A griddle can’t quite recreate those flavors. With the help of lots of butter, I even enjoyed my griddle-cooked corn-on-the-cob.įor proteins, there is something delectable about grill marks and smokiness from the fire. In addition to cheesy eggs and smash burgers with caramelized onions, I had no trouble getting the perfect temperature on marinated skirt steak and a good sear on chicken wings on the Flatrock. I quickly realized that more things can be cooked on a griddle than on a grill, since there are things you should never cook on a grill. I’m sure there are large enough Weber models that could replicate the experience we’ve had with the Flatrock, so that’s something we’d look for if we were to buy a regular grill again. Over an open flame, having too many cooks in the kitchen (so to speak) always seemed dangerous. In 20 minutes, our teamwork resulted in a full breakfast spread ready for Sunday morning. Cooking side-by-side turned meal prep into a bonding activity that we never had with our Weber. Plus, we could control the temperature of our separate areas as needed. The Flatrock comes with collapsible prep tables on both sides, so we each had plenty of space to safely cook. For breakfast, he handled the pancakes on one side, while I scrambled eggs on the other.Ĭooking side-by-side turned dinner prep into a bonding activity that we never had with our Weber. One of my favorite things about the Flatrock griddle in particular is that the 71-inch wide cooktop provided plenty of room for my dad and me to cook simultaneously. If you wait to clean up until the next time you want to cook, the plate could rust or deteriorate more quickly than it should. On a griddle, you have to scrape grease into a grease trap, splash some water to get the residual bits of food, and then re-oil the surface after you cook. From there, cleaning a grill is as easy as going over the grates with a brush between uses. This process is essential to establishing a non-stick surface, so make sure to follow the instructions provided by the manufacturer.īy comparison, breaking in a new grill usually requires a one-time, burn-off process. Seasoning directions might vary brand-to-brand, but Traegar recommended smoking off a neutral oil 3-4 times until the Flatrock’s metal plate turned from matte gray to shiny black.
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