You can cook everything faster by putting more on the griddle at once, saving you more time to enjoy the food yourself. Meanwhile, the wide cooking area on top is roomy enough to handle 28 burgers or 72 hotdogs simultaneously. You can quickly cook for a crowd with this four-burner griddle offering 60,000 BTUs of powerful heat. This large Blackstone 36″ Griddle with Hood is the original model that first began production in 2005. Featuring Our Favorite Blackstone Griddlesīlackstone offers griddles in various sizes, however, two of their more full-scale large griddles have impressed us the most: Need more griddle recipe ideas? Blackstone created over 430 tasty original recipes for you to try, ranging from classic burgers and zesty tacos to even gourmet cuisine. Of course, a griddle will be useful no matter the time of day, whether it’s bacon and pancakes for breakfast, juicy burgers for lunch, or Philly cheese steak sandwiches for dinner. They are also easy to clean, thanks to a patented rear grease management system, making these griddles ready to use season after season. Its griddles are made from high-quality materials, including a solid steel griddle top. Unlike typical grills, a griddle’s large cooking area allows you to make more food simultaneously, saving time and energy.īlackstone’s line of griddles is some of the best on the market. They will cook faster but still benefit from greater control over the temperature.Ī thicker cut like Filet Mignon, or Chateaubriand still works on the flat top griddle grill, but those steaks do benefit from a slightly longer lower cook temp after the initial sear where you can enclose the surface easily.There’s no easier or faster way to make great meals for gatherings with your family and friends than using a powerful and high-quality Blackstone griddle with a large cooking area.Įven if you already have a smoker or gas grill, griddles are a great bonus way to make the perfect meal for a small or large crowd outdoors. Next, a cut like a New York Strip, T-bone, or grilled flank steak, while it is typically thinner, also has good marbling. (This is the steak featured heavily in this post.) It was epic, and worth EVERY SINGLE PENNY. You HAVE to check out this Blackstone Manhattan NY Filet that we got from Snake River Farms too. At the same time, the temp can be controlled easily so it doesn’t overcook. The flat-top griddle helps evenly cook the steak and melt the fat conveniently into the cut of meat. I like the medium to thicker cuts, especially for a few reasons.įirst, the thicker steak cuts, like Cowboy Ribeyes 1-2 inches thick, and have a lot of marbled fat. What are the best cuts of steak for grilling?Īny cut works for flat top griddle steaks, but I prefer some over others. The more firm it is and the less moisture comes out when you press, the more well done it is. You can actually feel how cooked a typical steak of about ¾ inch thick is by pressing down on it. With a meat thermometer, you can actually train yourself to know when a steak is done just by touch. More great BEEF recipes here! How do you tell when your steak is done? The meat is still going to keep cooking for this time as well so take that into account for cooking times. Remember to let your steaks rest after they come off the grill for about 5 minutes to let the moisture redisburse. Always cook according to the internal temperature of your meat. With steak, like most other meats, you should never cook according to the clock. For the most part and for most steaks, you just get the grill to a nice high temp, between 450 and 500 degrees, and when you throw the seasoned steaks on and let them sear and develop that nice signature crust that everyone loves. With a Blackstone flat top grill, cooking a steak is simple.
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