Do you use your Blackstone to sear after egging?

TrailRunner

I just bought a Blackstone to go with my Eggs. Does anyone use their Blackstone to seat after getting steak to desired temp? Thanks. 

Lit

I plan to but haven't yet. Just got my blackstone like 2 weeks ago and have only used an egg once since for a brisket. They are fun to cook on congrats.

tarheelmatt

While it does get hot, the BS, I like to have a CI pan in the Egg for a final sear. It gives a better crust because of how hot it gets, and the butter bath (which could be achieved similarly with the BS). Since the Egg is going, why not just do the sear on the Egg?

TrailRunner

@tarheelmatt I just want to use the blackstone for the first time and see how it does. 

SmokeyPitt

I haven't tried it yet but plan to one day.  Either reverse sear or sous vide many steaks and then sear on the blackstone all at once. I just want to smell 10 ribeyes searing at the same time. 

bgebrent

Ya, CI is just easier.  It would surely work if yo choose.

Focker

No.

blasting

No doubt it would work, but as others have said - I wouldn't bother firing up the BS if the egg is already going.

Next time I do steaks, I am going to try them Adam Savage style over a chimney starter.  Interesting watch if you haven't seen it.

https://www.youtube.com/watch?v=JB1x0O-bhrw

Spring Chicken

The first time I wanted to sear after sous videing I first checked the griddle top temperature and it was way too low to sear. I think only about 270°. That was with the 5 psi hose/regulator that came with the Blackstone.  Even then it had been burning full hot for about 15 minutes.  So I seared in a pan instead.

But I've since changed my hose/regulator to a 10 psi ($10 at Academy) and now I can reach searing temperature of 390° to over 400° griddle top temperature in just a few minutes.  But I still haven't tried searing a steak on it yet.  

It gets hot quickly and I usually have to turn the controls down to low to cook breakfast on it.  I did a panini  sandwich on it for lunch today.  Start to finish was about 8 minutes.  

I think you will like the 10 psi hose/regulator better when you get ready to sear a steak or blacken some fish, or make a panini sandwich.

Spring "Mo Power" Chicken
Spring Texas USA

theyolksonyou

Caution. The 10 psi can warp your griddle. Don't ask how I know. You can get well over 500 with stock regulator with patience. 

Spring Chicken

theyolksonyou said:

Caution. The 10 psi can warp your griddle. Don't ask how I know. You can get well over 500 with stock regulator with patience. 

Does this mean you have a 36" Blackstone, and experienced warping due to high heat?  I do watch the temperature and I even let it cool some before I deglaze it with water and scrubber.  I tried the 'patience' approach and I wasn't very good at it.  I'm tickled with the 10 psi.  Oh, I also light all burners every time although I only need one or two.  I think an uneven heating of the griddle may have something to do with warping.  But for me, no signs or warping yet.

Oh, and I forgot to mention that the 10 psi has a control knob on it.  Wide open and the burners sound like a jet taking off.  So I took 'em down a little.  Probably about 25%.  Not nearly as 'blast-off' noisy, but still fast to come to temperature.  And a check of the surface temperature using an infrared thermometer shows the heat to be more even on the top than with the 5 psi. 

Spring "Hot Top" Chicken

theyolksonyou

First time I used the 10psi I went high temp too fast. 
 
Move deleted the pick, but the back right corner is jacked up. Maybe 3/4"?

Jeremiah

I was wondering about that very thing when y'all started putting bigger regulators on these.