OT: Why I wanted a griddle!

SGH said:

cazzy 

Now that you have used the Blackstone a few times, does it live up to what you had hoped? I'm asking about the quality and performance of it. Obviously the food looks great, but is the Blackstone lacking any features or does it under perform from what you expected? 

I paid $262 for it with the cover and I think it is worth every penny.  It lacks the heat retention that a commercial one has because the steel isn't as thick. I actually am fine with it because it cools down in about 20 minutes which allows me to clean and cover it soon after cooks.  The heat isn't great towards the sides but that is fine because it gives me some cool zones.  

If there is one fault that is annoying, it is the draining of fat.  I plan to fix that with washers though.  It has been a fuel slurper, but I have been working on my seasoning so that is expected.

Ultimately, I love it!  Lots of cooking space and fun to cook on.  Being able to cook every meal on it without forcing it (ie being the best tool for the job) is a huge plus too!

hapster said:

@cazzy you rocked this... If we were neighbors, I'd be at your house right now begging for one of those burgers! A drinkers midnight fantasy right there

I'd happily cook you one Hap!  My neighbor is a cool dude and it's fun hearing his critiques.  He thinks my chicken is too sweet, but that is kind of the kick we're on right now. Oakridge Dominator rub is pretty great on chicken.