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*What's Cooking on the Flat Top*

73,077 Views | 337 Replies | Last: 1 mo ago by Mule_lx
WES2006AG
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AG
12thAngryMan said:

Has anyone tried one of these on their kitchen stove (gas)?

https://steelmadeusa.com/products/flat-top-grill-griddle

I'd like to get in on the flat top action, but having this in the kitchen seems a lot more convenient than cooking outside.

That seems like a huge mess...
ATM9000
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AG
12thAngryMan said:

Has anyone tried one of these on their kitchen stove (gas)?

https://steelmadeusa.com/products/flat-top-grill-griddle

I'd like to get in on the flat top action, but having this in the kitchen seems a lot more convenient than cooking outside.



I had this and sold it and got a smaller skillet like grill, like half the size. It works well but to be honest, whenever I used the entire thing, it smoked the **** out of my house whereas the smaller ones didn't. I'm presuming because I was just cooking less stuff.

It's not a mess at all though.
Cowboy Curtis
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AG
Dog night
Mule_lx
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AG
My wife's birthday is coming up. She has a live for Philly cheesesteak sandwiches. Does anyone have any tips?
bdgol07
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AG
get a butcher to shave/cut up the ribeye if possible. The shaved beef I got at Kroger was pretty crappy meat and I wasn't thrilled with it. Won't go that route again.
Mule_lx
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AG
Ribeye. Does grade matter a lot? I have a meat slicer
bam02
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Save yourself the trouble and buy a bunch of these. Then use the recipe on blackstone site
bdgol07
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AG
I'd think that with anything, grade does affect it a little but when it is so thin, it may not. You will soon be more knowledgeable as the subject matter expert compared to me...lol
ValleyRatAg
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AG
Buy a whole tenderloin, trim off the chain. Chop the chain up for Philly cheesesteaks.

Cut the rest of the tenderloin into a roast and some steaks.

We always use the chain to make cheesesteaks or street tacos. It's delicious.
tlepoC
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AG
I've joined the club with the 36" WalMart pro. Quite a useful tool. I need to remember to use low more then I think I should...
FtBendTxAg
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AG
Lowe's has a Father's Day ad special for a 2 burner 30" blackstone for $198.00 and it looks like it comes with a cover and an a small accessory kit. Seems like a good deal, I may purchase it and see if they're for me.
Electrical_Ag
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AG
Thanks for the heads up, I may use this as a chance to jump into the flat top world as well.
MarylandAG
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Hot dogs on the griddle, big thumbs up!!! I detest when people boil the franks in water, ugh. You can "mexicanize" those dogs by wrapping them in bacon, haha. I'm a big chili cheese dog fan

Ate at this sonora style hot dog place while visiting family in Tucson sometime back. It is for sure a different take on dogs and not for everyone but I enjoyed them.
Mule_lx
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AG
I've bought whole tenderloins before from Costco to breakdown. I don't remember the chain being that big (feeding 8). I will have to remember that in the future though.
ValleyRatAg
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AG
Yeah you're right on the head count. I usually save up the chain, it takes about 3 for my family if 5.
corndog04
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AG
Need some advice again, Ags. I usually don't cook for large groups, but I've got lots of family heading up here to the NM mountains next week and I've been tasked with hosting everyone for dinner one night. 13-14 adults and 6 young kids, and fajitas have been requested. I can't eat much red meat and have no experience doing beef fajitas on the griddle. Additionally, I want to cook the meat an hour or two ahead of time so that things aren't too chaotic and also keep it from getting crazy smoky when everyone is here (36" blackstone is on a covered deck that also serves as our primary entertainment area).

I was thinking trying to knock out all of the meat in one early batch, and then near dinner time do a quick batch of veggies as well as hot dogs for the kids. My main questions are on how to handle the meat. My current thinking was to cook the steak whole, rest and slice, and then throw in instapot on warm with maybe a little water or marinade at the bottom to keep things moist. Is this a good plan of attack or is there a better approach?
Mule_lx
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AG
I'd do the meat as you said, then put it the fridge. Slice it and then throw it on the griddle to warm back up and mix with the veggies.
Mule_lx
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AG
Bam02, do you cook it from frozen as the directions state or do you thaw?
bam02
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Frozen. It's 100% thawed in 30 seconds.
Mule_lx
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Thank you. Doing them tomorrow night for the wife's birthday.
62strat
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FtBendTxAg said:

Lowe's has a Father's Day ad special for a 2 burner 30" blackstone for $198.00 and it looks like it comes with a cover and an a small accessory kit. Seems like a good deal, I may purchase it and see if they're for me.
link, or too late?
bam02
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Mule_lx said:

Thank you. Doing them tomorrow night for the wife's birthday.


How did it go?
Mule_lx
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It was on my to do list to report back today.

I thought it went really well. I'm still learning and need to get better at my space management even with a 36".

I used two sweet onions, three green and two red (huge) bells. Cooked that and moved it to the side. Added the meat. Cooked that and then mixed it all up. I toasted the inside of the buns with butter. Portioned filling and slapped some provolone on top to melt. Scooped it into the bread and served.

I did feed someone recently diagnosed as celiac. I bought gluten free sub rolls from Jersey Mike's for them. They're individually wrapped and got good reviews. Might be good for some of y'all to keep in your back pocket.
 
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