I've kinda grown tired of my Blackstone

bgebrent

DoubleEgger said:

bgebrent said:

  Love my BS.  

What does N think about those grease stains on the deck? 

She said you knew a good clean up hack for Ipe.  You got this.

bgebrent

JRWhitee said:

DoubleEgger said:

bgebrent said:

Your style of cooking sucks.

At least I don't have to claim credit for my wife's cooking. 

Sh!t just got real.

I take it when and wherever I can get it 🤪

Carolina Q

I was tired of mine after one cook! I bought a 17" BS 2-3 years ago. I doubt I've used it a half a dozen times! I keep wanting to try a teppanyaki steak dinner, but haven't yet. And you don't need a BS for that anyway. Cheap enough at $69, but I should have spent it on food. Sure glad I didn't buy a 36!

As for @littlerascal56 's "4 pounds of bacon this week", I doubt I cook that much bacon in a YEAR!!

DoubleEgger

bgebrent said:

JRWhitee said:

DoubleEgger said:

bgebrent said:

Your style of cooking sucks.

At least I don't have to claim credit for my wife's cooking. 

Sh!t just got real.

I take it when and wherever I can get it 🤪

That’s what she said 

TEXASBGE2018

Those of you who use a large griddle either on your egg or on your stove top. Which one do you have? We only have 4 of us 95% of the time so needing the extra space is not the biggest criteria for why I bought it. The best thing I can say about the Blackstone is it seems to put out a very large area of pretty darn even heat. I have a gas stove inside but its builder grade so the burners are not putting out an equal amount of heat. That's why I haven't had the best of luck using an indoor griddle and hence why I bought the blackstone. An example would be for pancakes. On the blackstone I can get perfectly browned pancakes all the way to the edge. But cooking on a cast iron skillet I get very patchy unevenly brown pancakes no matter what I do.

Acn

I’ve got one of these that I use on the egg, much easier to store than the BS.

https://www.littlegriddle.com/products/kq17r-kettle-q-stainless-steel-bbq-griddle

I’ll be honest though, most of the time we’re lazy and just use an electric griddle that my in-laws gave us.

GATraveller

DoubleEgger said:

GATraveller said:

TEXASBGE2018 said:

Has anyone else experienced this? I've had my Blackstone about 8 months. I used it twice a week the 1st few months. But I don't think I've used it since August or September. I get annoyed having to clean it, and lately I've been dealing with not only mold growth but also rusty spots. To me it's become more hassle than anything else. I don't think I want to get rid of it but all I have used it for in the last 4 months or so is as a table top to sit my egg stuff when I don't need it. Help me out folks, help me fall in love with this thing again.

DoubleEgger said:

Yes. The Blackstone doesn’t fit my style of cooking. They are too messy. I didn’t want the inevitable grease on my brand new deck. I gave my used one to my brother in law. I sent @Photo Egg one without the griddle. (Spare parts from warranty claims).  I kept another new one in the box for over a year and gave it to @JRWhitee.

I’ve got a 15” Birmingham CI pan that suits me just fine.  There hasn’t been a single time that I wish I had the Blackstone back. 

@DoubleEgger - you're doing it wrong!

How so? We aren’t big breakfast eaters and the wifey doesn’t like smashburgers. I’ve got a wok for stir fry on the medium and an nice collection of vintage CI. For me, it’s not worth the hassle, mess, and deck space. I understand I’m in the minority that’s why I’ve clarified my statements with “for my style of cooking”. 

It’s easy to get caught up in the “Next Greatest Thing” on the forum without performing a self assessment as to whether of not it fits in with your style of cooking.  

Because he asked for help making him fall in love with it again.  You did the opposite.  Even an engineer should be able to figure that out. 

Woodchunk

2 we use. Also have some shallow CI and others

ElkhornHusker

For the $79 paid for my 28" BS, I knew I couldn't go wrong.  Use it a lot during the summer.  There are 5 of us and once my twin boys hit that eating nonstop phase I anticipate using it even more.

GATraveller

Between fried rice, stir fry and smash burgers we use ours all the time.  Haven't done breakfast on it yet.  May do pancakes and hashbrowns tomorrow.  We prefer bacon cooked in the oven.

TEXASBGE2018

ElkhornHusker said:

For the $79 paid for my 28" BS, I knew I couldn't go wrong.  Use it a lot during the summer.  There are 5 of us and once my twin boys hit that eating nonstop phase I anticipate using it even more.

That's a good point. My kiddos are 5 and 7 and already starting to "snack" like crazy. I'm just envisioning when they become teenagers in a few years.

H12mike

We bought the smaller Blackstone and found it was great for smash burgers.  But then, the novelty wore off.  We never did eat that many burgers to begin with.  Now, the new novelty is sous vide.  This forum can become quite expensive.

BobDanger

ElkhornHusker said:

For the $79 paid for my 28" BS, I knew I couldn't go wrong.  Use it a lot during the summer.  There are 5 of us and once my twin boys hit that eating nonstop phase I anticipate using it even more.

I’m with you. I had 4 kids and wish I had my 36” 20 years ago. It just makes cooking a quality diner so much easer after work.

my only regret now is I upgraded to a 36 from my 28...I gave the 28 to my oldest son. The 28 just fit my cooking style better.

DoubleEgger

GATraveller said:

DoubleEgger said:

GATraveller said:

TEXASBGE2018 said:

Has anyone else experienced this? I've had my Blackstone about 8 months. I used it twice a week the 1st few months. But I don't think I've used it since August or September. I get annoyed having to clean it, and lately I've been dealing with not only mold growth but also rusty spots. To me it's become more hassle than anything else. I don't think I want to get rid of it but all I have used it for in the last 4 months or so is as a table top to sit my egg stuff when I don't need it. Help me out folks, help me fall in love with this thing again.

DoubleEgger said:

Yes. The Blackstone doesn’t fit my style of cooking. They are too messy. I didn’t want the inevitable grease on my brand new deck. I gave my used one to my brother in law. I sent @Photo Egg one without the griddle. (Spare parts from warranty claims).  I kept another new one in the box for over a year and gave it to @JRWhitee.

I’ve got a 15” Birmingham CI pan that suits me just fine.  There hasn’t been a single time that I wish I had the Blackstone back. 

@DoubleEgger - you're doing it wrong!

How so? We aren’t big breakfast eaters and the wifey doesn’t like smashburgers. I’ve got a wok for stir fry on the medium and an nice collection of vintage CI. For me, it’s not worth the hassle, mess, and deck space. I understand I’m in the minority that’s why I’ve clarified my statements with “for my style of cooking”. 

It’s easy to get caught up in the “Next Greatest Thing” on the forum without performing a self assessment as to whether of not it fits in with your style of cooking.  

Because he asked for help making him fall in love with it again.  You did the opposite.  Even an engineer should be able to figure that out. 

Ahhh. I gotcha. It’s a slow day for this Trade Schooler. 

Grillin_beers

I got rid of mine instead of storing it while we build.  Just didn’t matter enough to me.  

DoubleEgger

Is this Blackstone craze over? I wonder if sales have plateaued. 

TEXASBGE2018

Not sure where my post went but I'm debating getting this one. Its pretty cheap and I like my other lodge stuff. Plus I could take it camping.

bgebrent

DoubleEgger said:

Is this Blackstone craze over? I wonder if sales have plateaued. 

It’s a frenzy.  Thanks to this thread.

thetrim

I have a friend that is a waffle house regional manager and has been on my for years to take a waffle house griddle off his hands for years. I would love to have that in an outdoor kitchen on our lanai, but I don't know that we'll even be here that long.  It can't run off of propane and would need to run a natural gas line out there.

Would be fun though.

Grilltastic

I use this on my LBGE and gives me a 2nd pizza stone, it is a Lodge

BobDanger

DoubleEgger said:

Is this Blackstone craze over? I wonder if sales have plateaued. 

Yep...now the lodge craze is on.

jdkeithbge

@TEXASBGE2018 I would recommend doing fried rice on it, that's a family favorite.  I went through similar spells where I haven't used it as much in the past few months, but then did fajitas a couple nights ago and am always pleased with the results.  When I need it I'm always glad I have it.  I did think I would use it a lot more for big breakfasts with 4 kids, but that hasn't happened as often as I thought.  Part of that is my Goldilocks wife, it's either too hot in the summer for her to cook pancakes with it or too cold in the winter.  I do enjoy cooking on it more in the fall and winter just cause standing over it sweating isn't that fun.  Anyway, do some fried rice or philly cheesesteaks on it and see if you can't spark that old flame.

blasting

I don't like frying in the kitchen so I use it often.  Once a week I fry up a package of bacon to chop up to have in the fridge.  Or browning ground beef for recipes.  I'd have it just for these two reasons.  Let alone the smashburgers, fried rice, amazing sandwiches, quesadillas, or the breakfast fare.

Getting board of the Blackstone...smh.  That's just crazytalk.

mEGG_My_Day

TEXASBGE2018 said:

Not sure where my post went but I'm debating getting this one. Its pretty cheap and I like my other lodge stuff. Plus I could take it camping.

I have this on my Christmas list. 

The Cen-Tex Smoker

mEGG_My_Day said:

TEXASBGE2018 said:

Not sure where my post went but I'm debating getting this one. Its pretty cheap and I like my other lodge stuff. Plus I could take it camping.

I have this on my Christmas list. 

If you have an adjustable rig, this fits perfectly. It also sits on the fire ring but I like raising it on the AR so I can flip burgers and move stuff around easily. Plus it runs really hot even up high on the AR. 

I wouldn’t do pancakes or bacon with this setup (too hot) but it is a searing machine. I prefer a wok to any griddle for stir-fry cooks but we have had some hilarious (and delicious) Japanese Steakhouse cooks on the blackstone. 

The Cen-Tex Smoker

And for all you blackstone bacon folks, cook your bacon in the oven at 350 on a foil lined sheet. This is one of the best tricks I learned from owning a restaurant.

#mybaconisbetterthanyours

low and slow bacon is way better than griddled bacon. 

Now it’s a party up in here

ElkhornHusker

Heck I got tired of my Egg early on as well, when the "newness" wears off.  The spark comes in finding something new and different.  I know I have not even come close to tapping the capabilities of the egg, same goes for the BS.  

GATraveller

Oh....and tacos. It's great for tacos. 

ElkhornHusker

TEXASBGE2018 said:

ElkhornHusker said:

For the $79 paid for my 28" BS, I knew I couldn't go wrong.  Use it a lot during the summer.  There are 5 of us and once my twin boys hit that eating nonstop phase I anticipate using it even more.

That's a good point. My kiddos are 5 and 7 and already starting to "snack" like crazy. I'm just envisioning when they become teenagers in a few years.

Ours are 8.  One boy just loves food, the flavors, seasoning, etc., just enjoys food and cooking food as well.  He is always asking for griddle lessons.

lousubcap

ElkhornHusker said:

Heck I got tired of my Egg early on as well, when the "newness" wears off.  The spark comes in finding something new and different.  I know I have not even come close to tapping the capabilities of the egg, same goes for the BS.  

@ElkhornHusker the above post has so many options.  Insert favorite EGG substitute word/phrase here and go for Friday night.