Blackstone cult members check in.

Bought a BS two burner 30" Cullinary model two days ago. I've cooked all our meals on it for the past few days. Philly Cheese Steaks, Pancakes, Bacon, Hash Browns, Eggs, Grilled Chicken, Grilled Broccoli, tomorrow we're doing Ribeye Steaks. I'm taking the 30" model back tomorrow and swapping it out for the 4 burner 36" model. I'm in love with this griddle. I've made some of the best food I've ever cooked on this grill in the last two days. It's bringing back memories of being a Waffle House cook back in the day.

"Order Scrambled w/Cheese on two, One Bacon, one sausage, make them both plates.......order up"
 
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Bought this 30" two burner grill two days ago and fell in love with how it cooked.....

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The day after I bought the two burner above, Lowe's put this 36" 4 burner griddle with the paper towel holder, trash can, and front shelf/rack on sale for 4th of July at the same price I paid for the two burner.

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Needless to say, the 2 burner one went back and the 4 burner is now in its place. We cooked six 2" thick Ribeye Steaks for the family and boy oh boy....... I'm so happy with the way this thing cooks.


The first day with the smaller grill we made Philly Cheese Steak sandwiches. The next morning we made Pancakes, bacon, Hash Browns, and eggs over easy and scrambled with cheese. Later that same night I did grilled chicken breast tenderloins and fettuccine Alfredo. The Ribeyes tonight were the biggest Steaks I've ever cooked. They were about 2" thick and cooked and seared perfectly. Up until today I had been doing my best to cook our Steaks on my Traeger wood pellet grill. Needless to say that rarely turned out well as the Traeger wasn't very good at searing and trying to get a particular doneness like medium rare, rare, or medium well etc was a hit or miss proposition.


I've wanted one of the Blackstone's for a long time but just never got around to getting one until now. I can't say enough good things about it. The food just tastes so much better and it's not nearly as messy as cooking greasy stuff indoors. I seasoned both grills five times using the Blackstone grill conditioner and sliced onions. It turned the grill a perfect smooth black and I have not had a single item stick to the grill. I could not ask for better. I may never cook indoors again. If you are on the fence about getting one stop what you are doing right now and go get one. Lowe's has the 36" Cullinary model on sale until July 5th for $449. You can't go wrong with that deal.
 
Zombie thread revival alert!

I need the experts to chime in. Picked up a new grill today on my wife’s suggestion. Although I may have gone a little bit more overboard than she was thinking. But she knew this would happen so I think it was a set up. Converted to natural gas so I don’t need to mess with those damn tanks. I need ideas on what to cook. Plan is for Habachi style meals, bacon, omelettes and fajitas. We don’t don’t do burgers much, but obviously those and cheese steaks will be done at some point. What cool creative stuff have you done?

Due to weather there will be no in action photos for a few days.

I’m looking at you @BigWaylon

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We do steaks, chicken, burgers, bratwurst, cheesesteaks, hibachi whatever. The one thing I completely destroyed on it was grilled cheese. It went completely black in ~30 seconds. 🤣

Haven’t used the grill once since we bought the griddle.

Have yet to try anything breakfast related. Still use the indoor griddle for that.
 
Why do my smash burgers stick to the smasher every time?
 
Mathieu18 said:
Why do my smash burgers stick to the smasher every time?
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Are you using lean meat? If I use less than 80/20, they always stick. I just scrape them off with my flipping spatula. If I remember, I normally spray a little avocado oil on the smasher before just in case.
 
Yea pretty lean. I tried a little sunflower oil on the smasher though and still stuck. I like the tip to let it start to brown, flip n smash. Will try that next time.
 
Mathieu18 said:
Why do my smash burgers stick to the smasher every time?
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Maybe throw a slice of wax paper over the burger and remove after it’s down?

I have a cast iron smasher I’ve used indoors and I haven’t had any sticking. I do leave it on the burger for a minute or two.
 
CZfool68 said:
Maybe throw a slice of wax paper over the burger and remove after it’s down?

I have a cast iron smasher I’ve used indoors and I haven’t had any sticking. I do leave it on the burger for a minute or two.
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I use wax paper or parchment paper. No sticking.
 
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