OT - Blackstone Griddle - HARDTOP Cover / Prep area - pics

blasting

Ok, so soft grill covers don't last where I live - the sun completely destroys them.  I also wanted prep area, so I decided to make a hardtop that would protect from sun and rain, and yet be pulled off to be used as a prep table.

I found some Corian on craigslist - I got this piece for $15.  I trimmed it on the table saw - slowly.  I cut it to overhang the front to protect the controls, as well as extra wide to cover the drip tray.  The piece I started with was already edged on two sides, so I used the cut offs to edge the other two sides - so rain would drip down as opposed to run underneath the top.  I used Gorilla glue epoxy and a lot of clamps to hold it in place.  It dried overnight and then I sanded my joints with a belt sander.  Then I sanded the whole top with an orbital sander starting with 80 grit, and working my way up to 150 grit.  This took the sheen off the top and I'm left with a buttery smooth mat finish.








When I want to use the griddle, I just move the top over to sit on a couple of sawhorses, and I've got a very nice size prep table.  I also use the prep table right on the Blackstone while doing other types of outdoor cooking.  FYI - corian doesn't handle blazing hot heat, so you wouldn't put a platesetter on it, but otherwise it is a great outdoor surface.  It wipes up very quick, so you always have a sanitary surface to work on.

If you have the basic tools, this is incredibly simple and cheap.  I spent about an hour cutting and gluing, and about an hour sanding for a total of 2 hours.  Cost was the corian, glue, and partial use of some sanding discs - definitely under $25 total.

Hotch

@blasting Nice cover/table top.

We had that same tableware (plate and bowl), 15 years ago. That stuff is indestructible.

How are the steak sandwiches?

Bustersdad

Nice work...

Grillin_beers

Great looking cover! 

grillman65

Very nice, I also have a Blackstone, I love it.  You got me thinking now.

SmokeyPitt

Wow that is a pretty awesome idea.  Nice job! 

Angus1978

Eggcelsior

Dude! Someone graffiti-ed that last picture! How rude!

blasting

Thank you everyone for your comments.  Rarely am I this pleased with something so simple.

@hotch - I actually bought my mom a new set because she wanted new, and I wanted the plates and bowls that I grew up with.  I googled it and that pattern was released the year I was born - 1970.  Steak sandwiches were great - picking up some provolone today to try in place of the whiz.

SmokeyPitt

blasting said:

Thank you everyone for your comments.  Rarely am I this pleased with something so simple.

@hotch - I actually bought my mom a new set because she wanted new, and I wanted the plates and bowls that I grew up with.  I googled it and that pattern was released the year I was born - 1970.  Steak sandwiches were great - picking up some provolone today to try in place of the whiz.

@Blasting in your quest for the perfect cheessteak you may also want to try white american, or a combination of prov and white american.  I think that is what many places in and around philly use.  

Angus1978

@blasting
Where'd you get the thin sliced meat from?

blasting

Angus1978 said:

@blasting
Where'd you get the thin sliced meat from?

This is cut and pasted from the other thread:
PSA - RD has legit philly cheese steak meat.  Individual servings of frozen thin sliced raw sirloin.  $61.05 for 40 servings (10 lbs).

I picked up a box today, but resisted the urge to cook any since I don't have appropriate crusty rolls, or cheezwhiz on hand.  Stay tuned...

Angus1978

missed that...so thank you!

blasting

SmokeyPitt said:

@Blasting in your quest for the perfect cheessteak you may also want to try white american, or a combination of prov and white american.  I think that is what many places in and around philly use.  

@SmokeyPitt  - thanks for the heads up - I'll try it out .

Thatgrimguy

That's really cool! Great idea, and with the sawhorses giving you double duty! Very nice.

ThrasherIII

DaveRichardson

Great idea with the corian!  People around here are always ripping it out and going with granite.  I'm gonna start looking.

Also great seeing the kids enjoying cooking outside.  My almost teen daughter is my assistant for most cooks.  She's gonna get a MiniMax later this year that'll come with us to the beach and mountains.  I'm gonna get it branded with her name like I did mine!

northGAcock

Love the idea.....what would you say would be a weight estimate of the finished product?

PlanSB

blasting said:

SmokeyPitt said:

@Blasting in your quest for the perfect cheessteak you may also want to try white american, or a combination of prov and white american.  I think that is what many places in and around philly use.  

@SmokeyPitt  - thanks for the heads up - I'll try it out .

most places around here use white American as a standard. You can always request prov or whiz though.  I think it all comes down to preference, some of my friends love prov, I myself like whiz and American (not at the same time ).

WeberWho

blasting said:

Angus1978 said:

@blasting
Where'd you get the thin sliced meat from?

This is cut and pasted from the other thread:
PSA - RD has legit philly cheese steak meat.  Individual servings of frozen thin sliced raw sirloin.  $61.05 for 40 servings (10 lbs).

I picked up a box today, but resisted the urge to cook any since I don't have appropriate crusty rolls, or cheezwhiz on hand.  Stay tuned...

I'm interested @blasting You would buy the sirloin again?

blasting

@WeberWho. Yes, it's pretty good quality, and very convenient.  Thanks for the reminder, I'm out right now.

WeberWho

blasting said:

@WeberWho. Yes, it's pretty good quality, and very convenient.  Thanks for the reminder, I'm out right now.

Perfect! Thanks @blasting Going to pick some up this weekend 

Hotch

I picked some up at RD. They had a few selections. I would stay with sirloin or the ribeye. Just remember it is typically enhanced with salt water. So it is difficult to get a maillard reaction or browning.