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By: Paul Sidoriak
Blackstone Products, makers of the Platinum medal winning 36” griddle cooking system, continues to innovate with its new outdoor griddle, the Range Top Combo with Bonus Fryer.
Available exclusively at Wal-Mart, the Range Top Combo packs a lot of features and creature comforts into a modest price tag. This cooker has five burners, which provide a combined 65,000 BTUs. Three adjustable burners are dedicated to the 28” x 21.75” cold rolled steel griddle cook top. Two additional range top style burners power the side cooking area. The griddle cooking area is more than ample for cooking large amounts of food, including about 18 burgers or 44 hot dogs when you are feeding more than a few people. Grease collects in a rear grease management system integrated at the back of the unit for easy cleanup.
Side burners are nothing new for outdoor cookers, but this dual style side burner setup comes with a frying station that accommodates 4.3 liters of oil so you can deep fry with ease. The frying station is modular so you can remove it when not in use and store it underneath the range top griddle behind a pair of cabinet style doors. This attachment sits inside a frame that locks into place over one of the side burners, preventing it from being knocked around accidentally. It comes with an internal fry basket, lid, and an analog oil thermometer with a holder to keep the thermometer immersed in oil while you are cooking.
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A few additional features make this cooker a convenient cooking station for turning out lots of food fast. It comes with a built in cutting board on the right side of the cooker. When the cutting board is removed, you have access to a garbage bag holder that conveniently hangs beneath the side shelf. The unit also has a spot for holding a roll of paper towels underneath the right side work table, making the towels easily accessible (and right near the trash) but not in the way. The unit has an additional work table on the left hand side, giving you plenty of outdoor “counter space.” Both work tables are positioned at typical kitchen counter height. The lower compartment area also comes with a shelf and plenty of space for keeping additional accessories as well as the frying system itself when not in use. The propane tank is stored underneath the cooker and behind the cabinet doors, giving the unit a tidy, streamlined appearance.
Side burners come with a lid to keep them covered when not in use, and the main griddle area also has a hinged lid that resembles the lid on a typical gas grill. This griddle lid serves a dual purpose, keeping the griddle protected from the elements when not in use and providing a handy food cover that can be lowered while cooking to keep heat in and assist with tasks like melting cheese on burgers.
The Range Top Combo with Bonus Fryer sits atop four locking casters, so it is mobile. However, this large outdoor griddle works best as stationary unit on the deck or patio, as it is not quite as portable as Blackstone’s other offerings. With its ample cooking area, solid performance, and versatility for both griddle grilling and deep frying large amounts of food outdoors, the Range Top Combo with Bonus Fryer easily earns a Platinum Medal.
Manufacturer:
Blackstone Products began with the launch of their 36″ Griddle in 2005. They have expanded to offer a variety of griddles, a charcoal grill and some accessories.
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Published On: 4/11/2019 Last Modified: 2/12/2023
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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