Yeah he's looking great I'm proud of him losing weight is not always the easiest thing to do but I'm really proud of him for doing it. he's looking excellent.
As one who knows nothing about bbq or grilling, I thought he had accidentally scorched the grill until he said you want that color. Then it looked completely burnt and he said that was good seasoning. Learning more every time I watch
Not only this man can barbecue better than the cooks of the greek gods, he looks like the uncle or the dad at a gathering that would be responsible for the holy food (his beard looks fucking awesome)
My fav chef. This mfer taught me how to cook flank steaks and skirt steaks the best. Man I’ve gotten so consistent and good at cooking steaks on charcoal it’s def restaurant quality and the fam loves it.
I have a little griddle like that and I seasoned in the oven so the bottom was “seasoned” as well. That kept it from getting all rusty when I took it camping
Blackstones use big flame shooting burners that blast that plate of cold rolled steel ( not cast) Seasoning the bottom of this would be a giant waste of time.
@@Toolmybass I have the 17 inch model that I take camping with me and use it in all weather, seasoning the bottom has protected it from rust and the flames are not that big on the little models
@@bigheadbiker Its cold rolled steel. Seasoning the bottom thats exposed to flame does nothing. If it was CAST? Different story. Ive been in the steel business since 1996.
Try flax seed oil. It's a low smoke point and it polymerizes or hardens when it smokes. By far the best seasoning oil I've ever used. Don't cook with it, just season with it
@@Rita70. I do it slightly different. I don't let it get as hot before adding the oil since flaxseed oil is such a low smoke point but you want it to be warm so the pores open up. I don't use as much oil either. I want the surface to look slightly wet but the thinnest possible layer. I use another dry paper towel to wipe it off so there is a very thin layer. Then I repeat it many more times than he does. Letting it cool completely between steps. I don't have this particular one so it depends how rough the initial texture is. By the end it should be smooth as glass and water should bead up on it. My griddle can fry an egg and melt cheese without sticking.
@@brianboyett6250flax seed smoke point is lower causes polymer to form quicker. But I found high temps over time flax seed flakes due to lower flash point as well where its so hot the polymer gets destroyed.
Seasoned my new four burner 36 inch Blackstone grill and it seems like one side got darker than the other. I use the whole jar of the two and one seasoning from Blackstone. Let it sit overnight after seasoning and actually made cheesesteaks on it. Tonight came out fantastic, but just concerned about that one right side not blackening anymore. Should I season again?
If you know this, then why click on a video about seasoning a grill? That’s what’s wrong with society. Everyone always wants attention. You already know this, so why not make your own video or do something else with your time instead being on his video telling what you do? SMH
@@TopBillinSportsthat was just a friendly suggestion to anyone who might be interested, just in case those 2 oils may be all they had on hand or something. Here's a new suggestion for you. Get a job, your channel is dead.
@@TopBillinSports, of all the narcissistic comments I have ever seen, this is right amongst the top. Completely unnecessary derision of a comment that adds value to the big picture. YOU exemplify what is wrong with our society.
The way Malcom is doing it easier. You get to keep it outside which means no smoke in the house. It also lets you keep easily adding more oil as the previous oil polymerizes; it would be a pain to keep applying more oil to one that's in the oven.
Beyond that they are both constructed from low carbon mild steel, however the Blackstone is made overseas using import steel while ours is constructed of 100% American Steel.
“Seasoned” not in the sense like you would raw meat, but more referring to the process of developing a non-stick carbon layer on the bare metal surface of new unused cookware.
that looks just like a professional grill in a restaurant only mini,,,,, i would clean it the same too and that is done by first using a pummice stone grill brick on it first to remove any bits o stuck on crud followed with pouring water on the hot grill then scrubbing it with a wire mesh pad followed by a green scrubby.. there are also chemicals you can buy to deep clean the grease buildup off once in a while. leave it lightly oiled for next time
Use avocado oil, buy the cheapest you can. Then, fry bacon on it the first time. You need to build up a micro layers of carbon like in a cat iron skillet.
From what I know lard tends to stink and degrade with time if you don't use it often. If you're using something every week or every day then lard works well but if itll sit for a bit, like most people do with grills and griddles, it's best to use oil. Oil also spreads easier since it doesn't have to heat up to spread. This is just what I heard researching stuff about cast iron skillets so take it with a grain of salt.
yea, NOT how you season a Griddle. Yes it can be done this way but Oil just comes off very easily. why would you not just use the Blackstone Griddle Seasoning and Conditioning Butter? and your also suppose to do the sides and even the outside of it not just the center.
I recommend real meat grease or straight old school lard to season when it’s new . Just me though . It works way better than cooking oil , and that’s a fact , not opinion
@@bjones802000 They also told us growing up violence never solves anything , we know that’s a lie I just know what I would do and what works for me but let me know if you try either 👍
Honestly seasoning can suck it.. I shaved off the tops on my grill with a abrasive pad or a sander.. Cleaned it then seasoned it.. eggs don’t stick player.. have fun 👍
I trust you because you’re not telling me that I have to use some special name brand seasoning. Thanks for the tip!
Damn straight.
Looking good, keep them pounds coming off!!!!
yeah ive def noticed hes shed weight lately.
Zippy zap sauce
Yeah he's looking great I'm proud of him losing weight is not always the easiest thing to do but I'm really proud of him for doing it. he's looking excellent.
Praying he continues this journey. Health is Wealth
@@worde2000 I read that as “pants” 😅😅😅😅
Thank you!! Straight and to the point!
Dude you're looking great
I just bought one today and I'll use this method. Thank you 😊
Same lol
As one who knows nothing about bbq or grilling, I thought he had accidentally scorched the grill until he said you want that color. Then it looked completely burnt and he said that was good seasoning. Learning more every time I watch
Not only this man can barbecue better than the cooks of the greek gods, he looks like the uncle or the dad at a gathering that would be responsible for the holy food (his beard looks fucking awesome)
a Griddle isnt a BBq but sure.
@@Z-e-r-0says who?
My fav chef. This mfer taught me how to cook flank steaks and skirt steaks the best. Man I’ve gotten so consistent and good at cooking steaks on charcoal it’s def restaurant quality and the fam loves it.
Thank you! I appreciate the no bs approach.
When You say get it nice and clean, what exactly do you mean as you said at the beginning only time only for soap and water?
Are you supposed to season it each time you fire it up, before you begin grilling?
Appreciate the straight and to the point directions! We’ll done
I have a little griddle like that and I seasoned in the oven so the bottom was “seasoned” as well. That kept it from getting all rusty when I took it camping
Good idea. My bottom is all rusty and I think he have to remove the rust and do the bottom
Blackstones use big flame shooting burners that blast that plate of cold rolled steel ( not cast)
Seasoning the bottom of this would be a giant waste of time.
@@Toolmybass I have the 17 inch model that I take camping with me and use it in all weather, seasoning the bottom has protected it from rust and the flames are not that big on the little models
@@Toolmybass also I was seasoning the top of it so it wasted no time doing the whole thing
@@bigheadbiker Its cold rolled steel. Seasoning the bottom thats exposed to flame does nothing. If it was CAST? Different story. Ive been in the steel business since 1996.
This is the third video that I have seen from this channel and I am now concluding that channel is fantastic! Okay, time to subscribe!
You will absolutely love his channel!!
You won’t regret it, love this guy
That’s AWESOME BRO!!! I couldn’t have made it better myself! I give it a 10 out of 10! Be safe brother
Is there a certain type of oil to use?
Thanks needed the advice...just beginning
Try flax seed oil. It's a low smoke point and it polymerizes or hardens when it smokes. By far the best seasoning oil I've ever used. Don't cook with it, just season with it
Do you do the same process he does, but with the flax seed oil? Do it twice it until the griddle turns black?
@@Rita70. I do it slightly different. I don't let it get as hot before adding the oil since flaxseed oil is such a low smoke point but you want it to be warm so the pores open up. I don't use as much oil either. I want the surface to look slightly wet but the thinnest possible layer. I use another dry paper towel to wipe it off so there is a very thin layer. Then I repeat it many more times than he does. Letting it cool completely between steps. I don't have this particular one so it depends how rough the initial texture is. By the end it should be smooth as glass and water should bead up on it. My griddle can fry an egg and melt cheese without sticking.
@@brianboyett6250flax seed smoke point is lower causes polymer to form quicker. But I found high temps over time flax seed flakes due to lower flash point as well where its so hot the polymer gets destroyed.
@@motorcyclemickable I have actually experienced the flaking issue so that's interesting info. Thanks
How long do you have to wait after the first seasoning to start cooking on it?
Seasoned my new four burner 36 inch Blackstone grill and it seems like one side got darker than the other. I use the whole jar of the two and one seasoning from Blackstone. Let it sit overnight after seasoning and actually made cheesesteaks on it. Tonight came out fantastic, but just concerned about that one right side not blackening anymore. Should I season again?
What should I use to clean it? After use
Peanut oil or avacado works too. Higher smoke point.
If you know this, then why click on a video about seasoning a grill? That’s what’s wrong with society. Everyone always wants attention. You already know this, so why not make your own video or do something else with your time instead being on his video telling what you do? SMH
@@TopBillinSportsthat was just a friendly suggestion to anyone who might be interested, just in case those 2 oils may be all they had on hand or something. Here's a new suggestion for you. Get a job, your channel is dead.
@@TopBillinSports, of all the narcissistic comments I have ever seen, this is right amongst the top. Completely unnecessary derision of a comment that adds value to the big picture. YOU exemplify what is wrong with our society.
@@IM1deadMONEY - Cool story, bro
Thank you. Super helpful!
Great video straight to the point
Quick and easy explaination great
Thank you Sir, easy to follow
Thanks for the education just purchased one great stuff💪💪💪🔥🔥🔥🙏🙏
Good tips. But for a griddle top that small, just throw it in your oven. A lot easier and the seasoning comes out nice and even 👍
The way Malcom is doing it easier. You get to keep it outside which means no smoke in the house. It also lets you keep easily adding more oil as the previous oil polymerizes; it would be a pain to keep applying more oil to one that's in the oven.
@@duckpwnd To each their own but I disagree. I think the oven is easier. And it comes out infinitely more even.
Beyond that they are both constructed from low carbon mild steel, however the Blackstone is made overseas using import steel while ours is constructed of 100% American Steel.
Oil.... What TYPE of oil?
Perfect!!
my question is after you cook, what is the proper way to wash?
Scrap off food residue, take a paper towel and wipe it down. Think of a cast iron skillet.
Turn heat up water, scrape repeat till clean then thin coat of oil, do this after every cook
Awesome! Your grill arsenal is 👍
Maybe a dumb question, but what does it mean to season a griddle, wok, etc
“Seasoned” not in the sense like you would raw meat, but more referring to the process of developing a non-stick carbon layer on the bare metal surface of new unused cookware.
Applying oil like that creates a non-stick surface
@@bobbyb7708 it's not carbon, it's a bioplastic formed from the polymerization of oil at high temps
That was like a myth busters episode, thanks guys
My griddle had a weld break on one of the cross while seasoning??
Does this also go for the flat top grills ?
AWESOME THANKS!!!
I tossed mine in the oven and it has a nice even coat
Thank u ❤😊
Thanks for the vid
u can take a propain torch to it and really blacken the whole thing.
What kind of oil can I use
Saw happy tail on ground is that a cat or dog?
Thkz help my older brother
That's a very good video! Thanks!
Looking slim
🧢🧢🧢🧢
@@ac1dburn698 he means slimmer
What kinda oil?
What kind of oil??
I’m new here so idk how you used to look ( everybody giving props and that’s great) I can look at you and tell you can cook cook❤
that looks just like a professional grill in a restaurant only mini,,,,, i would clean it the same too and that is done by first using a pummice stone grill brick on it first to remove any bits o stuck on crud followed with pouring water on the hot grill then scrubbing it with a wire mesh pad followed by a green scrubby.. there are also chemicals you can buy to deep clean the grease buildup off once in a while. leave it lightly oiled for next time
Thank you!
Great stuff!
Instructions unclear, went to the super market, and couldn't find no o'l to season my griddle
Me either 😂
Use avocado oil, buy the cheapest you can. Then, fry bacon on it the first time. You need to build up a micro layers of carbon like in a cat iron skillet.
@@johnvrabec9747cooking bacon on it as the first cook is proven to be bad for the griddle causes chipping and rust due to salts
Use a torch for the corners
I dont understand what u mean season of it’s oil
Bro u look great
Is that processed oil???
Why not use lard?
From what I know lard tends to stink and degrade with time if you don't use it often. If you're using something every week or every day then lard works well but if itll sit for a bit, like most people do with grills and griddles, it's best to use oil. Oil also spreads easier since it doesn't have to heat up to spread. This is just what I heard researching stuff about cast iron skillets so take it with a grain of salt.
What do you clean it with if mice shit all over it ?
Throw the whole grill away 😂😂😂😂
Thanks boss!
Thanks man!
Butter boy!!
What size is that blackstone
Wow really now hmmm that's quite interesting lol
hell yeah brother
Just did mines looks just like that one
Nice
Terrible idea using paper towels. Any kind of paper starts to scorch, break up and leave pieces behind. Use a cloth rag.
I know it’s a house behind him but I did a double take thinking he was standing in front of a Great Pyramid 😂
I thought that same thing.
Thanks Bret Krishner
At the end I thought it was the great pyramid of Giza in the background
Way to much oil on that for the first season. That stuff will start to chunk off into your food after about ten cooks.
Lard is your friend😮
yea, NOT how you season a Griddle. Yes it can be done this way but Oil just comes off very easily. why would you not just use the Blackstone Griddle Seasoning and Conditioning Butter? and your also suppose to do the sides and even the outside of it not just the center.
I recommend real meat grease or straight old school lard to season when it’s new . Just me though . It works way better than cooking oil , and that’s a fact , not opinion
Yeah I was thinking this too I'm using lard for mine
The Blackstone website says seasoning the grill with animal fat will cause chipping and flaking due to nitrates.
@@bjones802000
They also told us growing up violence never solves anything , we know that’s a lie
I just know what I would do and what works for me but let me know if you try either 👍
YA, IF YOU WANT TO RUIN IT!!!
The angle of this video made me think Malcom’s house abuts the great pyramids
Pretty sure you do this on medium.
Blackened redfish ready man
Opinion’s and excrementholes. Everyone has one.
Always trust the guy with the southern accent when it comes to grilling and griddling right
👍🏾👍🏾👍🏾
First THANG WE GON DO
Put some Zippy Zap on it. That will take care of it
You can use soap after every cook and still have a non stick surface.
No one is retarded enough to do so
There is a lot of things you can do… doesn’t mean you should
Literally says in the instructions that came with my griddle to not do that.
Ok
Do they sell a stainless steel griddle? These finicky Blackstones can kiss it.
I tried 5W-40 oil and it caught on fire. Any advice?
Best thing to do to it is to sand it smooth
💀😂
Mine is not smoking as much as yours
Carcinogens give food that extra pop of flavor
What kind of ooool? You never said.
hog lard works best
Honestly seasoning can suck it.. I shaved off the tops on my grill with a abrasive pad or a sander.. Cleaned it then seasoned it.. eggs don’t stick player.. have fun 👍
Buy a PitBoss no seasoning needed.
👍🏾
You basically did exactly what the directions told you to do. 😂😂
Take care of yourself man.
So I used my wife’s argon oil on it now the food taste like a massage
Here I was thinking what seasonings and herbs is he about to use 🧂😂😂😂
Turn it on HAAAAAA....
Or high lol
@Tammy Looney
Just do it in oven like Iron Skillets