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03-28-2019, 07:48 PM #41
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- Manhattan (Little Apple) Kansas
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I followed your instruction and looks like the grill is seasoned and ready to use. Did the oil coating several times then the bacon. Cooked grilled cheese for lunch and Philly Steak sandwiches for dinner. Used a little water to clean it up and a light coat of oil. Thanks for the help.
Got ribs laid out for tomorrow but they are destined for the Traeger smoker.
Dennis & Ellie
Current 2017 Newmar Ventana Class A & 1994 Airstream Excella Classic Limited Project
Sold - 310-GK-R Delivered 28 Oct 2016
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03-28-2019, 10:09 PM #42
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- Sep 2018
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- Ancaster, Ontario
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03-28-2019, 10:15 PM #43
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03-29-2019, 04:13 AM #44
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Great, glad to hear that, enjoy! When you can, pick up some onions to cook down. Cover every square inch of the flat top & just cook them down until they are almost black. Toss them when you're done, the sugar's in the onion's will really season the grill. Or cook a bunch of steak & cheese with lot's of onion's & peppers, tastes way better than throwing food out!
2019 Ford F-250 CCSB Lariat Ultimate 6.2L/3.73 gearing
2015 Ford F-350 CCSB 6.7L - previous
2018 Grand Design 290BH
B&W Companion RVK3300
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04-14-2019, 07:25 AM #45
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- Oct 2017
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- NW Arkansas -
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Geoff and Cheri
2011 F250 CC 6.7L
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04-14-2019, 03:08 PM #46
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- Sep 2018
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We have the 22" with the stand and absolutely love it. We keep ours set up at home with a 20lb propane tank since we probably cook on it 3 or 4 times a week and then throw it in the truck when we go camping. It is amazing for both meats and vegetables. If you do cook vegetables you might want to get a round basting cover. If it is windy I find the basting cover very helpful to steam vegetables. It is super versatile and easy to clean up. We used to have a Coleman Roadtrip Grill but was a pain to clean and not as versatile. We originally bought a 17" and returned it before using it for the 22" as it didn't seem big enough. If you do buy one I highly recommend getting the 22".
As far as recipes, there are some amazing ones shown above. One of our favorite things to cook on it is broccoli. Just pour some olive oil on the griddle and broccoli. Spinkle broccoli with sea salt and garlic pepper and turn it every 3-5 minutes. Cook until tender enough for you. If it is windy, I will use the basting cover since it takes longer to cook. Super yummy!Damon and Colleen
2019 Ford F350 CC SB 6.7 FX4 Platinum
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04-14-2019, 07:29 PM #47
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- May 2014
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- NW AL/NE GA Mountains
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We do much of our cooking on an inexpensive electric griddle and in an electric skillet. Otherwise, we cook on a gas grill. Seldom do we cook inside our fifth wheel. The microwave is used just to warm up things and cook popcorn. The electric griddle is easier to deal with than hauling around a larger LP griddle.
If we were boondocking, we would be using a large skillet on a double LP stove top that's mounted in our outside kitchen.
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04-15-2019, 09:41 AM #48
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- Aug 2018
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- Minnesota
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I *did* purchase the 22" /w stand and integrated cover and couldn't be happier. Got the unit from Walmart:
https://www.walmart.com/ip/blackston...hose/179647360
I've been using it daily in my garage with door open ;-) Every time you use it.. another layer of "seasoning". I am not a cook or expert by any means.. but have been using carbon steel pans in the house for years after getting rid of our "non stick coated" pans. The trick to cast iron, carbon-steel, and of course this blackstone is to have it seasoned. Tons of good youtube vids out there on said topic.
One thing I can pass on that I've learned is I never introduce my pans to water. Yikes! When done cooking, there might be some stuck residue (less and less as more use). A 50c size amount of olive oil and a quarter size of salt in that.. while the pan is hot.. I use a folded up rag and place over the mixture and slowly abrade the surface of the pan. The gunk will "sand" right off with very little effort. Remove the salt with a 4" putty knife (hard to wipe out with the sidewalls). Spread an even light coat of oil, turn up the heat till smoke point, wiping oil back off. Sanitized, slippery and another micro coat of seasoning ready for next use.
When I first got it I put a light coat of flax seed oil on all sides. Very thin coats are best. I turned the pan upside down and put in grill at 450 deg for 30 min or so. Let cool naturally.. rinse and repeat. Did it 3 times. It turned nice and black. Doesn't rust.
This is going to be great when we are on the road! Thanks for the suggestion!
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04-15-2019, 12:23 PM #49
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One thing I’ve not seen mentioned is how nice tools designed for these grills are. The big, flat, thin, flexible spatulas and a scraper. One of my spatulas has slots in it to drain things and the other is solid. These let you assemble sandwiches easily and grab massive amounts of food off the surface. If you have them, you already know, but if you are new you might be making things hard on yourself getting by without them.
John & Kathy
2014 F250 Lariat FX4 6.2L SBCC
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SW Indiana
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04-15-2019, 02:03 PM #50
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- Aug 2018
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One thing I’ve not seen mentioned is how nice tools designed for these grills are
Morryde Safe-T-rail install issues
Today, 12:55 AM in Mods and DIY