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The Water Cooler
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Any Blackstone Griddle fans???
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<blockquote data-quote="wawazat" data-source="post: 3856072" data-attributes="member: 35603"><p>I always wanted an indoor gas griddle instead of normal burners on the gas range. I think it is far more practical.</p><p></p><p>For cleanup, we always used a scraper to get the food particles off, a decent sized brick of pumice to get buildup off, and then a dense foam block with a wet rag wrapped around it to steam it for a final cleanup. Squirt down with some oil and go back over it one more time with the wet rag to spread the oil. Then it was ready for the next cook to come in.</p><p></p><p>I really prefer cooking even potable food on a griddle. There is just so much work space and staging your burner temps to have a gradient of heat across it allows you to just shift food left or right to adjust cook times as need. Put a small metal container of butter on the corner used to keep food warm so it stays melted but doesnt cook all day and you can quickly brush melted butter on buns for toasting on the griddle as well.</p><p></p><p>Tossing together an easy meal for when family is in town takes a fraction of the time on a decent sized griddle as well.</p><p></p><p>For those of you that have one, do they offer a nat gas conversion kit? We have a gas line for quick connects on the back patio, so I would prefer that option to buying propane bottles.</p></blockquote><p></p>
[QUOTE="wawazat, post: 3856072, member: 35603"] I always wanted an indoor gas griddle instead of normal burners on the gas range. I think it is far more practical. For cleanup, we always used a scraper to get the food particles off, a decent sized brick of pumice to get buildup off, and then a dense foam block with a wet rag wrapped around it to steam it for a final cleanup. Squirt down with some oil and go back over it one more time with the wet rag to spread the oil. Then it was ready for the next cook to come in. I really prefer cooking even potable food on a griddle. There is just so much work space and staging your burner temps to have a gradient of heat across it allows you to just shift food left or right to adjust cook times as need. Put a small metal container of butter on the corner used to keep food warm so it stays melted but doesnt cook all day and you can quickly brush melted butter on buns for toasting on the griddle as well. Tossing together an easy meal for when family is in town takes a fraction of the time on a decent sized griddle as well. For those of you that have one, do they offer a nat gas conversion kit? We have a gas line for quick connects on the back patio, so I would prefer that option to buying propane bottles. [/QUOTE]
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