Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Yes, but dont let the grill top go unprotected in the rain.And if so do you think it’s worth the price.?
Every pennyAnd if so do you think it’s worth the price.?
If you season it well after it shouldn’t matter.Yes, but dont let the grill top go unprotected in the rain.
I would be willing to bet you that I can cook a steak or hamburger on a blackstone that would be better than a grill. There is a reason high end steak restaurants use a flat top.I don't understand the point of one. If I'm cooking outside it's on my Weber. I always thought firing up grill was the whole point of cooking outside.
Same reason a food truck uses one?I would be willing to bet you that I can cook a steak or hamburger on a blackstone that would be better than a grill. There is a reason high end steak restaurants use a flat top.
Sounds like it would not smoke and/or grill like a Weber. Interesting question tho.Do you get some smoke in the meat when you put the lid down, or does most of the grilled flavor come from putting some char on the meat with the flat top?
Yeah.. but I can do that inside with a cast iron pan. And most high end and Low end restaurants use a a Flat top for speed, space, and two zone cooking. If I'm cooking outside I'm cooking with fire.I would be willing to bet you that I can cook a steak or hamburger on a blackstone that would be better than a grill. There is a reason high end steak restaurants use a flat top.
Like I said kinda hard to cook 8 14oz steaks in a cast iron panYeah.. but I can do that inside with a cast iron pan. And most high end and Low end restaurants use a a Flat top for speed, space, and two zone cooking. If I'm cooking outside I'm cooking with fire.
If space is the main selling point I'll stick with fire. As I stated that's why most restaurants use open tops.Like I said kinda hard to cook 8 14oz steaks in a cast iron pan
To each his own. I’ll take the flat hard crust of a flat top with butterIf space is the main selling point I'll stick with fire. As I stated that's why most restaurants use open tops.
To each his own. I’ll take the flat hard crust of a flat top with butter
I make a peppercorn garlic butter to sear with. I reverse sear if I'm cooking inside or outside.As good as a char broiled steak is, it's hard to argue with a pepper crusted butter coated flat iron seared steak. So much flavor.
Hibachi dinner
Philly cheese steaks
Smash burgers
It’s perfect for tailgating!
Get yourself a Green Egg and you will never go back
that is correct, i like that about itI have it all. Big green egg large, 36” black stone, Rec Tec and a gas range in my house. While I agree you can do it on a gas range if cooking for one or two but it is hard to do hibatchi in your house in 1 pan. Breakfast on a blackstone is great to. I can cook it all at one time, bacon, sausage egg pancakes etc
All these comments I don’t know what to do .? I’m just finding out that my Weber spirit has a small griddle that can be put where the grate goes and can reach temperature of 600fh to 700All this outdoor cooking talk was making me hungry. Hamburger steak with Charleston Cheesehouse brie and grilled onions on the Blackstone.
All these comments I don’t know what to do .? I’m just finding out that my Weber spirit has a small griddle that can be put where the grate goes and can reach temperature of 600fh to 700
I have the Green Egg and will never go back. Having said that I wouldn't mind getting a blackstone to shake things up.With that said think about everything a ceramic grill can do.