bought a new blackstone 36 inch griddle

[Rascal full]

LOL.  OK, so I actually bought and ate them yesterday.  My go-to is very simple - asparagus.  And since learning that the red stuff isn't blood (only took me 45+ years!) I now like my steaks 'bloody as hell' (like Uma)

Although I am one of those sad people that takes pics of their food, I understand that some folk on here can get data off the pic or something?  So this is just something I found that looks pretty close to what I ate.  Except I am also quite proficient at soft-poaching eggs  , so there was a passenger on mine. 

What do you mean not blood?

[Princess L]

What do you mean not blood?

Meat is about 70% water.  Water, myoglobin, and other pigments leak out along with some fat. That’s where the juices comes from. It’s not blood.

[The True Adonis]

LOL.  OK, so I actually bought and ate them yesterday.  My go-to is very simple - asparagus.  And since learning that the red stuff isn't blood (only took me 45+ years!) I now like my steaks 'bloody as hell' (like Uma)

Although I am one of those sad people that takes pics of their food, I understand that some folk on here can get data off the pic or something?  So this is just something I found that looks pretty close to what I ate.  Except I am also quite proficient at soft-poaching eggs  , so there was a passenger on mine. 

Problem with your steak is that you have a Gray Band all the way around, pretty thick. That gray meat is well-done, dry, overcooked steak and ought to be minimized.  Try filling up a beer cooler with 129 degree water, put your steak in a plastic freezer bag with all the air out of it and submerge with the lid closed for an hour.  Then sear the meat for about 30 seconds to a minute each side in a cast iron pan.  That will give you a perfectly cooked steak unlike what is pictured.

Gray Band is disgusting.

[Spike]

Keep checking blackstone labs website and they aren't stocked up yet


Emailed pj to get to the bottom of this bs

[Howard]

I bought this griddle from amazon, put it together today, and spent a couple of hours seasoning it. it has a 36 inch steel griddle top that weights about 60 pounds. tonight I broke that bitch in, while drinking about 7 rolling rock beers.
I bought all of the spatulas, had a squeeze bottle full of good olive oil, and got to it. first course was bacon wrapped hot dogs and bacon wrapped jalapenos. I put them on after I got the griddle piping hot. they came out perfect.
then I cleaned the griddle surface with a rag, put down more oil, and put some burgers and onions down. the burgers came out perfectly seared, top and bottom, and I toasted the buns and added some cheese to the burgers. perfect.
but the best part was the fried onions. unbelievable how they tasted. clean up was easy, just wiping down the griddle and adding a little oil after it cooled down. everyone was tripping about my new griddle.

my BBQ days might be over, as I can see my self cooking everything on this griddle. steaks and mushrooms, Philly cheese sandwiches, home fries and eggs, but the reason I bought it was to make freaking tacos.
no more paying for tacos, I will make them myself, with carne asada, chorizo, shrimp, ect.

I can highly recommend the blackstone 36 inch griddle.

One of the more  interesting posts I've read recently on any get big forum . 100% serious.
I have a Weber grill on my back deck, right by the door connected to the kitchen.
Eating good , wholesome food is what I'm into these days.

I may look into a griddle? Thanks for posting about it.

[Twaddle]

LOL.  OK, so I actually bought and ate them yesterday.  My go-to is very simple - asparagus.  And since learning that the red stuff isn't blood (only took me 45+ years!) I now like my steaks 'bloody as hell' (like Uma)

Although I am one of those sad people that takes pics of their food, I understand that some folk on here can get data off the pic or something?  So this is just something I found that looks pretty close to what I ate.  Except I am also quite proficient at soft-poaching eggs  , so there was a passenger on mine. 

Looks delicious.   

[Master Blaster]

I approve this thread. 

[Taffin]

Problem with your steak is that you have a Gray Band all the way around, pretty thick. That gray meat is well-done, dry, overcooked steak and ought to be minimized.  Try filling up a beer cooler with 129 degree water, put your steak in a plastic freezer bag with all the air out of it and submerge with the lid closed for an hour.  Then sear the meat for about 30 seconds to a minute each side in a cast iron pan.  That will give you a perfectly cooked steak unlike what is pictured.

Gray Band is disgusting.

Thanks, but that's not actually my food in the pic, it's a stock photo that approximated what I'd combined - but even though I've not suffered from the 'grey band' I appreciate the advice and will try it as I know you're the resident chef round here.  At the moment I'm cooking them from room temperature - excited to see the difference this makes.

Back in a few steaks, er I mean days...

[Taffin]

Meat is about 70% water.  Water, myoglobin, and other pigments leak out along with some fat. That’s where the juices comes from. It’s not blood.

Yeah, this was a revelation to me.  I went to a restaurant with a South African chef a few years ago, and he would only cook steaks 'his way'.  He came out from the kitchen to educate me and I've never looked back.

It's embarrassing though as it's so blindingly obvious when you think about how meat is hung and drained at the abbatoir!  Now I have no fear of this, and the difference to the tenderness of the steak is like night and day.

But steak tartare is another matter - I'm still not brave enough for that! 

[Twaddle]

Thanks, but that's not actually my food in the pic, it's a stock photo that approximated what I'd combined - but even though I've not suffered from the 'grey band' I appreciate the advice and will try it as I know you're the resident chef round here.  At the moment I'm cooking them from room temperature - excited to see the difference this makes.

Back in a few steaks, er I mean days...

It doesn't make 2 shits to me, how a steak looks.  All that matters is how it tastes.   

[The True Adonis]

It doesn't make 2 shits to me, how a steak looks.  All that matters is how it tastes.   

How it looks?  Gray meat is overcooked and thus would taste like shit.

[Shizzo]

How it looks?  Gray meat is overcooked and thus would taste like shit.

X2. With steak, looks almost always correlates with the taste.

But.......when it comes to steak people preferred it cooked in different ways. For me, I would never enjoy a rare steak no matter how perfectly it was cooked. I am a medium well guy. I am sure that is blasphemy to the ears of True Adonis 

[Taffin]

X2. With steak, looks almost always correlates with the taste.

But.......when it comes to steak people preferred it cooked in different ways. For me, I would never enjoy a rare steak no matter how perfectly it was cooked. I am a medium well guy. I am sure that is blasphemy to the ears of True Adonis 

I was like that all my life until I tried it.  I understand that people can't handle the red - whatever it is - so I wonder how you would feel if you couldn't see it?  Either blindfolded, or at one of those restaurants that serve entirely in the dark.  You'd be relying on taste and texture - it would be an interesting experiment.....  you're in Florida, right?

Market 17 - Ft Lauderdale

Chef Lauren DeShields creates separate dishes nightly solely for our dine-in-the-dark guests.  The dining room is completely dark so your server will help you locate and stabilize your food and drinks.  You are on your own to taste, smell, even feel your food- and figure out what you are eating and drinking.

http://www.market17.net/dining-in-the-dark.html

[Shizzo]

I was like that all my life until I tried it.  I understand that people can't handle the red - whatever it is - so I wonder how you would feel if you couldn't see it?  Either blindfolded, or at one of those restaurants that serve entirely in the dark.  You'd be relying on taste and texture - it would be an interesting experiment.....  you're in Florida, right?

Market 17 - Ft Lauderdale

Chef Lauren DeShields creates separate dishes nightly solely for our dine-in-the-dark guests.  The dining room is completely dark so your server will help you locate and stabilize your food and drinks.  You are on your own to taste, smell, even feel your food- and figure out what you are eating and drinking.

http://www.market17.net/dining-in-the-dark.html

I find that the redder the meat, the more iron the flavor. Maybe it is just in my head.

Although I have to admit that all of this time I have thought that the red meat/juices were blood.

[Shizzo]

I am not getting lured into some swanky glory hole, right?

[Twaddle]

How it looks?  Gray meat is overcooked and thus would taste like shit.

Some people prefer their steaks well done.  Hence, the meat would be entirely gray.  It would taste delicious to them, but taste like shit to you.  Again, I could care less how a steak looks, all that matters is if it tastes good.   

[Shizzo]

Some people prefer their steaks well done.  Hence, the meat would be entirely gray.  It would taste delicious to them, but taste like shit to you.  Again, I could care less how a steak looks, all that matters is if it tastes good.   

But that does not correlate. You cannot be that dense? There is a reason why there are cooking specifications at restaurants.

[Twaddle]

But that does not correlate. You cannot be that dense? There is a reason why there are cooking specifications at restaurants.

It correlates perfectly for me.  If it tastes good, then I'll eat it.  Maybe I'm just easy to please.   

[Shizzo]

It correlates perfectly for me.  If it tastes good, then I'll eat it.  Maybe I'm just easy to please.   

Then you are clearly retarted.

[Twaddle]

Then you are clearly retarted.

Sorry, I won't play your game.  guy!   

[Shizzo]

Sorry, I won't play your game.  guy!   

There is no game involved. Real men eat steak that is cooked. It is called evolution.

[The True Adonis]

True, it matters not if one likes it rare or well done.  Trump eats all his steaks Well Done by the way.

[Fallsview]

Why on earth would anyone buy a griddle?

I cook on a BGE and MAKE MY OWN LUMP CHARCOAL!!!!!!

Why? Because making my own lump I can decide how big of pieces I can make for longer cooks. Whether cooking a brisket for 15 hours or fast cooking a Kobe with a great char.

Griddles are for serfs. Weber grills are just plain junk available at your local bankrupt Kmart store under the blue light. Its funny, the same people cooking on these metal rust buckets called Weber's are the same people browsing the "Managers Special-Use Today Or Freeze" meats at your local Aldi's.





STAY POSITIVE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[Vince G, CSN MFT]

True, it matters not if one likes it rare or well done.  Trump eats all his steaks Well Done by the way.

I usually buy boxed steaks American Food Group or Stampede Steaks so I always make sure they are well done.  I'll thaw them out until they reach room temperature, give it a nice coat of olive oil and add pepper and cayenne pepper before searing them in a pan.  The steaks are so thin that I have no need to throw them into my convection oven.  I usually have one after I get home from the gym.  Its generally what I call my work steak.


However, when I purchase a premium steak from Sam's Club its a different story.  I let it sit out until it gets to room temperature and give it a good spread of sea salt and cracked pepper.  Then I'll put some olive oil in the pan and wait till its slightly smoking to give it a nice sear usually 2 minutes on each side. I'll add some butter to the pan and bask it while cooking.  Most of the time, I'll cook it medium rare but in the event I want it well done, I'll throw it in my convection oven and turn it on broil.





Never tried the sous verde as I've always cooked an awesome steak this way.  I might try it next time but it seems complicated to perfect.

[visualizeperfection]

I usually buy boxed steaks American Food Group or Stampede Steaks so I always make sure they are well done.  I'll thaw them out until they reach room temperature, give it a nice coat of olive oil and add pepper and cayenne pepper before searing them in a pan.  The steaks are so thin that I have no need to throw them into my convection oven.  I usually have one after I get home from the gym.  Its generally what I call my work steak.


However, when I purchase a premium steak from Sam's Club its a different story.  I let it sit out until it gets to room temperature and give it a good spread of sea salt and cracked pepper.  Then I'll put some olive oil in the pan and wait till its slightly smoking to give it a nice sear usually 2 minutes on each side. I'll add some butter to the pan and bask it while cooking.  Most of the time, I'll cook it medium rare but in the event I want it well done, I'll throw it in my convection oven and turn it on broil.





Never tried the sous verde as I've always cooked an awesome steak this way.  I might try it next time but it seems complicated to perfect.

Yes. Sous "verde" is very difficult to perfect. It also doesn't allow you to "bask" your butter.