Any Blackstone Griddle fans???

dennishoddy · May 31, 2021

foghorn918 said:
Get you a dome too. Cooking veggies under the dome in some butter turn out great. We like broccoli, carrots, and cherry tomatoes sliced up and all mixed together. A zucchini and squash mix is good too.

View attachment 208078

Yes. Forgot about the dome to steam things. Makes cooking eggs easy too without flipping. Put a few drops of water on the griddle, put on the dome and the steam does the rest.
Mine became a PITA to clean, so now just use the foil baking pans one can get at the dollar store. When they get dirty, toss em.

Parks 788 · May 31, 2021

I have the 36" Blackstone and love it. Breakfast are always very good. The best meal I make are smash burgers. Heavy on the girlled onions and if you find in the interwebs a real good mayo type of sauce to use on the burger you will not find a better burger anywhere. Unbelieveably good!! Also, it is fairly easy to make a really good house fried rice on the Blackstone. Very good!! One of my favorite breakfast foods is to get the dehydrated shredded/grated hashbrowns. Prep them right and they cook up really nice. Soooo good too!

Parks 788 · May 31, 2021

El Pablo said:
I’m available for bacon tasting and consuming all other foods used to season it and test it.

what’s the cleanup on these things, heat some water up on it and scrape it off?

Pretty much. I use the water spray bottle my wife uses for ironing. It lifts off some of the burnt on stuff really well and then scrape it. Once scrapped and cleaned i squirt a bunch of olive oil on it and wipe it around, wipe the excess off and let cool. Put the cover back on and into the garage.

harley128 · Jun 1, 2021

Parks 788 said:
Pretty much. I use the water spray bottle my wife uses for ironing. It lifts off some of the burnt on stuff really well and then scrape it. Once scrapped and cleaned i squirt a bunch of olive oil on it and wipe it around, wipe the excess off and let cool. Put the cover back on and into the garage.

So..........once you oil it up and put it away,,,,,,,,,,what's the process then when you are ready to use it again? Wipe off that oil and put on new ? Or, just fire away ?

wawazat · Jun 1, 2021

When I worked at a bar, we had a large square pumice stone and water bottle for our griddle. Get it good and hot, spray it with water and go over it with the pumice stone to get the build up off. After that, a heavily saturated rag would get the last of the residue off, but that was a SS griddle cook top. For a cast iron griddle, I would NOT recommend any abrasion like the pumice stone. For a cast iron griddle top, I would get a sturdy SS scraper to get the thick stuff off, maybe steam it with water and a wet rag, and then oil it down with some food grade flax seed oil while still very hot. Turn the burners off and let it cool with the oil smeared evenly on it. Once cool, wipe off the extra that didnt soak in and store it.

Flax seed oil is the best I have found for seasoning and maintaining cast iron. Applied after each use in very thin layers and allowed to cook in, it forms a very hard layer of non stick and moisture protection soaked down into the pores of the iron. I typically do this after every use until it starts looking like the skillet we have from my great grandma with decades of use. You can also restore cast iron to useable form this way. just make sure to scour it if it has been stripped and has any rust at all.

RickN · Jun 1, 2021

I have never used a cast iron grill but I do use cast iron skillets a lot. You can get chain mail scrubbers that work great for cleaning them if not to hot. I imagine they would work great on a Blackstone too.

For seasoning or keeping it oiled you can not beat Crisco unless you use Crisbee which is a blend of Crisco and bees wax. Many people have problems with flax seed oil flaking off over time so the cast iron experts do not recommend it. Some people do have good luck with it but I never have.

You can find the chain mail and Crisbee on Amazon. The Crisbee comes in a stik or puck. They also make a Larbee which I have never tried. Lard and bees wax.

wawazat · Jun 1, 2021

RickN said:
I have never used a cast iron grill but I do use cast iron skillets a lot. You can get chain mail scrubbers that work great for cleaning them if not to hot. I imagine they would work great on a Blackstone too.

For seasoning or keeping it oiled you can not beat Crisco unless you use Crisbee which is a blend of Crisco and bees wax. Many people have problems with flax seed oil flaking off over time so the cast iron experts do not recommend it. Some people do have good luck with it but I never have.

You can find the chain mail and Crisbee on Amazon. The Crisbee comes in a stik or puck. They also make a Larbee which I have never tried. Lard and bees wax.

I havent had that issue, but the trick is extremely thin layers at a time. My mom and great grandma always used Crisco, we just dont keep it in the house. I typically only fry in grapeseed oil on the rare occasion that I fry anything.

Parks 788 · Jun 1, 2021

harley128 said:
So..........once you oil it up and put it away,,,,,,,,,,what's the process then when you are ready to use it again? Wipe off that oil and put on new ? Or, just fire away ?

I use a stiff stainless steel scraper and stiff spatula to scrap the surface. When I'm done scraping and cleaning it up i squirt a fair amount of olive or peanut oil all over the really hot griddle. I keep a squeeze bottle of the oil in my griddle kid along with a squeeze bottle of water. I then take a BIG wad of papertowels in my hand and wipe the oil all over the flat surfaces and the small sidewalls of the girddle surface. Doing this coats the griddle really well and it also helps pick up any small leftover char or other materials from cooking. If i feel there is too much oil still on it then i will use another wad of papertowels to do a light wipe to get the extra oil off. Just looking for a light sheen of oil to remain on it. Let cool then throw the cover on it.

When i get ready to fire up for the next griddle session I will heat the surface and then squeeze bottle more oil all over the surface and wipe/spread it all over the surface again and it also sort of pics up any debris that my have gotten on the surface that i don't want on my food. When i get ready to put food on it i will usually put more oil in the area the cooking will happen if the meal/prep requires it.

I probably use more oil and papertowels than the average person when cooking on my blackstone. Not necessarily for cooking but to keep the gribble clean and nonstick and rust free.

dennishoddy · Jun 1, 2021

For starters, the Blackstone Griddles are steel, not cast iron. They still season the same though for the most part.
Seasoning is nothing but a layer of burnt grease/oil to make non stick.
I don't use any exotic oils, bacon grease works just fine. Very thin layers with the burners on high until they quit smoking, then add another thin layer. Rinse and repeat a couple of times and you have a non stick surface.
Like has been said, water on the hot griddle will lift any loose particles and can be scraped into the bin.
I like bacon presses too for consistent cooking of bacon or foods that might curl up.
Using mine for a smoker sometimes results in the layer of seasoning to get too hot because the heat is concentrated and not dissipated by the food being cooked on top of the griddle, so a through scraping and re seasoning for that side is required. Not a big deal.
For normal cleaning, blackstone offers some nylon scrubbing pads. Use once and toss, but water squirted on the griddle does the same. Don't waste your money.

SiGArmed · Jun 2, 2021

Love em but I can't stop buying gun stuff enough to grab one.

Any Blackstone Griddle fans???

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