Field Marshall Bradley
Veteran
Not mad at this… but next time try this. If you’re near a Publix they should have them. Could be pricey if you’re making cheesesteaks for 4 or more people.
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Blackstone Griddle
- Thread starter chiefdogg
- Start date
Not mad at this… but next time try this. If you’re near a Publix they should have them. Could be pricey if you’re making cheesesteaks for 4 or more people.
O.T.I.S.
Veteran
Thank you bruh
You're looking at the biggest models and thinking about how much you can cook at once, rather than batches. You gotta remember people have been cooking forever. And these 6 and 8 burner stoves and 12 burner grills are very new compared to how shyt used to be done, and we aren't doing anything new.
This is what I assumed this was what everyone was talking about…
Yes, I have seen them before. Maybe in a larger house for cooling/grilling or something like that but right now, just an induction stove and a pan and I do the same thing.
But, since the heat is evenly distributed, I would assume this is better. Maybe someday when I am just buying shyt online
I do like to cook though. I worked at a bar as a cook when I was younger and it’s a similar thing we used. Just smaller
Field Marshall Bradley
Veteran
That’s content. She could’ve made that on a stove in the house or 2 portable gas burners …. The plus of the blackstone is allowing to get the advantages of cooking on a flat top for a gathering
Mane!! The Cheesteaks I cooked tonight was a hit. I'm full as hell, drinking on a gin and tonic now watching my Mets. I just need a Cigar nowLawd Jesus
Exactly what I used and I had 3 sirloins I cut thinly.
Not mad at this… but next time try this. If you’re near a Publix they should have them. Could be pricey if you’re making cheesesteaks for 4 or more people.
You can obtain same results in a finished product. The materials just reflect the quality of the product and durability. It's might be spotty as the hear may not distribute evenly, or it'll have hot spots/zones and cold spots/zones.
That's the difference between aluminum and stainless steel.
Like I said a few posts back people have been putting on pans and sheet pans on burners and grills forever.
If you ain't never been to a cookout where someone threw a sheet pan down on one of these
And cooked up some peppers and onions for some hot links, red hots or brats then idk
The thicker the steel the more consistent the heat and shorter your cooking time is brother.You can obtain same results in a finished product. The materials just reflect the quality of the product and durability. It's might be spotty as the hear may not distribute evenly, or it'll have hot spots/zones and cold spots/zones.
That's the difference between aluminum and stainless steel.
Like I said a few posts back people have been putting on pans and sheet pans on burners and grills forever.
If you ain't never been to a cookout where someone threw a sheet pan down on one of these
And cooked up some peppers and onions for some hot links, red hots or brats then idk
You’re not going to get the same results from a sheet pan on a grill then you would from one solid thick piece of evenly heated steel.
I agree and understand with what your saying. But that's quality and durability. Can you cook the same shyt on a sheet pan from the dollar store as you can from sur la table or Williams Sonoma, yes. Is the pan from sur la table or Williams sonoma higher quality? Extremely.
I already know Walmart has their "Blackstone" and harbor freight probably has their "Blackstone" or whatever they call their outdoor propane griddle. Is it as high quality as the official Blackstone? Of course not which is why you'll save $200+ dollars. Will you still be able to fry rice, cook pancakes, saute vegetables, and make smash burgers....yes.
Hell I have third party attachments for my grills and smoker that are higher quality than what Weber, kamado Joe and big green egg sell under their own lines. shyt those companies got ideas from people who use and make their own devices. But that's another topic.