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Old 07-26-2017, 07:17 PM   #51
krisw
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You bring the food and I will cook it. lol There is a mexican store that has some killer fajita meat..
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Old 07-26-2017, 07:18 PM   #52
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Anybody built one of these into an outdoor kitchen?

How hot can you make them?
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Old 07-26-2017, 07:20 PM   #53
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So first it was the Big Green Egg....then the Cowboy cooker/disc/wok.....then sous voude(sp)...and now a burger flippin' griddle is the rage cooking device to have?. I'm so far behind...
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Old 07-26-2017, 07:34 PM   #54
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Not for me. I have wanted a flattop for probably 10 years and didn't want to spend the money on something I didn't think I would use enough. My grill started acting up, and I had a little extra money and I picked one up. Never had a desire for the other things you mentioned.
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Old 07-26-2017, 07:54 PM   #55
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Jason, just look at this one as a flat discada that's rectangular and not round... that way you can lay stuff on it and it won't all slide down to the center... and if you want to turn the heat down of the food, you don't have to slide out to the edge and try to keep it from sliding back to the middle again...
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Old 07-26-2017, 08:00 PM   #56
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I just did a sketch of what I think I'll need and sent it to my fabricator... He's got a nice press break so he can use his jet cutter and cut the shape I need and break the sides up so I'll have to do minimal welding. Think I will put handles on it so if I do want to, I can remove it and put the grill grates on, though I don't know really why I'd want to do that...

The way my grill is done, my grease trap will be in the rear. I should have good heat control though. I have 4 burners and the griddle surface will be basically 31" X 18 1/2". Gonna use 3/16" material. I'm actually gettin' pretty pumped up about this little project... When I start the seasoning process, I'll post up some pics.
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Old 07-26-2017, 08:01 PM   #57
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Quote:
Originally Posted by SaltwaterSlick View Post
Jason, just look at this one as a flat discada that's rectangular and not round... that way you can lay stuff on it and it won't all slide down to the center... and if you want to turn the heat down of the food, you don't have to slide out to the edge and try to keep it from sliding back to the middle again...


Yes sir. I used the heck out of my disc but this thing took it to whole nother level. Greasy burgers just like your favorite burger joint, stir fry, hibachi, blackend fish or seafood....anything


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Old 07-26-2017, 08:04 PM   #58
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I do love some burgers on a flat top
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Old 07-26-2017, 08:16 PM   #59
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After seasoning, I'm thinking my first meal will be fried (in butter) fresh yard eggs, homemade fresh bacon (Strummer's Brown Sugar recipe), pancakes, and homemade hashbrowns... Already talked to my fabricator and he's onboard... WooHoo!!
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Old 07-26-2017, 08:17 PM   #60
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You bring the food and I will cook it. lol There is a mexican store that has some killer fajita meat..
You guys have a good one over there? I hit the one here regularly.
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Old 07-26-2017, 09:08 PM   #61
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So first it was the Big Green Egg....then the Cowboy cooker/disc/wok.....then sous voude(sp)...and now a burger flippin' griddle is the rage cooking device to have?. I'm so far behind...
We know your a little slow...
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Old 07-26-2017, 11:35 PM   #62
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You guys have a good one over there? I hit the one here regularly.


Nah. Closest one is in Mount Pleasant. There are a couple of there. The fajita marinada is awesome.
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Old 07-27-2017, 05:38 AM   #63
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Quote:
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So first it was the Big Green Egg....then the Cowboy cooker/disc/wok.....then sous voude(sp)...and now a burger flippin' griddle is the rage cooking device to have?. I'm so far behind...


Sounds like a lot of people are. I've had my griddle for over 6 yrs.
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Old 07-27-2017, 06:40 AM   #64
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Nah. Closest one is in Mount Pleasant. There are a couple of there. The fajita marinada is awesome.
Yes it is. I'm a regular at Super Bueno. The pork taco meat (pastor) is really good too from there if you haven't tried it yet.
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Old 07-27-2017, 08:54 AM   #65
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Quote:
Originally Posted by Smart View Post
So first it was the Big Green Egg....then the Cowboy cooker/disc/wok.....then sous voude(sp)...and now a burger flippin' griddle is the rage cooking device to have?. I'm so far behind...


Jason, don't be afraid to change. I know you love your grill, but it really is time to upgrade.




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Old 07-27-2017, 09:10 AM   #66
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Jason, don't be afraid to change. I know you love your grill, but it really is time to upgrade.




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LOL...

You East Texas boys make good burger flippers...
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Old 07-27-2017, 09:32 AM   #67
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Originally Posted by SaltwaterSlick View Post
I just did a sketch of what I think I'll need and sent it to my fabricator... He's got a nice press break so he can use his jet cutter and cut the shape I need and break the sides up so I'll have to do minimal welding. Think I will put handles on it so if I do want to, I can remove it and put the grill grates on, though I don't know really why I'd want to do that...

The way my grill is done, my grease trap will be in the rear. I should have good heat control though. I have 4 burners and the griddle surface will be basically 31" X 18 1/2". Gonna use 3/16" material. I'm actually gettin' pretty pumped up about this little project... When I start the seasoning process, I'll post up some pics.
I'm with you on this one, I've been wanting to have one to just put on my cook top at home, homemade hibachi was the driver for me though.

Has anyone built one yet?
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Old 07-27-2017, 10:08 AM   #68
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Quote:
Originally Posted by SaltwaterSlick View Post
After seasoning, I'm thinking my first meal will be fried (in butter) fresh yard eggs, homemade fresh bacon (Strummer's Brown Sugar recipe), pancakes, and homemade hashbrowns... Already talked to my fabricator and he's onboard... WooHoo!!


Keep us posted Charlie on the build!
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Old 07-27-2017, 10:13 AM   #69
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Found a guy on FB that makes this cover. I may copy this idea. It will last longer than the cover Blackstone makes to go over it.




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Old 07-27-2017, 10:24 AM   #70
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Picked this up, and the grill cover on Amazon also.


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What grill cover did you get?
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Old 07-27-2017, 10:26 AM   #71
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look these up on amazon
32" x 17" Stainless Steel Comal Flat Top BBQ Cooking Griddle For Stove or Grill
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Old 07-27-2017, 10:34 AM   #72
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What grill cover did you get?










Well crap! I just realized looking at this pic they sent me a 28" cover not a 36". Anyone need this cover?

Last edited by AntlerCollector; 07-27-2017 at 10:38 AM..
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Old 07-27-2017, 10:36 AM   #73
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Found a guy on FB that makes this cover. I may copy this idea. It will last longer than the cover Blackstone makes to go over it.




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I like the looks of this cover.
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Old 07-27-2017, 10:42 AM   #74
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This is the one I'm about to reorder


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Old 07-27-2017, 10:48 AM   #75
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I grabbed this one at Academy and fits pretty dang good. I tad long but it is very heavy duty. http://www.academy.com/shop/pdp/outd...dCatid=4099202
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Old 07-27-2017, 10:50 AM   #76
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You may have convinced me to buy one of these until I have time to fabricate my own design. Will be great for cooking up vittles for guys on the ranches.
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Old 07-27-2017, 10:51 AM   #77
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This thread made my stomach growl!
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Old 07-27-2017, 12:47 PM   #78
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Problem I have at my place with those fabric drape over covers is the dang wasps love to build nests under 'em... Gave up trying to use the one that came with my gas grill... Also tried a small tarp over a firewood rack by my fire pit... same dang thing... shake the tarp, all kinds of the devil's spawn come swarming out...
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Old 07-27-2017, 01:05 PM   #79
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Copied from FB:

Did my first reverse sear using the Blackstone Products 22 inch! Came out AMAZING, perfect crust, perfect medium rare, and a plate full of juices for dipping! Zucchini from my garden, pierogies and onions.







I think I will be trying a reverse sear very soon.


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Old 07-27-2017, 04:36 PM   #80
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Good stuff. Looking hard at the 28" two burner. I want it to be more portable.


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Old 07-27-2017, 07:46 PM   #81
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Originally Posted by krisw View Post
Nah. Closest one is in Mount Pleasant. There are a couple of there. The fajita marinada is awesome.
Have you seen the setup they have for sale there? $114 i think. Round burners underneath.

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Old 07-27-2017, 08:44 PM   #82
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Quote:
Originally Posted by k-k View Post
look these up on amazon
32" x 17" Stainless Steel Comal Flat Top BBQ Cooking Griddle For Stove or Grill
Found it, thanks.
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Old 07-27-2017, 08:58 PM   #83
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I built mine into my outdoor kitchen and converted to natural gas.


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Old 07-27-2017, 09:19 PM   #84
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I built mine into my outdoor kitchen and converted to natural gas.


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That's PIMP!!
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Old 07-27-2017, 09:28 PM   #85
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I built mine into my outdoor kitchen and converted to natural gas.


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I need to do the same!
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Old 07-27-2017, 09:45 PM   #86
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Step by step how to season your griddle.

I took this directly from a video on a griddle makers website. I don't want this thread wacked so I am not endorsing any brand of griddle. This thread includes all outdoor griddles. Even homemade ones.

1. Clean griddle. Mine is new so it simply required me to clean with soapy water and soft sponge. Rinse and dry. You will need a damp cloth, oil, and paper towels to season the griddle. Most folks recommend flaxseed oil. I could not find any and I chose to use extra virgin olive oil.



2. Light griddle and turn burners to high. Let run 10-15 minutes until you griddle starts darkening.



3. Next, coat the griddle with oil. Use folded paper towels to evenly spread a thin layer of oil over the griddle. Allow oil to cook off. When oil is about dried up re coat with another layer of oil.





After two or three times the griddle will be seasoned. Cooking on it will continue to keep your griddle seasoned.



4. I added a step that wasn't in the video. After the seasoning process I put 3 lbs of bacon ends and pieces on the griddle and really got it coated in some good bacon grease!





Next I took the scraper and cleaned off the griddle. I poured some hot water on it and scraped it clean




Now it's time to go snack on the fruits of my seasoning.

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Old 07-28-2017, 06:21 AM   #87
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Are you guys painting or seasoning the underside?


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Old 07-28-2017, 07:50 AM   #88
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tagged
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Old 07-28-2017, 08:23 AM   #89
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Don't worry about the underside, you are not cooking or eating off of that side. The burners will clean it each use.
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Old 07-28-2017, 10:53 AM   #90
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My brother has a "cajun hibachi"
Its perfect for family meals, or just enjoying cooking outside. Its got a lid for it too that seals around the edge of the table. Its pretty sweet rig and we use it all the time.



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Old 07-28-2017, 11:40 AM   #91
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Hey Jeff, GREAT step by step post, but.... that bacon is WAY under cooked!! Rule is, "you can't burn bacon!" far as I'm concerned... like it REAL crisp/burnt...
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Old 07-28-2017, 11:48 AM   #92
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AC, this is one of the best threads yet. So much win. Bacon, mushrooms, beef, pork.... Outdoor cooking is fun.
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Old 07-28-2017, 11:49 AM   #93
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Quote:
Originally Posted by SaltwaterSlick View Post
Hey Jeff, GREAT step by step post, but.... that bacon is WAY under cooked!! Rule is, "you can't burn bacon!" far as I'm concerned... like it REAL crisp/burnt...
You and my wife have similar tastes. She likes her bacon super crispy too.
Me, i like bacon to be firm, but not crunchy.
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Old 07-28-2017, 11:55 AM   #94
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I have the 4 burner one man it makes good fajitas breakfast and burgers also did some chicken breast
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Old 07-28-2017, 12:07 PM   #95
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I've been eyeballin' these all year. I need to make the jump.
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Old 07-28-2017, 12:17 PM   #96
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Quote:
Originally Posted by SaltwaterSlick View Post
Hey Jeff, GREAT step by step post, but.... that bacon is WAY under cooked!! Rule is, "you can't burn bacon!" far as I'm concerned... like it REAL crisp/burnt...


I'm with ya Charlie, but the wife likes the soft fatty bacon so I've learned to compromise
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Old 07-28-2017, 12:22 PM   #97
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I'm with ya Charlie, but the wife likes the soft fatty bacon so I've learned to compromise
Tough to make good BLT's outta rubbery bacon...
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Old 07-28-2017, 02:43 PM   #98
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I've had my Blackstone for a few years now and we really like it.

A couple of things that I have learned are:

The cover that you can buy (I bought one) will cause condensation and water will get onto the grill. If the grill is oily enough no problem but be aware. I don't use the cover anymore but I have a roof over the griddle.

The short handled spatulas that you can buy in a kit with the two squeeze bottles are worthless unless you don't mind burning yourself from the heat off of the griddle or by accidentally touching it. Get a long handled spatula and thank me later.

They make a grill that fits in place of the griddle that works great for those times that you want some grill marks on your pork chops or steaks. Does a good job.

Take some aluminum foil and add to the end of the grease channel so that the grease that goes through the hole into the trap will funnel into the grease trap. Sometimes the grease will want to run backwards under the grease channel and it makes a mess.

Go here and get a pair or four and you'll be glad you did. Work great on steaks, burgers and bacon when you want to mash the meat down or prevent the bacon from curling up. Get them hot on the griddle then put them on top of the meat.

http://www.cabelas.com/product/home-...ss/1322259.uts
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Old 07-28-2017, 02:46 PM   #99
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Go here and get a pair or four and you'll be glad you did. Work great on steaks, burgers and bacon when you want to mash the meat down or prevent the bacon from curling up. Get them hot on the griddle then put them on top of the meat.

http://www.cabelas.com/product/home-...ss/1322259.uts
Never trust flat bacon...
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Old 07-28-2017, 04:07 PM   #100
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Quote:
Never trust flat bacon...
Bacon can't trust me
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