Cast iron skillet/griddle + grill

[IHateMyJob2004]

I'm in love with doing hamburgers in a frying pan on the stove. They come out so much better!

But I want to try this on the grill. I want to get myself a cast iron skillet or griddle for the grill. A nice heavy one. Does anyone do this and if so, what do you use and how are the results?

 

[Ns1]

takes forever on my grill.

 

[MongGrel]

I have a cast iron skillet I like for several things, but doing it on a grill seems odd.

Depends on the grill a lot I imagine, might work OK on Propane or NG, but I still like charcoal and a Big Webber kettle to grill with.

 

[Ns1]

Weber makes a "wok" grill. It appears that you can buy flat pans that will fit in the space just fine.

//edit

OOOOOOOOOOOOOOOOOOOOOH SHIT

http://store.weber.com/accessories/category/gourmet-bbq-system/

 

[MongGrel]

Weber makes a "wok" grill. It appears that you can buy flat pans that will fit in the space just fine.

//edit

OOOOOOOOOOOOOOOOOOOOOH SHIT

http://store.weber.com/accessories/category/gourmet-bbq-system/

I'm not going to run out and buy one, but that does look pretty damned interesting.

Wonder if you can buy that cast iron wok and the grill and plop it in a kettle....

Probably, you could do a lot of fun things with one of those.

NM, I was looking at the link now damned you, I might have to mull that one over in the future

 

[Ns1]

I'm not going to run out and buy one, but that does look pretty damned interesting.

I'm going to buy one as soon as I clear out the patio. No more filling up the entire house with smoke when I want to make steaks/chops.

 

[MongGrel]

I'm going to buy one as soon as I clear out the patio. No more filling up the entire house with smoke when I want to make steaks/chops.

:thumbsup::thumbsup:

That and if you use good charcoal yeah get the smoke flavor too.

Might be saving up for one myself.

I'd probably pass on the WOK and go for the griddle.

Just buying a Sear grate would be out there I'd think, the griddle looks interesting though.

 

[Drako]

I have several Lodge skillets that I use on my propane grill for burgers, fish, veggies, etc. They work great.

 

[MongGrel]

Heh, a Webber Pizza Stone even.

Ought to take the regular pizza stone and just plop it in there one day, had never thought of trying that.

 

[IHateMyJob2004]

Ya, I'm talking propane ....

I was doing youtube, and I didn't even know that outdoor flat top grills were a thing.
http://www.sears.com/blackstone-36i...SPM11315006615?prdNo=1&blockNo=1&blockType=G1

Oh ...and some griddles for normal grills!!!!!
http://www.sears.com/griddle-q-grid...-SPM7920791327?prdNo=4&blockNo=4&blockType=G4

 

[CraKaJaX]

Ya, I'm talking propane ....

I was doing youtube, and I didn't even know that outdoor flat top grills were a thing.
http://www.sears.com/blackstone-36i...SPM11315006615?prdNo=1&blockNo=1&blockType=G1

Oh ...and some griddles for normal grills!!!!!
http://www.sears.com/griddle-q-grid...-SPM7920791327?prdNo=4&blockNo=4&blockType=G4

I believe Kaido has that exact 36" Blackstone and loves it.

As for myself I have a regular old Lodge cast iron pan that I use for a bunch of stuff in and on my stove. You could definitely use it on a grill for anything you wanted. It works great - just remember not to pick the thing up when it's scorching hot. I still haven't fully learned that part.... :hmm:
Also, be careful to clean it and season it properly or it'll have a short life.

 

[Imported]

http://www.bakingsteel.com/

 

[db]

cast iron puts out a tremendous amount of heat and is just what some people want for frying meat. you can get a Lodge skillet at Voldamart for about $15 and using it on your stove top is quick and easy.

 

[waggy]

Weber makes a "wok" grill. It appears that you can buy flat pans that will fit in the space just fine.

//edit

OOOOOOOOOOOOOOOOOOOOOH SHIT

http://store.weber.com/accessories/category/gourmet-bbq-system/

Yeah that is my next grilling purchase. the Weber Gourmet BBQ system is great. i want the griddle and cast iron grill.

I have a griddle i put on my stove now. it fits over 2 burners and works great for hamburgers and such inside.

 

[IHateMyJob2004]

cast iron puts out a tremendous amount of heat and is just what some people want for frying meat. you can get a Lodge skillet at Voldamart for about $15 and using it on your stove top is quick and easy.

I read up on it. It doesn't have an evenly heated surface like copper. But that is fine. The love for it is because it takes the heat energy stored in it and puts it out through the surface very rapidly.

 

[IHateMyJob2004]

I like the stainless steel idea right now (links included above). Easier to clean. Lower start up cost. Solve alot of in kitchen problems with an outside solution. I want something that covers half the grill

I want to try out a burger:
2/3 beef (80/20 or close to it)
1/3 pork
Worcester sauce
salt
pepper
milk
egg (maybe)

quantity wise:
2/3 beef (2 pounds)
1/3 pork (1 pound)
Worcester sauce (3-4 tablespoons)
salt (1 tablespoon)
pepper (2 tablespoons)
milk (1/2 cup)
egg (1 egg whole)

Some recipes go with more stuff in the patty. Maybe some bread crumbs? Or italian seasoning. But I like to keep it simple. I am not offended by some people saying that it is meatloaf on a bun. The best part of meatloaf is leftovers on bread with ketchup

On a kaiser bun.

 

[IHateMyJob2004]

http://www.bakingsteel.com/

http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html

which leads you to this:
Crap ... eventually your site but where is the 1/2" thick steel?



I'm torn between baking steel and the stainless steel stuff. I think both are wins.

 

[Iron Woode]

I like the stainless steel idea right now (links included above). Easier to clean. Lower start up cost. Solve alot of in kitchen problems with an outside solution. I want something that covers half the grill

I want to try out a burger:
2/3 beef (80/20 or close to it)
1/3 pork
Worcester sauce
salt
pepper
milk
egg (maybe)

quantity wise:
2/3 beef (2 pounds)
1/3 pork (1 pound)
Worcester sauce (3-4 tablespoons)
salt (1 tablespoon)
pepper (2 tablespoons)
milk (1/2 cup)
egg (1 egg whole)

Some recipes go with more stuff in the patty. Maybe some bread crumbs? Or italian seasoning. But I like to keep it simple. I am not offended by some people saying that it is meatloaf on a bun. The best part of meatloaf is leftovers on bread with ketchup

On a kaiser bun.

that recipe is dangerously close to mine for burgers. I add 3 tbl spoons of chopped garlic and no milk or egg.

 

[IHateMyJob2004]

that recipe is dangerously close to mine for burgers. I add 3 tbl spoons of chopped garlic and no milk or egg.

Ya, garlic. Onion ... all sorts of yummy shit ....... chunks of cheese? Problem with cheese in the meat is that you don't taste it unless it is so much cheese that the patty might not hold together.

I don't care for the milk as much as the egg. The egg is a nice binder. Milk just makes it juicier. Both help for different reasons. Try it some time if you havn't.

Oh, I do agree on garlic ... but it has to be enough that it hits. At that point, mihgt as well toss some horseradish on top as a condiment instead. ..... Oh try that!

 

[IHateMyJob2004]

I want this:
http://www.bakingsteel.com/shop/the-big

$110 though.


Might do it anywys. I'll have it till I die.

 

[Iron Woode]

Ya, garlic. Onion ... all sorts of yummy shit ....... chunks of cheese? Problem with cheese in the meat is that you don't taste it unless it is so much cheese that the patty might not hold together.

I don't care for the milk as much as the egg. The egg is a nice binder. Milk just makes it juicier. Both help for different reasons. Try it some time if you havn't.

Oh, I do agree on garlic ... but it has to be enough that it hits. At that point, mihgt as well toss some horseradish on top as a condiment instead. ..... Oh try that!

I sometimes mix horseradish into the meat before cooking.

:awe:

 

[Captante]

I prefer my burgers with quality beef only ... heavy salt and pepper on the outside is the only seasoning I use. I really like the idea of using my cast iron skillet on the grill to avoid the massive clouds of greasy smoke which result from using it for burgers indoors though.

In my opinion heavy seasoning is best reserved for larger and/or mixed-meat patties intended to be eaten with a knife & fork. (chopped steak?)

 

[Kaido]

I'm in love with doing hamburgers in a frying pan on the stove. They come out so much better!

But I want to try this on the grill. I want to get myself a cast iron skillet or griddle for the grill. A nice heavy one. Does anyone do this and if so, what do you use and how are the results?

Yeah, cast iron stuff is amazing. I recommend the 12" Lodge:

http://www.amazon.com/Lodge-Cast-Iron-Skillet-L10SK3ASHH41B-12-Inch/dp/B00G2XGC88/

It adds a nice texture (and flavor) that you don't get with non-stick pans, plus Teflon only goes up to medium. The only problem with doing it in the grill is that it can take a long time to heat up, and you need a good grill to do it. I have a cheapo grill from Home Depot & it doesn't get hot enough to do anything. Instead, I use a Bayou Burner:

http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/

It's basically a $50 single-burner hi-temp stovetop burner, but for outdoor use. You can get up to 900F in no time & takes a regular propane tank, so it's easy to use & gets plenty hot. Alternatively, if you do have a good grill, they sell griddles that you can throw on the grill grates. I have a reversible model that has a flat side & a sear-line side. $30 on Amazon:

http://www.amazon.com/Lodge-LDP3-Double-Reversible-Griddle/dp/B002CMLTXG/

As others have mentioned, Baking Steel is amazing. More expensive, but you can get a larger size, which is nice if you're cooking a bunch of burgers at once or whatever.

 

[Crono]

I used to use a cast iron griddle when camping, over mixed charcoal and wood fire. Best burgers.

 

[Kaido]

I believe Kaido has that exact 36" Blackstone and loves it.

As for myself I have a regular old Lodge cast iron pan that I use for a bunch of stuff in and on my stove. You could definitely use it on a grill for anything you wanted. It works great - just remember not to pick the thing up when it's scorching hot. I still haven't fully learned that part.... :hmm:
Also, be careful to clean it and season it properly or it'll have a short life.

Yes, I have the 36" Blackstone & it is awesome. Doesn't get as hot as say the Bayou Burner (not really good for say a thick steak), but good for regular stuff like chicken, fried rice, burgers, pancakes, bacon, etc. My buddy just got a more expensive version from Camp Chef that has both a flat-top grate & an open grill grate, which is pretty awesome because then you only have to have one gadget on your porch:

http://www.campchef.com/flat-top-grill.html

They also make a portable camping version, which I've read gets pretty hot due to the smaller size:

http://www.campchef.com/stoves/expedition-3x-three-burner-stove.html

I don't remember the exact figures, but I think my Blackstone only got up to about 430F consistently iirc, so it's not really suitable for anything that requires a really high temperature. I'll have to measure it again tonight since I'm doing my chicken for the week on it.