I have a cotton rag that I used to spread the oil when I seasoned it originally and I keep that in a tupperware container. When I'm done cooking and cleaning the griddle, I squirt a little oil on it, wipe it down with the rag and put it back in the tupperware for the next time. Don't have to use so many paper towels that way and doesn't leave any lint.
Question: what/where can I find the grease cup liners for an older FRONT/SIDE catch 36” 4-burner Blackstone? I accidentally bought rear ones at Walmart. The rear ones are too big.
Hoping someone sees this pop to the top and can help me. My griddle’s at the lake house so I can’t go ahead and solve this on my own and the interwebs aren’t being friendly.
Question: what/where can I find the grease cup liners for an older FRONT/SIDE catch 36” 4-burner Blackstone? I accidentally bought rear ones at Walmart. The rear ones are too big.
Hoping someone sees this pop to the top and can help me. My griddle’s at the lake house so I can’t go ahead and solve this on my own and the interwebs aren’t being friendly.
I use a can from your pantry items, throw it away when you’re done. Also, I oil my grill after cleaning and use paper towels to cover the griddle, it prevents rust. I fired mine up after 10 months and there was no rust on the griddle.
I've never used a liner. Always just emptied it in the trash and stuck it in the dishwasher... That foil idea does sound like it might have merit tho. Mine gets fired up more regular now that garden season is here... We love grilled veggies and steaks/burgers! I can cook a whole dinner for 6 at one time on mine... ... make ol' Bennie-Hanna shamed of hisseff!
We smoked a backstrap just long enough to get good smoke flavor but not cook it through, sliced it paper thin and tossed it on the griddle with cheese of choice. Cover and let the cheese melt, add peppers and onions and man, it was amazing. Slightly rare, smokey, crispy, cheesy goodness.
We smoked a backstrap just long enough to get good smoke flavor but not cook it through, sliced it paper thin and tossed it on the griddle with cheese of choice. Cover and let the cheese melt, add peppers and onions and man, it was amazing. Slightly rare, smokey, crispy, cheesy goodness.
Oh wow! that sounds amazing!! I gotta try that... maybe this weekend with some fresh grilled garden veggies...
We smoked a backstrap just long enough to get good smoke flavor but not cook it through, sliced it paper thin and tossed it on the griddle with cheese of choice. Cover and let the cheese melt, add peppers and onions and man, it was amazing. Slightly rare, smokey, crispy, cheesy goodness.
That sounds really good. I’ll have to try that one.
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