48 inch Blackstone - OT

kl8ton

If they made one, I would buy it.  Just sayin' is all.

As we have been camping at the beach the last three weeks, I have used the heck out of the 36inch model.  When will we see a 48" model?  I guess I could just buy another 36 incher.  I can't get over how much I use it, how great the seasoned surface is (melted cheese and scrambled eggs are removed easily).  I made smashburgers for the first time on it yesterday!  I can't believe how fast dinner prep was and how delicious smash burgers are.

If you are on the fence about a blackstone, just go buy one.  I was wondering how much i would "actually use it" and I am shocked.  By cooking all this stuff outside, you have no mess in the kitchen.  No pans to clean, no dropped veggies or grease to clean up. . . you are outside!  The heat stays out of the kitchen . . . I know you people south of me are experiencing some real heat right now and outdoor cooking is on hold until the mercury drops.

I do have to get used to not setting my plastic oil and water bottles and plastic tableware too close to the griddle.  I have melted several things that would have been a safe distance from the egg . . . not safe from the Blackstone work horse.

Pictured here is a simple Mexican rice and ground beef heating up!

Smoker317

Love my black stone although I messed it up using flax seed oil to season.  I have flaking and am debating on sanding and starting over or what?  I should have treated the black stone like I did my griddle top for my camp chef stove that we keep in the camper, that thing is seasoned perfectly with a diamond like hard finish.  Just cooked on it and forgot it, so irritated that I deviated from that plan and used a "magic potion," a tank of propane and a lot of time for an ultimately awful result.

The black stones are so versatile.  We had steamed cabbage with bacon and butter under a dome yesterday to go with smash burgers.  So yummy!!!  Just had to use the spots that are not flaking real bad as I didn't want the black chips mixed with he food.

bgebrent

Blackstone is very worthy and is in my rotation so much it takes away from the egging maybe 10%.  Great tool I'd not be without.  Same as my eggs.

blasting

Smoker317 said:

Love my black stone although I messed it up using flax seed oil to season.  I have flaking and am debating on sanding and starting over or what?  I should have treated the black stone like I did my griddle top for my camp chef stove that we keep in the camper, that thing is seasoned perfectly with a diamond like hard finish.  Just cooked on it and forgot it, so irritated that I deviated from that plan and used a "magic potion," a tank of propane and a lot of time for an ultimately awful result.

The black stones are so versatile.  We had steamed cabbage with bacon and butter under a dome yesterday to go with smash burgers.  So yummy!!!  Just had to use the spots that are not flaking real bad as I didn't want the black chips mixed with he food.

I hope others see your post.  I kinda feel like a broken record warning people about this flaxseed trend.  

MaskedMarvel

Southerners are cooking outside around here... Link to a great deal to buy a black stone?

kl8ton

@MaskedMarvel

If you are a Prime Member, this is a good deal at 254.99:

https://www.amazon.com/Blackstone-Outdoor-Propane-Griddle-Cooking/dp/B00DYN0438

They are also on sale on Blackstone's site for 279 with free shipping

https://www.blackstoneproducts.com/product/36-outdoor-griddle-4-burner/