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Product Name: | Blackstone ProSeries 4 Burner Steel 36" Propane Griddle with Cabinet |
Product Description: | Enjoy the extra large cooking surface of the Blackstone Pro Series 36" Cabinet Griddle. With four individually controlled heat zones, you can cook all the foods your family loves at the same time. This unit comes with plenty of prep and storage space. Use the large drawers below the cooktop to store tools and seasonings, or to defrost meat. Cleanup with this griddle is a breeze thanks to the rear grease system and trash bag holder. With the stylish new look, the Blackstone Pro Series Cabinet Griddle will look great on your patio. Made of durable steel and metal, this griddle is built to last. |
Product SKU: | 872562645 |
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One issue I'd consider is this is going to take longer than an open-flame grill to heat up and for the heat to evenly spread throughout the plate.
Cleanup kind of depends on how it's setup. A griddle scraper is good to get all the stuck-on bits and excess lipids and I scrape after every item that gets cooked. I'm used to being able to pull the fat and bits into a trough at the front or side, but I don't know how this one is setup, though I'd be very surprised if it didn't have something like this. After you're done cooking, use some water to cool it down and soften the cooked-on food and scrape it with a pumice stone and you're good to go.
Despite my love for griddles/flattops, I personally would rather have a normal open-flame grill if I could only have one.
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Note: I tried to post in the Q&A section, but it was too long.
I don't know about a portable unit like this, (and personally I'm a little put off by the lack of a thermostat) but, I love working a flattop (the thing you see breakfast cooks working at diners) it's just a giant rectangle of nice, consistent even heat. Sure, there are some hot and cool spots, but you learn about those. They really excel at flat things, so doing brats on one isn't the best use of time unless you're going to slice them open. You also won't get that nice char or smoke flavor you get from open flame. The big flattops I'm used to didn't get very hot, so you may not get that sear that you do from rocket hot grill grates, but you may be able to get this up to a higher temp given it's lack of thermal control. What you do get is a nice crisp layer on the outside of your proteins. It's cooking cooler than a grill, but there is tons of contact area which is increased by the fact fats can't drip away so they transfer heat into the little nooks and crannies. This will allow different textures and flavors to develop than you get from an open flame. You also don't have to worry about veggies falling though. Breakfast items are where they shine. Pancakes, eggs, hash browns, bacon.
One issue I'd consider is this is going to take longer than an open-flame grill to heat up and for the heat to evenly spread throughout the plate.
Cleanup kind of depends on how it's setup. A griddle scraper is good to get all the stuck-on bits and excess lipids and I scrape after every item that gets cooked. I'm used to being able to pull the fat and bits into a trough at the front or side, but I don't know how this one is setup, though I'd be very surprised if it didn't have something like this. After you're done cooking, use some water to cool it down and soften the cooked-on food and scrape it with a pumice stone and you're good to go.
Despite my love for griddles/flattops, I personally would rather have a normal open-flame grill if I could only have one.
The WM that has started marking stuff down, I was able to grab a 17in for $60.