today and it wicked away the high heat I needed to break the cooking surface in. I finally took a scrap of plywood I had in the shed and made a temporary wind shield. That was the ticket! The center of the griddle got to 475° with the edges around 400°. I decided to put my cookers in a horseshoe and move my storage bench to the other end of the patio. I took the round table and chairs that sat there and moved them out to slab where my hot tub used to set. I just did order another storage bench and the two will make an L with a little patio table we have for sitting drinks. The extra bench will house all of the griddle utensils and such where the existing bench is where I store all of my grill and smoker tools and pellets.
Blackstone.jpg
 
ok so i found something that is ingenious by me. i love to use Better than Bouillon. they make this italian herb bouillon that is good for making soup or some kind of pasta sauce. instead i treated it like a rub and marinated some pork chops. it turned out so good. you have to be careful of the salt content as it is very salty. but it worked out great for the chops. some parts of the fat was a tad salty, but combined with the meat it worked out fantastic. definitely will be using that idea again.....maybe on some chicken. marinated them for a few hours and threw them on the grill......so good.....!!!!!!
 
Unforgiven said:
Damn, I completely forgot about these.

They will help with that wind. :(
Click to expand...
I'm not certain if it was the wind across the griddle top or if it was wicking the flame off of the burner bars. I'll give those extensions a try. I saw them on the net but never thought I might need them. I'm assuming the extensions are a useful addition. My son's Blackstone sits at the very end of his deck that's a half story higher than his covered outdoor living area. It is basically sheltered from any East or South wind. The far end of my Blackstone is facing South and there was substantial South winds today and are predominate most all the warm weather months in Kansas. My son came over thinking I had screwed something up when I put it together. :) I spent over an hour with all four burners on high and was only seeing 250° at the hottest part of the griddle. I was getting pretty upset. :) My temp wind block just sheltered the burners from the wind. The scrap I had was not tall enough to shelter the griddle top.
 
olbriar said:
You are being targeted because you read this thread. :) I put my Blackstone together today, seasoned it, and griddled some smash burgers. I fried up some diced red onion and butter toasted the buns. I must say it was fetching good! The griddle was very easy to put together, It had all of the parts, and they all fit together as they should. It was fun to cook on and I'm looking forward to my next cook. The only negative I have to report was it was windy today and it wicked away the high heat I needed to break the cooking surface in. I finally took a scrap of plywood I had in the shed and made a temporary wind shield. That was the ticket! The center of the griddle got to 475° with the edges around 400°. I decided to put my cookers in a horseshoe and move my storage bench to the other end of the patio. I took the round table and chairs that sat there and moved them out to slab where my hot tub used to set. I just did order another storage bench and the two will make an L with a little patio table we have for sitting drinks. The extra bench will house all of the griddle utensils and such where the existing bench is where I store all of my grill and smoker tools and pellets.
View attachment 166259
Click to expand...


WOW ! from that picture of all your grills, You are the Grill Master
 
olbriar said:
It was a beautiful day and I needed no excuse to cook on the new Blackstone tonight. I fixed chicken stir fry and fried rice. It was fun to cook and the Blackstone made easy work of the meal. There was very little wind tonight so the griddle got up to temp in short order.
View attachment 166294
Click to expand...
Damn that looks tasty. You will be giving me tips soon enough. :p
 
You must log in or register to reply here.
Back
Top Bottom