For instance, the Blackstone 36-inch Outdoor Griddle offers a spacious 720 square inches cooking surface, larger than most gas grills’ primary cooking area. Additionally, Blackstone’s griddle has four gas burners that offer a combined heat output of BTUs, making it more blackstone grills powerful than most gas grills. Thus, Blackstone griddles are a better option when cooking for a crowd than gas grills. While grills offer that unique smokey flavor, fat, and oils drip out of the meat onto the gaps between grill bars, making it slightly healthier.
One of the key characteristics of a flat-top griddle is its ability to cook everything from veggies to burgers to chicken breasts all at the same time. Since those foods don’t all cook at the same temperature, being able to create different temperature zones on the griddle’s cooking surface is vital. Before I started cooking, I coated the entire surface in vegetable oil and set all the burners to high until the oil began to smoke and burn off. Seasoning ensures that the surface is nonstick and helps get rid of any leftover chemicals from production. BTUs, which stands for British thermal units, is a measure of heat output.
Instead of losing all of the juices in between the grates, it’ll stay right on the surface of a griddle. And while griddles are typically expensive, right now, you can grab a great one from Blackstone for just over $150. Additionally, while natural blackstone flat top grill gas is considered more reliable and cleaner to burn than propane, concerns surrounding its use exist. This will create a nice non-stick surface for the next time you cook. You can also use the scraper or tongs to move around the paper towels.
Its 36-inch size boasts an impressive 769 square inches of cooking surface, plenty of room for handling large tailgating events or Fourth of July backyard barbecue blowouts. That vast griddle top is well supported by four 15,000-BTU burners. Not only does this translate to high heat, it also makes it possible to grill chicken, veggies, hamburger patties, and steaks all at the same time.
I built the burgers right on the flat-top, and I really did feel like a professional line cook for a moment. When it comes to seasoning the griddle and grease management, it isn’t the quickest of processes, and Blackstone recommends a seasoning process of 5x ‘oil and heat’. You can just move different foods around separately heated areas for the various stages of cooking. Or you can just light one side if it’s a quick steak or a few eggs. With 720 square inch cooking surface to work with, you can cater for everyone and keep waiting food warm while you do it.
Whether you’re making burgers, pancakes, bacon, or stir fry, grease will build up quickly. You can’t just let that sit on your Blackstone griddle overnight. Since the griddle is still hot, you could easily stir fry up a batch of hibachi rice with a couple of beaten eggs, scallions, soy sauce, and butter. With this cooking technique, everything happens quickly — like with stir fry recipes — so it’s best to measure and prep all the ingredients before you even turn on the heat.