A.O. Posted October 21, 2021 Share Posted October 21, 2021 I got the cast iron griddle for my KJC the other day and was looking to try it out... hmmm, what to cook?? "Fries" to go with a burger perhaps, yeah that's it! I had some jalapeno cheese venison burger thawing so I got out my burger press and went to work. Then sliced up a potato, put it in a bag, sprayed it with olive oil and used my favorite rub on it.. salt pepper and garlic... shook it up shake and bake style Then out to the cooker already in progress Add the goodies... Turned out pretty well, Next time I need to put the potatoes on about ten minutes before the burgers! I've never done potatoes like this on the grill, hence the "Experiment", and the cast griddle is new, hence the "test".. The only thing I have to say about the griddle is it has a lip all the way round the curved edge but nothing on the straight edge.. lost a couple fries in the fire, wish the lip was on the straight side too! Ginger Ale, dh14ster, Golf Griller and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
jark87 Posted October 21, 2021 Share Posted October 21, 2021 Nice cook - I appreciate the “experiment”! I’ve been on the fence between cast iron and soapstone. I also have the Classic and size of cooking surface is one of my concerns, especially when compared to the cast iron skillets I already own. What are thoughts on size? Quote Link to comment Share on other sites More sharing options...
A.O. Posted October 21, 2021 Author Share Posted October 21, 2021 7 minutes ago, jark87 said: Nice cook - I appreciate the “experiment”! I’ve been on the fence between cast iron and soapstone. I also have the Classic and size of cooking surface is one of my concerns, especially when compared to the cast iron skillets I already own. What are thoughts on size? I would guess that depends on what and how many you are cooking for. It is obviously the exact same size as one of the grates. I normally only cook for 2 of us so I'm thinking it will be plenty big enough, with that said though I think I will use 2 spatulas next time to keep stuff from falling off in the center. I like that it works with the divide and conquer set up so I can put it at different levels. And remember, this was my first cook with it so that's all I know for sure. Quote Link to comment Share on other sites More sharing options...
A.O. Posted October 21, 2021 Author Share Posted October 21, 2021 I've been thinking about getting a cast iron pan without the long handle to use also if I could find a shallow one. Talk to me about the soapstone... uses/advantages and disadvantages? Quote Link to comment Share on other sites More sharing options...
jark87 Posted October 21, 2021 Share Posted October 21, 2021 I don’t have the soapstone - but I want one. I cook quite a bit of fish and the soapstone won’t absorb any fish flavor since it is truly non-porous. That also makes it maintenance-free, with no rust worries. Supposedly provides the best sear possible, but that’s probably subjective. Downsides are cost (almost 2x more than cast iron), time to temp (takes longer to heat) and it’s somewhat fragile. Quote Link to comment Share on other sites More sharing options...
Nnank76 Posted October 25, 2021 Share Posted October 25, 2021 I do potato cubes on the griddle all the time. Roll them in oil, a rub or chicken salt, and on to the bbq. Depending on how hot is 10 to 20 minutes with a flip or two in there. They get nice and crispy. My kids love them. Quote Link to comment Share on other sites More sharing options...
A.O. Posted October 25, 2021 Author Share Posted October 25, 2021 3 hours ago, Nnank76 said: I do potato cubes on the griddle all the time. Roll them in oil, a rub or chicken salt, and on to the bbq. Depending on how hot is 10 to 20 minutes with a flip or two in there. They get nice and crispy. My kids love them. Chicken salt?? Quote Link to comment Share on other sites More sharing options...
Nnank76 Posted October 25, 2021 Share Posted October 25, 2021 It's a flavoured salt/rub. Here's One. I think it's an aussie thing but if you can get your hands on it so worth a try. I also use this sometimes Too. This goes on fish, chicken and potatoes. Quote Link to comment Share on other sites More sharing options...
dh14ster Posted October 31, 2021 Share Posted October 31, 2021 On 10/21/2021 at 8:57 AM, A.O. said: I've been thinking about getting a cast iron pan without the long handle to use also if I could find a shallow one. Talk to me about the soapstone... uses/advantages and disadvantages? A.O., I got one of these a few years ago and love it: https://www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K/ref=sr_1_7?crid=1MGU1WF6OY02A&dchild=1&keywords=lodge+5+qt+cast+iron+dutch+oven&qid=1635688529&sprefix=lodge+5+qt%2Caps%2C171&sr=8-7 It's 5 quart and the lid can be used for a frying pan/skillet. It doesn't have a long handle and fits inside a kamado perfectly. I've also used the lid for deep dish pizza on the Joe. I got the cast iron because I can use it in either the oven (great for stews, braising, and a bread-making machine!) or on the Joe. Hope that is helpful, dh14ster A.O. and Ginger Ale 2 Quote Link to comment Share on other sites More sharing options...
MikeRobinson Posted November 4, 2021 Share Posted November 4, 2021 Now ... when you're dealing with "cast iron," it's very important to season it. (Here's a link from Lodge Cast Iron, talking about skillets.) It's very simple and you do it in your oven. Buy a spray-can of canola-oil, spray it down, put it in your kitchen oven at 450ºF or so for about an hour, then turn off the oven let it cool naturally. Once you've built up the seasoning – just as you would do with a cast-iron skillet – "nothing sticks to it." After cleaning the grate, as I religiously do after every cook, I usually give it a quick "spritz" and a wipe-down before putting it away. dh14ster 1 Quote Link to comment Share on other sites More sharing options...
SmallBBQr Posted November 4, 2021 Share Posted November 4, 2021 Looks fantastic @A.O. I always find "fried" potatoes/fries work best when they are par-boiled. Makes them cook much faster and get extra crispy! dh14ster, Ginger Ale and A.O. 3 Quote Link to comment Share on other sites More sharing options...
A.O. Posted November 4, 2021 Author Share Posted November 4, 2021 Next time I’ll try that always learning Quote Link to comment Share on other sites More sharing options...
Boater Posted November 5, 2021 Share Posted November 5, 2021 On 10/21/2021 at 7:13 AM, A.O. said: Next time I need to put the potatoes on about ten minutes before the burgers! Thanks for that tip - worked perfectly with some burgers and fries a few days ago. p.s. - the Lodge griddle has a lip all around, and I still lost a few fries to the fire. A.O. 1 Quote Link to comment Share on other sites More sharing options...
Ethelyn Dietrich Posted November 5, 2021 Share Posted November 5, 2021 I have no idea about the grill, but I was really surprised by the menu you created. You've really given up. Seeing this, my inspiration also increased a lot. Thank you for giving us so much beautiful information. Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted November 5, 2021 Share Posted November 5, 2021 Welcome, Ethelyn. Ethelyn Dietrich 1 Quote Link to comment Share on other sites More sharing options...
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