What's cooking on your FlatRock or Griddle today? 🥞🥓🍔

[EDC-Trainer]

Makes sense. I may have those rags from Lowe's already but I'm certain I'll just not turn it up to high to season it any longer.

 

[RayClem]

Makes sense. I may have those rags from Lowe's already but I'm certain I'll just not turn it up to high to season it any longer.

Once your griddle surface is properly seasoned you should never have to repeat the seasoning process again unless the surface is damaged. After every cook, turn off the gas and as the griddle cools add a little water to the surface. The steam should loosen food debris (sticky sweet sauces are the worst) and allow it to be scraped off. Wipe the surface with a damp cotton or paper rag to remove the residual. Then apply a thin coat of cooking oil. Allow the surface to remain wet until your next cook.

When you again use your griddle, allow it to heat slowly until the residual oil on the griddle just starts to smoke. Then add another layer of oil to the griddle. Don't apply the extra oil until the surface is hot. You can spread the oil with your griddle spatula, no rag needed.. If you do this each cook, any damaged seasoning on the griddle will be repaired and the existing seasoning will become even better with each cook.

 

[EDC-Trainer]

Man. I really need to get all my ducks in a row. But I have little doubt I'll be griddling well before long.

 

[RayClem]

Man. I really need to get all my ducks in a row. But I have little doubt I'll be griddling well before long.

One of the primary things you need to do is make sure you have everything you need at hand before starting your cooks. On a Traeger grill/smoker, you can cook low and slow and a cook can take hours with little intervention. Cooking hot and fast on a griddle is just the opposite. Everything happens in minutes. You cannot afford to take time to run back to the kitchen to grab something you forgot.

The two most difficult skills to develop in griddling is temperature control and timing. Knowing when to start each part of the overall cook to have everything finish hot at the same time will take practice. Do not expect to get it right the first time, but develop experience with each cook.

Try to start with something fairly simple like bacon and eggs or smashburgers. Then expand your repertory.

 

[CMTiger]

blueberry pancakes and eggs

 

[EDC-Trainer]

blueberry pancakes and eggs

How are the eggs coming out on the Traeger? Not really a big fan of eggs but my wife likes them. Would like to try them at some point soon.

 

[EDC-Trainer]

Cooking Fish on the Flatrock. I've read that some who cook fish say to not do so on Cast Iron as it can leave a taste behind that is hard to clean off. But my wife and I would like to start eating more fish. I can find nothing saying not to cook fish on our carbon steel griddles. Anyone here doing this and do you need to use some sort of cleaner to remove the fish odor once done?

 

[CMTiger]

How are the eggs coming out on the Traeger? Not really a big fan of eggs but my wife likes them. Would like to try them at some point soon.

Hey man. Well it’s not a Flatrock, but the eggs are doing just fine. I put some butter down and they don’t really stick at all.

 

[RayClem]

The primary thing about cooking eggs is that you do not have the griddle set to too high a temperature. You want it hot enough so the egg sets upon contact with the griddle, but not so hot that the bottom is overcooked before the top is set. Depending upon how you like your eggs, you can either flip them or cover them with a lid (a glass lid is ideal since you can see what is happening.

While a griddle might have a rolled carbon steel surface, the food does not actually contact the carbon steel. When you season the griddle surface, you are developing layers of a polymer coating that separates the food from the steel. This should eliminate any metallic taste.

The main problem that can occur with cast iron and carbon steel is the cooking of highly acidic food such as tomato sauce, vinegar, and lemon juice. Long exposure to acidic foods can remove the seasoning from steel and cast iron and then allow the acid to react with the metal. Once your griddle is well-seasoned, you should be able to do a quick saute of tomatoes or de-glaze the surface with wine; just do not allow acid to remain in contact with the surface for long periods. Stainless steel, non-stick, or enameled cookware is best for sauces high in acidity.

 

[Timmy]

Got the Blackstone out last week for some burgers, brats and dogs, don’t forget the sautéed onions!

 

[Timmy]

BLTs on the Blackstone. I’ve been getting bacon in my area for $3 lb. So we made blts. Toast done on the griddle just tastes better than in a toaster. And Dukes mayo is just good!

 

[Shedd]

I haven’t put anything on here in a while, I’ve been busy with building a couple of houses and taking advantage of good weather. I was at Costco yesterday and I’ve been buying these Applewood Smoked Bacon wrapped Sirloin Filets. They sell them in a four pack for about $17 but yesterday they had a special for a little over $9 so I bought a few and decided to cook two tonight for my wife and I. They are not frozen so I just set them out to get to room temperature, patted dry, coated lightly with olive oil and salt and pepper along with a Chicago seasoning. I put them on my Webber gas grill flinty they hit 130, I removed them and let them sit a bit then seared them on my Blackstone until 136 degrees. They turned out great, especially for the price.

 

[EDC-Trainer]

Anyone ever cook Shrimp on a griddle and did it work well? We have some Shrimp I'd like to cook up. Good size Shrimp that I could throw on a skewer so I am not trying to turn so many over. I have enough to fill up several metal skewers I have. Would you cook on a high temp for the quick sear then turn over and quickly remove or a lower temp? Have never done Shrimp this way at all.

 

[RayClem]

Anyone ever cook Shrimp on a griddle and did it work well? We have some Shrimp I'd like to cook up. Good size Shrimp that I could throw on a skewer so I am not trying to turn so many over. I have enough to fill up several metal skewers I have. Would you cook on a high temp for the quick sear then turn over and quickly remove or a lower temp? Have never done Shrimp this way at all.

I have cooked shrimp on my griddle, but my wife does not like shrimp, so I never cook enough to need a skewer. If you are doing a lot, skewers will help.

Heat the griddle to about 400F (medium high). Put some oil on the griddle and then add some chopped garlic (optional). Then add a 2-3 Tablespoons of butter for flavor. Then place your skewered shrimp on the griddle. Add a little oil to the top of the shrimp to insure the butter does not burn. Season with your favorite seafood seasoning; I like Old Bay Seasoning. Flip your shrimp after 1 1/2 to 2 minutes. Add more seasoning after flipping if desired. It only takes 3-4 minutes to cook shrimp unless they are really large. If they are very large, you might need to flip more than once. If you overcook them, they become tough, so watch the color and remove them when they start to turn pink and begin to curl up. Because they cook so quickly, you won't have time to turn the heat down during the cook.

As soon as you remove them from the griddle, add a little fresh lemon juice or cocktail and enjoy.

 

[EDC-Trainer]

I have cooked shrimp on my griddle, but my wife does not like shrimp, so I never cook enough to need a skewer. If you are doing a lot, skewers will help.

Heat the griddle to about 400F (medium high). Put some oil on the griddle and then add some chopped garlic (optional). Then add a 2-3 Tablespoons of butter for flavor. Then place your skewered shrimp on the griddle. Add a little oil to the top of the shrimp to insure the butter does not burn. Season with your favorite seafood seasoning; I like Old Bay Seasoning. Flip your shrimp after 1 1/2 to 2 minutes. Add more seasoning after flipping if desired. It only takes 3-4 minutes to cook shrimp unless they are really large. If they are very large, you might need to flip more than once. If you overcook them, they become tough, so watch the color and remove them when they start to turn pink and begin to curl up. Because they cook so quickly, you won't have time to turn the heat down during the cook.

As soon as you remove them from the griddle, add a little fresh lemon juice or cocktail and enjoy.

That does sound really good. Shooting for this weekend I hope.