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Seltzer water works great for cutting through the grease! Haven't heard of using ice before--interesting. Thanks for watching!

@@cookingwiththedelks lol I assume it slows evaporation of seltzer water a little, then leaves water to rinse? Worked at a dog racing track when was 14 and they did same thing? Your video is only 3rd time involved seltzer water,maybe was used way back before chain resteraunts? Didn't even hear of it in culinary school.. will keep watching 👍, ty

I've thought about that too, but have tried it. I mostly use vegetable or canola oil to wipe it down, and olive oil for cooking. I think I'm going to give it a try the next time I cook.

It should be OK. I would recommend cleaning it and then reseasoning the surface. You can use oil, but one of the best (and yummiest) ways to reseason is cook some bacon!

I was not aware of this being an official re ommendation, but it sure does work well for me. Thanks for sharing!

Good eye! That is a Member's Mark 36". I love it. It was an incredible value. And those are just regular Member's Mark paper towels too. It sounds like I buy everything from Sam's... lol. Thanks for watching!

I had never thought to use wax paper to seal the oil to the griddle top. That's an intriguing idea, expecially if you don't cook much during the colder months. Thanks for sharing!

@@cookingwiththedelks My pleasure

We used Kroger deli roast beef. We've noticed that the availability of roast beef has been hit or miss lately.

Thanks you all! We got the regular chorizo rather than the hot. Plus I I think how it mixes in your dish matters too. These were good!

That sounds like a great way to clean your griddle and protect the seasoning!

@@cookingwiththedelks thank you. It works extremely well. I learned how to do it years and years ago when I worked fast food.

@@knightmare1015 You're a pro! Thanks for watching and commenting!

Thank you sir! It was a blessed day!

I usually let my griddle cool just a bit from peak temperature. I'll scrape the debris off, then use water or seltzer water that's room temperature. I like it to boil a bit on the griddle to sterilize. After that, it's cool enough to wipe down.

I use plain water quite a bit because I frequently forget to pick up more seltzer water. It does work great too.

@@cookingwiththedelks Last step should always be oil

@@codyclark898 For the tutorial, I definitely should have. Mine is pretty well seasoned, so I skip the oil about every other cook.

I'll give it a try. It sounds like it would help cut through the grime that builds up.

Hi Janine. I seasoned my griddle by lightly covering it with vegetable oil and letting it cook off at high heat. When it starts smoking really well, add another thin coat of oil. Do that about three to four times until the cook surface changes color. Another great way is to cook bacon. It gives off a lot of Grease and by the time you're finished, it will have a good season. Make sure to clean the surface well first though because some manufactures treat the cooktop to keep it rust free during shipping and warehousing. Good luck and hope you make some delicious food!

If you can find flax seed oil it's the best in my opinion. I have a Blackstone I have been cooking on for probably 5 years now and I have resurfaced it only 1 time

@@jasonjenkins3292 I read that an oil with a high smoke point is best. I'll have to give it a try!

Any oil is fine in my opinion but I like peanut oil because I actually like the way it smells when its burning off.. reminds me of a sweet oil burning kind of like being at a fair frying funnel cake. Most griddles come pre seasoned but everyone likes to season it again just to make sure it's clean and as a test run for how the grill runs. Personally, I like to turn them up to high and squirt a thick and somewhat running layer of oil that you have to keep moving back into place because it's not staying put even though it's level (being level is important). Once it starts smoking you can take a few paper towels and your scraper/spatula or even a set of tongs and start moving it around to even it out. Let it burn off to the point of it starting to turn brown. It may look like rust but it's not, it's just burnt oil/seasoning. Some people say to let the griddle cool down completely and start it up again but once it stops smoking it's fine to repeat the process as many times as you wish. Just know that with every layer is another lay that can flake off eventually and leave a lighter brown spot on your grill. This is to be expected and nothing to worry about because it is in a constant state of being seasoned if used and taken care of properly. I'm bad for letting my griddle stay dirty after each use, minus the quick scrape down and making sure it's oiled properly. Once I use it again I let it warm up then clean it properly because I prefer to eat my food while it's hot and not spend 15 mins cleaning a grill while the steaks are getting cold. :) There are a thousand videos of proper ways to take care of your griddle. Just know that whatever you do you cannot break it and undoable even if it you let it go for a season and it rusts. These things are tanks and made to last years and years. Don't be afraid to use it, abuse it and learn with it. It's a skill you'll be glad you have!

@@jazic82 Great words of wisdom! Another word of advice would be to keep the elements off of the cooktop as much as possible. Moisture is probably the #1 enemy of the griddle.

It’s a struggle for us too. We try to cut out carbs where we can, but we also like to eat! Thanks for watching and commenting! Wes

@@cookingwiththedelks agreed lol!

We tried them back like 17 years ago and didn’t like them at all. We’ve fixed them like this a few times and now we can’t get enough of them. Thanks so much for watching and commenting! Wes & Belle

@@cookingwiththedelks it totally depends on the cooking method. My favorite recipe is quartering them, light EVOO and air fry 400 degrees for 15 - 20 minutes

Sounds great! We'll give that a try pretty soon!

Most folks that make beer cheese use a food processor. I think using the mixer makes clean-up easier. Given the theme of your channel, give this a try. We used KY Bourbon Barrel Ale once and it was good.

@@cookingwiththedelks we’ll absolutely give it a shot one day!

Our 15 year old son, the bottomless pit, makes sure there's never any left overs. We could make some more though!

Thank you! Alex said I made a really good burger...I agree.

Thank you for the kind words! Spring time means griddle time!

It is very good! It's one of our favorite soups!

Our family has big appetites and we love a good hearty soup!

Hey! Hope you guys are well. We've been really busy lately with homeschooling the kiddos. We have a couple videos in the can and should have a new one up soon! Hope you all having a great 2021! Wes n Belle

@@cookingwiththedelks Totally understand! Do you know I see that I already watched this video two months ago and I still was tempted to watch again LOL

That sounds like a great idea!

That's the plan. Plus it's a great comfort food for a chilly winter's evening!

Thank you! We wish you lots of growth and success in 2021!

Thank you for being our #1 fan!

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