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OT - My ghetto griddle

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SciAggie
SciAggie Posts: 6,481
in EggHead Forum

Ok, so y'all have been killing me with all of the good food being cooked on a griddle. My problem is I don't need a big honkin' Blackstone - it's just me and my wife. I did want more thermal mass than my little griddle for the stove. Since necessity is the mother of invention, I plopped a piece of plate steel on the fish fryer burner I use for my wok (the steel is seasoned - I used to use it with my gasser). 

It worked out to be a solution that "scratched my itch" so to speak. I thought some of you might get a kick out of my work around.

Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    That's awesome!! I need something like that for my RV.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • RRP
    RRP Posts: 25,898
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    COOL! You might want to consider this upgrade later!

    Re-gasketing America one yard at a time.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    SciAggie said:

    I plopped a piece of plate steel on the fish fryer burner I use for my wok (the steel is seasoned - I used to use it with my gasser). 

    Got a Weber? Pile the coals at one end and you have two zone heat. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SciAggie
    SciAggie Posts: 6,481
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    @Carolina Q No Weber, but I get two zone heat with my setup if I scoot the steel to one side - there's only one burner under the plate. I see that great minds think alike...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • GATraveller
    GATraveller Posts: 8,207
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    Necessity is the mother of invention.  Well done.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • tamu2009
    tamu2009 Posts: 387
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    That's not ghetto, that's using what you have. When I was in school, we took a smaller sized (probably 2 foot diameter) disk from bigger tiller and seasoned it up and used it as a wok for tailgate breakfasts. Bests sausage, bacon and egg burritos I've ever had came from that thing.
    ------------------------------------------------------------------------
    LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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  • SciAggie
    SciAggie Posts: 6,481
    edited August 2015
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    tamu2009 said:
    That's not ghetto, that's using what you have. When I was in school, we took a smaller sized (probably 2 foot diameter) disk from bigger tiller and seasoned it up and used it as a wok for tailgate breakfasts. Bests sausage, bacon and egg burritos I've ever had came from that thing.
    I have a plow disk wok - they are great. I just don't cook for enough folks anymore to use it; I prefer my 14" wok for me and my wife. 
    Now that I think about it, I'm wondering about Philly cheesesteak on the plow disk...
    oh, and gig 'em!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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