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SHOULD I Deep Fry on the Griddle?? DO THIS INSTEAD!
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- Опубліковано 14 сер 2024
- Wondering if you should be deep frying on the griddle? Yes, you technically CAN deep fry on the Blackstone or other flat top grill… but there are much more efficient ways to deep fry outside and get the grease smells and mess out of your kitchen!
In this video all about how to deep fry on the griddle, we’ll do a little experiment to see what method works best - cast iron skillet, other metal pans, an outdoor burner with a pot, or an appliance made specifically for deep frying. I’ll show you my thoughts on deep frying on the flat top grill, and we’ll look at oil temperatures and how long it takes to heat up your oil. Hope this video helps save you some time and propane next time you want to fry food outside
#griddlecooking #deepfried #howto
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In my opinion, the best vessel for deep frying is a carbon steel wok, as there's a shit ton of surface area at the top for frying, and it's pretty deep, but the bottom is narrow so it takes a lot less oil to fill it up, meaning you waste less oil. Since you don't want to do it inside your house, and since it's a wok, you ought to do it outside using a standalone gas burner (or a gas burner on the side of a grill or whatever if you have something that has one).
If it's something too big to fit in a wok, do the same, but I think an enameled dutch oven is pretty ideal.
I appreciate you taking the time to set that all up. I already knew what you’re saying but the visual with the times just cemented the fact that it’s a waste to deep fry on the Blackstone. I didn’t see it as a lecture but a great instructional video.
Thanks!
Hey I appreciate that...
Fantastic comparison, Neal. I have the same concerns about the foil pans. I have deep fried on my 36" Blackstone but the way I do it is, I'll put a couple of large sockets under the back of the griddle top itself so the oil stays towards the front of my griddle. Then, when I'm done, I take the sockets out and let the oil drain out the trap into a container and strain it back in the bottle. After it's cooled down, of course. I hope you and Amy have a great week.
I like the length of your videos! Always brings the smiles and learning!
Well I appreciate that...
I would have never thought about using a foil pan. I rarely use my gas grill, but I do use the side burner quite often for heating up any thing in a pan, mop sauces, melting butter, and so forth. I wondered why you would heat anything in a pan on the griddle for the same reason, but if that's all you have so be it. Cooking outside also keeps the heat out of the kitchen in the summer. Great information presented here.
Neal, I wholeheartedly agree with you about the aluminum pans. I personally don't use my griddles for deep frying, I have an induction plate and I use a medium Dutch oven for deep frying, however if I'm not using the flat top I will set the induction unit with the dutch oven on it to minimize clean up. Great video and hopefully some people will take heed and not use foil pans on their griddles.
Thanks for sharing
Nailed it. I’ve never had any desire to fry on my griddle. I have a Bayou Classic fryer that gets the job done for me much more efficiently. Great instructional video. 👍🏻👍🏻
Man...i want one for sure....just space is killing me...hhahaha
You can't go wrong using Shake That on anything! It's the BEST seasoning I've had the pleasure of using! Those fries sitting in that oil for 40+ minutes are not something I'd want to eat! With all the outdoor burner options available out there I can see NO reason to risk life and home deep frying in ANYTHING on a griddle. Thanks for the informative video, I hope it reaches the people that do this.
Well that means alot...thanks Debb
You need a Thermoworks Thermapen, waiting on those temps to show was killing me , 😂
Yes, I fried chicken once on my Blackstone griddle, in a aluminum pan, it came out great, but yes your right about the safety part. So I switched to a single propane burner on a Lodge 12’’ skillet, and I fried corn tortillas and cooked some corn tortilla chips! And it was a hit, everyone liked them. My temperature started at 325 degrees and once I added the sliced corn tortillas the temperature dropped to 275/300 degrees. So now I prefer a cast iron skillet with my large single propane burner . And keep the videos coming and keep pushing forward!
Absolutely agree....just not the right tool...better options available without breaking the bank...
Great video Neal . Everything that you said made a lot of sense. Definitely not going to use my griddle for frying stuff. Have a great day.
Glad it was helpful!
I deep fried wings with my Blackstone aluminum pans, a few weeks ago, it had a hole in it and had to act quickly, which as you mentioned, it wasn't easy. It overflowed my grease trap, twice, but I had enough left over I continued to cook. They turned out great, but I still have the stain on my driveway from the grease, which I'm not happy about. I'm definitely going to look into a portable burner for next summer.
Man thats great and bad...gives my concerns validity but unfortunately it had to happen...
I have the exact same induction burner and lodge skillet, that is my go to for fish fry. That is about the only thing we fry and do it outside for the same reason you said, smell and mess is better outside than in the house.
spot on....
I agree with everything that you said. I’ve never thought of deep frying on the griddle because it seems so inefficient. I use the side burner on my gas grill. That’s always worked well for me. I place aluminum foil strategically to keep the mess in check and clean up easy. Good video. 👍🏻
So true! Thank you...
You totally answered my question, “not a good idea”! When I saw the video of the lady using the aluminum pans to deep fryer I cringed. For the same reason you described.
Thanks for the explanation.
Those people who might argue with you about the flimsy, disposable aluminum pans haven't yet had enough life experience to learn.......they don't know what they don't know. The number of people seriously injured or killed by out of control grease fires each year is scary. Glad you got around to publishing this, it's important and worthwhile info,.
Thank you....
I started using an electric cooktop outdoors. I love it.❤
I’m so glad you did this video!!😟 thank you for the example we all need to realize that the videos on some platforms don’t show what’s realistic when we see only a few seconds of footage!
Really appreciate that...Just try to speak the truth...good and bad
Really glad you put that out there about the cheap aluminum pans. It boggles my mind why people think that’s ok to do. Just because you can, doesn’t mean you should. Also, the longer your food is in the fryer, the greasier it will be.
Amen...
I use an induction cook top a LOT with my RV for outdoor cooking, in addition to my 22" Blackstone for everything else.
Almost no deep frying so far.
Thanks for your awesome channel. - Cheers!
Absolutely
I have a stainless steel griddle with the 2 fryer baskets on the right side. Just for people's info. A lot more safer. Great Video!
Thats great...kinda what i need...i need a something similar
You saved me from doubting myself. I was literally going to try frying apple fritters on my blackstone when your video popped up. Thank! I would have been wondering what I was doing wrong.
Neil, you Rock!
PS...You too Amy.
Glad I could help! Really appreciate that...
Great point about the risk of puncturing the aluminum pans. New fear activated😂 Seriously though, great video.👍
Thanks for watching Bobbi....
Great video. That's why I have an outdoor frier. With that much HOT grease in a pan etc...its all about safety. GRIDDLE ON DUDES.
Spot on Bruno...griddle on...
Have both an adjustable temperature chef pot and an 1800 watt induction plate with a 10 inch stainless stock pot. The induction plate with stock pot is my preferred deep fryer. It's safer, less mess, fastest heat recovery and has multiple uses in and out of the kitchen.
Thanks for sharing
Awesome tutorial on all the different types and you are very correct about the aluminum it’s good for holding food mixing food and baking food but definitely not frying In ! Cast iron skillet will cook anywhere and on anything! Nice video sir!
Glad it was helpful!
Great fire safety review on the aluminum pans, they are dangerous to use that way. You did great on showing the efficiency of having a deep fryer or side burner to use for deep frying . Stay safe and keep up the good videos. Fred.
did fries last night. 15 " cast iron skillet on the side burner of the gas grill. perfect.
Great informative vid. I learned from it today and will not be deep frying on the griddle now. Thank you.
Thanks for watching!
I’m watching the playlist for beginners now. I’ve cooked on the griddle a few times and am learning. I’m a great cook in the kitchen and have cooked on a flat top in bbq restaurant but this is a whole nother animal which I learned on my first cook. Lotsa fun tho!
I hate deep frying. I love the taste but I hate the mess more. you make some good points here. Good to know in case I ever get the urge to deal with the mess again.
TY
I am lucky enough to have a side 2 burners that sit next to where my soon to be LeGriddle will sit. I would be really concerned about trying to fry on the griddle for some of the reasons you mentioned. I def will not do that. I can turn the dial off on the side burner and it would not be an issue. However, trying to cool down a LeGriddle that fast would be impossible if something happened on the griddle. I appreciate you doing this video!!
Neal an excellent PSA! I tried using a hotel pan for deep frying one time and figured that was NOT the way to go. Took forever. I have both a deep fryer and an induction burner that I can use when I want to fry something. Safer and much more efficient.
Absolutely
Very interesting video!
I’ve always felt the same way about the foil pans and using the griddle to deep fry.
Cast iron makes more sense to me with a single burner on the weber kettle as a heat source.
Greetings from Winnipeg Canada.
Thanks for watching appreciate that...
Excellent information Neal! Definitely opened my eyes to this method. Absolutely investing in a outdoor hot plate.thanks for sharing. Cheers brother 🍻
Interesting video. When I did your smoked / fried wings I used my 10" Lodge on the Blackstone. When I Fry chicken I usually do that on my Weber kettle with indirect heat and my 12" Lodge. That allow me to move the pan around to control heat and the recovery seems much faster. The aluminum cake pan surprised me, I assumed it would recover quickly.
I did too....i thought after using I had found the secret....but the reality is frozen vs hot hitting the grease....the cake pan just could not recover....
Very informative as to the most efficient deep fry method. I would definitely recommend using either the deep fryer or the deep fry method with the pot on the burner.
Absolutely.....thanks Pops...
I totally agree, and you can probably sum it up in one line. Use the right tool for the job. I use my electric range to deep fry, but it is hard to control the heat, slow to recover, and dangerous as heck! I've only ever had one small boil-over, merely a run down one side of the saucepan (cast iron of course) and held my breath waiting for fire to erupt until the smoke cleared. Thank God for exhaust hoods! Cooked oil is no fun to clean up out of the underside of an electric stove either, let me tell ya! I miss my LP gas range, but an event like this would have been a life changer on that.
100.....👊👊
This was so super informative!! Thank you!! I have always been leery about using the cheap aluminum pans on my griddle. Just always didn't sit well with me. Safety first I suppose!
Wow1 this video is very timely.
I'm planning to do smoked and deep-fried wings this week. I was planning to use a foil pan for connivence.
But after watching this video, I'm planning on using a cast iron bake pan that I have.
I know that my flat top in not the most efficient tool, but I don't deep fry much. I don't to invest money in more "stuff" that'll sit around unused most of the time.
Glad it was helpful!...Well said...if not doing it often...absolutely....
lol i love your vids and am new to griddles. and yes, i am going to deep fry in a Dutch oven on this, but i am LMAO off at your complaint of time while cooking outside, what should you do while you wait 50 minutes? I suggest running your offset smoker! now that's some long outdoor cooks!
I was surprised the cast iron heated faster than the other pans. I deep fry on my griddle all the time, I set my $3 camp stove on the griddle, then my $1 aluminium soup pot and oil on the camp stove. Saves the mess and smell inside. We fry a lot since we fish often, hate to see it go to waste.
I don't deep fry much, but I have used my Yosukota flat bottom 12" wok on my Camp Chef a few times. The rounded high sides kept the splatter to a minimum, and it seemed to heat up fast.
You guys are the BEST at teaching. 😀👏🏽
TY
Good information! Thnks Suzie n Tn. 😊❤
Good demonstration Neil.
Great video! Very informative!! I personally don’t mind using the cast iron to deep fry on my Grilla Grills Primate. The insulated lid really helps to hold in the heat and doesn’t seem to take as long to recover.
Yeah...thats probably a fantastic unit for this...way more efficient than most griddles
Totally agree with the AL foil use, should not be used for frying, it will go bad at some point. I too agree, the griddle is not meant for frying. There are so many great options for cooking on the griddle you two provide us, frying is a very low priority if at all. For the two of us we use the fry baby, its perfect and very fast. Our use is about 5 to 6 times a year for onion rings or chicken livers.
Absolutely love fried chicken livers....try to take it to the next lever....fried chicken liver po boy with pickled onions...absolutely fantastic
Thank you for this info I am new to griddling and was wondering about alot of the things you touched base on thank you
Appreciate that
Thanks for the video. While it's nice to get as much use out of your Blackstone as possible I'm of the thinking if you can afford & justify having a Blackstone you are better serves for frying by just getting a propane burner/turkey frier as you'll be so much better served as well as safer.
If you are just frying up a few little things & rarely I'd use cast iron.
A big point to remember is if you have a small volume of oil & overload it you are going to end up with greasy food. I'd rather waste a bit of oil by having a large enough container & get a great finished product then being cheap and having overly greasy food.
Very informative. Thank you for posting this comparison. I had no idea
Thanks for the great video. Good information. Which model of Mueller hot plate do you use?
I honestly to not know...its something I dont recommend....has to be better options then what I bought....even though it says temps...its either on or off...I am not a fan
You sir are a credit to all !. Very professional ! Honored to watch every video you make ! Thank you for all your knowledge and advice ! YOU ARE THE VERY BEST ! BEST REGARDS TO YOU AND YOUR FAMILY SIR. HONORED WORLD WAR TWO GRANDSON. JAMESH.
Really appreciate that...
Very interesting on frying, i learn a lot. I to never like the idea of frying in throw awar aluminum pans a for the same reasons you stated. I have always like deep frying in cast iron but more with the higher side chicken fryer skillet/pan. I have an electric deep fryer with a basket but hate the cleanup, but I still prefer the cast iron pan for heat retention. And you can use it on an induction burner. Having the induction burner allows you to use it for other purposes. I have thought about getting a fry daddy xl. I use to have a smaller fry daddy but it was too small with a growing family but it has disappeared somewhere and have never found it. But like you said how often do you deep fry. I air fry my French fries now. And if I want fried fish or fried chicken I just by it from places that specialize in cooking them. Especially fish the oil you can't reuse it a one time fry because the fish smell stays in the oil. I have tried the fresh raw potato fries to soak of the fish taste but no success. Finely I hate disposing of the fry oil it messy and hard to dispose of it properly. I have seen a product you add to oil and it solidifies for easier disposable it but it is expense and oil in any for solid or liquid can't be good for the environment. I wonder where commercial companies dispose of their oil and can it be recycled into some other useful product? Never asked, I might ask the next time I am in a place the fries food. Maybe you might know or maybe a better way to dispose of cooking oils. I know not down your drains as it will clog them up over time. But people do it. Tried saving jars for disposal but jars can break in the trash and then clean up again. Think that is why I like air frying on some things. But the air fryer has a lot of limitations, like liquid or loose batter frying, and it just does cook like really deep fried food looks and taste. Thanks for showing this I seen people fry on a griddle but always question the efficacy and practical applications. Also the griddle top burn off the seasoning because it requires such high temperatures to get it to the level oil needs for a good developed frying temperatures and the recovery. And you showed that so thanks.
Appreciate that comment...I know that my local City dump has a grease area...I just fill old bottles and take em there...
You rock man ❤❤❤❤. Keep doing what you are doing. Thank you 🙏
TY
Good comparison Neil.
Thanks bud
If want to use pans etc... outside I use my two burner stand up propane burners 😅 but if done have one the griddle works in a pinch. I agree with the tin pans. Danger Will Robinson
Fries are usually par fried at 325f for 7 minutes and then 350f for 2-3 minutes until golden brown.
Very generous of yours, such test. Thank you very very much
Thank you too!
I could not agree more. I am a safety manager, and it is all about using the right tool for the job. Oil and an open flame without proper containment = disaster. Speaking of the right tool for deep frying. R&V Works Cajun Fryer, 6 gallon 2 baskets. They have a system that allows food particles to settle below the heating element and the oil in that area never get above 90° so it doesn't burn and ruin to oil so it can be used multiple times. It's definitely on my bucket list
very very well said.....thank you
Thanks for addressing this!
On my camp, Jeff, I made a hole bigger with a unit bit no food get stuck
Cast-iron Dutch oven would work great too
You make a lot of good points. I rarely fry anything these days, but there are times every now and then that I think about it. I have a small cast iron Dutch oven that I could use, but I can't help but wonder if you doubled up the aluminum pan, how would that work.
I fry my french fries directly on my 36" blackstone. I put oil on the gridle and get the temp up to around 325 and then put the fries on the gridle and turn them frequently. It works very well but I have to put the fries on a plate lined with paper towels to absorb the excess oil.
Absolutely
I'm I the camp of keeping it simple so a dedicated Fry Daddy is the way to go imo.
Good video and great insight! I have been looking for an outdoor style fryer that can be a more of a permanent fixture; as I have been thinking of other ideas too. Appreciate your thoughts here.
Absolutely....heck you can use the deep fryer on the griddle to avoid spatters on the deck...now thats how you really deep fry on the griddle..haahhaha
awesome instructional video on this subject buddy
Glad it was helpful!
Great video. I will say videos like this would justify a purchase of a Thermapen One so you don't have to wait as long for the temps to read when comparing.
Its definitely on the TOP 5 kitchen must haves in my opinion....even for all kinds of cooking...bbq, inside, smoking, you name it...even checking temps for baking...
How do you feel about the enamel coated cast iron pots? I wanna bring my wing game to the next level going from smoker to deep fry
Super super informative video! Who had the tough job of eating all those fries!?!?
hahahah family....
What about the smaller griddles I mean what if I didn't have a stove and bought a griddle couldn't I just boil anything or make spaghetti using the griddle if I didn't wanna buy a hot plate
Great vid, thanks! What induction cooker plate is that?
Honestly I would not recommend it....
Glad I am not the only person terrified by people frying in aluminum pans. Who hasn’t had one of those warp and buckle even with something solid like a casserole inside?
Oh yeah i agree with you❤
Awesome vid! Thanks so much to you both!
Glad you enjoyed it!
I just bring my electric deep fryer outside and put it on my prep table to keep the smell out if the house. I can't imaging deep frying on a griddle. Your heat source has to heat a thick steel plate THEN transfer that heat to a pan. Very inefficient.
Completely agree
Another one of your awesome videos. Keep them coming. But I'd like to add that no food should be cooked in any aluminum. All aluminum leaches into the food and the softer the aluminum, like aluminum tins, the more it leaches. Same with All plastic leaching chemicals into the food when putting hot food into the plastic containers for storage. Take a aluminum pot and add some water and put a little salt in the water and heat it up to a boil for a few minutes. Then let it cool to room temperature. Then taste the water and see how bitter, off taste it is... That's the aluminum leaching into the water... And putting plastic containers with food in them to heat up in the microwave. Not only changing the molecular structure of the food with the microwave, but also adding plastic chemicals to the food...
Now that I'm learning on the Black Stone and as often as I deep fry I think I'd go with the cast Iron skillet with a hot plate. Just because that way I can have the skillet for other uses as well. Off topic here. I was thinking it would be fun to make a Homemade Big Mac! But I can't figure out how to get the bread piece for the middle? Best I can tell the sauce is just thousand Island so would love to hear opinions on that as well? Thanks Brother....
This was my attempt at it..
ua-cam.com/video/yRTebDqmm4g/v-deo.htmlsi=DOhGtuWl7RuViK9j
I was thinking of using a pot on the griddle to make a cheese sauce or soup when camping. Do you think that would work?
Absolutely...we use pots and pans all the time
Neal; I have gone well south of aluminum when cooking on high heat. there's been research showing connection to aluminum and Alzheimer's. I do my best to stick with iron or carbon steel. For lower temp serving, aluminum is safe.
Interesting...i did not know that...
You need a thermapen
I did fish in my cast iron when I had the PBU. It was not great 😂 took FOREVER
hahahah I know the feeling
Spot on! A griddle is a great tool, but not the best tool for everything. If it's all you have available, it will work, but at best it's inefficient....at worst....dangerous
agree...even the stove is more efficient
just get a propane cooker ones specialty design for frying a boiling
Thank You.🥰🤩
Welcome!
OH MY GOSH, thank you for NOT embracing the disposable aluminum pans. (Even doubled or tripled up) I don't trust those for baking / roasting let alone frying. Maybe it is my background but if you have ever dealt with a grease fire you know my trepidation. I couldn't believe when I saw Blackstone 'chefs' using those disposable aluminum pans without disclaimer!
IF, and that is a big if, I had to fry using the flat top, it would be cast iron.
However, like I have said time and time again, not every appliance can do everything.
Don't ask your flat top to do something it wasn't designed to do. Don't ask your smoker to sear or your flat top to smoke.
Two different animals.
Very well said...truly
Moral of the story: Why waste time and effort using the griddle for something that it is not designed for or proficient at? Thanks for the demo!
My fav frozen fries!!
Air fryer for me when doing fries
Cast iron pan works the best
I have a air fryer so it’s down to frying lik 2 times a yr
True...very true
Disposable aluminum pan? Never. I prefer not to be disfigured.
Anyone know what brand induction cooking unit that is?
Looks a Mueller
I donnt like mine....I could not recommend it...thats why I really dont mention it when using...to be completely honest...with out getting up and looking I dont know the brand either...
Take the griddle off and hang a cast iron skillet over the H burner or simply air fry.
Using a castiron dutch oven with higher sides is more safe for deep frying.
It is...but not efficient on a griddle...the wider the bottom the better the heat will be absorbed...now on a a stove or flame...absolutely...they work great..
I've seen people deep fry in aluminum pans but I wouldn't trust it there so fragile wouldn't take much to puncture them an how long before u can safely take them off gridddle
Absolutely.....just not worth the risk for me..
My experience in frying is that if you can't fry in something that can hold the temp closely, or recover quickly, you get more greasy food.
That is 100 correct....no doubt...
Could you do a shrimp boil in the Fry daddy?
Absolutely....very little but i think the stove would be more likely
Thank you for making this video. One would think it's common sense but I have found that common sense isn't common.
👊👊
I deep fry on mine all of the time.....I sit my electric deep fryer on the side shelf😂
ahhahahh spot on