What's cooking on your FlatRock or Griddle today? 🥞🥓🍔

It is unlikely that you will ever get your griddle surface to have a perfectly even black coating. I initially seasoned mine with 7 coats, some with peanut oil and some with a seasoning designed for griddles that combines oil and wax. It looked pretty good after doing that, but as soon as I started using the griddle, my pristine appearance was marred. As long as food does not stick to the surface, you are good.

If you do ruin the surface, you can always get out a sander and sand it down to raw steel and start the seasoning process from scratch, but minor unevenness in the appearance does not warrant this type of effort.
I’ve had my Blackstone over 10 years. The backyard griddle was just starting to be noticed. Growing up here in the south we’ve always used lard to season cast iron pots and pans. That’s what I used. I coated it heavily, let it get hot and smoke until the smoke went away. A day later I repeated it. I did it 4 times. I’ve never re seasoned it. Yes it got some buildup in places but it’s still nonstick. I only wash with water and a wire type brush while hot. I do scrape it and the Blackstone scraper works really well. It’s been holding up great for a $189 36” 4 burner griddle. I’ve definitely gotten my money’s worth from it and it still works like it has since the day I got it. I literally use it weekly in my outdoor kitchen.
 
Welcome! We enjoy looking at pictures of food people cook. However we have a great group of folks here that will help you out if you have questions.
 
I wanted to get a dedicated thread going for FlatRock owners! Let's see what y'all are cooking for breakfast, lunch, dinner, or snacks today.
Hey!
Blueberry pancakes & bacon for brekkie gourmet grilled cheese for lunch, and a hearty stir-fry for dinner. Snacks? Maybe sliders or quesadillas. What's cooking on your FlatRock or Griddle? Share your deliciousness!
 
The snow packs on top of my griddle and Traeger pellet grills have melted down to about 10 inches deep. The temperature here in Chicagoland is supposed to reach a high of 45F on February 1 before dropping again. I am hoping I might be able to use the griddle and grill again in March.
 
I seasoned a couple chicken breast today and put them in my Sous Vide for a couple hours. Then I put them in an ice bath for a quick cool down, removed from vac bag, patted dry and added a little more seasoning. Heated my Blackstone, added a little olive oil and seared them. Extra juicy and full of flavor.
 

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I seasoned a couple chicken breast today and put them in my Sous Vide for a couple hours. Then I put them in an ice bath for a quick cool down, removed from vac bag, patted dry and added a little more seasoning. Heated my Blackstone, added a little olive oil and seared them. Extra juicy and full of flavor.

I have never tried doing them that way, but it sounds like I should try that. How much difference do you think the ice bath made?
 
It worked out well for me since I knew I was going to have to be gone a few hours before I could get back home and complete dinner for my wife and I. I didn’t want to just put them in the refrigerator hot so I put the ice bath bowl inside the refrigerator. I’ve always put them in an ice bath for a quick cool down before searing them so I wouldn’t exceed my done temperature. I don’t really think it makes much difference in taste or texture but it gave me flexibility.
 
naan bread
 

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Chicken fajitas
 

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InkBird

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