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

[JPSBBQ]

Avocado. Screaming hot. I took my scraper to it hard and got it up. Cleaned it up and am reasoning. Fingers crossed

I’d still use steam to lift bits off the surface and scrape again. The avocado oil is a good choice. I did about 8-10 additional coats on mine. lost track at some point just kept doing it while cooking something else on another cooker. It’s always recoverable. Just need to do a bunch more thin coats.

 

[CMTiger]

I’d still use steam to lift bits off the surface and scrape again. The avocado oil is a good choice. I did about 8-10 additional coats on mine. lost track at some point just kept doing it while cooking something else on another cooker. It’s always recoverable. Just need to do a bunch more thin coats.

I probably did 3-4. I felt as if I should have did more though weber calls for just 3

 

[CMTiger]

Little better

 

[JPSBBQ]

Little better

Keep going. They all call for far less than what I would feel is adequate. The smash burgers are very aggressive cooks. It’ll be fine with a little work and patience.

 

[CMTiger]

I think I’m going to start browning my ground beef maybe out here for spaghetti, tacos etc to help with the “seasoning” build up…..maybe….greasy foods. To what may have been your point the spots are right where I had a couple of Smashburgers last Friday.

 

[JPSBBQ]

I think I’m going to start browning my ground beef maybe out here for spaghetti, tacos etc to help with the “seasoning” build up…..maybe….greasy foods. To what may have been your point the spots are right where I had a couple of Smashburgers last Friday.

The coats of high smoke point oil are going to be far more effective than the animal fats. I’m not saying it won’t help, but the base layers being Avacado or grape seed oil would be the way to go. Once you have a dozen or so coats of that then cook away. I’d just dedicate some spare time adding a few coats or so when not cooking on it.

 

[Shedd]

Definitely the more greasy foods you cook will help. Although I don’t cook bacon on mine anymore (I cook it in oven) the bacon grease wiped with a rag makes a good coating when heated up good.
All this humidity right now doesn’t help much either.

 

[JPSBBQ]

Here you go.

The 9 Best Oils For Seasoning Your Griddle (Or Blackstone) - Foods Guy

Owning a griddle makes cooking so much easier. You can cook anything from bacon and eggs for breakfast to a juicy burger for dinner.

foodsguy.com

 

[CMTiger]

The coats of high smoke point oil are going to be far more effective than the animal fats. I’m not saying it won’t help, but the base layers being Avacado or grape seed oil would be the way to go. Once you have a dozen or so coats of that then cook away. I’d just dedicate some spare time adding a few coats or so when not cooking on it.

I didn’t mean instead of…..just in addition to. I’m also an idiot and left my burners on for about an hour while I ate earlier. Burned a lot of my fresh seasoning off.
Oh well…..I work from home so I’ll work on this tomorrow if the weather is right

 

[Shedd]

I grabbed a marked down package of boneless chicken breast at the grocery store for half price. Cut them up and put on the Blackstone for my spoiled Lab. I like to give him a small handful along with his dry food in the evenings. I rotate it with cut up venison and turkey throughout the year. I’ll put them in food saver bags and store it.

 

[Shedd]

I grabbed a marked down package of boneless chicken breast at the grocery store for half price. Cut them up and put on the Blackstone for my spoiled Lab. I like to give him a small handful along with his dry food in the evenings. I rotate it with cut up venison and turkey throughout the year. I’ll put them in food saver bags and store it.

 

[Shedd]

I didn’t mean instead of…..just in addition to. I’m also an idiot and left my burners on for about an hour while I ate earlier. Burned a lot of my fresh seasoning off.
Oh well…..I work from home so I’ll work on this tomorrow if the weather is right

I’ve had my Blackstone about 9 years and I’ve never had a reason to season it again or even redo the seasoning. It’s got some buildup but nothing sticks to it and it’s not caused any issues. I always scrape it then wipe it down with a old rag (I go through several a year) and depending on what I have cooked I will pour water on it then use a spatula to hold a rag and scrub it good then rinse it off. I do have a bead blaster if I ever need to redo it but it’s doubtful I will. I just cooked some cut up chicken breast I coated with olive oil, after scraping the griddle I simply wiped it off, the olive oil just add to the protective coating, lol.

 

[CMTiger]

I’ve had my Blackstone about 9 years and I’ve never had a reason to season it again or even redo the seasoning. It’s got some buildup but nothing sticks to it and it’s not caused any issues. I always scrape it then wipe it down with a old rag (I go through several a year) and depending on what I have cooked I will pour water on it then use a spatula to hold a rag and scrub it good then rinse it off. I do have a bead blaster if I ever need to redo it but it’s doubtful I will. I just cooked some cut up chicken breast I coated with olive oil, after scraping the griddle I simply wiped it off, the olive oil just add to the protective coating, lol.

I think it was just a mix of me not seasoning it in good to begin with and maybe not cleaning it as well as I should have after the last round of smashburgers

 

[CMTiger]

Bringing it back I think

 

[MidwestSmoker]

Something unconventional for the griddle: Chipotle chicken (thighs).

You can search for Chipotle chicken copycat and numerous recipes will come up. I like to cook a large batch of these and freeze them. I could make these on the gas grill but I prefer how they come out on the griddle (less dried out). It is incredible how good they taste for minimal work!

I used to freeze them in a container, but I just bought a chamber vacuum sealer and it is perfect for something like this (four in a package).

When you need a quick meal, such as a salad, taco or pasta topping, pull out a package, sou vide it and you are good!