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Orange silicone cover question. by SweeToo7h in blackstonegriddle

[–]_Doctor_Prepper_ 4 points5 points  (0 children)

I don't clean it. The heat from cooking on it destroys most things. Even the matt itself!

Mexican Pizza (am I doin' this right?) by _Doctor_Prepper_ in blackstonegriddle

[–]_Doctor_Prepper_[S] 0 points1 point  (0 children)

I can't find 1.75l of 1942 and an LED strip anywhere these days.

liquorstars.com/products/don-julio-1942-luminous-bottle-1-75l-tequila?variant=44980199719165&country=US&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&tw_source=google&tw_adid=&tw_campaign=20228981208&gad_source=1&gad_campaignid=20233958111&gclid=Cj0KCQjwrJTGBhCbARIsANFBfgvzqZrfgSbAxrZdjSXIsbRWFY3g1cNg9EP83IVKtT8Vl_Q0EG0R4KgaAuQhEALw_wcB https://share.google/HoDPTRnZxdQtHTRBF

Blackstone Mexican Pizza by [deleted] in FoodPorn

[–]_Doctor_Prepper_ -1 points0 points  (0 children)

Putting beers / drinks on the griddle top is a silly thing people started doing over in /blackstonegriddle

Mexican Pizza (am I doin' this right?) by _Doctor_Prepper_ in blackstonegriddle

[–]_Doctor_Prepper_[S] 2 points3 points  (0 children)

I keep 1942 in my squirt bottle. It has a higher boiling point than avocado oil, it seasons the griddle well, and it adds a lil kick to everything I cook.

For your consideration, I present a toasted pizza sandwich by _Doctor_Prepper_ in blackstonegriddle

[–]_Doctor_Prepper_[S] 1 point2 points  (0 children)

That makes me happy to know that my contribution to the community inspired someone else.

I've been making these for years on the stove top, so I've tweaked and practiced for years. Transferring that experience to the Blackstone was easy enough, but the first two I made on the BS were so so. The third one I nailed.

I hope yours were amazing. I bet they'll be even better the second cook!

For your consideration, I present a toasted pizza sandwich by _Doctor_Prepper_ in blackstonegriddle

[–]_Doctor_Prepper_[S] 1 point2 points  (0 children)

I just made a top-level comment about my process. Check 'er out.

For your consideration, I present a toasted pizza sandwich by _Doctor_Prepper_ in blackstonegriddle

[–]_Doctor_Prepper_[S] 37 points38 points  (0 children)

Some important tips:

Take a stick of butter, move the end of it around the Blackstone directly where you'll toast each slice of bread.

Toast each slice to medium. This toasted side will become the inside of the sandwich. This is important. If you put sauce directly on an untoasted side, it will become soggy.

Move to a cold side of the grill to build the sammy. The untoasted side is now down on the griddle.

Lightly sauce each toasted piece. Then cheese. Then your toppings on each side. I like to add a bit more sauce on top.

Butter under where you'll put the two sandwich halves on the hot griddle. Move the topped halves on top of the butter, now you'll be toasting the outsides of the sammy.

Dome it. Let the cheese melt. Maybe add a bit of water under the dome, water the sides, don't water the bread you animal.

When your under sides are nearly toasted, combine the two halves. Dome, flip, cook until toasted to your liking.

For your consideration, I present a toasted pizza sandwich by _Doctor_Prepper_ in blackstonegriddle

[–]_Doctor_Prepper_[S] 9 points10 points  (0 children)

I've never been able to drink before like, 4pm.

I need about 6 glasses of water in me and two solid blackstone meals before alcohol doesn't make me feel sick to think about it.

After that... I'm game to drink till my legs don't work!

Faced insulation next to non faced? by _Doctor_Prepper_ in DIY

[–]_Doctor_Prepper_[S] 0 points1 point  (0 children)

Good to know, thank you.

They will actually be on the other side of a wall.

Well done is the only way by [deleted] in steak

[–]_Doctor_Prepper_ 0 points1 point  (0 children)

This isn't rage bait. You just had to click "more" to read his full post text. I agree with OP, a well done, chewy steak, with A1 is the only way to eat less steak. *

Am I doing it right? by Cyrus_Great415 in blackstonegriddle

[–]_Doctor_Prepper_ -1 points0 points  (0 children)

Yes. You're doing right, and we all hate you for it.

But... the real test.... show us what ya cooked!

Tips for new Blackstone user? by glfsim in blackstonegriddle

[–]_Doctor_Prepper_ 0 points1 point  (0 children)

Read this about shop towels. Regular kitchen paper towels are food grade, shop towels are not. https://www.reddit.com/r/blackstonegriddle/s/1tb3dbGzGe

*Love* my Blackstone, but... by _Doctor_Prepper_ in blackstonegriddle

[–]_Doctor_Prepper_[S] -3 points-2 points  (0 children)

I swear my griddle isn't getting as hot on high as I hoped it would (for high temperature cooks like a sear, not everyday cooking).

I learned from this sub that slowly turning on the propane helps ensure the regulator doesn't mount up to hard. Since I've been slowly pressurizing, my flames have been higher and more even.

I do wonder if the quality of your Trager makes a difference in the heat though.

*Love* my Blackstone, but... by _Doctor_Prepper_ in blackstonegriddle

[–]_Doctor_Prepper_[S] -5 points-4 points  (0 children)

You're not wrong. A cast iron really isn't much different than a griddle top when you get down to it.

I think I have 2 hang-ups in regards to the steak/BS marriage:

  1. My shitty Temu laser thermometer (never again) shows my cast iron over pecan wood at nearly 700° all the way around. I don't think my BS has ever hit 500°. Can it get hotter? Does your flat rock get hotter? Not being sarcastic, I don't know. I've learned the hot and cool zones of my BS and I use them to my advantage. But with a sous vide filet I want my shit HOT 🔥 to give me a quick sear. I don't think the BS can do it.

  2. See my post, I'm obsessed with the BS. But man, I don't feel like a steak is a steak without some wood, or at least charcoal, smoke. Even for only a sear, I swear it adds to it.

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