Any noticeable difference between the Blackstone and the outdoor gourmet sold at Academy for a new buyer? Is one better than the other?
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Only difference really is the heat output. But that can be fixed by swaping out the regulator. I have the BS and wish the side tables folded up like the OG from Academy.Originally posted by Nova View PostComment
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Originally posted by Ironman View Post
Mine is the 36" black stone. I just load it in the truck, strap it, and set the griddle top down in the bed.Comment
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No matter what brand you get, adding a high pressure regulator and hose is worth the money.Originally posted by Jaybo31 View PostComment
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Got some thin sliced ribeye this past weekend and grilled with some onions and bell peppers. Made awesome philly cheesesteak sammiches!Comment
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Originally posted by LWC View Post
This^^^^ is what I've been wanting to do next. Did you have it sliced somewhere or do it yourself?Comment
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Can you cut meat on one of these and not do harm to the surface ?
Like cook up some chicken/beef fajitas and then cup up the meat ?Comment
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Pick your oil of choice. I still use Crisco, however, I am using coconut oil a bit more these days. Treat it just as you would a cast iron skillet, you will do this a few times (3-4). Make sure your oil of choice is dispersed everywhere (griddle on medium to high heat) Once the oil is on the griddle it will start to heat and smoke, wait for the smoke to stop and let your griddle cool off. Then re-coat and repeat the process.
Give or take, it should run you about about 20-30 minutes each time (includes cooling the griddle off). When you have completed this, make sure you coat your griddle again with your oil of choice for storing. Hope this helps.Comment
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Everything is good on the griddle but the burgers are even with any I have ever had. My favorite thing to cook on it.
Sent from my iPhone using TapatalkComment
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Cooked some last night on mine. They turn out great. I love chunking some onions, peppers and mushrooms on while the burgers and bacon and cooking up. now I'm hungry.Originally posted by TexasBob View PostComment
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Yesterday my daughter asked if I would make her a steak. So, I went to Dan's Meat Market in Denton and picked up a nice porterhouse and ribeye. I decided to throw some shrimp in the mix and some asparagus. On the shrimp I seasoned it like I normally would, but this time I put some soy sauce on it while it was cooking, and it turned out really good like that. I like this thing so much for regular during the week cooking this is all I use. And yes, I'm a bachelor so I usually eat off paper plates haha
Here is the recipe for the garlic butter...it's really good
1 stick (1/2 cup) unsalted butter
3 garlic cloves, crushed and minced fine
1/2 teaspoon
Worcestershire sauce
1/4 teaspoon
white pepper (may substitute black)
1/4 teaspoon kosher salt, or to taste
1 tablespoon chopped fresh parsley
How to Make It
Put the butter in a bowl and leave at room temperature until it is soft enough to work.
Add all the other ingredients and mix to combine thoroughly. Using a spatula scrapAttached FilesLast edited by DFA; 10-26-2017, 07:03 AM.Comment
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Grilled cheese sandwiches are good on them too. I like to sprinkle shredded cheese on my griddle and let it melt and get crunchy around the edges.Comment
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Man that grilled cheese sounds good.Comment
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It's excellent. I did steak, mushrooms, onions, and potato wedges tonight. Asparagus with Parmesan in the oven.Comment
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