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The Blackstone 36″ Griddle Cooking Station is an interesting, low cost, large capacity, portable cook top. A stainless steel version is available and it is also offered in a smaller 28″ size. Four 15,000 BTU burners generate enough sizzle to do some serious cooking, although it may not stand up to heavy professional use. Indeed the brief 90 day warranty is voided if used for commercial or rental purposes.
The 36″ x 21″ removable, cold rolled steel griddle has a lip around the sides and back to keep your goodies from falling off. Electric ignition makes for convenient start up. Large work shelves are located left and right, and a small grease cup hangs under the front right corner of the griddle where a small channel facilitates cleaning the cook surface. Remove the bottom storage shelf and the legs fold up for easy transport and serious tailgating!
It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative!
Click here for more about what makes this grill special.
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Griddles are different from grills and we love our open flames, but boy oh boy….people who own these are nuts about them! They love the even heat across the large cook surface and high temp capability. Furthermore it’s easy to caramelize onions and peppers, or cook eggs-bacon and pancakes. For the best of both worlds Blackstone offers an Accessory Grill Box, (about $100, shown below). Remove the griddle and replace with the grill box. Built-in heat deflectors diffuse heat from the tube burners and a grease tray is included.
Easy to use, easy to clean, plenty of cook surface and portable!
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.
The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.
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Published On: 11/26/2014 Last Modified: 10/28/2022
All of the products below have been tested and are highly recommended. Click here to read more about our review process.
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GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.
The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.
The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.
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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