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    Thinking Blackstone...

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    Comments

    • Posts: 2,654
      Man, I hate you guys!  ;)  I'm determined to stick with my BGEs and not add ANOTHER cooker, but DAYUM, those were some mouth-watering pictures!!!
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    • Posts: 98
      bweekes said:
      show previous quotes
      Gotcha @theyolksonyou . I use my cast iron griddle to sear my steaks now, but I find it produces inconsistent sear results. Sometimes the butter gets too hot and starts to smoke, sometimes not hot enough, etc. One of my recent struggles has been to find the perfect oil/butter to use for searing on my cast iron (i.e., one with a high smoke point, but with good flavour). Any insights or lessons learned would be appreciated. 
      bweekes said:
      show previous quotes
      Gotcha @theyolksonyou . I use my cast iron griddle to sear my steaks now, but I find it produces inconsistent sear results. Sometimes the butter gets too hot and starts to smoke, sometimes not hot enough, etc. One of my recent struggles has been to find the perfect oil/butter to use for searing on my cast iron (i.e., one with a high smoke point, but with good flavour). Any insights or lessons learned would be appreciated. 
      Peanut oil seems to hold up well. 
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    • Posts: 19,636
      Theophan said:
      Man, I hate you guys!  ;)  I'm determined to stick with my BGEs and not add ANOTHER cooker, but DAYUM, those were some mouth-watering pictures!!!
      Relent brother, relent ;)
      Sandy Springs & Dawsonville Ga
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    • Posts: 18,459
      @bweekes I use a blend of sunflower and coconut oil. Can't remember the name right now. 
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    • Posts: 19,636
      theyolksonyou said:
      @bweekes I use a blend of sunflower and coconut oil. Can't remember the name right now. 
      Put down your drink and concentrate Jason ;)
      Sandy Springs & Dawsonville Ga
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    • Posts: 18,459
      bgebrent said:
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      Put down your drink and concentrate Jason ;)
      I'm just out. It's like Suncoco or something creative like that. 
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    • Posts: 10,380
      bweekes said:
      show previous quotes
      Gotcha @theyolksonyou . I use my cast iron griddle to sear my steaks now, but I find it produces inconsistent sear results. Sometimes the butter gets too hot and starts to smoke, sometimes not hot enough, etc. One of my recent struggles has been to find the perfect oil/butter to use for searing on my cast iron (i.e., one with a high smoke point, but with good flavour). Any insights or lessons learned would be appreciated. 
      Instead of butter use ghee (which you can make yourself).
      “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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    • Posts: 19,636
      HeavyG said:
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      Instead of butter use ghee (which you can make yourself).
      Brother G is correct.  Or grape seed oil...
      Sandy Springs & Dawsonville Ga
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    • Posts: 20,889
      I find full synthetic survives high heat.

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 927
      I think that the egg vs BS debate is kind of like the science vs religion debate.  Both are important and each has its place, but we get into trouble when one tries to do the job of the other.  Think about it ...
      Beautiful and lovely Villa Rica, Georgia
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    • Posts: 20,889
      Hub said:
      I think that the egg vs BS debate is kind of like the science vs religion debate.  Both are important and each has its place, but we get into trouble when one tries to do the job of the other.  Think about it ...
      Science vs. Religion .... calling @nolaegghead

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 5,971
      I have only used grape seed oil thus far.
      Large, Medium, MiniMax, 36" Blackstone
      Grand Rapids MI
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    • Posts: 244
      bweekes said:

      Gotcha @theyolksonyou . I use my cast iron griddle to sear my steaks now, but I find it produces inconsistent sear results. Sometimes the butter gets too hot and starts to smoke, sometimes not hot enough, etc. One of my recent struggles has been to find the perfect oil/butter to use for searing on my cast iron (i.e., one with a high smoke point, but with good flavour). Any insights or lessons learned would be appreciated. 
      @bweekes, I'm not sure how high a smoke point you are seeking, but I started to use macadamia nut oil and it has a fantastic, almost buttery flavor.  The smoke point, if I recall, is near 400 degrees.  That is right around the same smoke point for refined canola oil.  If you are looking for a scorching smoke point, avocado oil is king.
      Transplanted from Austin, Texas to Medina, Ohio

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    • Posts: 15,172
      I think I am with honda on this one.
      A cast iron cook on the egg is ritious. but then so is the BlackStone.
      You just need to purchase something for her at the same time.......
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 6,919
      @HondaHawk... Any pics of the new addition, or do you still have to assemble !!
      Greensboro North Carolina
      When in doubt Accelerate....
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    • Posts: 160
      these pictures look great, I found a great deal on one of the 17 in. models for around $70....have a few football games that I am going to this year with a few people, think it will suffice as a tailgate grill? quick hamburgers/hot dogs for 6-10 people?

      Southwestern, CT

      "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

      ...and to eat some great Food of course
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