any Blue Star grill and griddle users
YuliaO
10 years ago
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cookncarpenter
10 years agoYuliaO
10 years agoRelated Discussions
Blue Star 48" - 6 + griddle, 8 , or 4 + French top?
Comments (6)That is a tough call. We all have doubts about decisions and once the decision button is hit... more doubts. First and foremost, you have chosen a lovely stove top. My cast iron griddle is almost 90% out and on two burners or the center big single. I've gone back to basics the past few years...chop by hand, toast, and no longer use countertop appliances. It is my therapy to cook with good ingredients and fresh. I do often have 4 burners going because i multi-task and enjoy prepping for the week and making stocks and sauces. Panini i just put a heavy enameled pot on top. It does become intuitive for any love of cooking. French top? Not sure. I actually think i have one in my summer home. Maybe? It is a wood fired stove with a solid thick iron top and i slide pots over and away and such a fun way to cook. Adjusts with this and that to give air flow over different parts of the top. I do like the slide around of the heat. On a flat surface. Under your possible french top would be a single burner? Still has a slide ability to reduce a strong simmer to a very low heat. But you could do that on a grate top, 6 burner with a griddle. Not all restaurant trained chefs actually know how to cook BTW. Judging by many mediocre meals i have had out in NYC. No love and a bit like robots. An old friend of mine was on Iron Chef and won but that is an exception. To truely love what you are doing and are passionate about cooking, you will know what you need and work with what you decide....See MoreBlue Star 36'' - get grill or six burners????
Comments (11)Our rangetop has the same power on all burners, so I'm not limited by the number of BTUs I want...Only by what else I'm using on the stove at the time, and what I'm cooking. If there's nothing else, and the food is not spattery, I might run it side to side on the front half. When I do steaks on the grill side of the pan, I like to run it back to front or keep it on the back burners. If I'm using other burners, it depends on the size of the other pans, how many, and how much attention the food in them needs where I place everything. The things that need the most attention...additions, stirring, flipping, etc....get the easiest to reach locations. Things that spatter stay at the back when possible, so I don't have to wash the floor! Hope that makes sense....See MoreGrill or Griddle?
Comments (9)I was open to either a grill or griddle and left the decision to whichever I found at the best price in an open burner rangetop. Ended up with a Wolf with a griddle. No regrets...I grew up cooking on an Okeefe & Merrit that had a central griddle and doing short order cooking in my parents' restaurants so griddle cooking was familiar turf. No problems with getting the griddle seasoned. Left that job to DSII who went on a grilled cheese binge Day One after the Wolf was installed. (Esp during the seasoning process, do not wash the griddle. Just scape off the odd bits, wipe down with a paper towel &, as needed, wipe on a bit of cooking oil. Later on, after the seasoning builds up, you can lightly wash it. Don't worry about bacteria...preheat on the next cooking cycle is going to fry the baddies.) Other than being a cooking surface, the griddle makes for a wonderful 'thaw plate', provides extra landing space (esp. handy during canning season) and will do as a 'warming drawer' in a pinch. Which isn't to say that I wouldn't have enjoyed having the grill, esp. since I live up in Wisconsin. But the grill would have req'd beefier ventilation and I didn't like the idea of having so much heated air sucked out of the house just to do a spot of BBQ. And, I must say that I've never let cold weather & snow stop me from firing up the outdoors grill anyway. This spring I upgraded the outdoors grill to a Weber so I'm kinda' anxious to see how much better it will perform in the winter than the old piece of junk it replaced....See MoreBlueStar range with a grill.
Comments (4)I have a 60” dual fuel range, not bluestar though, mine is a Viking. I have both a grill and a griddle, I live in the Midwest so sometimes it’s too cold or stormy to use my outdoor grill. I got mine as a heavily discounted floor model, so I didn’t choose what went in it... but now that I’ve used it quite a lot for several years now I can say that I use my griddle a LOT more often than I fire up the indoor grill. It’s GREAT for grilling pineapple or vegetables. I sometimes grill chicken on it and it does fine, but it’s difficult because it’s small and I have a large family of seven grown up sized people. I’ve also grilled fish on it and it’s fine for that too, but I really haven’t done much beef other than the occasional craving for hotdogs. I don’t feel it gets hot enough for a flank steak. I have to take the entire grill apart to clean it every time it’s used and that’s the main reason I probably only fire it up a handful of times each year. I use my griddle a lot more often and my griddle is very easy to clean, most often I just wipe it down with a wet towel while it’s still hot. (It has a “patina” on it, I don’t scrub it down to the bare metal or anything.) I use my griddle for tortillas, pancakes... even for browning a batch of meatballs, it makes quick work of that! I don’t feel like my griddle is large enough for trying to stir fry vegetables on it though and I prefer my really large, deep skillet for that. (Which I prefer to a wok because I think a wok works better with a massive flame outside) If I had it to choose, I would’ve preferred double the size griddle over the grill with my configuration, but the grill is nice in a pinch when we are really craving something grilled and we are unable to use the Weber outside. Still a pain to clean though....See MoreYuliaO
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