Went to rural king over the weekend to get some ammo and walked down the grilling/smoking section and ran across a camp chef 4 burner griddle on clearance. I have been gunning for one of these for over a year now but could never justify the money since I already have a gas grill and use it 4-5 times a week. Anyways I know this camp chef model goes for $350 online and blackstones are running $250 on the cheap end. I have a camp chef SV24 smoker so I know their products are built with quality. Well I asked the guy how much they wanted for it. Low and behold...$199.00. Just couldn't turn it down at that price. Tossed it in the truck and here we go.
Went together fairly easy maybe 30 minutes of work. This thing weighs a ton.
It says the top is pre-seasoned but I wasn't buying that haha. Fired it up got some grapeseed oil and decided to do 5 coats on it.
After coat number 5 turned it off and let it cool down.
Initial cook decided to try out smash burgers. I have read several threads and watched some youtube videos so I was fairly comfortable doing it.
80/20 ground chuck in 4 oz balls seasoned with cracked pepper, sea salt, and garlic powder.
This thing heats up quick. It was up to 500 in a matter of 10 minutes. Threw a little veggie oil and some butter on the top and on go the burgers.
After a couple minutes I smashed them with a cast iron bacon press and wax paper. Will use gloves and a bigger piece of wax paper next time. That grease and oil spattering up on my hand didn't feel great. But hey nothing a few cold beers cant fix.
Developed a great crust so flipped them and added some deli American cheese(not the processed kraft singles haha) All in all burgers only took 5 minutes or so.
Buttered some buns and threw them on next
Threw some bacon and some onions on prior to the burgers but forgot to get any pics of that.
Plated shot with some curley fries
This burger was awesome and the flat top rocked it. It sits just perfectly so all of the grease rolls right down to the front and into the grease trap. Clean up was easy with some water and a scraper. Added another coat of oil and enjoyed the burgers. Well worth the money and I cant wait to try out a whole bunch of other things.
If anyone has any flat top recipes or suggestions I'll gladly listen. I see myself using this thing all the time. Thanks for looking!
John
Went together fairly easy maybe 30 minutes of work. This thing weighs a ton.
It says the top is pre-seasoned but I wasn't buying that haha. Fired it up got some grapeseed oil and decided to do 5 coats on it.
After coat number 5 turned it off and let it cool down.
Initial cook decided to try out smash burgers. I have read several threads and watched some youtube videos so I was fairly comfortable doing it.
80/20 ground chuck in 4 oz balls seasoned with cracked pepper, sea salt, and garlic powder.
This thing heats up quick. It was up to 500 in a matter of 10 minutes. Threw a little veggie oil and some butter on the top and on go the burgers.
After a couple minutes I smashed them with a cast iron bacon press and wax paper. Will use gloves and a bigger piece of wax paper next time. That grease and oil spattering up on my hand didn't feel great. But hey nothing a few cold beers cant fix.
Developed a great crust so flipped them and added some deli American cheese(not the processed kraft singles haha) All in all burgers only took 5 minutes or so.
Buttered some buns and threw them on next
Threw some bacon and some onions on prior to the burgers but forgot to get any pics of that.
Plated shot with some curley fries
This burger was awesome and the flat top rocked it. It sits just perfectly so all of the grease rolls right down to the front and into the grease trap. Clean up was easy with some water and a scraper. Added another coat of oil and enjoyed the burgers. Well worth the money and I cant wait to try out a whole bunch of other things.
If anyone has any flat top recipes or suggestions I'll gladly listen. I see myself using this thing all the time. Thanks for looking!
John
