The Texas BBQ Forum

Supposed to have some rain rolling in so we decided to fire up the Blackstone Griddle.

Burgers w/ grilled jalapeño and onion seasoned with Holy Cow.

First attempt at wings in the Blackstone with Hog Waller and tossed in Sweet Baby Rays Buffalo Wing Sauce. These were real good even though I got tied up with the burgers and managed to char the skin even more than I like. Really surprised how much I liked the sauce. Still prefer grilled but I'll definitely give this another go.




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Looks great....

I'm getting some Blackstone envy - just can't seem to justify the price or patio space commitment for the 4-burner set-up.

They run some great deals on the smaller one but I think you'd just be a little cramped for space on the smaller one. They are serious cooking machines, that's for sure.


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word ^^^^^^^^

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Sooner where'd you get those steaming lids wid the handles? I envy / need some of those. Look well built, SS or aluminum?

Everything look's great.

Thanks guys

Here you go Boots:

http://www.academy.com/shop/pdp/outdoor ... id=1501941


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Looks awesome sooner. U and I were sharing wave lengths yesterday, I pulled the Black Stone out of the basement yesterday and put it on the deck since the snow finally took a hike..
Cept I went the Cheesesteak route for us, had a visit from my Mom and sis and they were spoiled with it lol.
Gonna do some breakfast in a bit, gotta get the ( fix ) taken care of since it's been out of commission all winter.

Btw, I know you LOVE using yours because that flat top is BLACK as can be lol !
I thought mine was seasoned perfectly til I saw yours in this pic. Nice job man :)

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Thanks WV. Seasoning is an ongoing process. Just wipe down with oil after each use.

I need to do some cheesesteaks soon…gotta practice :)

Was hoping to do some corned beef hash this morning but the rains have set in. So I'll probably do it on a cast iron pan inside.


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bsooner75 wrote:Thanks WV. Seasoning is an ongoing process. Just wipe down with oil after each use.

I need to do some cheesesteaks soon…gotta practice :)

Was hoping to do some corned beef hash this morning but the rains have set in. So I'll probably do it on a cast iron pan inside.


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Yeah, it's ongoing for sure.
I use the method​ of water in a squirt bottle after I use it to steam clean the top, then I apply some Whirl and let it bake until it cools.

Waters good when you have some gunk that won't come off but it also removes any seasoning you've built up


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I haven't had that problem, I get the top nuclear hot and it turns to steam as soon as it hits it.

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