Cheese steaks on the Blackstone...
- Thread starter worktogthr
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
oregon smoker
Smoking Fanatic
Just my Thoughts but
Tom
Just my opinion but i think the hot spots are due to the two models. the smaller one has two ring burners (similar to the camp chef) and the larger one has four flat (stick type) burners (like a BBQ) so better heat dispersion/control.
Tom
Some fantastic looking grub in this post! Nice alternative to grilling and some great breakfast options. I had been thinking about one of these for awhile so when I ordered my Santa Maria from AZ BBQ they said they would fab me up a griddle which will fit in the Santa Maria. It will be wood/charcoal fired but that is a plus for me.
Anyone else ever put your cheesesteak meat,veggies and cheese over some sunny side up or over easy eggs? It's about the best eggs I've ever had!:drool
That sounds incredible and while fantasizing about opening a cheese steak shop on Long Island a few years back, I imagined the "Steakon Egg and Cheese" which was exactly what you're describing but with some chopped bacon cooked in with the steak on a hero/sub roll. Now I can actually make this happen! Thank you for reminding me of this!
randycandy
Fire Starter
Hello all. Just wanted to add, I got my Blackstone 36" griddle a week ago. I've cooked chicken wings with fried potatoes one day, then the next morning I did a breakfast. It was great. I think this Griddle is made pretty well. I'm glad I got the 36" one. I got a hell of a deal. I ordered it on a Monday and it was delivered that Friday. Its pretty heavy. Not sure if I'm allowed to post a link or talk about price here. If I'm allowed let me know! thanks!
chipmanbbq
Fire Starter
- Mar 1, 2016
- 69
- 11
Looks great! I got my Blackstone a couple months ago. My "easy weeknight gasser" is pretty jealous of the new Blackstone. I don't see myself ever going back.
I was a short order grill cook back in high school/college. Cooking on a flattop brings back so many memories.
The ONLY issue I have with the Blackstone is on windy days it struggles, but I can live with that.
I was a short order grill cook back in high school/college. Cooking on a flattop brings back so many memories.
The ONLY issue I have with the Blackstone is on windy days it struggles, but I can live with that.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
