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GrogNerd
mean old man
BubbaQII's latest victims: pair of babyback slabs
Did a bunch of brats yesterday. I did a simmer in some onion, sauerkraut, and Firestone Walker 805 to bring them up to temp, and then browned them on the grill.
Came out quite nicely.
Came out quite nicely.
jimmykx250
Well-Known Member
That is one hell of a find. 80 bucks for a limited edition weber 22" kettle. SCORE!!!
applescrap
Be the ball!
Yeah, they are nice i have felt them. I love my weber genesis old grill. It was 50 on Craigslist and is amazing. My wife NEVER and I MEAN never grilled before we got it. I cant stop thinking about this, i will have it soon. I want it so bad is that wrong, anyone have one
Yeah part of me really wants a Blackstone griddle.
I'm not sure how often I'd actually use it, as I don't typically cook a ton of breakfast foods. But it would be nice for things like smash burgers, etc.
I'm not sure how often I'd actually use it, as I don't typically cook a ton of breakfast foods. But it would be nice for things like smash burgers, etc.
I have the 17" portable one, and love it! I got a conversion hose to go from 1lb. bottles to a normal 20lb tank. Made buffalo chicken cheesesteaks last night with it.
I saw one of that guys videos from Vegas, and they're coming a with a 50" or 54" version.
Cheesy_Goodness
Well-Known Member
I've got a Little Griddle (https://www.amazon.com/Little-Griddle-SQ180-Universal-Stainless/dp/B000HQHBSQ/ref=lp_3033973011_1_3?srs=3033973011&ie=UTF8&qid=1527856737&sr=8-3) that I probably use as much as the actual grill. It's nice to have both options but part of me wishes I had the real deal
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Now than I’m flush with charcoal, I fired up the WSM for competition-style chicken thighs using this technique.
https://girlscangrill.com/recipe/competition-chicken-thighs/
https://girlscangrill.com/recipe/competition-chicken-thighs/
I was thinking of getting some sort of grill top griddle specifically for smash burgers myself. But, I had a pizza steel on hand so I figured I'd give that a shot and it ended up working great. I'm limited to only doing 6-8 at a time but even if I happen to be feeding a crowd, those things cook up pretty quick.
applescrap
Be the ball!
user 30639
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BBQ’d some ribs today on the Weber Kettle. First time I’ve smoked meat in probably 8 years. Very happy with how they came out.
brewbama
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As you should be. Nice Ribbage.
user 30639
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Thanks
Honestly it was this thread that got me inspired again. I was browsing around and saw the thread about pellet smokers, so I read that since my neighbor is always going on about how great his Trarger is. Then I saw this thread and thought "I gotta get back to BBQ'ing." I used to quite a bit, but had to sell my smoker when I moved a while ago. So after spending a good week or so watching videos on youtube about how to smoke meat on the Weber Kettle, I fired it up today. Feeling good, I smell like smoke, sunscreen, and sweat. But it was worth it.
applescrap
Be the ball!
Posted on cooking thread for more pics, here is seasoned grill.
You know, my life was just fine before I knew this existed. Suddenly smashing burgers on my pizza steel became less satisfying and I caught a case of grill envy like "I bet applescrap wouldn't be smashing his burgers on a pizza steel". I think I might have passed the bug on to the cashier at Home Depot lol
applescrap
Be the ball!
Oh man, so excited for you. Hope you smash some burgers up with sauted onions and such while toasting the buns. Haha, happened to me to, cheers. Once you decide this is right for you there is no holding back. Cant wait to cook pizza on it. Sear one side and then flip it and top.
Suckers heavy isnt it.
Suckers heavy isnt it.
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It is a tank! I had to request an assist to get it loaded in the truck. Seems well built and surprisingly it was a breeze to snap together. I thought I'd be settling in for a lengthy project but it wasn't bad at all. That's a good idea with the pizza. I'll have to give that a shot.
applescrap
Be the ball!
Yeah, i do that camping and have on weber gas to. There are pics here somewhere. Not to many toppings. With one of those melting lids, or a pot lid could help too
applescrap
Be the ball!
Yep, im gonna.
^ Awesome! Be sure to share pics of the end result. Is there a particular dough recipe that would work best with this method? I just started trying pizza about a year ago and have mostly been using recipes from The Elements of Pizza by Ken Forkish.
applescrap
Be the ball!
Boom! More pics on pizza thread. I dont have any great dough recipes. Just using the 5 min artesian bread master recipr and olive oil dough from their book. I make the pizzas and when I'm done I make more dough here's a picture of some more dough. I'll have to look up that recipe I've been wanting to try something new.
applescrap
Be the ball!
Oops
That looks incredible! The Ken Forkish book is great. Here's the dough recipe from that book that I usually do:
http://www.searching4zen.com/recipes/24-to-48-hour-pizza-dough/
I got the Blackstone seasoned tonight. Thinking of doing some Mongolian beef to break it in tomorrow
http://www.searching4zen.com/recipes/24-to-48-hour-pizza-dough/
I got the Blackstone seasoned tonight. Thinking of doing some Mongolian beef to break it in tomorrow
Broke her in good and proper! The recipes for the Mongolian beef and onion cakes came right off the Blackstone website. Everything turned out awesome and this beast is a joy to cook on!
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3 racks of spare ribs on the Kamado, smoking over Apple and Hickory wood. Feel free to follow along in real time:
https://myflameboss.com/cooks/244640
Should be done in about 2 hrs.
https://myflameboss.com/cooks/244640
Should be done in about 2 hrs.
Ribs it is today!
jimmykx250
Well-Known Member
Please give us a review on this bad boy. Im very curious how well it works and i wonder how often i would use it. But I still want one!
jimmykx250
Well-Known Member
How does this feed work? Is it recorded for later viewing? I cant see it.
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It's a data log from my smoker controller. It's viewable in both real-time, and after the fact, but there are no pictures, just the graph. Shows the set temp (250F), the meat and pit temp, as well as the fan speed it's using to maintain the pit temp. Was about a 7-hour smoke, and you'll see that I pulled them at 176. But they passed both the toothpick and bend tests (along with the sample test
) at that time. The narrow ends were a touch overdone (which is the way my wife likes them anyway), but the rest was super meaty and amazingly tender.
So far, so good. I only did one cook on it (post 5387) but I cooked a pretty good variety of stuff to get a feel for it. I started off with a few recipes from the Blackstone website. If you like onion, give these a shot:
https://www.blackstoneproducts.com/recipes/amish-onion-patties/
I also did their Mongolian Beef but rather than serve it in lettuce wraps, it was served with fried rice and sautéed veggies.
https://www.blackstoneproducts.com/recipes/mongolian-beef-lettuce-wraps/
This thing puts out some serious heat. As you can see in my post, at one point I measured the surface temp at over 500F. That was right after I turned the dial up so I wouldn't be surprised if it gets to 600F+. This can be a blessing and a curse. It cranks out food fast but I was also sweating like crazy working on it.
If you have it on a deck, like we do, you'll want something underneath it as it can be quite messy. We ordered a grill mat for it last night. It's worth noting that there is a known problem on the older model with the drip tray. With how it's positioned, grease runs down the leg instead of into the drip tray where it's supposed to. This can be fixed with a bamboo skewer if you have the old model like I do. Looks like they are selling a new model on the Blackstone website with the drip tray positioned in the rear instead of the side. That one goes for $300 on the website. You can get the old model for $250 at Home Depot.
They have a package deal on the website that comes with a snap-on table so you can have guests sit around it while you cook and entertain. Initially, I thought that would be kinda cool but after cooking on it once, I don't think anyone would want to sit around this thing; at least not in the summer. It just gets too hot.
Overall, it's a lot of fun to cook on. Its a breeze to clean as well. Just squirt some water on it while it's still hot and scrape it down. I'm a big fan of outdoor cooking, especially when we have company. Normally my guests wouldn't be getting fed dishes like that Mongolian beef but with the Blackstone, I'll be cooking that again along with some other fun ones like General Tso's chicken. You can prepare everything ahead of time so when your guests arrive, just toss it on and with all that surface area, you'll be feeding them in no time. When it's done, you don't have a kitchen full of dirty pots & pans to deal with.
If you're considering it, I'd encourage you to browse through the recipes on the Blackstone website for ideas of what you might cook. Sure you can do a lot of this stuff in a wok but you certainly can't crank it out in such large quantities and more importantly, it's just more fun to cook outside!
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You guys are killing me with these outdoor griddles! We have one built into our range which we literally use 10x per week, but it's only 12" wide so large batches have to be split up. Plus the whole cooking outdoors being awesome thing. So now you've got me tempted, and I have to decide whether I want to go all out and get a Dedicated flat top grill that would essentially replace the Weber Genesis that has been neglected since I got my Kamado Joe; or get a topper for my camp stove for less than 1/3 the price.
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I have the 17" tailgater model, this is what I fit on it this weekend. Surprisingly big.
applescrap
Be the ball!
This would be so awesome camping. I want it for road trips too. Made omelettes and bacon today, it excelled at both. Its fun flipping these giant thin omelettes.
jimmykx250
Well-Known Member
Thanks for taking the time to give me an honest opinion.So far, so good. I only did one cook on it (post 5387) but I cooked a pretty good variety of stuff to get a feel for it. I started off with a few recipes from the Blackstone website. If you like onion, give these a shot:
https://www.blackstoneproducts.com/recipes/amish-onion-patties/
I also did their Mongolian Beef but rather than serve it in lettuce wraps, it was served with fried rice and sautéed veggies.
https://www.blackstoneproducts.com/recipes/mongolian-beef-lettuce-wraps/
This thing puts out some serious heat. As you can see in my post, at one point I measured the surface temp at over 500F. That was right after I turned the dial up so I wouldn't be surprised if it gets to 600F+. This can be a blessing and a curse. It cranks out food fast but I was also sweating like crazy working on it.
If you have it on a deck, like we do, you'll want something underneath it as it can be quite messy. We ordered a grill mat for it last night. It's worth noting that there is a known problem on the older model with the drip tray. With how it's positioned, grease runs down the leg instead of into the drip tray where it's supposed to. This can be fixed with a bamboo skewer if you have the old model like I do. Looks like they are selling a new model on the Blackstone website with the drip tray positioned in the rear instead of the side. That one goes for $300 on the website. You can get the old model for $250 at Home Depot.
They have a package deal on the website that comes with a snap-on table so you can have guests sit around it while you cook and entertain. Initially, I thought that would be kinda cool but after cooking on it once, I don't think anyone would want to sit around this thing; at least not in the summer. It just gets too hot.
Overall, it's a lot of fun to cook on. Its a breeze to clean as well. Just squirt some water on it while it's still hot and scrape it down. I'm a big fan of outdoor cooking, especially when we have company. Normally my guests wouldn't be getting fed dishes like that Mongolian beef but with the Blackstone, I'll be cooking that again along with some other fun ones like General Tso's chicken. You can prepare everything ahead of time so when your guests arrive, just toss it on and with all that surface area, you'll be feeding them in no time. When it's done, you don't have a kitchen full of dirty pots & pans to deal with.
If you're considering it, I'd encourage you to browse through the recipes on the Blackstone website for ideas of what you might cook. Sure you can do a lot of this stuff in a wok but you certainly can't crank it out in such large quantities and more importantly, it's just more fun to cook outside!
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