Blackstone Griddle has arrived!!!
- Thread starter JC in GB
- Start date
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- Aug 5, 2018
- 1,949
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Christmas in January!! Time to see what that thing will do, JC!!
Just did Jake's Blackened fish on the griddle... Was really good... Could be your second cook ...
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Blackened Catfish With Crab Claw Cream Sauce
Evening fellas and non fellas. Was in the mood for something different and after all the catfish and hatch Chile posts decided to jump on it Had the Blackstone fired up nice and hot. And some nice catfish fillets. Once griddle was rocking I melted a ton of Cajun butter. Dipped the fillets in...
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Fun. Looking forward to future posts.
Good luck!
Yes, bring the lp tank inside. I use a milk crate to stabilize my lp tanks. I put a 2x4 under one side to tip the tank slightly. That helps to get more gas as the tank cools off (and it will quickly).You shouldn't have any problems with propane in the teens as long as it's not teens below zero!If in question bring the tank indoors overnight and you will be golden. Which Blackstone did you get? Be sure to post pics!
Good luck!
You’ll love it. I miss my camp chef FTG. But sold it and replacing it with a blackstone once we move
Oh oh. The last time I mentioned cheese whiz on a Philly cheese steak. I darn near got tarred and feathered!I am not sure if there is an official Wisconsin cheese steak. I can't call it Philly as I am using no cheese whiz. Also, I am using aged Wisconsin cheddar for cheese instead of American. I will be adding a mix of sautéed onions, red bell pepper and mushrooms to the sandwich as well. I think that is far enough from Philly to hit Wisconsin.
I will post some pics of my cook and the forum can judge for themselves.
JC
Waiting to see the first run on your new griddle!
You'll want to have a "hat" to melt the cheese on burgers and cheesesteaks, a pot lid will work in a pinch. I little squirt of water for steam, toss on the hat! RAY
Thanks. I was wondering if those were actually worth getting. Will add that to the tool list.
JC
Wow, that sounds good. So many good ides. You folks rock!!!!Just did Jake's Blackened fish on the griddle... Was really good... Could be your second cook ...
Blackened Catfish With Crab Claw Cream Sauce
Evening fellas and non fellas. Was in the mood for something different and after all the catfish and hatch Chile posts decided to jump on it Had the Blackstone fired up nice and hot. And some nice catfish fillets. Once griddle was rocking I melted a ton of Cajun butter. Dipped the fillets in...
Hit the nearest Goodwill or whatever thrift shop. Any decent metal lid will work as long as it has the height and diameter to cover the grub.
You're gonna love that griddle!
Take your time seasoning.. Clean the griddle very well with soap and water then clean it again. I suggest no less than 5 heat/oil cycles for the initial seasoning then using vegetable based fats as much as possible for the break in. Sauteing and caramelizing a bunch of onions with canola or plain veggy oil a few times is not only good for the break in, but also provide good practice.
Congrats on the new toy!
Let's see some Qview of your progress!
-Pete
SherryT
Smoking Fanatic
Thanks. I was wondering if those were actually worth getting. Will add that to the tool list.
JC
Go to the dollar store, get a cheap SS bowl, and add a cabinet pull to the bottom...voila!
I've had a bunch of these cheap SS bowls for years (from my soapmaking days) and had the handle from a leftover project.
That is a good idea, especially with a wood handle that does not get hot. you should be able to make multiple sizes. Doing this today.
That is a great idea. I am going to use it if you don't mind? I am sure I have some stuff around my pantry that I can repurpose for this task. Thank you.
JC
Also get the tray liners for the grease catch, makes cleaning up much easier.Thanks. I was wondering if those were actually worth getting. Will add that to the tool list.
JC
look through the offerings and decide what qty is the best deal for you...they won't go bad.
Never had one with cheese wiz....would not be my preferred cheeseOh oh. The last time I mentioned cheese whiz on a Philly cheese steak. I darn near got tarred and feathered!
Yeah, me either. Living in Wisconsin, you quickly get spoiled by the fine cheeses you can get nearly anywhere.
JC
Also bought these to grill or griddle at night, works great and flexible.
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