I’m a grill cleaner. One time I had a lady ask me to clean her Blackstone because of how black it was. I told her it’s supposed to be like that, but she said she remembered it being silver. So I took a wire wheel to that bad boy, and it looked atrocious. But she was satisfied 🤷🏻♂️
That is not a black stone, a black stone is a stone that is placed inside of an oven, broiler, grill. You bring it up into the 6 to 700° range and then remove it. Then you can cook food on top of it. What you have in this video is a flat top with a thick layer of carbon. There’s nothing cast iron or Blackstone about it.
Absolute respects. For one, somebody who takes the time to properly maintain their equipment has some major responsibility and reliability. Also, the main reason I’m so impressed is because I know whatever you’re cooking on that grill demands a nice nap after so denying the food coma and maintaining the grill after dinner instead of letting it sit for tomorrow is so worthy of respect haha, good stuff my man 👊
I LOVE my flattop griddle. It's honestly the best present my wife has ever bought me. Can cook an entire dinner in a few minutes, easy to clean, and the flavor is incredible.
You can also buy a cast iron griddle from lodge or any number of carbon steel ones from various vendors that go over multiple burners on your stovetop or grill. I have a lodge one and a carbon steel one a buddy made for me that I can put on my grill in place of the grates. It isn't as good as the Blackstone but it can hold you over
Yes!!! When I first got my campchef, I was trying to clean it like a stainless steel commercial flat top. Now this is what I do! Just like my cast iron pans!
Had to fix my sister's skillet after our mother decided to season it. After cleaning it, scubbing it down, polishing it lightly with some 600 grit, and reseasoning it, I brought my skillet over, cooked on it, and did exactly what you did to show them how to take care of it.
I started with a flat grill. But flat grills are good for large groups. Now I use a large carbon steel wok used on my bbq grill sideburner that has an adjustable regulator on it. So much faster for me. I cook for 4 and the clean up is faster as well.
Tip: after applying that layer of oil, heat up the pan again and let it burn for about 10 min then wipe off any excess. This prevents that oil from getting sticky.
@@goochI034 Actually proper seasoning is done with a low smoke point oil. Everyone says “high smoke point” but that’s usually just them repeating what the person before them said. You NEED the oil to break down and polymerize, so the finish will be dry and hard. The best oil is flax seed(edible version of linseed oil) because of the low smoke point.
@@jeffp565 It is usually done while cooking a dish to release the flavors and that is why alcohol is used. In this case you just want it to release so it can be cleaned so any liquid will work.
We did use gloves and a metal scrubber with a black grid screen thing underneath and a blue sponge not sure what the exact names were but we used that with those big latex gloves to get it off then just use the scraper to scrape all the stuff off and wipe the small grease left over with paper towel.
Thats how ur supposed to do it. Keeping a “seasoned” pan or anything is idiotic and its carcinogenic. Its for bafoons. “MY FOOD WONT STICK BLAH BLAH” use more oil. Grapeseed or sesame.
Most restaurants don't use blackstone they use stainless steel, which should be polished to a mirror shine not oil-blackened like this video or cast iron pans. The people who taught you at Wendy's were obviously just too lazy to do it right.
@TheNagroth In 1982, Wendy's grills definitely weren't stainless steel. In fact, even today, they aren't stainless steel unless an independent owner is too cheap to buy clamshell grills.
Great tip in this video. You can also use coarse salt in addition to water as an abrasive. I use a kitchen towel when scrubbing/wiping my cast irons. Hot water and salt for cleaning then wipe with oil.
@@Blaze_1961 it’s not stainless steel. It’s not like one you would see at a Japanese restaurant. It’s a flat top griddle. I just keep it clean and oil it after each use. Just made burgers on it today. Lemon and baking soda would have yours looking the same way
my dad has this exact grill that we call a “plancha” he does the exact routine down to the napkin trick with the scraper lol. he makes from breakfast on it to some of the best street tacos you’ll ever have. and thats saying something cuz i’ve been to texas and mexico where the tacos are easily the best, still don’t compare to my dads tacos
I was the griddle cleaning guy in my hospitality and tourism class because my teacher liked how got i clean and no one else did it as good as me in the class becuase they just did causs they had to. I did it cause you should always clean your equipment and season any pans or stove tops to keep your cooking spaces to notch.
This is the method I use for my casst iron skillets and pans from St. Patrick's Day to Thanksgiving. Manufacturers all recommend using the oven but I refuse to heat my house in the summer!
Just got my wife a blackstone and she has been full of questions and second guessing herself and i am so glad i have found your channel to help with everything. We did smash burgers last night, mega breakfast with french toast this morning and tonight we did your hibachi shrimp and it was amazing. Thank you for the videos
I use disposable cloth towels since theyre way cheaper than normal cloths, but I'ma try that with coffee filters. Seems like they might be too thin, but they're probably way cheaper.
I agree I have used every paper towel available to humans. they all leave lint. the blue shop towels and all the whites leave lint.. guess people just dont care... ive seen someone literally season their new grill leaving lumps of lint all over and he didn't care at all and he supposed to be master grilled guy.. if you get the towel completely coated in oil it will be less than a dry towel but still leaves lint no matter what anyone tries to say.. I dont want to eat lint. ugh
If you aren't opposed to it, I would highly recommend using lard instead of oil, the coating will be harder and less tacky over time. I also use grapeseed oil, but technically flax is best, it's just a pita to keep fresh. Also, using a coffee filter instead of paper towel will leave fewer white specks of lint 👍
If you want it even cleaner uses lemon juice mixed with your water. I was a cook in the military for 12 years I can tell you the citric acid will clean it like new every time. I usually squeezed 5-6 lemons over top as well every time. I’ve never had to clean one twice.
DONTTTTTTT. All you need for cast is salt and oil and a towel. I have never washed mine in water ever they are so well seasoned they act like non stick. Can use any oil you want really long as it’a a stable long lasting one I use canola most the time. I never even get salt out anymore I don’t have any scrubbing to do. It’s how they did it in the south and it’s how I grew up doing it. I use my metal spatula if there are any crusty bits on the side from say scrambled eggs but other then that nothing sticks and the flavor is amazing I do heat mine really hot before I put them up with that fresh oil on there about 1 time a month as well just to keep them sanitary and nice and deep black.
Nice!!! My grandparents owned a hotdog truck &, candy truck in the neighborhood growing up! In NJ. He use to show me how to properly clean the grill, he used seltzer water or club soda while the grill was hot everything would peel up immediately 😂 I was like 😳 I can relate ✌🏽
I never cleaned my normal grill, then I started a grease fire with it by accident when preheating it. Now I clean the replacement after each use, I learned my lesson.
I do something similar with my skillet but I don’t scrap it I just add water to it after I’m done cooking (while it still hot of course), deglaze it and with a wooden spatula I scrap it if I need to. Then I dry it off. Turn up the heat, let it fully dry and get smoking hot again then I turn off the heat, let it cool down and then add the oil. The next time I go to use the skillet I let it get to smoking point then I add my oil and it makes it nonstick which helps prevent scraping afterwards.
The “heel piece” of a loaf of bread works surprising well for cleaning the Ol flat top. Kitchen I worked in saved those pieces specifically for the final wipe down before the finishing coat of oil. Thought the boss was crazy until I seen it with my own eyes.
I am similar. Once done, I use the scraper to quickly push all debri into the drip pan, turn off and enjoy dinner. After, I turn on high to heat up and use a paper towel to get all oil wiped off and follow up with a quick light coat of Avocado oil and shut r down. Always ready for the next time. One note is that I only use water where the meats or sugars have solidified, and the steam action makes quick work of it. No need to do the entire grill and doing so can lead to rust if you don't allow it to burn off, or aren't as vigilant as this guy with the oil.
As a Fredhead, waterscrapes can get a grill pretty damn clean, ice also works really well too as a finish up if it's still hot, makes it nice and shiny
I used to have to brick the flattops when we closed with a brick of black carbon and it wasn't done until it was back to stainless steal and looking brand new. Everyday.
This is what I do to clean the flat grills at my work every night. Water makes cleaning them 10x quicker, so I can move onto cleaning the rest of the restaurant without standing there scraping it all night
@@GrillThisSmokeThat Oh nice! What subject/s do you teach? I've only started to silently watch your shorts earlier and I immediately liked how you explain things straightforward and easy to follow.
.... I worked on a restaurant where every Saturday night I had to K19 the flat grill and make it silver again.... ... as a man whom was raised by a southern mother who was somewhere between Paladeen and Martha Stewart ... ... this 💩 broke my soul... I'm glad you know what's up.... that's the soul of the grill...
It all depends on the type of metal. Restaurants typically have stainless steel which is stripped and polished. This is meant to be seasoned like cast iron. I’m glad you had a good mother.
I went and bought a brand new putty knife a nice one for scraping but you and I do it exactly the same Great job bro thanks for putting out this awesome video That's exactly how I do it too
I only cook for myself and the 17" was perfect. But somehow ended buying a 22" on a special. Walmart has a special edition near Christmas. Watch Todd Toven. He's a spokesman and always shows the newest things
dang that griddle is a beauty! I'm not going to count sheep tonight Im going to count smash burgers thinking about how nice itd be to make them on that thing...
This is almost exactly how we clean the grills at my work, except we do use a cleaning solution on the heat so the grill stays spotless and like a mirror
This grill has a better skincare routine than I do
Better step it up! You are looking kinda wrinkly! 😂😂
🤢
😂😂
Wtf is a skin care routine
@@vexial12 Like face Moisturizer, proper soap and good razor (double edge safety razor) and washing your face regularly.
I do exactly this with my cast iron pans. Works amazingly well and my 70 year old iron skillet looks brand new.
Yes! Same process minus the metal scraper.
“Brand New” is not a good thing for a cast iron skillet, you want it black
@@dutchman55 cast iron skillets come black though?
@@lucasz8892 Only when they come “preseasoned”. Unseasoned cast iron is a dull gray color and many companies ship them unseasoned.
@@permacultists tastes good
I’m a grill cleaner. One time I had a lady ask me to clean her Blackstone because of how black it was. I told her it’s supposed to be like that, but she said she remembered it being silver. So I took a wire wheel to that bad boy, and it looked atrocious. But she was satisfied 🤷🏻♂️
Lol funny its literally called blackstone
Dang... I'd consider rejecting the job
And the next day it was completely rusted! 😂😂😂
That is not a black stone, a black stone is a stone that is placed inside of an oven, broiler, grill. You bring it up into the 6 to 700° range and then remove it. Then you can cook food on top of it. What you have in this video is a flat top with a thick layer of carbon. There’s nothing cast iron or Blackstone about it.
@@jhansen6180 You sound like a happy man Josh.
Absolute respects. For one, somebody who takes the time to properly maintain their equipment has some major responsibility and reliability. Also, the main reason I’m so impressed is because I know whatever you’re cooking on that grill demands a nice nap after so denying the food coma and maintaining the grill after dinner instead of letting it sit for tomorrow is so worthy of respect haha, good stuff my man 👊
Haha. I appreciate it, Monty.
Thank you Uncle Lou Lou
My favorite part of the cleaning process is where he eats dinner with his family.
That’s important to me so that’s why it was mentioned.
@@GrillThisSmokeThat Yeah, but feeding your family completely oxidized vegetable oil isn't a great idea lol
@@GeronimoPlaz does vegetable oil oxidize that fast?
@@GeronimoPlaz A small amount to cover the surface shouldn't be enough to matter
@@GeronimoPlazbro please get help
I bet none of you thought 5 years ago you would be watching a random guy clean a grill right now 5 years later
So true! Haha.
Lmao shutup
Guilty.
@@jesusmejia1334 😂😂
@@dubtv6160 😂😂😂
I’ve been doin this with my cast iron for the last few years, it really works.
Yep!
Me too!
You’d be surprised, that water is only saying hi to all the burnt residue. Until you use what the restaurants use, it won’t be as clean as can be
@@saucemunky works for me just fine 🤷🏾♂️
Same
I LOVE my flattop griddle. It's honestly the best present my wife has ever bought me. Can cook an entire dinner in a few minutes, easy to clean, and the flavor is incredible.
Yes! This guy gets it!
i want a blackstone soo bad its insane cooked on one at a buddies house and fell in love
Check FB Marketplace. You can buy a cheap, neglected one and restore it easily!
You can also buy a cast iron griddle from lodge or any number of carbon steel ones from various vendors that go over multiple burners on your stovetop or grill.
I have a lodge one and a carbon steel one a buddy made for me that I can put on my grill in place of the grates. It isn't as good as the Blackstone but it can hold you over
@@jeepmanxj I tried the same thing. Works ok but doesn’t get hot enough.
@@Labradorslobber you can remove the grill covers. But, if you can get a thin piece of stainless, that’s all you need.
Me too sooo bad my uncle has one me and him were cooking a feast on it thing cooks like a dream
I’ve never tried the deglazing before, definitely gonna try it, thank you sir!
Great!
Use ice to deglaze it works much better
@@anonymousanonymous3707 yes!
I’ve never done ice, but me and my mom have our own food company and I definitely clean it how he does
@@anonymousanonymous3707 we used to use ice and carbonated water at the restaurant I worked at. The bubbles made a huge difference it seemed
I started doing this at 16 when I worked at a restaurant.. the hot water scrape method always worked the best
Yep!
Yes!!! When I first got my campchef, I was trying to clean it like a stainless steel commercial flat top. Now this is what I do! Just like my cast iron pans!
Right on!
An outdoor grill kind of guy, taking care of his equipment, and the wonderful household as well. Cheers
Thank you! I do my best!
ABSOLUTELLY LOVE OUTDOOR GIRLS!!!
@@dannysunay4386 Haha. How are they different than the indoor type?
Had to fix my sister's skillet after our mother decided to season it. After cleaning it, scubbing it down, polishing it lightly with some 600 grit, and reseasoning it, I brought my skillet over, cooked on it, and did exactly what you did to show them how to take care of it.
That’s great! I’m glad you were able to repair it then educate them.
I just got myself a Blackstone and this I the same treatment I give it. Feels rewarding you feed your family then go out and clean the drill.
I started with a flat grill. But flat grills are good for large groups. Now I use a large carbon steel wok used on my bbq grill sideburner that has an adjustable regulator on it. So much faster for me. I cook for 4 and the clean up is faster as well.
With your method this will last you a lifetime. Thank you for the tips.
I sure hope so! It’s my pleasure.
Tip: after applying that layer of oil, heat up the pan again and let it burn for about 10 min then wipe off any excess. This prevents that oil from getting sticky.
Nice! That answered a lot of questions for me. I’m going to do that from now on
Avocado oil really doesn’t get sticky. That’s what I use now.
Burn the oil? Use something with a higher smoking point.
@@goochI034
Actually proper seasoning is done with a low smoke point oil.
Everyone says “high smoke point” but that’s usually just them repeating what the person before them said.
You NEED the oil to break down and polymerize, so the finish will be dry and hard.
The best oil is flax seed(edible version of linseed oil) because of the low smoke point.
the griddle will still be hot........so its not really necessary
the fact that 570k of us looked at this and said “uh this was nice” was pretty wholesome
I always buy those dollar tree scrapers for my griddles and cast iron. Best tools ever
Deglazing is everything
Yes! I don’t understand why some people are scared to use water to clean it.
@@GrillThisSmokeThat Ya, litteraly cleans itself.
Usually deglazing is done with alcohol though
@@jeffp565 Nope. Deglazing is a technique with any liquid.
@@jeffp565 It is usually done while cooking a dish to release the flavors and that is why alcohol is used. In this case you just want it to release so it can be cleaned so any liquid will work.
At my previous job Triple O's what we did was put oil on turn the grill off and then scrub all the black burnt stuff of until its silver again.
We did use gloves and a metal scrubber with a black grid screen thing underneath and a blue sponge not sure what the exact names were but we used that with those big latex gloves to get it off then just use the scraper to scrape all the stuff off and wipe the small grease left over with paper towel.
Thats how ur supposed to do it. Keeping a “seasoned” pan or anything is idiotic and its carcinogenic. Its for bafoons. “MY FOOD WONT STICK BLAH BLAH” use more oil. Grapeseed or sesame.
@@Trickyytr instructions unclear i used the scraper on my butthole
Yeah every place I have worked at you make that shit shiny and silver dont let it blacken
I run into this short dozens of times now and I still watch the whole thing through lol.
Thanks! 😂😂😂
We learned this while working at Wendy's over 40 years ago. It works.
Yep!
MF! I 100% knew this would not be in the comments. But here it is! 30 years ago for me!😂
Most restaurants don't use blackstone they use stainless steel, which should be polished to a mirror shine not oil-blackened like this video or cast iron pans. The people who taught you at Wendy's were obviously just too lazy to do it right.
@TheNagroth In 1982, Wendy's grills definitely weren't stainless steel. In fact, even today, they aren't stainless steel unless an independent owner is too cheap to buy clamshell grills.
Great tip in this video. You can also use coarse salt in addition to water as an abrasive. I use a kitchen towel when scrubbing/wiping my cast irons. Hot water and salt for cleaning then wipe with oil.
Been using avocado oil to coat the surface while it's still hot. Higher smoke point than other oils.
Higher than peanut ?
@@beerman9807 Other...don't know about all.
You really shouldn’t use vegetable oil anyway. It can get rancid. Avocado is the way to go!
@@beerman9807 bout the same
Also higher price tag than other oils too💀💀
I clean mine with lemon and a scrub pad after each use then put oil on it. It’s silver just like it was when I bought it two years ago. Clean
It shouldn't be
@@evilassholee yes it should. Worked in restaurants my whole life. Lol
You have a stainless steel griddle. Blackstones are cold rolled steel and treated completely different.
@@Blaze_1961 it’s not stainless steel. It’s not like one you would see at a Japanese restaurant. It’s a flat top griddle. I just keep it clean and oil it after each use. Just made burgers on it today. Lemon and baking soda would have yours looking the same way
That’s really not the correct way to clean cold rolled steel. It’s meant to be seasoned like cast iron.
Man takes care of his BBQ like its a work of art. Man doesn't care how messy the oven is in the kitchen 😂
Now I'm thinking about how I should clean my microwave...
This is how I maintain mine! I tell everyone I know. The only thing I do different is leave the burners on while I apply oil until I see white smoke.
my dad has this exact grill that we call a “plancha” he does the exact routine down to the napkin trick with the scraper lol. he makes from breakfast on it to some of the best street tacos you’ll ever have. and thats saying something cuz i’ve been to texas and mexico where the tacos are easily the best, still don’t compare to my dads tacos
Yes! It’s a very similar setup! We love street tacos too!
Old man is a no limit soldier
This is good to do. Worked for 5 Guy's when I was younger, and this is how they clean their's.
Great!
I was the griddle cleaning guy in my hospitality and tourism class because my teacher liked how got i clean and no one else did it as good as me in the class becuase they just did causs they had to. I did it cause you should always clean your equipment and season any pans or stove tops to keep your cooking spaces to notch.
Yep. Most likely stainless steel which is a little different process.
This is the method I use for my casst iron skillets and pans from St. Patrick's Day to Thanksgiving. Manufacturers all recommend using the oven but I refuse to heat my house in the summer!
Yes!
Better walkthrough than the UA-cam ones I’ve seen
Thank you!
Just got my wife a blackstone and she has been full of questions and second guessing herself and i am so glad i have found your channel to help with everything. We did smash burgers last night, mega breakfast with french toast this morning and tonight we did your hibachi shrimp and it was amazing. Thank you for the videos
That all sounds amazing! Let me know if you have any questions!
@@GrillThisSmokeThat absolutely. Thank you for the content. Looking forward to more videos.
I'm from North Carolina, and that's the VERY same process my Grandmother taught me to use for our cast Iron Skillets!!!
This is exactly how we clean ours, great job keep it up👍🏽
Thanks!
@@GrillThisSmokeThat of course
I had to do this at my job as a snak bar cook in a bowling alley. Works very well.
Yes! 🙌🏻
Ahh yes. Satisfying content for men, I used to like other things but this. This was a great watch
Thank you!
I do the same with my cast iron except I don’t use paper towels because they leave lint behind. Coffee filters are a good replacement.
I use disposable cloth towels since theyre way cheaper than normal cloths, but I'ma try that with coffee filters. Seems like they might be too thin, but they're probably way cheaper.
Quality paper towels work great.
Coffee filters are surprisingly durable.
Try the blue shop towels. There extra heavy duty paper towels that are basically disposable rags
I agree I have used every paper towel available to humans. they all leave lint. the blue shop towels and all the whites leave lint.. guess people just dont care... ive seen someone literally season their new grill leaving lumps of lint all over and he didn't care at all and he supposed to be master grilled guy.. if you get the towel completely coated in oil it will be less than a dry towel but still leaves lint no matter what anyone tries to say.. I dont want to eat lint. ugh
If you aren't opposed to it, I would highly recommend using lard instead of oil, the coating will be harder and less tacky over time. I also use grapeseed oil, but technically flax is best, it's just a pita to keep fresh.
Also, using a coffee filter instead of paper towel will leave fewer white specks of lint 👍
Thanks. I switched to avocado oil and we use bounty which doesn’t leave lint.
Years ago when i worked at freddies thats how we cleaned out cook top minus the oil at the end, that brought back memories😊
Yes! No need to oil if it’s inside and used daily!
This works very well for all cast iron cookware and also keeps it from rusting :)
Yes!
If you want it even cleaner uses lemon juice mixed with your water. I was a cook in the military for 12 years I can tell you the citric acid will clean it like new every time. I usually squeezed 5-6 lemons over top as well every time. I’ve never had to clean one twice.
That’s great for stainless but not this type of metal.
I’m going to start using this method on my cast iron pans.
Start?
DONTTTTTTT. All you need for cast is salt and oil and a towel. I have never washed mine in water ever they are so well seasoned they act like non stick. Can use any oil you want really long as it’a a stable long lasting one I use canola most the time. I never even get salt out anymore I don’t have any scrubbing to do. It’s how they did it in the south and it’s how I grew up doing it. I use my metal spatula if there are any crusty bits on the side from say scrambled eggs but other then that nothing sticks and the flavor is amazing I do heat mine really hot before I put them up with that fresh oil on there about 1 time a month as well just to keep them sanitary and nice and deep black.
Love my traeger. Replace the tin tray every so often. Replace the grease bucket when its full. And wire the grate between food types or build up.
They are good but totally different than this.
Nice!!! My grandparents owned a hotdog truck &, candy truck in the neighborhood growing up! In NJ. He use to show me how to properly clean the grill, he used seltzer water or club soda while the grill was hot everything would peel up immediately 😂 I was like 😳 I can relate ✌🏽
I absolutely love my high school because of this I was able to learn how to cook and stuff on one of those
That’s great! We have a school for that here too!
Same method I use….been using it that way for thirty years….
I never cleaned my normal grill, then I started a grease fire with it by accident when preheating it. Now I clean the replacement after each use, I learned my lesson.
Nice!
I do something similar with my skillet but I don’t scrap it I just add water to it after I’m done cooking (while it still hot of course), deglaze it and with a wooden spatula I scrap it if I need to. Then I dry it off. Turn up the heat, let it fully dry and get smoking hot again then I turn off the heat, let it cool down and then add the oil. The next time I go to use the skillet I let it get to smoking point then I add my oil and it makes it nonstick which helps prevent scraping afterwards.
I like using onions as well it leaves it spotless😇
I do the same thing with my cast iron pans, and that last step is key, because the oil prevents it from forming rust.
That’s right!
While oil does prevent rust, the more important role it plays is forming the polymer coating we can seasoning when properly heated.
The “heel piece” of a loaf of bread works surprising well for cleaning the Ol flat top.
Kitchen I worked in saved those pieces specifically for the final wipe down before the finishing coat of oil.
Thought the boss was crazy until I seen it with my own eyes.
Interesting. I’ve never heard of that.
I am similar. Once done, I use the scraper to quickly push all debri into the drip pan, turn off and enjoy dinner. After, I turn on high to heat up and use a paper towel to get all oil wiped off and follow up with a quick light coat of Avocado oil and shut r down. Always ready for the next time. One note is that I only use water where the meats or sugars have solidified, and the steam action makes quick work of it. No need to do the entire grill and doing so can lead to rust if you don't allow it to burn off, or aren't as vigilant as this guy with the oil.
Nice technique.
Kind of like seasoning cast iron.
If you can do that, you can do a griddle.
Yes! Same way minus the metal scraper.
@TONY Kneal Yes…it is.
As a Fredhead, waterscrapes can get a grill pretty damn clean, ice also works really well too as a finish up if it's still hot, makes it nice and shiny
I used to have to brick the flattops when we closed with a brick of black carbon and it wasn't done until it was back to stainless steal and looking brand new. Everyday.
That’s right! You were cooking on stainless steel though and it’s totally different than this.
Use 3 parts water 1 part lime juice mix and it will really add to cutting off the grease when cleaning.
I worry citric acid will remove the seasoning. Diluted that way may be fine.
This is what I do to clean the flat grills at my work every night. Water makes cleaning them 10x quicker, so I can move onto cleaning the rest of the restaurant without standing there scraping it all night
1111
Try high temp grill cleaner and a grill brick with oil
Try lemonade mixed with water, cleaner than you’ve ever seen it
Your not suppose to mix water and grease
Good ol grill brick degreaser and vinegar works good for me goes black to shiny in 10 minutes xd
I've had mine for 20 years now, basically do the exact same as you except I do multiple reglazing stages with a bit of detergent mixed into the water.
Black stones are great for cooking my family has two and we make smash burgers and other things on it. We LOVE it.
Nice!
similar to seasoning an iron skillet or pan 😉👍
Yes. Very similar seasoning and cleaning process.
That. Is a well done video. Tell em what you're gonna do. Do it. (With visual support.) Tell em what you did. Nice!
Thank you! I’m a school teacher! Haha.
@@GrillThisSmokeThat Oh nice! What subject/s do you teach? I've only started to silently watch your shorts earlier and I immediately liked how you explain things straightforward and easy to follow.
@@rikipediaph.d5781 Thank you! I taught middle school Tech Ed and now I train teachers instead.
Crazy! That's how I learned to do it working at Hardee's in highschool! Nice
Yes! Hardee’s used to be so good!
I love watching Americans talk about their BBQs and what they cook. Makes me so hungry
Haha. Thanks!
Vegetable oil is also good at blackening arteries 👍
?
Finally someone mentioned it
Thanks!
Homemade Beef tallo works really well.
.... I worked on a restaurant where every Saturday night I had to K19 the flat grill and make it silver again....
... as a man whom was raised by a southern mother who was somewhere between Paladeen and Martha Stewart ...
... this 💩 broke my soul...
I'm glad you know what's up.... that's the soul of the grill...
It all depends on the type of metal. Restaurants typically have stainless steel which is stripped and polished. This is meant to be seasoned like cast iron. I’m glad you had a good mother.
Amazing how as I get older this the type of stuff I enjoy watching lmao 🤣 😂
Same here!
I’m 29 and have learned all about maintenance on things I don’t even have 😂
I am too busy watching stuff like this to ever bother cleaning my grill after cooking. I end up having to scrape it next time I cook!
😂😂😂I feel you!
I do this the same way except the water step. Will be adding that to my routine
Great! I think the water step is important. You will be shocked how much stuff it lifts from the surface.
Wire Brush Works Perfectly Too Good Job Sir ☝🏼
That’s what most of my Mexican ppl do after we have parties. Good vid
Thanks!
i don’t own a griddle, but i watched this video carefully anyway 😂
Great! Now you will be ready for when you get one!
We do the same with our griddles and id definitely keeps them looking great, clean and ready to use! Good vid!
Awesome! Thank you!
I salute you for your diligence!!
Thanks!
Deglazing is such a satisfying process
Yes! I love it!
I went and bought a brand new putty knife a nice one for scraping but you and I do it exactly the same Great job bro thanks for putting out this awesome video That's exactly how I do it too
That’s great! I’m sure yours is beautiful too!
This is how you do it at Wendy’s too lol
Nice!
Love the advice..I would just swap out the chemical induced vegetable oil for extra virgin olive oil
👍🏼
ye, not about that PUFA life.
Number 1! Always eat with your family.. no phones during eating, catching up, laughing.. love eating dinner with my family..
Yes! Smile more, hug your kids daily, listen to them, tell them you love them frequently.
that dollar tree bench scraper is really good for being only a dollar, i have one myself and use it all the time
I live in such a bubble I don’t even know anyone with a room for this or a family to eat with. 😂
I’ll go to a barbecue anytime with you jabroski
I only cook for myself and the 17" was perfect. But somehow ended buying a 22" on a special. Walmart has a special edition near Christmas. Watch Todd Toven. He's a spokesman and always shows the newest things
are you the bubble boy?
Come eat with me! I’ll let you clean the griddle after we enjoy a meal together.
I’ve worked with chefs that would kiss you right now for seeing this
dang that griddle is a beauty! I'm not going to count sheep tonight Im going to count smash burgers thinking about how nice itd be to make them on that thing...
Haha. Thanks! Sleep well, Jesse.
aka he takes care of it
Exactly.
Thanks for sharing your tips my friend. 😊🌎✨
You’re welcome!
Yall share tips together?
@@ChilledDud Always. You want in?
@@ChilledDud We technically all do whenever we upload to UA-cam. It's one giant community that anyone can be a part of. 😊🌎❤️
That dollar tree scraper is the greatest thing ever
Yes! My favorite!
This is the same routine I use, works like a charm
Nice!
That’s the best way 👌
Thanks!
That is definitely how its done. Great job!
Thanks!
Nice, I was looking at the griddle for awhile. Nice tip.
Thanks!
As an ex line cook Ice and lime juice works great
They also make grill acid
The two most important steps are eating with your family and grabbing the head of the microphone at the end of the recording
Always
Thats all you need to do. I do this all the time at work. But we use a really gentle Dawn solution instead of plain water.
This is almost exactly how we clean the grills at my work, except we do use a cleaning solution on the heat so the grill stays spotless and like a mirror
Yep. Those are stainless steel so it’s a bit different.
That's been my cleaning method at every restaurant I've ever worked at in 45 years!
Nice!
That's how you do it.
Thank you!
Nice
Thanks!