In which Captain Dave explains and demonstrates how he uses lids to cook on the Blackstone Griddle. Watch as Dave explains the different types of lids he has used and the techniques for steam cooking and more.
Genius sir. I live in Miami and I just bought a Blackstone 36 inch griddle 2 weeks ago and your videos are great. You’ve taught me wonderful ideas on how to maximize the use of my griddle. Thanks. 👍👏👏👏
Wow.. from 1 Dave to another, I have to say, "Well Done." Being a DIYer myself i am truly amazed with your ingenuity. I will be borrowing most of your ideas here just as soon as i can get to Lowe's. Your videos are really a pleasure to watch. I'm sure glad I found your channel Dave.
Thanks guys. Here's a tip to make it easier. Be sure to buy extra SHORT screws for the handles. The screws that come with the handles will be about an inch or more long. Buy some 3/8" long machine screws and some flat washers. Good luck and have fun. Dave
Great ideas, Someone turned me on to some small magnets with handles and i also have them available to use. I like the idea of square pans and yes it seems more versatile..Thanks for the info and im going to try that out for sure..
Thanks, Mike. I noticed the lattice you have around your kitchen and last weekend I did something similar. Will post pic's some time. thanks for the idea!
Thank you so much! Great idea! So creative and innovative. I just got two stove top griddles and was looking for a way to maximize the real estate of the pan with a rectangular top. Could have $23 on Amazon for one though it would have been glass. And then there was you.
Thank you for watching and especially for taking time to comment! Be sure to buy shorter screws for the handles. the ones that come with the handle are way too long. You could cut them down by running the nut down to the head, then cutting them to length and cleaning up the thread by backing the nut off. Thanks and good luck.
did you ever make a vid about the cookie sheets? I am dying to know what you did and what you are using them for on the griddle! I went to Walmart and bought the cheap cake pans and I had some drawer handles so I made lids like yours. Thanks for the ideas!
Thank you for watching and especially for taking time to comment! Be sure to buy some shorter screws than the ones that come with the drawer handles...or...just cut them shorter. Good luck and have fun doing it! Thanks again.
Scott, Thanks for your question. That's a good idea. I think I'd probably go with adding a couple of them with the handles on the side and also keep the one's with the handle on the top (bottom). Thanks for the idea! Dave
I am now just getting the black stone and wanted to say thanks for all of your info... what mod did you do for the grease trap drip and were did you get the adjustable regulator with hose??? Also what type of oil did you use for first time seasoning... did you do anything to the underside to protect from rust?
Sam Hereau I just dropped one of these screw-in hooks into the hole so the grease runs down it into the drip cup, so easy! Or bend some wire into a T shape to direct the flow down www.amazon.com/dp/B002SAM85U/ref=asc_df_B002SAM85U5185386/?tag=hyprod-20&creative=394997&creativeASIN=B002SAM85U&linkCode=df0&hvadid=198075011022&hvpos=1o5&hvnetw=g&hvrand=7382249695105671393&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9012263&hvtargid=pla-318190357586
Hey guys, thanks for watching and for your comments. Aubrey, great idea about the hook. I've been using the spring from a spring clip that holds papers together but will try your idea, too. Sam, I got the adjustable regulator from Tractor Supply Company but you can get them on line as well. I got the 0 to 20 PSI because that is all they had but I would go with the 0 to 10 PSI if I ever changed it. Remember, the pressure gets greater as you turn the valve to the right. For seasoning, I use fresh Flax Seed Oil. Needs to be fresh and use THIN coats. Let each smoke all the way off, let the unit cool down all the way and repeat at least 5 times. Don't coat the bottom with anything. It will get a layer of rust but that's ok. you don't want anything to insulate the bottom from he flames in any way. Touch up the seasoning before each cook with a light rub with extra fine steel wool, clean it off and then apply a THIN coat of regular olive oil and start cooking. I personally try to use as little oil as possible. Thanks for your comments and suggestions. Regards, Dave
Low pressure regulators don't have an adjustment - they're preset. He's using a high pressure regulator. They come in various adjustable ranges starting at 0 psi (off) to 10 psi up to 60 psi. Amazon has them as does your local hardware store.
Another idea with the pans, have some magnetic handles instead of the screw handles. When the food is done, turn the pan over and put the food in it. Use as serving dish. JS
Maria, Thanks for watching and for your question. I don't have a video on putting them together. I will tell you that for the taller covers I got some metal drawer handles from Lowes, drilled holes in the pans and attached the handles. Be sure you orient the handles in the right direction so you can pick them up with tongs as they do get hot. For the shallower handles on the ends, I bought two small sauce pans at Wal Mart. Then drilled out the rivets holding the handles to the pan so i could remove the handle. Then drilled properly space holes in the end of the pan and used machine screws with nuts to attached the handles. Hope this description helps. It will be a fun project for you if you try. Good luck and thanks again. Dave
I’m trying to figure out where to keep my various accessories for my griddle. From bottles that still have oil in them to pans, etc,etc. I worry if I keep them outside the bugs will get into them yet my wife would not be amused if I kept everything inside. I could keep everything in my basement but the bug issue would be a problem. Any thoughts?
Thank you for watching and especially for taking time to comment! I hear ya! I had the same problem. Being in Florida the bug problem could have been overwhelming. I looked at it like this: there's storage and there's useage. I ended up getting one of the plastic outdoor storage cabinets from Lowes/Home Depot and putting the large pieces in there. Also got a smaller wall cabinet and hung it over the storage cabinet. I put velcro, magnets and hooks inside to hold spatula's and utensils. After a while I switched over to one of the roll around tool chests they sell at wal mart and harbor freight. Now, I know this sounds like a hassle, but I would gather the items I plan to use during a cook and take them inside for a quick wash. Then bring them outside for use. There is no way (unless you're using plastic bins that seal perfectly tight) to be 100% sure no bugs ever get on your stuff if its outside. Oh, and I also did my own pest control around the house. I would put a "nuclear barrier" of insecticide down because I HATE ROACHES!!! All that was the best I could come up with of outside storage. Hope it helps. Thanks for watching. Dave
@@NextWithDave Thanks so much for taking the time for such an in-depth reply. I just received my griddle yesterday so I’m on a hunt for storage and utensil ideas. I love your creativity with the pans with handles. My griddle will be used at our lake house so I’m hoping to hook up the griddle to the large propane tank used for other things inside the house. One additional question...if I use my griddle for lunch do I need to clean it if I’m using it for dinner later? Thanks again!
Do you find that the square pans take longer to steam food due to them lacking the dome of the round pan to let steam and condensation circulate? I just started using the flat top and am trying to figure out the best options before I start modifying my wife’s cooking sheets hahaha
Thanks for asking. Absolutely no difference in steaming for round versus square or rectangular lids. That is, unless you are steaming something taller than the square pans...like if you wanted to do some stuffed peppers. Then either a taller square pan or a domed lid would be the best choice. Thanks and have fun!
Thanks for watching! It starts with a good seasoning process up front. Meaning, 5-7 very thin coats of oil burned off completely and cooled down between coats. Then, de-glazing with small amounts of water on a hot griddle after cooking. Then thorough wipe down. Then, one thin coat of oil for storage till the next cook. Before the next cook, heat up the griddle and coat with oil but wipe it all off so you are removing the oil you put on for storage. Sounds more complicated than it really is. They're not cast iron but treat it like it is and you'll have great results time after time. Thanks again and good luck. Dave
