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 > Blackstone 22" griddle for $99 at Walmart!!

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valhalla360

No paticular place.

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Posted: 11/25/20 03:03pm Link  |  Quote  |  Print  |  Notify Moderator

fj12ryder wrote:

Nope, no way is a flat top burger the equal of a charcoal grilled burger. Gas grill is a different story. And flat top steak vs charcoal grilled steak? Don't make me laugh.

Oh, and a well-cooked steak is supposed to be raw in the middle. Any other way is just roast beef. [emoticon]


Steaks a grill has the edge but if you get the flat top rocket hot first, you can still make a real nice steak...and yes, rare to medium-rare is the way to eat steak...not sure why you added that.

Just about anything else, the flat top wins with many great options you can't even consider with a grill.

Grill is too much of a uni-tasker.


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spoon059

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Posted: 11/25/20 05:22pm Link  |  Quote  |  Print  |  Notify Moderator

Clearly y'all haven't eaten (or didn't realize you had eaten) a steak on a flattop. It cooks WAY better than a grill. I can get one side piping hot and sear a beautiful crust on it (we prefer a little olive oil and some Montreal steak seasoning), then move it to the warm side and finish cooking to a perfect 134 degree medium. While the steak is cooking, we grill up some potatoes with a little olive oil and steak seasoning. Once the steaks come off we toss some fresh green beans on the grill and steam them up while the steak rests. Absolutely delicious.

Many steakhouses cook on a flattop or a frying pan. Very few actually "grill" steaks. The thermal mass of a steel or iron cook top allows for a more even transfer of heat, as opposed to a grill that has flareups from grease. You do what you do, but don't knock a process that you don't know (or don't know that you know).


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fj12ryder

Platte City, MO

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Posted: 11/26/20 07:24am Link  |  Quote  |  Print  |  Notify Moderator

spoon059 wrote:

Clearly y'all haven't eaten (or didn't realize you had eaten) a steak on a flattop. It cooks WAY better than a grill. I can get one side piping hot and sear a beautiful crust on it (we prefer a little olive oil and some Montreal steak seasoning), then move it to the warm side and finish cooking to a perfect 134 degree medium. While the steak is cooking, we grill up some potatoes with a little olive oil and steak seasoning. Once the steaks come off we toss some fresh green beans on the grill and steam them up while the steak rests. Absolutely delicious.

Many steakhouses cook on a flattop or a frying pan. Very few actually "grill" steaks. The thermal mass of a steel or iron cook top allows for a more even transfer of heat, as opposed to a grill that has flareups from grease. You do what you do, but don't knock a process that you don't know (or don't know that you know).
Yes, it's pretty obvious that cooking on a flattop is a better process for cooking steaks in a restaurant. And some are very good, but none can compare to a rare steak off the grill. And if the meat is good, there really isn't any need for anything to help the taste.


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fj12ryder

Platte City, MO

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Posted: 11/26/20 07:34am Link  |  Quote  |  Print  |  Notify Moderator

valhalla360 wrote:

fj12ryder wrote:

Nope, no way is a flat top burger the equal of a charcoal grilled burger. Gas grill is a different story. And flat top steak vs charcoal grilled steak? Don't make me laugh.

Oh, and a well-cooked steak is supposed to be raw in the middle. Any other way is just roast beef. [emoticon]


Steaks a grill has the edge but if you get the flat top rocket hot first, you can still make a real nice steak...and yes, rare to medium-rare is the way to eat steak...not sure why you added that.

...
A previous poster had said: "expensive steaks looking good on the outside but raw in the center."

wopachop

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Posted: 11/26/20 11:48am Link  |  Quote  |  Print  |  Notify Moderator

What type of oil did you Blackstone owners use to season?

I keep reading that flax seed oil is liked for griddles. I'm leaning between flax or the Blackstone paste they sell.

I mostly cook with olive oil but it's not healthy to get it over smoke point. I think the Blackstone brand is a mixture of palm, beeswax, and canola.

I need to look up flax and palm oil. See how they like getting above smoke point.

obgraham

TriCites WA

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Posted: 11/26/20 01:48pm Link  |  Quote  |  Print  |  Notify Moderator

fj12ryder wrote:

valhalla360 wrote:

fj12ryder wrote:



Oh, and a well-cooked steak is supposed to be raw in the middle. Any other way is just roast beef. [emoticon]


Steaks a grill has the edge but if you get the flat top rocket hot first, you can still make a real nice steak...and yes, rare to medium-rare is the way to eat steak...not sure why you added that.

...
A previous poster had said: "expensive steaks looking good on the outside but raw in the center."
Tell you what: I won't tell you how to eat your steak, and you don't tell me how to eat mine.

fj12ryder

Platte City, MO

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Posted: 11/26/20 06:56pm Link  |  Quote  |  Print  |  Notify Moderator

obgraham wrote:

fj12ryder wrote:

valhalla360 wrote:

fj12ryder wrote:



Oh, and a well-cooked steak is supposed to be raw in the middle. Any other way is just roast beef. [emoticon]


Steaks a grill has the edge but if you get the flat top rocket hot first, you can still make a real nice steak...and yes, rare to medium-rare is the way to eat steak...not sure why you added that.

...
A previous poster had said: "expensive steaks looking good on the outside but raw in the center."
Tell you what: I won't tell you how to eat your steak, and you don't tell me how to eat mine.
Sorry, but when I see a crime committed, as in a well done steak, I have to speak out. [emoticon]

Walaby

Georgia

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Posted: 11/26/20 07:48pm Link  |  Quote  |  Print  |  Notify Moderator

I have a 17" Blackstone and a Weber-Q. Each have their use. Both fit together, along with my dorm size fridge in an outside compartment.

Love the Blackstone for breakfast, philly cheese steak subs etc.

Love the Weber Q for steaks, burgers etc...

Have not tried the Blackstone for steaks and burgers but have been meaning to.

I don't find the single burner a big issue. Not any different than cooking on an electric griddle where everything is the same temp as well. I don't seem to have issues with the corners/edges being significantly colder than anywhere else. Least not enough to notice.

Im one who loves the 17" Blackstone, but from the sounds of this thread, Im in the minority.

Mike


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ktmrfs

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Posted: 11/26/20 09:03pm Link  |  Quote  |  Print  |  Notify Moderator

Walaby wrote:

I have a 17" Blackstone and a Weber-Q. Each have their use. Both fit together, along with my dorm size fridge in an outside compartment.

Love the Blackstone for breakfast, philly cheese steak subs etc.

Love the Weber Q for steaks, burgers etc...

Have not tried the Blackstone for steaks and burgers but have been meaning to.

I don't find the single burner a big issue. Not any different than cooking on an electric griddle where everything is the same temp as well. I don't seem to have issues with the corners/edges being significantly colder than anywhere else. Least not enough to notice.

Im one who loves the 17" Blackstone, but from the sounds of this thread, Im in the minority.

Mike


I and several others have the 17" blackstone and really like them. yes, the 22 inch has dual burners, definitely nice, but the 17" does what we need and has an easy storage space in the trailer, the 22" would be a much tougher fit for storage. if you have the room, go for the 22".

Also, we have done steaks, burgers, and dogs on the blackstone. They came out great. Our favorite steak are flatiron's, medium rare, and for me some blue cheese sprinkled on the top. They come out great on the blackstone. We have a really nice BBQ grill that doesn't get used much anymore.


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Lantley

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Posted: 11/26/20 09:18pm Link  |  Quote  |  Print  |  Notify Moderator

Walaby wrote:

I have a 17" Blackstone and a Weber-Q. Each have their use. Both fit together, along with my dorm size fridge in an outside compartment.

Love the Blackstone for breakfast, philly cheese steak subs etc.

Love the Weber Q for steaks, burgers etc...

Have not tried the Blackstone for steaks and burgers but have been meaning to.

I don't find the single burner a big issue. Not any different than cooking on an electric griddle where everything is the same temp as well. I don't seem to have issues with the corners/edges being significantly colder than anywhere else. Least not enough to notice.

Im one who loves the 17" Blackstone, but from the sounds of this thread, Im in the minority.

Mike


I've had my 17" Blackstone for about 2 years.For the most part I was happy with it. It was just when the temps. were cold/cool the Blackstone struggled to heat up.
If I were in GA or somewhere warmer than MD. I imagine I would have fewer issues.
Keep in mind MD is certainly not the coldest place in the country.
However on a cool morning, the Blackstone would struggle to get hot enough to cook bacon. A cool breeze made the situation even worse.
This lack of heat scenario may have only happened 2-3 times a year, but when it happens your stuck with a griddle full of Luke warm bacon.
At first I saw it as a isolated episode. But after a few episode I realized the 17" model had a weakness.
Eventually I had enough and decided to upgrade to the dual burner 22" model.
I love the concept of the flat griddle Blackstone. If you never cook in cold temps. The 17" is fine. Just understand there are times when the 17" fails to get hot.


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