Weber and Blackstone to merge


 
It's better if you want "fried" shrimp. But if I want "grilled" shrimp then I just throw them on the grill. Rarely use skewers either. I simply toss them on the grates. If I want to pan fry I do it inside :D.
Honestly the whole "griddle" craze is lost on me. Beside, I've got good quality cast iron and or stainless steel ones I can simply slap on the Wolf or the Q320. But then I don't buy the little shrimp either unless I am planning on doing them with a pasta dish. But, "grilled" shrimp, I buy U16 or larger. None of them have escaped yet.
 
I’ve cooked for a lot of people on my webers and my Blackstone 36” griddle
Not once has anyone ever asked me where did I get my Weber from or how much did it (or they) cost.
Not once.
5 of my friends and family now own Blackstone griddles after I cooked for them and even more than that have asked me about the Blackstone.
The most common questions I get about the Blackstone is “if I get one can you help me put it together?”.

Webers griddle does look better and the fit and trim is much nicer than a Blackstone.
The metal seems less porous, has been heat treated for hardening and could possibly be a bit rust resistant than a Blackstone.
It’s also quite a bit more expensive.
I have heard that Blackstone’s are prone to rusting but I’m not seeing it with mine and I live on a salt water waterfront.
I’m as lazy as they come when it comes to cleaning.
A cleaning and a scrape with a dab of oil only takes me 2 minutes maybe.

With Blackstone’s creator still in the picture as opposed to whichever group is currently in charge of Weber,
I think this merger might not be a bad thing.
Hey we might even get some more color options and I’d be down with dat.
 
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JSaus said:
That is exactly what they are.
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Lol

My mom gets the flyer from our local grocery store- a big headline “three day holiday baking sale”

Box cake and cookie mixes, ready made frostings…

We live in a world where you can buy any ingredient any time of year and some people’s idea of making dinner is buying a take and bake pizza.

So yeah, sure, an outdoor griddle is a popular option that many people are glad to have.

Can you smoke a brisket or pork shoulder on it? Nope.

But smash burgers or sausage and peppers- yes- and that works for many people.

We are all very fortunate to have choices.
 
I could see one for certain types of cooks space permitting. But, just not worth it to my needs, and space. Between Big Z, the Wolf, the Weber fireplace and at times the Q320 on a 12x14 deck space is a premium :D
 
LMichaels said:
I could see one for certain types of cooks space permitting. But, just not worth it to my needs, and space. Between Big Z, the Wolf, the Weber fireplace and at times the Q320 on a 12x14 deck space is a premium :D
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Easy to add a griddle function to the gasser. My standard set up is one half grates and one half griddle/flat top.

Best of both worlds.

I only go full flat top for a very big cook of shrimp smashers or cheesesteaks.
 
Yep I do have flat tops I place on the grills. I don't have an insert for the Q but I think I have a stainless one that would fit it.
 
Tim Campbell said:
I just got the Slate yesterday. Plan to fire it up Sunday. Totally stoked about it.

What have you cooked on it, Darryl? How long have you had it?
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We picked up the Slate mid year this year.....

Did a bunch of different foods......basically you can do anything I would say.

The big fight was is a steak better on the performer or the Slate....I had my mind made up early and no one was going to change it.

My folks prefer it on their Blackstone vs bbq, they have charcoal but strangely only use the gas bbq........

A few of the " plans " I had to cook never got done this year at all....I find I run out of time......

Breakfast is nice and easy......just getting hte timing down is the hardet part for me.....things go fast.

Did you cook on it yet then this weekend? What did you cook?
 
The big fight was is a steak better on the performer or the Slate....I had my mind made up early and no one was going to change it.

I assume you mean that steak over charcoal is better than steak on a flat top? I'd agree with that.

But I'd also say that steak on a flat top sears (conduction) better than on a gasser (convection).

My go to is sear on hot metal first, then go indirect on regular grates to bring up to temp. Basically an outdoor version of the standard restaurant method -- cast iron skillet first, then into the oven.

Which is why I like a gasser with an add on griddle function.
 
Darryl - swazies said:
We picked up the Slate mid year this year.....

Did a bunch of different foods......basically you can do anything I would say.

The big fight was is a steak better on the performer or the Slate....I had my mind made up early and no one was going to change it.

My folks prefer it on their Blackstone vs bbq, they have charcoal but strangely only use the gas bbq........

A few of the " plans " I had to cook never got done this year at all....I find I run out of time......

Breakfast is nice and easy......just getting hte timing down is the hardet part for me.....things go fast.

Did you cook on it yet then this weekend? What did you cook?
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Yeah, I love steak on charcoal best. But this thing is incredible. We did breakfast on Saturday, sliders on Sunday, fajitas on Monday.
 
Now all of these Weber's going on sale at many Lowe's makes sense lowering inventory. I just wish one would go on sale near me, i need a rotisserie grill.
 
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