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The Water Cooler
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Any Blackstone Griddle fans???
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<blockquote data-quote="dennishoddy" data-source="post: 3855946" data-attributes="member: 5412"><p>Are you freeking serious? <img src="/images/smilies/new/laugh6.gif" class="smilie" loading="lazy" alt=":laugh6:" title="Laugh6 :laugh6:" data-shortname=":laugh6:" /> There is basically nothing you can't do on the blackstone.</p><p>It's my primary cooking device 6 months out of the year.</p><p>You can smoke ribs/brisket/chicken/whatever on it for long low and slow cooks, deep fry fish/chicken as has been posted, although there are some better methods for those in RV's I can go into if requested, or one or two families.</p><p>Make the greatest omelets, stir fry, casadias, taco stuff, pancakes, eggs, bacon, sausage. and so on.</p><p>Your imagination is the limit.</p><p>We have the 22" two burner portable with the lid to keep in the RV. The lid is a high dome.</p><p>I put ribs, brisket, chicken or a pork butt on one side on a rack that is about 1/2" above the griddle surface on one side with no fire underneath. Only light the burner on low on the other side, put a pellet smoke tube on the burner side that is on and put the fire on low.</p><p>The smoke tube will generate the smoke you want and the lid will capture it. In about 6 hours at 240 degrees you will have some slap yo momma tender ribs. Not fall off the bone which I don't like as that is nothing but pulled pork. I want my ribs to have a tiny bite but clear the bone mostly clean.</p><p></p><p>Cooking eggs: Get the little thin containers that make the eggs stay in one place on the griddle. I have some that are heart shaped because my wife made me, so no comments please.......</p><p></p><p>When you break the eggs into the little designer things, put an aluminum pan over the top of the eggs and squirt a little water under the pan and set it down. The eggs will come out perfectly white with a soft yolk after you learn. It might take a few tries but it's great for eggs.</p><p>Those foil pans are your friend when cooking on any of the griddles no matter how large.</p><p>You can put them over rice to steam them, over taters to get them cooking more even before crisping them when removing the pan and so on.</p><p>That's just a few tips.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3855946, member: 5412"] Are you freeking serious? :laugh6: There is basically nothing you can't do on the blackstone. It's my primary cooking device 6 months out of the year. You can smoke ribs/brisket/chicken/whatever on it for long low and slow cooks, deep fry fish/chicken as has been posted, although there are some better methods for those in RV's I can go into if requested, or one or two families. Make the greatest omelets, stir fry, casadias, taco stuff, pancakes, eggs, bacon, sausage. and so on. Your imagination is the limit. We have the 22" two burner portable with the lid to keep in the RV. The lid is a high dome. I put ribs, brisket, chicken or a pork butt on one side on a rack that is about 1/2" above the griddle surface on one side with no fire underneath. Only light the burner on low on the other side, put a pellet smoke tube on the burner side that is on and put the fire on low. The smoke tube will generate the smoke you want and the lid will capture it. In about 6 hours at 240 degrees you will have some slap yo momma tender ribs. Not fall off the bone which I don't like as that is nothing but pulled pork. I want my ribs to have a tiny bite but clear the bone mostly clean. Cooking eggs: Get the little thin containers that make the eggs stay in one place on the griddle. I have some that are heart shaped because my wife made me, so no comments please....... When you break the eggs into the little designer things, put an aluminum pan over the top of the eggs and squirt a little water under the pan and set it down. The eggs will come out perfectly white with a soft yolk after you learn. It might take a few tries but it's great for eggs. Those foil pans are your friend when cooking on any of the griddles no matter how large. You can put them over rice to steam them, over taters to get them cooking more even before crisping them when removing the pan and so on. That's just a few tips. [/QUOTE]
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