OT - Blackstone 36" Griddle is LEGIT

SmokeyPitt

@Thatgrimguy- I want to try some fried rice.  Did you follow any particular recipe?  There are tons out there.  I'm leaning towards this one.
http://www.savoryreviews.com/2011/07/15/japanese-steakhouse-fried-rice/

kbutler84

Dare I ask, has anyone bought the 28" version?  I'm curious if it gets as hot.

http://www.amazon.com/Blackstone-Outdoor-Cooking-Griddle-Station/dp/B009971BM6/ref=sr_1_3?ie=UTF8&qid=1436392224&sr=8-3&keywords=blackstone+griddle

nolaegghead

Two tips:

Don't use water or milk when mixing the eggs for scrambling or omelets.  I will use some cream or half and half to make it richer.  Try this you will find they taste better.

If you want a fluffy omelet, the trick is to beat the cr*p out of the eggs.  The protein is an emulsifying agent and you want to mix in air - the air gives you the light fluffiness.  You can also mix in a blender.  I will blend my crepes.

Don't cook too hot.  If you do a pan omelet, fairly low heat.  The thicker the omelet the lower the heat.  The griddle can be medium hot, but work fast.

texaswig

I've got a friend who has had one for a couple of years. I think his came preseasoned. Last summer I bought a cheap knock off with a stainless griddle (not cast-iron)  and I hate it. I've cooked on his a ton. It's crazy how fast it can cook breakfast for 8 people. As soon as I get my awning I've been wanting. I'll buy a blackstone for sure. 

cazzy

nolaegghead said:

Two tips:

Don't use water or milk when mixing the eggs for scrambling or omelets.  I will use some cream or half and half to make it richer.  Try this you will find they taste better.

If you want a fluffy omelet, the trick is to beat the cr*p out of the eggs.  The protein is an emulsifying agent and you want to mix in air - the air gives you the light fluffiness.  You can also mix in a blender.  I will blend my crepes.

Don't cook too hot.  If you do a pan omelet, fairly low heat.  The thicker the omelet the lower the heat.  The griddle can be medium hot, but work fast.

Will definitely try the cream next time.

Thatgrimguy

SmokeyPitt said:

@Thatgrimguy- I want to try some fried rice.  Did you follow any particular recipe?  There are tons out there.  I'm leaning towards this one.
http://www.savoryreviews.com/2011/07/15/japanese-steakhouse-fried-rice/

I read a bunch and then came up with this.

DAY 1

Make the rice in a rice cooker. I have been using 4 cups uncooked.

Put rice on a pan and mix in my seasoning then put it in the fridge overnight uncovered to dry out as much as possible. (I wish I had written down exactly what I put in the spice, but basically it was ginger, salt, pepper, asian 5 spice and some paprika for color)

I mix up 2 tbs of fish sauce, 2 tbs of oyster sauce and about a half cup of low sodium soy sauce. for later.

I bought the frozen mixed veggies. Some fresh green onion, garlic and scallions. 

And I have been using pork chops, chicken thighs, and thin sliced strip steak for my meat. (I have used my SV to pre cook so I don't have to think about that part. I cook it in advance and throw it in the fridge so I'm just searing and adding flavor on the griddle, no worries about internal temp while I'm learning)


Day 2

So, griddle goes on HIGH

Break up any rice that's caked together. I just bang on it with my spatulas. Get all of the rice separated and keep it cold till you start to cook.

Frozen veggies come out to thaw. 

Meat gets cut into tiny strips and put in fridge till last second.


Ok, now your griddle is screaming hot and you have your food ready and near the griddle. I start with putting vegetable oil and throwing my meat on one side and my rice on the other. After meat goes for a second I turn the rice and then add the veggies to the meat. After that I add the eggs (on this temp they go FAST) and as soon as the eggs are set I combine everything. And start pushing it around and add more oil. Just before you take it off add the wet ingredients and the green onion (also chestnuts or beansprouts if you are into that stuff)

Grillin_beers

Hey y'all I have a question.   I understand that I'm supposed to lay down a thin layer of oil after I cook.  Do you turn the heat up to high while you are doing this or apply the oil after it cools? 

Thatgrimguy

Grillin_beers said:

Hey y'all I have a question.   I understand that I'm supposed to lay down a thin layer of oil after I cook.  Do you turn the heat up to high while you are doing this or apply the oil after it cools? 

I lay my last coat with the heat off but the top still hot from my cook.

AlbertaEgger

Grillin_beers

Thanks @Thatgrimguy that's what I needed to know.  Anyways the griddle is seasoned and I made some bacon quesadillas on it for a quick dinner tonight.  Didn't get a chance to take pics because we ate them immediately.  

blasting

@AlbertaEgger   Finally!  Thought you'd be cooking in your touque and mukluks.  

AlbertaEgger

@Thatgrimguy this is obviously going to be the official go to place for the Blackstone Griddle posts. Sorry to bog you down with all this as I am sure this one will run for a long time. Glad you started it though. Just opening box now!

AlbertaEgger

blasting said:

@AlbertaEgger   Finally!  Thought you'd be cooking in your touque and mukluks.  

Oh I will be later in the year. I had to track it down and stop delivery and told them to hold it and I will pick the f'n thing up myself. They kept changing dates every day. When it got close to where I was I stopped it. Was a pain in the ass. 

Grillin_beers

@thatgrimguy if you would prefer we could always start a new thread.  Maybe with a throwaway account or something. That way you don't get a million notifications all the time. 

Thatgrimguy

No, I want to see it!! Makes it easy to find griddle stuff.

Grillin_beers

@AlbertaEgger if I had three eggs I doubt I could convince the Mrs to let me have a griddle too.  Good for you man! 

AlbertaEgger

Grillin_beers said:

@AlbertaEgger if I had three eggs I doubt I could convince the Mrs to let me have a griddle too.  Good for you man! 

This is for her. She is pumped!!!! And putting it together right now. 

AlbertaEgger

My regulater is damn loud? I have never had this before?

Thatgrimguy

AlbertaEgger said:

My regulater is damn loud? I have never had this before?

Mine is too. But it's not as loud when the bottle isn't as full and you aren't on full blast.

cazzy

Thatgrimguy said:

AlbertaEgger said:

My regulater is damn loud? I have never had this before?

Mine is too. But it's not as loud when the bottle isn't as full and you aren't on full blast.

Okay...glad I wasn't the only one.  I actually turned it off, blew on the valve like a Nintendo Cartridge and it went back to being silent.

AlbertaEgger

cazzy said:

Thatgrimguy said:

AlbertaEgger said:

My regulater is damn loud? I have never had this before?

Mine is too. But it's not as loud when the bottle isn't as full and you aren't on full blast.

Okay...glad I wasn't the only one.  I actually turned it off, blew on the valve like a Nintendo Cartridge and it went back to being silent.

Just tried that. No go. 

AlbertaEgger

Grillin_beers said:

@AlbertaEgger if I had three eggs I doubt I could convince the Mrs to let me have a griddle too.  Good for you man! 

She was the one pumped for the griddle! 

r8rs4lf

With all this talk I used mine today. Been a while since I used it.

Did bacon, hash browns, and eggs. It was better than any restaurant! Hash browns came out great because I was cooking them next to the bacon so they got some bacon grease.

I forgot who brought this up, but I added some washers to those posts where the griddle sets on the cart. It worked out great to get the grease to flow towards the gutter and into the catch.

grillman65

Mine is on order, should be tomorrow.

Thatgrimguy

r8rs4lf said:

With all this talk I used mine today. Been a while since I used it.

Did bacon, hash browns, and eggs. It was better than any restaurant! Hash browns came out great because I was cooking them next to the bacon so they got some bacon grease.

I forgot who brought this up, but I added some washers to those posts where the griddle sets on the cart. It worked out great to get the grease to flow towards the gutter and into the catch.

I need to do the washer trick.  

For hashbrowns. Did you use a frozen pack? I tried fresh potatoes, but that didn't work out.

Grillin_beers

@Thatgrimguy for fresh potatoes you need something like a ricer to get the moisture out. 

Hotch

AlbertaEgger said:

cazzy said:

Thatgrimguy said:

AlbertaEgger said:

My regulater is damn loud? I have never had this before?

Mine is too. But it's not as loud when the bottle isn't as full and you aren't on full blast.

Okay...glad I wasn't the only one.  I actually turned it off, blew on the valve like a Nintendo Cartridge and it went back to being silent.

Just tried that. No go. 

My regulator is as quite as a church mouse. That said I thought it may have been in safety mode. At first I had to run all on high. Seems to have settled in now. One thing I noticed though is after cooking for a while the flames seem to reduce some and the white tips or more noticeable. Maybe just the propane cooling in the tank and lower pressure.

Once I put it in the pavilion counter top will probably move to 40lb tanks.

SoCalWJS

Thatgrimguy said:

r8rs4lf said:

With all this talk I used mine today. Been a while since I used it.

Did bacon, hash browns, and eggs. It was better than any restaurant! Hash browns came out great because I was cooking them next to the bacon so they got some bacon grease.

I forgot who brought this up, but I added some washers to those posts where the griddle sets on the cart. It worked out great to get the grease to flow towards the gutter and into the catch.

I need to do the washer trick.  

For hashbrowns. Did you use a frozen pack? I tried fresh potatoes, but that didn't work out.

I've tried frozen and dehydrated/reconstituted with equally unimpressive results. 
I tried to do a bit of checking and it seems the way to do it is fresh taters through a grater, then completely dried before cooking. Wrap them in paper towel and squeeze/press the life out of them. Repeat with fresh paper towel as needed.
I will try this, but want to find a new grater with larger openings that I'm not worried about ruining. Current one doesn't work real well for hash browns IMO.

cazzy

SoCalWJS said:

Thatgrimguy said:

r8rs4lf said:

With all this talk I used mine today. Been a while since I used it.

Did bacon, hash browns, and eggs. It was better than any restaurant! Hash browns came out great because I was cooking them next to the bacon so they got some bacon grease.

I forgot who brought this up, but I added some washers to those posts where the griddle sets on the cart. It worked out great to get the grease to flow towards the gutter and into the catch.

I need to do the washer trick.  

For hashbrowns. Did you use a frozen pack? I tried fresh potatoes, but that didn't work out.

I've tried frozen and dehydrated/reconstituted with equally unimpressive results. 
I tried to do a bit of checking and it seems the way to do it is fresh taters through a grater, then completely dried before cooking. Wrap them in paper towel and squeeze/press the life out of them. Repeat with fresh paper towel as needed.
I will try this, but want to find a new grater with larger openings that I'm not worried about ruining. Current one doesn't work real well for hash browns IMO.

My wife LOVES hashbrowns and told me this the other day.  "Out of all the kitchen gadgets you have, you still don't have the one I want to use, a mandoline".

So I picked this up and it should arrive tomorrow:

Http://www.amazon.com/gp/aw/d/B00TZ9MFYQ/ref=mp_s_a_1_8?qid=1436452210&sr=8-8&pi=AC_SX110_SY165_QL70&keywords=mandolin&dpPl=1&dpID=51uMM3aM5ML&ref=plSrch

Grillin_beers

@cazzy I have a caphalon mandoline. I really like it but I don't use it as much as I thought I would.