Try flipping Then smashing No sticky sticky There’s enough butter with the first slathering to get the job done And you can ice them Snackers on the plate ... for y’all fine folks what don’t wanna lose the Sugar jizz to the grill ... And hafta Clean !!!
I do on my 36, it’s a more durable top. My 28 has a lid that’s more of a cover and not as thick which specifically said not to cook with. I don’t do it for an oven type cook. But do it for melting cheese and if I’m getting a steak or salmon up to temp and not cooking on direct heat.
I hate to say this, that even though your smash rolls look good, that flat top griddle sounds cheap by the sound your spats make when contacting the surface of it. The plate metal sounds really thin, do you have to pay super close attention, regardless of the temp, to prevent burning? Edit: I should add that I have many years experience as a restaurant short order cook, good flat top griddles have steel or cast iron plates that are thick and can hold and disperse heat without risk of burning, unless you set the temp on full high.
I’ve had a 28’ for 2 years and this 36’ for just about a year. I cook a lot on low to medium heat and not burned anything. So I guess my answer is no, although it depends on your definition of pay super close attention. When the food is cooking I don’t walk away from it like I’d do with my grill in the past. I love my BS’s and generally cook on them 4-5x a week. I can’t speak to how it compares to restaurant grade equipment I’m sure it’s probably less expensive than that.
What difference does that make that it sounds cheap they look delicious to me I think some people just watch videos so they can complain about something and give their opinion these look really delicious can't wait to try them
@@charlottehetherington8720 The difference is that if you're not paying close attention, your food will start burning, and you'll be helpless to stop it.
Quick and easy for breakfast, quick snack or dessert. Just made them and they came out good. Thanks for the idea. Ron
Try flipping
Then smashing
No sticky sticky
There’s enough butter
with the first slathering to get the job done
And you can ice them
Snackers on the plate
... for y’all fine folks what don’t wanna lose the
Sugar jizz to the grill
... And hafta Clean !!!
Sugar jizz 😂
I love it, that is one freaking good idea I have to try it thanks SEAN your friend KATHY❤️🥰
That looks good enough to eat!
Spray parchment with Pam and they won't stick to press.
Awesome
What setting? Low? Medium? High? Thx
Love it! I gotta give this a try some time. Any idea what temp you were at here?
Not sure on the temp but the knobs were all low. I wouldn’t have it very hot, they will burn quick if it’s hot.
@@seanandmollyhagan8312 thanks! I'll try it for sure!
Nice
Why does everyone use crappy canned cinnamon rolls? Use the good frozen ones, they are much better.
Or make your own with good ingredients and no preservatives.
Almost like a pancake.
Can you cook with the lid down to creat like an oven?
I do on my 36, it’s a more durable top. My 28 has a lid that’s more of a cover and not as thick which specifically said not to cook with.
I don’t do it for an oven type cook. But do it for melting cheese and if I’m getting a steak or salmon up to temp and not cooking on direct heat.
*No one... put icing on while on the grill!* 🤦♂
Who cares? It did nothing to the grill and saved a plate.
Can you do this in a frying pan too? 🙈
No
Expensive Blackstone brand grill outside in the rain is the only way
I hate to say this, that even though your smash rolls look good, that flat top griddle sounds cheap by the sound your spats make when contacting the surface of it. The plate metal sounds really thin, do you have to pay super close attention, regardless of the temp, to prevent burning?
Edit: I should add that I have many years experience as a restaurant short order cook, good flat top griddles have steel or cast iron plates that are thick and can hold and disperse heat without risk of burning, unless you set the temp on full high.
I’ve had a 28’ for 2 years and this 36’ for just about a year. I cook a lot on low to medium heat and not burned anything. So I guess my answer is no, although it depends on your definition of pay super close attention. When the food is cooking I don’t walk away from it like I’d do with my grill in the past. I love my BS’s and generally cook on them 4-5x a week.
I can’t speak to how it compares to restaurant grade equipment I’m sure it’s probably less expensive than that.
What difference does that make that it sounds cheap they look delicious to me I think some people just watch videos so they can complain about something and give their opinion these look really delicious can't wait to try them
@@charlottehetherington8720 The difference is that if you're not paying close attention, your food will start burning, and you'll be helpless to stop it.
Gross.