OT - Blackstone 36" Griddle is LEGIT

anyone notice how hot the bottom shelf gets?  Mine was 215 or so at least during the seasoning process. 

@Thatgrimguy Yes sir, they do great work I hear. One day mine will be on the way. Next for me is a vertical.

Just got it put together. Time to season! 

Grillin_beers said:

Just got it put together. Time to season! 

Be advised that all the seasoning process eats a lot of fuel.  I'm hoping it isn't a guzzler now that I'm done seasoning.

Ok I am sold. Just made ham and cheese and rye. Damn it was way better than what I get from cafe. Next time I will amp it up .

Yep I seared it while the rye was toasting with cheese on one piece of the bread . 3 separate stacks of ham. Next time I will use deli ham that is at Inlaw thinness . Shaved. The thinner the better.

Two things I have noticed
1. Blowing through paper towels like crazy
2. Need to figure out where to put the gear, don't really want to keep having to haul it out every cook.

Hopfully I get my pavilion built soon. I will invest in cabinets or rolling tool box. That said, I'm loving it.

Possibly but I would need to verify it won't get to hot. Hotel pan with lid would work. Thanks. At least it will get me by

@Thatgrimguy @cazzy Have you guys done omelets yet? I think that will be my next adventure. Also should be a true test on my seasoning I would think.

Hotch said:

@Thatgrimguy @cazzy Have you guys done omelets yet? I think that will be my next adventure. Also should be a true test on my seasoning I would think.

Not yet but you just lay down a rectangle with the eggs and fold it two times.  I'm confident that I'd still prefer them out of a 10" pan though.

cazzy said:

Hotch said:

@Thatgrimguy @cazzy Have you guys done omelets yet? I think that will be my next adventure. Also should be a true test on my seasoning I would think.

Not yet but you just lay down a rectangle with the eggs and fold it two times.  I'm confident that I'd still prefer them out of a 10" pan though.

I haven't tried it on the blackstone but I used to do them this way on the presto griddle.  I like them but it makes a sort of thin walled omelet.   Here is a visual:

https://www.youtube.com/watch?v=i5E9uH20Kyg

Hotch said:

@cazzy @Thatgrimguy I may have to go back to Cozumel, stay sober and pay more attention at breakfast. Sounds like a plan.....

Thanks

Smokey's video above is how I was talking about.  While it works, the nature of the cook leads to a thin non-fluffy egg that is folded over to give you several layers.

Get your eggs ready.  For just a plain cheese omelette, I do 2 or 3 eggs with a tablespoon of milk and whisk it till smooth.  Get good non-stick pan hot, medium-high heat and drop your butter.  Add your eggs and use a narrow spatula to push down the edges one at a time towards the middle. As you push one side down, lean your pan so more raw egg fills up the empty space.  Rinse and repeat and you'll notice that it just keeps getting fluffier and fluffier because of this process.  Here is the tricky part, once it gets as fluffy as it is going to get,you need to flip it.  Move your pan in circular motion so you know it isn't sticking and is moving, then pop your wrist.  After you flip, drop your cheese and fold.  You should be able to slide it onto a plate.

Here are some pics of me and the kids making the wife an omelette for Mother's Day.

Thanks @cazzy, that must have been a great morning at your place!!

@cazzy nice omlet technique!  Its so much better to have a nice fluffy omlet than a thin overcooked one. 

Hotch said:

Your daughter looks to have good skills with the whisk.

Lol...she lacks a lil finesse but she's only 2.  Now that my oldest daughter is living with us, I'm working with her too!  Our first cook together was homemade chicken nuggets.