Great job and good instructions. How do you keep your griddle coated? I have stripped and reasoned several times but coating keeps flacking off. Thanks
When I get done cooking, I turn off the griddle and then scrape it to get any debris off. I then just add a thin layer of oil over the griddle. The next time I cook, I preheat to burn off the layer of oil and then add oil as necessary to cook. I primarily use vegetable or olive oil to cook with.
@@BlackstoneVideos Everybody has a different idea and I disagree with yours. Griddle should be cleaned, warmed back up to where it is to hot to touch, lightly oiled, then ran up to about 350 deg for at least 10 min's to allow oil into metal pores. There should be NO drips, pools or any sticky feel when this is done, if there is you used to much oil. Un absorbed oil sitting on a pan will turn rancid, collect dust and other creepy crawlies. A griddle is basically treated the same as a cast iron pan for cooking and storage. Now this is my thought's and I'm still using my grandmothers old Wagner skillet from the early 50's and it is perfectly seasoned!
@@bradmetcalf7832 I cook on mine almost daily, but you are right that there are multiple ways to do it. I've been doing it this way for 3 years on a Blackstone and longer than that with other griddles. For me, heating it up does work as you said, but when it dries out, if you aren't using it regularly will also invite rust.
I've had this at home several times. Even if you make a mistake this recipe is still good.
I was raised with those, my mom called them bull’s-eyes they are so freaking good. Your friend KATHY
but what do I do with the circle pieces cut from the middle?
Griddle them with a bit of butter and use them as toast or to dip in the yolk
@01:49 IWHBT farm, on him having to dig shell out of that masterpiece, but wrong, thumbs up to him.
Man great job!! Looks awesome!!!
Thanks!! Definitely a family favorite and very easy to do.
Great job and good instructions. How do you keep your griddle coated? I have stripped and reasoned several times but coating keeps flacking off. Thanks
When I get done cooking, I turn off the griddle and then scrape it to get any debris off. I then just add a thin layer of oil over the griddle. The next time I cook, I preheat to burn off the layer of oil and then add oil as necessary to cook. I primarily use vegetable or olive oil to cook with.
Andy Wilson thanks. After a few times my coating/seasoning starts to flake off. I will try again. Thanks for your reply.
@@BlackstoneVideos Everybody has a different idea and I disagree with yours. Griddle should be cleaned, warmed back up to where it is to hot to touch, lightly oiled, then ran up to about 350 deg for at least 10 min's to allow oil into metal pores. There should be NO drips, pools or any sticky feel when this is done, if there is you used to much oil. Un absorbed oil sitting on a pan will turn rancid, collect dust and other creepy crawlies. A griddle is basically treated the same as a cast iron pan for cooking and storage. Now this is my thought's and I'm still using my grandmothers old Wagner skillet from the early 50's and it is perfectly seasoned!
@@bradmetcalf7832 I cook on mine almost daily, but you are right that there are multiple ways to do it. I've been doing it this way for 3 years on a Blackstone and longer than that with other griddles. For me, heating it up does work as you said, but when it dries out, if you aren't using it regularly will also invite rust.