Jump to content

Search the Community

Showing results for tags 'griddle'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 10 results

  1. Hello, I am trying to find a griddle that will fit my Joe Junior. I was eyeballing the one in the link. Anyone tried it? Does it fit? https://www.cuisinart.com/shopping/outdoor-grilling/grilling_cookware/ccp-1000 Thanks in advance.
  2. I have the cast iron griddle for my KJ and have used it on the top position. I'd like to try steaks seared on the lower position, or pork chops like in John's new video. But with CI, especially at high searing temps, wouldn't not only the temp but proximity to the fire burn the seasoning off?
  3. I recently treated myself to a cast iron plancha/griddle for my Monolith. Today I did the first cook with it, after seasoning it. The griddle was heated up to around 550 (dome temp), and then a nice Cote de Boeuf went on for about 4 minutes a side: This then got about another 10 minutes (indirect) at about 300 in the gasser (where I had some potatoes baking) and then I griddled some Aubergine and Courgette slices which had been brushed with EVO and seasoned. I also did Asparagus the same way (but as this had been steamed for a few minutes then it went on later). The The beef was wrapped and rested for a further 10 minutes, and was wonderful - nice and rare with a beautiful sear/crust on it (sorry no more pictures, my hunger took over !) The Aubergine and courgette were a bit greasy for my taste - I think they soaked up the fat that had come off the beef. The Asparagus was spot on. Overall I'm really pleased with the griddle - it certainly retains the heat once up to temperature. It's reversible so I have a nice flat Plancha on the other side ready to try some other favourites over the coming days !
  4. Anyone ever hear of the Royal Gourmet® Pro 6-Burner Gas Griddle GB6000? It looks like the Blackstone but has 6 burners instead of 4 and it is quite a bit longer at 44 inches giving a total of 860 square inches. A lot of other specs look similar. It's also better looking IMO, more in line with the Blackstone stainless model. Any guys who have one or a griddle want to weigh in on the design choices? I've been looking at the Blackstone or Camp Chef for a while but can't decide and now there is another contender :( https://www.amazon.com/dp/B01FT1NDGW/ref=asc_df_B01FT1NDGW4997843/?tag=hyprod-20&creative=394997&creativeASIN=B01FT1NDGW&linkCode=df0&hvadid=167125192708&hvpos=1o17&hvnetw=g&hvrand=11754414413997577919&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027201&hvtargid=pla-307221976747#Ask
  5. Fitting A Reversible Cast Iron Grill/Griddle in the Blackstone Oven I wanted to do a cook on the Blackstone Patio Oven that would best be done on a cast iron grill/griddle. Pulled out my Academy Sports 14 inch reversible round grill/griddle and checked the fit. While the round part is indeed 14 inches and an easy fit, the ear tabs on either side of the griddle cause the overall dimension to extend a bit beyond 17 inches. Too wide for setting it on the Blackstone turn table and having it rotate without hitting the interior metal shroud. Need to be more like 16 inches. This is the reversible cast iron grill/griddle I am referring too. An excellent unit for you Kamado and now the Blackstone – especially for the price. http://www.academy.com/shop/pdp/outdoor-gourmet-14-preseasoned-round-griddle#repChildCatid=27890 So we can fix this situation – that is why we have power tools. Grunt. Grunt. A bit of work with a bi-metal blade in the reciprocating saw and some finish dressing work with the air tool die grinder and all is good. The overall dimensions on are now just under 16 inches and full clearance is obtained in the Blackstone. And we still have some useful lifting tabs left. A few photos shows it all…. A bit too wide – that is a 16 inch pizza pan underneath. The Blackstone stone is diameter is about 16 3/8 inches. A bit of blue painters tape marks the demarcation point and shows what we need to remove. That is the lower stone from the Blackstone in the next photo. Time to put the tools to work and check the resulting fit. Now, let’s put it into action for dinner. A few swordfish steaks.. Cook on!
  6. You guys/gals have been killing the smash burgers, I couldn't compete using my electric griddle inside so my Mrs. picked me up a half-moon griddle for Big Joe. I followed the method found in the article from SeriousEats and went from there. No oil on the griddle, dome temp about 450, raked the lump under the griddle plate and smashed with a non-slotted SS spatula. I scaled 2 oz balls of 80/20 Chuck that was ground yesterday at my local grocer, lightly formed the ball into a patty, and took them to the Joe. Put the patty down, smash for 15 seconds in a circular motion, scrape after about 30-45 seconds, flip, add cheese, put another flipped patty on the cheese'd patty, cook about 15 seconds, pull. http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html BEST. BURGER. EVVVVVER!!!
  7. I'd like to start cooking breakfast on the Akorn to keep the A/C bill down this summer. My kitchen turns into a hot box with the oven on, or just a burner or two. So, I have a few questions. First, can the coals create enough heat with the top open to get the griddle/skillet hot enough to cook bacon, sausage, eggs, pancakes, etc.? If so, is cast iron the best choice for this, or is there another material that would work better? Second, this seems like a good deal with all you get, even with it not being on sale: http://www.academy.com/shop/pdp/outdoor-gourmet-cast-iron-cookware-set-in-a-box/pid-27891?color=Black&N=837681303&Ntt=griddle&Ntk=All# I don't really need the corn cooker because it's pointless and I don't like corn very much anyway. Still, the griddle, grill pan, skillet, and dutch oven for $69.99 + ~$20 shipping seems like a good deal since buying separately would easily be over $100. Am I wrong here?
  8. Decided to do a BLT with the Blackstone 36" Griddle. Not satisfied with just Bacon, I looked in the fridge and found some left over Pork Butt, and a small piece of Tri-Tip. Shoot, why not get rid of some left overs at the same time. Thus the Bacon, Lettuce, Tomato, Tri-Tip, and Pork Butt was created. Of cource I had to grill some hoagie rolls with butter on the griddle. It was given a thumbs up all around. I don't think this will be the last time. Next time I'll buy thick cut bacon though. Normally we would each have eaten 2 and the son maybe 3. One was all any of us could eat. Wow were they filling.
  9. Picked up a Blackstone 36" griddle the other day. Seasoned it then cooked a burger dinner with. the family. Today I cooked a lunch for some visiting missionaries and church staff. For a reference in the picture these are 1/3lb burgers. Bacon was cut in half and is 3 lbs of thick cut. Toppings were grilled or straight, (onions, mushrooms, chopped left over pork butt,). Additionally mustard, ketchup, tomatos, and for cheese either yellow American or Bleu cheese. Rave reviews all around. Due to the amount of food I had to cook the bacon first, then the burgers. Once the burgers had shrunk enough the toppings got grilled. I thought the burgers shrunk alot considering they were supposed to be 85/15. Jensen ground Sirloin burgers. Ok now for the pictures.
  10. A "Sizzle-Q" Griddle/Flat Top In Action on Big Joe I wanted to do smash burgers on Big Joe. And I was thinking what I had that I could cook them on so that cooking 8 burgers would not take all night. Hummm.... I recalled I had a Sizzle-Q (http://www.littlegriddle.com/ProductDetails.asp?ProductCode=SQ180) from a Sam's Club special deal a couple of years back stashed in the bottom storage area of my gasser. Would it fit on Big Joe, he asked? And since it was Big(Red)Joe ... in his usual obedient manner, he readily accommodated the Sizzle-Q. I placed on on the main grill grid and cooked with direct heat, settling Joe in at 400 degrees before putting the Sizzle-Q in place and letting it heat up. One could probably go to 450 if they wanted. But, 400 seemed to work well. The burgers were cooked lid closed. I hit the flat top with grape seed oil where I wanted to plant a burger and slapped it down and smashed the burgers (~ 6 oz balls of Costco ground beef). Then seasoned with a mix of salt, black pepper, garlic powder, onion powder and smoked paprika. The Sizzle-Q would actually hold about five/six of these full bun size burgers at a time, especially if one put on three at a time, then when they were flipped moved them to permit three more to be slapped down and smashed. But three or even four at a time was a very user friendly approach. Here it is in action: Sizzle-Q on Big Joe (yes.. the small cast iron frying pan is being used as my burger press) Bet you can smell the goodness! It is a shame you can't be here for a bite and a beverage. Hope you find this information useful.
×
×
  • Create New...