How to season a Blackstone Griddle (and 1st cook)
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- Опубликовано: 24 июл 2024
- I got a 36 inch Blackstone Griddle (Thank you very much Amazon Prime day!!) In this video I show how I seasoned it and for good measure I cooked some Bacon Cheeseburgers! Came out dang Tasty! Yes I figured out that the reason the oil smoked away faster the 2nd time was (Drum roll please!) the flat top was much hotter!! (500+ Degrees) yep doesn't take me long to figure this stuff out!! (If I do lol) The oil I was talking about that had a higher smoke point than the Peanut oil was Safflower oil (Not sapphire oil!!! Why yes I do have a colleg degree ..Why do you ask?? ;) )
OIL Smoke Point
Safflower Oil 510 Degrees
Peanut Oil 440 Degrees
Sapphire Stones Unknown
(Sapphire is a precious gemstone, is typically blue, it is the birthstone for Virgo and is Associated with the month of September)
0:00 Intro
0:09 Gadjet Griller Intro
0:24 Overview of Blackstone Griddle
2:03 Seasoning the Griddle
5:40 1st Burn in
7:08 2nd Burn in
9:00 Cooking the bacon (for the cheese burgers)
11:06 Burgers go on the griddle
14:04 Fries go on,Yes Fries You have to watch see how
17:04 Tasting the Food (my favorite part!)
18:07 Call to Action! Watch another video Watch until the sign fully illuminates!! 
Хобби
Thanks for the video! Burgers look great!! My blackstone arrives tomorrow😁 im super excited!!
Be aware the cover is only water resistant not proof! mine rusted and I have not had tome to clean it up. (we don't usually get that much rain in West Texas but the last couple of years WOW.) Life has gotten in the way but my next video will be my getting rid of all the rust on my Blackstone!! Thanks for the comment! and enjoy your Flattop!
Very good and informative video ! I'm about to season my new Blackstone. So I watched to see how it was done. I think I got it covered now ! Thanks for sharing !
Great!! Glad I could help!
@@GadjetGriller I just got my Blackstone griddle doI need to clean
It before I put oil on it thank you.
@@sonyaseawright6504 I didnt but apparently you are suppose to. A little warm soppy water will do the trick. Then do the seasoning process.
Thank you.
Thanks for the video. I have been wanting one of these.
Great video! Looking to get my first flat top grill. Great explanation on the initial seasoning. Thanks!
Those side trays are best as warmers then prep areas. They're good to hold tools too: spatulas, knifes, forks, etc.
Dang meat and cheese looked real good when you uncovered it haha. Made my mouth water. Good video boss
Thank you! They were very tasty!! Thanks for the view and comment!!
You are going to be having plenty of fun with that grill. Thanks for sharing the info and the first cook
Thanks Texas Style! I have been wanting to cook Breakfast on it but its been raining for the last week?? (here in West Texas that is unheard of lol) Got a comparison video I want to do but (its between a kettle and a pellet grill) one of the Smokers plugs in and that and rain don't mix!! (how dare I complain about rain here in West Texas lol I could be kicked out of town!)
Just got my griddle today. I get to have fun with it tomorrow. I also got the grill attachment. I already had a Weber charcoal grill but let's be honest we don't use it that much because charcoal is a mess and a pain to heat up. So now I decided to go the propane way with a Blackstone griddle
@@GadjetGriller here in northern California we get a lot of rain but not that much in last couple years. I am planning on putting up a Gazebo pretty soon. It's going to be nice.
Kenneth Pollard Well since you have a RUclips account you should put up a vide of it!! I’d watch!!
Kenneth Pollard I’m not affiliated with The company but have interacted with the owner, but this is my opinion only. You should look into the slow and sear!I I use it on my kettle, weather I’m grilling Hamburgers or a thick steak or smoking a brisket for 12 hours. (I also have the propane assist on my performer that makes getting the charcoals ready quickly and easily!. ) makes dealing with charcoal just that much easier!
Great video. Very helpful. I’ll be adding one to my collection
Great! Depending on where it will live, (Covered or uncovered porch) get the metal cover to keep the rolled steel from rusting. The vinyl cover lets water seep through, just a heads up. Enjoy your flattop!
just got ours and brought it on a camping trip.......boy I have a lot to learn! Was gonna season it while here at the campsite, duh maybe not. Its July in Jacksonville FL. Didn't think the weather was too bad until I looked at the heat index. Oh well live and learn, can't wait for fall!!!!
Yeah maybe don't even need to use gas to heat it up! The excitement of getting to use a new toy made you forget to think twice. Been there done that. Fall yes fall!! Can't wait
Thanks for sharing! Getting my Blackstone this weekend.
wonderful! enjoy! one word of caution if its going to live out in the elements don't relie on the cover it is water resistance (not proof) we had rains and the cover filled with water (I was on vacation) by the time I got back the steel had rusted. if its outside get the metal cover it protects wonderfully
@@GadjetGriller Great thanks for your feedback. So helpful. I appreciate it
Looks amazing! Great job!
Thanks Robert! Glad you liked it!
I am actually looking to add one of these to my collection so this is very valuable information to have handy!
It is very much worth it to add to your arsenal, however try and find a protected spot for it! I bought the cover from mine and left it out (the cover will protect it) then we had 3 to 4 weeks of Rain (very uncommon in West Texas) when I went out to use it again (after all the rain) so proud of myself for getting the cover . When I take the cover off its more like peeling it off and guess what the cover is not water proof?? (Then what is the cover for??) its all rusted up and unusable?? so guess what my next video is gonna be about lol. hey I got another video out of it if I can find the time to do it lol Dang real life!! Enjoy you new toy!!
@@GadjetGriller So was your griddle rusty with the cover?
@@GearHead83 Yes the cover is Water resistant not Proof. Last year (like this year so far) we had a lot of rain and I wasn't always able to get back there to sweep away the water that pooled on top of the cover. (to be honest I wasn't to worried I had the cover on it, That didn't work out so well lol.)
Excellent video thanks for sharing your technic 👍🏻
That’s why I bought the 28inch. No heat on the sides. I just set up a folding table next to the grill
Found you on the Facebook group - RUclips Cooks. Glad to hear you're about to start making vids again. I'll definitely sub to your channel.
Thanks Hog Wild BBQ! Got one video almost shot and gonna do one on how to get the rust off my Blackstone!! Plus I got a new Sous Vide machine and I have a precision cooktop (with bluetooth pan
Awesome looking C-Burgers...Liked and subbed. Keep on Cooking, my man!
Thanks glad you liked it!!
5:00 get the wind guards. It will help your griddle heat up faster, stop the wind from cooling your griddle down, and will allow you to use the side tables without it hurting
Hummm Didn't know they had wind guards? Thanks I will check into that!!
Bout to do this to my blackstone...thanks for the video!!!
Cool! If its going to live outside (not under cover) make sure to get the metal cover. I just used the cloth cover and mine rusted, Why no more videos lol. FYI
@@GadjetGriller oh ok cool thanks for the advice
Drooling dude drooling.! love the look of that burger. Big sub here
Thanks! Sorry no more vids yet had a big rain season last year and the unit (yes I had a cover) rusted?? Well the rain came again this year! (we got 10 inches in 24 hours WoW) So my next video is getting rid of the Rust!! then on to other delicious items!!
Now I’ma have to buy me a griddle like that. Good job.
Dont get me wrong I like mine, but do your homework. I've been seeing a lot of videos about the Camp Chef griddles. To a person almost they all like the Camp Chef better than the Blackstone? I like the add ons the Camp Chef have and the idea you can remove the flat top and turn it into a gas grill or pizza oven or...well you get the idea.I already have one no reason to spend more money on another but you have the luxury of checking out both (plus there are others like Sam's club has one heck my local Super Market has one (not Blackstones) so choose carefully! :)
@@GadjetGriller do you know the model # of your blackstone i just purchased right now online the 36 " with hard cover , but i didn't know about the side shelf with cutting board and trash bag holder...that look nice!!! i hope my has that 🙁😕🤞
@@HernandezVictoria11 Its night time right now I will go look tomorrow in the daylight. If its the newer model I suspect it does not.
@@HernandezVictoria11 Its model #1825
@@HernandezVictoria11 if this works here is the Amazon listing... www.amazon.com/Blackstone-Outdoor-Grill-Griddle-Station/dp/B078HFRNPQ/ref=asc_df_B078HFRNPQ/?tag=hyprod-20&linkCode=df0&hvadid=241975269250&hvpos=&hvnetw=g&hvrand=15577447103140122219&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9028554&hvtargid=pla-441289110943&psc=1
Great video and burgers look amazing, thank you for sharing,
Thanks for the comment! The burgers were great!!
Thanks I sure will.
I messed up on my first ever seasoning. For some reason the flame never came on fully so the surface never got hot enough. I'm going to have to do it all over again.
You know what to check for now! Sure it will go better this time!
Great, now I want one!
I haven’t gotten to use it as much as I would like. Differently worth buying. Thanks for the comment !
I just ordered one myself. I’m pretty sure the instructions say to wash it well with soap and water, dry it and then season it by warming it up like you did but after it stop smoking you are supposed to let it completely cool down an repeat two more times
Oops I may have missed that point lol Once I get mine cleared off I'll do that! thanks for the info.
Did you end up going back and putting soap and water on the griddle after it was seasoned? I just seasoned my new griddle and didn’t realize it needed to have soap and water on it before. Now that it is seasoned, I am not so sure I should put soap and water on it.
U don’t have to let it cool down. Lightly oil it. Let it burn off Repeat two more times. Cook bacon smear hot grease all over top of grill. Clean off grill top. Ready to go.
@@jmac6991 bacon is not recommended for the first cook. But I do love bacon.
Good stuff thanks for the video
glad you liked it!
How to eat as much grease as you possible can. That said, That looked wonderful!
every now and then its ok lol gotta feed the soul occasionally.
i know this is older what i did on the sides is I took some 6-8 inch flashing and bent it around the sides helps keep the heat off your hands
Nice Idea! I will try that Thanks
I used an old white T-shirt it worked great but the paper towel i started to use first was burning a little lol
lol sounds like something I would do !! thanks for the comment.
Looks delicious. What is that thing you put on the bacon to flatten it? A glass square with handle?
its called a grill press. That particular one came as part of a pan set. its not that great the handle is attached with screws that stick out the bottom. Doesn't work well for bacon lol.you can buy it off QVC but its almost 50 bucks!?!? not really worth the money. Look up grill press or Bacon press on Amazon and see what you get!
Bra you is wild. That burger looked tasty.
Thanks Skippy! it was very good thanks for watching!!
O
Gangsta
Do you not wash with soap water first to get anything off of it that may been left on it when building and shipping it and then start with the seasoning
No I did not, how ever many people told me I should have. It’s up to you if you do.
I'm having a problem with lighting mine first burner takes forever to light like I seriously have to sit and hold down the igniter button for almost 45 seconds to admit it before it even catches and the spark is going right into a hole where the gas is coming out I don't get it any suggestions?
Make sure there is no strong wind blowing through to dissipate the gas. Make sure that all the hoses are securely tightened, and check and make sure the tank is full of gas. (I;m betting that you have already done all of those things.) If you have a friend who has a tank of gas see if he will let you try that. As you can tell I'm grasping at straws. I'm sorry Dont have any suggestions beyond those. Once you do figure it out, you should make a video on how you fixed it or what the cause was so as to help others who might be going through the same thing.
It should not take that long. Should be instantaneous. The wind does muck things up. It will also keep the griddle from reaching a good temp.
Se cosina vien sabroso se los recomiendo yo he cocinado bisteses verduras huevos etcétera
¡Gracias por el comentario! No he probado Verduras pero buena idea gracias!
you said the middle was about 550 degrees... that's perfect for the burgers... get a really nice sear with that kind of heat... 550 a bit too much for the bacon though... happy eatin'
Thanks 25mfd still learning the ins and outs!
Great video, maybe next one you could do is how you would clean it afterwards
Funny you should say that...lol I hate it when I try to do the right thing but it still backfires. We have had a lot of rain (especially for West Texas) so I was happy I had gotten the cover for it. however turns out the cover is pretty useless when it comes to water??? (the only reason I got the cover was to help keep it from rusting!) so when I took the cover off a couple days ago (was going to do breakfast) the whole top was rusted?? So I'm waiting for the rain to subside (rained again last night lol) before I start to clean it up. So some time in the near future I'll do a video on how to revive it!
@@GadjetGriller I have the same concern. Did you buy the "hard top" for the griddle and then the cover? Im in the midwest and concerned about rust myself!!
@@dennisd4027 No I have not. However I would if I were you. Something always seems to come up and I still haven't got rid of the rust.
The burges do look good made me hungry
Ground round is less than 10% fat. Not great for burgers but ok. Just less flavorful. Ground chuck is around 19% fat and is great for burgers. Try cutting potatoes in about 1/2" to 3/4" squares, throw them in a plastic contain with butter, garlic, salt, and pepper. Put a lid on it and shake it around to mix. Then toss the potatoes on the grill with a little oil. I usually leave the potato skin on too. Delicious!!! So many things you can do with this grill. I have the 22" for my RV.
Thanks, I usually get the 80/20 mix but was a little low on funds. I love the skin, on potatoes thanks for the idea.
Great video thx !!!!! Dam it now craving a burger 🍔
Frank Ram thanks , now I want one too! 😉
good video!!
Thanks James your videos were one of the ones that help me decide to get one! (that and the great price Amazon had for Prime Day!! lol) thanks for the view and comment!!
Great video, but those bits of paper towel left behind were making me crazy!!! 😉
Lol you are the 2nd person to notice them. I didn't until the 1st person points them out?? Sorry about that I didn't notice them at the time. But now they bother me as well LOL
I caught that little SNL reference 🤣
Been pondering on buying a black stone. Looks like fun. You going to do a breakfast video next?
Maybe not next but soon! I Want to do pork (or maybe scallops) Fried rice, Breakfast and of course philly cheese sammies! Thanks for the view and Comment!!
You'll be making a mistake if you don't at least look at the camp chef, it has the ability to Grill and also do griddle cooking and you don't need 15,000 BTUs 12,000 is plenty,I cook breakfast all the time for my family and I never get above low and it Cooks perfectly
Damn that burger looks freaking bomb 🤤🤤
It was very good!! (I found some Brisket, Chuck & short rib burgers from HEB, that were so good I went and back and bought all they had lol, Blackstone is getting used overtime now!!)
Did you make that glass bacon press? Is regular glass ok to use if I make it myself?
I did not make that press (it came in a bundle when I got the copper chef pan off of QVC) I do remember the host saying it is tempered glass.
@@GadjetGriller what's the measurements of the press 9" ?
David, My Kitchen is being remolded ATM, so everything has been boxed up. I looked for it but couldn't find it. When I do I will let you know (however I think 9 x9 is close to being right)
How good is that drip pan? I heard some people have issues with drip pan out of the box.
Ive really only done a few cooks on it befor the rain came and rusted it up. But it seems to work as advertised when I used it. Thanks for the comment!
mine has a drip pan in the rear. works like a champ
What press are you using? I like that it’s clear.
It came as a package deal for the copper chief. You can buy it off their website but its very pricey? Look for it on QVC they have great deals!(where I got mine)
How much propane is getting used to season the griddle if you're running it 15 mins straight?
sorry I didn't monitor that. not a lot though I used that bottle for a year easy before I had to refill it. Now I didnt use the flat top every day or every week but I used it whaat seemed like a lot. Sorry I can't tell you more.
is the blackstone only available in the us? looking to find one close to sweden...
Sorry Micke it appears that the griddles are built and shipped out of Utah. I did buy mine off of Amazon but I'm sure shipping that big heavy box to Sweden would be costly. There are a couple of other griddle makes but they are also based and manufactured here in the US. I did find one based out of Argentina but the US is half as far away from Sweden as Argentina?
@@GadjetGriller yeah. the other option i have is to buy myself a proper burner and just weld the griddle myself. was thinking i didnt had to that :D its just a peice of 6-8mm metal with welded sides to it though.
@@sttm1283 do it you may be on to a business opertunity! (if you know how to weld maybe even start making Pits!! People pay big bucks around here for custom Pits!) good luck to you and make a video of your final product!! I would like to see it!!
Did it come with the utensils and bottles?
No it did not I had to purchase them separately . The pack I got came with all of them though. it was less than 20 bucks on Amazong. ( www.amazon.com/gp/product/B00DYN0474/ref=ppx_yo_dt_b_asin_title_o07_s01?ie=UTF8&psc=1 ) the melting dome was also bought separately ( www.amazon.com/gp/product/B01NAKZADQ/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1) just watch out for some reason they have a hard time keeping them in stock so the ship time can sometimes be weeks away.
Nice video, I never seen the glass lid type of thing. Can you let me know where you got it as I would like one too. Keep up the good videos.
Well it came as a group for the Copper Chief (From QVC) They dont sell that configuration any more but QVC does sell the press here is the link ( www.qvc.com/Copper-Chef-Glass-Press-for-11%22-Square-Pan.product.K374749.html?sc=SRCH) but its 39 bucks Plus shipping and tax. not really worth the money. (look at the reviews only 1 star!) but if you really want one there you go! :)
Dumb question but what is the proper name of the upturned silver bowl that facilitates steaming? Thanks 😀
I think I used Steam dome, (on Amazon) But I think Cheese melting Dome is the most used. Be careful when you buy one. The 1st one I ordered wouldn't ship for 3 months?? (apparently they are hard to keep in stock) Also check the diameter the 1st few I found seems to small. Then the size I wanted was the one that wouldn't ship for 3 months. Good luck
Basting lid
Just use aluminum mixing bowl
To season the griddle would it be better to use safflower oil or avocado oil since their smoke/flash points are higher?
Well according to many Blackstone sites you can use any oil. Yes Safflower and Avocado would work. Around here Avocado oil is like 12 to 15 bucks a bottle, doubt I would use that for this application, but you can.
use lard. put it on the griddle while it is warming up... not after it reaches sear heat
@@GadjetGriller LARD IS ABOUT 8 BUCKS FOR 3/4 GALLON SOLID.
@@stoneymanfarm3123 Admittedly I had not thought of that. Good idea though, Thanks.
Aren't you suppose to use warm soapy water to clean the grill first? Hmmm?
if you think it needs it. If you are going to use soap and water , it should be the first time and the last time
Not bad. We are all beginners. I bet you cook way better now.
Right after this video we had the rainy season, which is usually 2 to 3 rains in a month period lol, this year it was way more! Cover didn't protect the steel so its all rusted (gonna start keeping it in the garage, once I get it cleaned up) so haven't cooked on it again (real life got in the way as it tends to do) thanks for the comment!!
Where did u get that glass plate?
I get that question a lot. Unfortunately It came as a bundle when i bought a all in one pan off QVC. They don't make the pan or the combo anymore. The handle is connected by 2 screws from the underside. Instead of counter sinking them they left the heads(of the screws) protruding so it didn't lie flat?? it was expensive as well (QVC had a 3 month pay out with no interest or I wouldn't have gotten it) there are many good deals on Amazon that cost 1/3 as much. (with flat bottoms lol) sorry I cant help more
Excellent seasoning though
Hmmm I actually have a 28 still in the box!! I ordered it and then Amazon prime day happened, I found the 36 for only 50 bucks more than I paid for the 28. Thought I canceled the 28 but a day later Amazon said they weren't able to stop the shipment. My Luck I wasn't home when they delivered it (to refuse it) so when I went to return it Amazon said I had to pay for the shipping it was a little more than half the price of the 28!?!? so I kept it (I'm sure Amazons ploy all along I put in the stop ordered the same day I ordered it, it had not gone out yet oh well) Decided to keep it I m thinking about doing some armature BBQ comps around the area might come in handy or thinking about buying a cabin would go great on the deck !! (
I don't have a steak weight so I wrap a clean brick in aluminum foil to use.
Sounds like a wonderful idea! I will keep that idea in mind!! Thanks
Is that a glass weight press you have there?
Yes it came as a package deal of pan I bought off QVC. Last check just the press was available on QVC but very expensive. (almost more than spent on the whole package) its really not that good of a press, They used rounded topped screws to attach the handle so it doesn't lay flat (bugs me a lot lol) while it is cool looking their are better presses for a lot less money
Do you have a cover for it? I see they have a vinyl and hard top cover. Just wondering which one would be better..
I did a got the vinyl one. Turns out its only water resistant not water proof!! So after a unusually rainy fall (with the cover on the whole time) when I went to use it the next time it was rusted over!?!?. Now I know and will keep an eye on it more closely in the future. (we just got 10 inches of snow so not anytime soon lol) Have not seen the hard top may look into getting one of those thanks!!
@@GadjetGriller it's likely condensation instead of the cover leaking. Wipe the hot griddle with oil after every cook, don't let it burn off, turn off the heat. This will ensure the griddle is completely dry and protect it until used again as the oil will caramelize a little. Also, as I understand, the soft cover is to be used with the hard cover. The handles don't allow water to pool on the soft cover.
@@thnksno Thanks! that pooling was the problem I think I would go out and scrap off the water but it would set there a couple of days before I would make it back out back. I will start oiling it after the cook as well thanks for the input and Info!!
@@GadjetGriller You can never over oil cooking iron that is exposed to the atmosphere. I don't see why a guy needs the hard cover. I would bet some plywood and 1 1/2" x 3/4" board could make an un-elegant substitute to allow water to run off.
@@thnksno interesting idea!! My house is being remodeled atm so there is lots of spare plywood and such lying around Thanks!!
Aren't you suppose to clean it the first time with soap and water?
add a lil butter if you want that brown caramelized color and flavor
plus adding butter when you cook makes everything taste better.
I love me some greasy artery cloggin food! 🤤🍔🍟🥓
I know Right!
Contrary to common belief, it isn't fatty foods that cause clogged arteries. It's actually sugar. Sugar causes inflammation which is what collects the cholesterol in your blood and causes build up.
Boy I love me some of that "Saffire" oil....lol
Sorry About my Texan Accent that makes Safflower Oil sound like Saffire Oil Thats my story and I'm sticking to it! ; ) Ok maybe I should write a script or something instead of going by the seat of my pants? but wheres the fun in that? (not to mention the extra work lol) Really push the "show more" button and I clear up the confusion. Thanks for the view and the comment!
Where did you get that thermometer?
The one I use to check the temp of the meat is Called a ThermoPop you can order it from ThermoWorks on line. Here in West Texas you can buy it from the local BBQ store. so Check around your town. The Infrared Thermometer that I used to check the temp of the flat top is a Helect Infrared Thermometer check Amazon.com there are bunch of types. Both thermometer cost around 33 bucks
Did you mean safflower oil? And what about avocado oil?
Yes I did (if you read all my writings I have some fun with myself about my gaffe!) I didn't even think of Avocado Oil thats!
What kind of bacon weight is that? Never seen a glass one like that but it would make for easy cleaning!
it came with the copper chef pan I got off QVC they do sale it separately. That way its kind of pricey though especially when you add in the shipping (item number K-374749)
How can you grill without a beer?
I know you're gonna demand my Man Card but even though it looks like I have a Beer belly its really a BRISKET belly.
Seasoning ours 1st time now. Here’s hoping
have fun with it!!!
looks good enough to eat! SISU!
No salt on the burguers?
I'm not really a big Salt guy (although as I get older and my taste buds decline I have started reaching for the salt shaker more) but I did put it on before I cooked it. Salt needs time to soak in as it were so I put it on pre cook (just like dry brining a brisket the night before) Pepper doesn't soak in so right before eating is fine.
Lovely healthy processed meal
Lol you said handy dandy "toilet" paper holder!
Yes I did, I'm just happy I realized it, usually I wouldn't and just go on with the video! :)
cooking more then 10 lbs of hamburgers will be a issue the tray in back is not big enough and will run over I did a cook with 40 lbs and I had to use a turkey foil pan under the drip tray to catch mess that went on the ground area.
Good to know Meanold, I don't have that many friends unfortunately but its a good tip thanks!
be inventive. that thing likely won't hold a quart. Set a bucket under there. no harm no foul
Much better to do 5 very thing coats then 2 thick coats. It will make a much smoother surface.
im pretty sure you are supposed to oil it when you start to cool it. That way the metal draws the oil in.
I think you are the 2nd person to say that, So I will try that from now on, Thanks!
Bacon on a griddle must go low and slow, at least in the beginning so it can render its fat before it starts burning. Use different temperature zones on the cooktop.
Thanks for the info if I ever get to use the flat top again I will remember that!! Thanks :)
Next time, put down some clarified butter before trying to toast the buns, also form your burger into looseish balls of meat and then press them with your press that you used to just set on top of things, that's why your burgers took so long to color up, you get a speckled burger rather than a full crust on either side when you cook from pre-formed patties.
Thanks some great info!! I will try that next time!! thanks for the view and the info!!!!
Infrared thermometers aren't the most reliable tool for measuring metal. Or anything with any reflectivity.
Your griddle could be as much as 100 degrees hotter than what your thermometer was reading.
Hes lucky that factory seasoning thats allready on it is more of a matte than refelctive surface ..
Did nobody catch the piece of raw hamburger stuck to the spatula when he removed the done bacon? Seems to have disappeared into his bacon pile lol
No i did not?? Im still alive lol ill be more careful in the future!
What about the underside of the griddle, won't it get rusty at some point? Even if it's kept covered?
Bob Icard hmmm I have not thought of that. Good question I’ll check into it and get back to you. Thanks
Did you ever get this answer? It’s a good question
I was just out back and checked the underside of my grill. Even though the top is completely rusted, The bottom still looks fine?? Now this is West Texas so not a lot of humidity. So it may be different if you live in a high humidity area.
Gadjet Griller Thanks... Just bought mine and seasoned it, but I am in high humidity Florida.... I will keep an eye on mine....
@@russoliver3169 Nope, I think I'll just turn it over occasionally and oil it down and see if that keeps the rust at bay...
You can see the wind is really blowing your burner flames beneath the ckg platter and causing a lot of uneven cook top temps.
Not to mention making you waste too much fuel. . . Way too much.
I suggest you make an enclosure from stacked decorative bricks ( no concrete ) to block the wind on 3 sides. Probably 5ft. high . . . you might even add a nice shelf and a partial roof while you're at it
You will be able to use it for any future grills And it will look nice.
Study your normal wind direction and plan accordingly
You will cook Evenly, Hot and Fuel will always be set on LOW.
You will be surprised . . . In my case . . . a 20lb. bottle lasts me 2 seasons
I am planning on installing an outdoor kitchen here in the next year or 2 (depending on financing options) I'll remember your post when I do! Thanks!
Blackstone sells wind guards now. I got them for my 36 inch and they work beautifully.
Thanks @@harmoncollege I'll look into that! much quicker fix (and cheaper too) than building a outdoor kitchen!!
@@GadjetGriller No problem. Here is the link to them...I got them for Christmas! www.blackstoneproducts.com/product/5015/
What happens if one of your friends is allergic to peanuts?
Thats a good question? None of my Friends are but differently something to look into. Thanks for the question
Peanut allergies are caused by a protein. There are no such proteins in peanut oil.
BACON GREASE !!
That is correct. My daughter has peanut allergies. She can eat Chick fil A and they cook in peanut oil. I asked the Dr. and that was her exact words. So we tried it and no issues. She is off the charts for peanut allergies also. @@taylormcfarlin9775
Then he dies and I get his burger. Win.
Gotta smash those burgers bro
What press/weight is that?
1.5 pounds (21 oz's) it came as a package deal with a copper chief pan. it can be bought separately but it seems to me to be very expensive. the only place I can find it is on QVC and its 39. bucks?? Its called "Copper Chef Glass Press"
@@GadjetGriller ouch! There's a 2 lb stainless steel one for 27 I think I might just pick that one up instead thanks.
@@taylorlarson9669 Probably a good idea. The one I have has 2 screws that attach the handle, they are round headed so the press doesn't lay flat. Bugs me a lot lol. I'm sure the stainless steal one uses flat headed screws so it lays flat and it cost less!
do you season only the inside and top of the griddle or do you also wipe oil on the out side edge of the top(non cooking edge)
I only did the surface parts but now that you ask putting it on the outside parts couldn't hurt?? Just have to wait long enough for those parts to get really hot would be the only drawback.
do it everywhere or it will start torust
wipe it on everything you can get tooooo
What's the rush, taker easy
not Sapphire Oil as referred to using - I believe you are referring to Saffron Oil
yes I figured that out when I was editing it. if you hit the show more button I addressed it but I guess nobody does that lol thanks for the comment though. ( I should have put text on the screen instead of the info, live and learn)
Both answers are incorrect. Saffron is a spice, not an oil. You are thinking of Safflower oil.
Did you mean Safflower oil?
On ne dit pas assaisonner la plaque mais culotter la plaque.
Safflower Oil...
Thank you I figured that out (Eventually lol) if you push the Show more icon you can see how I addressed the flub!
Needs a windbreak.
Yes sir you are right! This West Texas (IE flat land) so the wind blows freely. I'm looking at moving it somewhere new out of the wind. I'm getting rid of some of my smokers and so gonna move stuff around.
I recommend using a different spatula to take your cooked bacon off the pan. Yours had raw hamburger on it. Other then that, great video.
Jared yup it was loaded with raw burger Lol
you'll be surprised how many people do that over their life span and because of that destroy their digestive enzymes and gut health.
2:34 😂
?? Because my voice breaks?
“I don’t know if that was good, bad, or regular”
I vote for Good or at least Regular! ;)
That griddle seems like a lot of work! I don’t think I’ll invest in it. I have a griddle with my grill that does the same thing.
I can hear you chew over the wind!
LOL ok Sorry?? (I live in Flat West Texas so always lots O wind)
Is it a propane hog?
does not seem to be. Its a large area but if you only need in the middle just turn on the those 2. what I usually do is use the 2 in the middle and then the left one on low for a "Keep warm area. thanks for the question!
I cooked bacon eggs and hash browns in the ring , just like Waffle House.
Hummm thats a good idea! I go to Dennys so cant see them cooking. Thanks for the heads up!
I'm aware nothing is good for these days but let's at least consider trying to be safe and cook the bacon at 210° to 225° , it takes longer but in the end their won't be any nitrosamines in your bacon where their definitely is when you cook at 350°
Rowdy Broomstick thanks for the info I have not heard of nitrosamines? I will look that up now.
All of that and no cleaning instructions?
Good point. I felt like the video was already to long and I hadn't really figured out the best way to clean it yet. Hopefully in a future video. (life got in the way so it sat there (covered) for a year and rusted over? So thats the next video how to clean the rust off then how to clean it after a cook.