r/blackstonegriddle

Bought the Blackstone and set it up Saturday. My life has changed forever.

Littleton, CO. Normally $444, rollback $397 but in person it was $276. The removable lid model is $10 less. Doesn’t have the Costco front shelf but it is even cheaper than the ones I found used on fb

Got a Weber Genesis e325. Where would you feel safe grilling in this pic? 5 feet from house to fence.

Hello all I’ve had my Blackstone for over one year and feel I take decent care of it after cooking today. I noticed this spot in the middle of my grill. What is it? Am I doing a poor job of cleaning?

This one was in rough shape. Got it off a guy on Marketplace for $40 and the majority of the time was spent on the base and shelves. The guy didn’t take the stickers off the side shelves and left it out in the rain so the base had a good amount of rust to sand, neutralize, and paint. The top itself was the “easy” part but now it’s ready to cook!

Can’t believe my wife found this on marketplace for $100. Also here’s a burger I made for lunch yesterday.

Finally we bought the 36 in Blackstone griddle from Costco. $399 before tax, in Calgary, AB. Great Sale with great value!

After using it for the first time, WE LOVE IT!!!

We now cannot stop thinking about what other dishes or cuisines that could be made on that hot black griddle top. This will be our fun quality time during weekend as family activity.

Any personal favorite recipe or cuisine of yours that you would recommend for us to try out???

We are so glad to join the Blackstone griddle family :)

Smash Burgers for me and the wife. Get that grill close to 500° before the meat goes on and you’ll get that nice crispy texture on the edges.

-3oz patties
-Brioche buns
-Bacon
-Grilled onions on mine
-Grilled Jalapeños
-Classic American Cheese

Keeping it simple. Grillin’ on 🫡

Found this prep table discounted at Costco as the last one for 150.

Costco was closing so made an impulse decision and managed to get it on top of my cart.

Ironically I was looking at prep table options for my back yard.

Curios if anyone has one and if there is a cover that fits.

I was super excited about getting my new adventure grill. I noticed it has a little chip in the griddle, but it’s outside the main pan. It bothers me because I’m OCD but I’m not sure it’ll affect the cooking. What do you guys think? Should I exchange it for a new one. Thanks!

Recently picked up a 36" for free off Craigslist and I'm super stoked about it, except the previous owner never cleaned after using it and just slammed food on the previous mess every time.

I've taken a wire brush with drill to the top to go the nuclear option then reseason from the ground up, but I'm unsure if I'm damaging it or doing too much.

From my understanding the blackstone top comes as black and not a silver/greyish shiny metal. But the surface of this is extremely textured, and I'm not sure what's what when it comes to nasty over seasoning,the factory seasoning, or bare carbon steel. I'd be less concerned if the carbon steel layer was smooth but it has a bunch of pock marks in it almost like the surface of a pumice stone. I'm planning to wire brush everything to this silverish texture which will take a while, but need reassurance. Thanks!

Shrimp teriyaki with fried rice. Teriyaki sauce from scratch and zucchini and onion from the garden.

Can’t figure out why right side is doing this, I’ve cleaned the burner lines with an air compressor, and did a regulator reset a few times on the propane tank. Still dealing with this

Stay protected.

Who else grabs the day-olds / manager special French breads from the grocery store bakery? Two packs of pre-sliced ($1.20 each) fit perfectly on a 28", and I've got easy frozen French toast breakfasts for the kids in the mornings.

Using up some leftover veggies. Still getting used to the griddle but loving it

Left side im cooking beef bulgogi and right side chicken fajitas

Hey guys! New to the group but I’ve been griddling for a solid 3 years. Early and aggressive scraping brought me to where I am today. Pitted, black flecks in the eggs and a clear need to put some work in.

Today I spent 3-4 hrs heating, scraping, scrubbing, scraping more, heating more, repeat. Legit insane how much seasoning built up in 3 years but I figured if I’m gonna try to clean it up I may as well clean it all up and really well.

I have scrapers, a stone pad, veg oil those blue shop rag paper towels (goat!!) and a tank of propane. Been a labor I’ll tell ya but for a few patches of over scrapped seasoning I’m damn near new again.

Each time you go high heat for 20 min, new areas bubble up and let you know they need attention. Even now on my 5th or 6th round of this I’m seeing spots in my main cook space. I’m just about done cause I’m almost out of beer and my arms are tapped but she’s gonna be a beaute when I reseason.

New timer with cooking on a blackstone. Used it last year and trying to season/clean it up. Does this look normal? I’ve watched multiple videos on seasoning guides and followed them but my griddle doesn’t look how others do when seasoned. This is 5th application of burning off oil

First time cooking these on the Blackstone. Turned out pretty well!