Why Do You Want to Start Griddle Grilling?
Have you noticed that there is no grill on the corner? It has a flat top griddle. Maybe you need one too.
Cast iron flattop griddle are the most valuable player among diners and many high-end restaurants. Think of it as a giant pan with multiple heating zones. Chefs all over the world love their griddles (also called pancakes or pancakes) because they can handle several orders at the same time: burgers in one hot zone, potato cakes in another hot zone, and eggs in another hot zone. They also provide excellent temperature control, boy, and they can create a great brown Maillard surface. Sitting on the counter and watching the griddle chef at work is like watching a ballet.
There are two ways to get into the grill, buy a dedicated griddle grill, a one-person grill with a well-completed task, or buy a griddle plat that you can throw on any grill and still bring the smoke to the food on.
The Modern Outdoor Griddle Grill
Dedicated flattop griddles rarely appear in the home because they are large, require a powerful exhaust system, are expensive, and require natural gas. Fortunately, manufacturers are now producing propane-fueled flattop griddles, which are ideal for outdoor use where ventilation is not a problem. I call them griddle grills. Put it in your backyard, take it to a back door, or take it to the beach.
The griddle grill is 17 inches long and has only one burner. The 36" long cookware is a great size for your backyard with four burners and can put a combined 60,000 Btu. It won't go bankrupt at around $250.
Because they are made of uncoated steel, they will rust, but when you use the griddle grill, oil will enter the microscopic pores of the metal and combine with it to form a hard non-stick surface. The so-called "seasoning" is the same process in which cast griddles and frying pans become non-sticky. Some manufacturers provide ready-made seasoning griddle grills, while others require you to season them before cooking. Either way, it is important to follow the manufacturer's instructions to start.
Compared with grills, grills have several advantages. First, there are no gaps between foods. This means that small items like bay scallops or asparagus are more likely to be placed on the bottom of the grill. In addition, if the surface of the fish is sufficiently seasoned and oiled, the fish will not stick to the griddle. What's more, the hot metallic brown food on the solid surface is faster, more thorough, and will never last longer than most grills. This means more flavor. Another advantage of using dedicated griddle grills is that they usually have a gutter or grease trap where you can keep fat or food residues present in captivity for easy cleaning.
Griddle Plates
If you want, you can easily do your existing grill and with a griddle plate cooking. This is a good choice because you can throw wood on the grill to make the food smoke. A variety of options can achieve excellent results. You can buy cast iron, cast aluminum and modern alloy griddle plates, and you can even griddle on salt blocks, soap stones and other stones. Many gas and charcoal grills can heat the griddle to extremely high temperatures. The fact is that griddles perform best at moderate temperatures, below the smoke point of butter or oil. The top temperature of many restaurants is maintained at around 350°F.
Putting a griddle plate on a part of the grill is actually a good way to use the grill and direct cooking on the grill at the same time. You can make a sausage pie, bake an English muffin on the grill to give it a smoky flavor, and griddle an egg on the griddle to make a quick egg sandwich. Or griddle the sausages into a pan to achieve Maillard's ultimate reaction and make the edges brown and crispy. Do you want smoke? Throw some wood on the flame to let the smoke seep into the fish or other food you are cooking. Whether you decide to use a griddle grill or a griddle plate, the grill is a fun and effective way to cook outdoors. The best griddle plate has a rim to hold the oil and juice.
Clean Up Your Griddle
Use water, heat, scrape, and repeat. This is the short version. Details: First, use a spatula to scrape the food or oil into the grease trap of the trash can or griddle. Then use water. Avoid soap, because it can wash away your anti-sticky "condiments", and avoid using a bucket of ice water to heat the griddle. The thermal shock of ice water on the hot griddle will distort the metal. Just pour a cup of room temperature water on the hot griddle. When the water starts to boil, use a sturdy spatula or bench spatula to encourage the release of food or caramel from the cooking surface. Usually just a little bit of water in the place where you have recently cooked is enough.
When you are satisfied with the area you have cleaned, wipe it with a clean towel and don't let the fiber stay on the surface of the griddle. The griddle is still hot, and if you accidentally touch it, it will leave severe burns, so use pliers to assist in the wiping process. When the surface is clean, allow any remaining water or stop bubbling or smoking. At this time, when the griddle is still a bit hot, I like to turn it off completely and use a towel to spread about a teaspoon of cooking oil all over the surface. A thin layer of oil helps to form an anti-stick seasoning.
