Griddle Me This

MyBloodIsRed16 said:
I've seen them but never pulled the trigger on buying the frozen ones.  Maybe I should grocery shop while hammered since that's usually when I would have stopped at White Castle
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They are (were) so much better when hammered at 2AM. I’ve only had them like 3x from an actual WC. Seems like each time we were having a late night poker game and somebody would run out and get a couple bags of sliders. Good times.

The frozen ones aren’t bad.

 
32 minutes ago, teachercd said:

So i have not gone THIS crazy with them but it gives you a great idea on how to make them as close as possible to the real thing.

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I just haven't frozen mine over night.  Not sure why you would need to do that if you just planned on cooking them right away.  I don't see how it would affect the flavor.  Obviously White Castle isn't dealing with fresh patties either but that more likely to do with the shear volume they make a day.  I do wish I had some sort of way to cut the holes out faster.  Could probably come up with a press or mold made with a 3D printer (don't have one or I would try).  

 
JJ Husker said:
They are (were) so much better when hammered at 2AM. I’ve only had them like 3x from an actual WC. Seems like each time we were having a late night poker game and somebody would run out and get a couple bags of sliders. Good times.

The frozen ones aren’t bad.
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I've only had them 3x while not hammered lol.  I went once in HS with my friend to see who could eat the most.  He was about 330lbs and I was about 165lbs.  I think we both ate a crave case and called it quits.  There was a White Castle right down the road from the bar my friends and I would frequent so we stopped there quite a bit. Was there or Steak and Shake because it was open late and we knew people who worked there.  

 
JJ Husker said:
That rust resistant claim must be a gimmick. The specs say it is carbon steel with no special coatings. It will rust just like any Blackstone will. Pretty sure you would have to season/re-season just like any other.
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#Nerd

That is good to know!  I am not looking to buy a new one but I would totally get one that claimed to be rust resistant.  Then I would be mad when it rusted!

 
JJ Husker said:
That rust resistant claim must be a gimmick. The specs say it is carbon steel with no special coatings. It will rust just like any Blackstone will. Pretty sure you would have to season/re-season just like any other.
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If you season all the surfaces of carbon steel, it is technically rust resistant. Definitely not rust proof though. I agree it's mostly a marketing gimmick though since how resistant it is is debatable.

 
RedDenver said:
If you season all the surfaces of carbon steel, it is technically rust resistant. Definitely not rust proof though. I agree it's mostly a marketing gimmick though since how resistant it is is debatable.
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I have seasoned my Blackstone many times and it still seems to get some rust spots. 

I think I do a good job seasoning it so I am guessing it is just something that will happen.

 
I did steak stir fry.

I boiled up rice and then let it sit uncovered for the day in the fridge.

I oiled up the griddle added the rice, and a mix of soy, hoisin sauce, garlic and sugar, let that cook up.  Then I tossed in 3 eggs, mixed it all up.

While that was going on, I had a bag of frozen veggies on the other half of the griddle. 

Later I added some diced up stir fry steak, mixed it all in and tossed on some yum yum sauce. 

For about 15 dollars it made 3-4 meals.  It was really good. 

 
teachercd said:
I did steak stir fry.

I boiled up rice and then let it sit uncovered for the day in the fridge.

I oiled up the griddle added the rice, and a mix of soy, hoisin sauce, garlic and sugar, let that cook up.  Then I tossed in 3 eggs, mixed it all up.

While that was going on, I had a bag of frozen veggies on the other half of the griddle. 

Later I added some diced up stir fry steak, mixed it all in and tossed on some yum yum sauce. 

For about 15 dollars it made 3-4 meals.  It was really good. 
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Cutting up fresh veggies is a lot more work, but I think the taste and especially texture is worth it if you ever have the time.

 
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