I have the weekend off so I was excited to unbox and use the Blackstone 22". I watched a lot of youtube videos on seasoning, care and what to make. One thing I noticed is that most of the videos were lacking in instruction as to technique. Most were folks showing off their spatula flipping skills or lack there of
First off if folks do not already know the 22" was made for and marketed by HSN. The good thing about that is the 22" is a great size landing between the one burner 17" tailgate version and the 28" two burner version that is meant to live its life where it is assembled and has the conveniences of side shelves, a bottom shelf, and a standard full size propane tank regulator. The 22 gives two burners and a decent amount of space and can easily switch from small to full size tanks thanks to the included adapter. The hose on the adapter is short. At least when compared to the adapters I bought for the dual Patio Bistros this is meant to compliment but it was just long enough for my setup.
The one thing missing from the 22 is the front trough and grease trap. That would make clean up much easier as opposed to pushing everything out to the rear located trap with its small opening. The regulator also attaches to the front right side as opposed to the rear. This only matters to me for aesthetic purposed only. It would just look better on the table next to the Bistros. No big deal and I am sure there is a reason for it. Probably for balance when using the small bottles if I had to guess. Because it is made for HSN and not a regular production item the factory cover is pretty much nonexistant. Not that big of a deal as I already have a cover large enough to cover all three. That concludes my dislikes as small as they may be. THe front clean out thing is kind of a biggie but looking at it closely they had to design it that way due to the table top design.
For my first run I thought I'd go easy and do pizza or burgers. I ended up starting at the finish and did a full Japanese steak house style dinner. Steak, shrimp and fried rice with veggies. I did back off and used frozen peas and carrots as opposed to fresh zucchini and squash. I loved the ability to slice everything right on the cooking surface and picked up on things fairly quickly. Came out like this:
Sorry, it is a tad out of focus. Hunger and vodka are to blame. My wife and daughter were quite impressed. To the point where they were bragging about it on FaceBook. That is a 24" serving platter in that shot. You are looking at four new york strips, two pounds of 16 count shrimp and four servings of rice. Looks like one plate from that shot.
First off if folks do not already know the 22" was made for and marketed by HSN. The good thing about that is the 22" is a great size landing between the one burner 17" tailgate version and the 28" two burner version that is meant to live its life where it is assembled and has the conveniences of side shelves, a bottom shelf, and a standard full size propane tank regulator. The 22 gives two burners and a decent amount of space and can easily switch from small to full size tanks thanks to the included adapter. The hose on the adapter is short. At least when compared to the adapters I bought for the dual Patio Bistros this is meant to compliment but it was just long enough for my setup.
The one thing missing from the 22 is the front trough and grease trap. That would make clean up much easier as opposed to pushing everything out to the rear located trap with its small opening. The regulator also attaches to the front right side as opposed to the rear. This only matters to me for aesthetic purposed only. It would just look better on the table next to the Bistros. No big deal and I am sure there is a reason for it. Probably for balance when using the small bottles if I had to guess. Because it is made for HSN and not a regular production item the factory cover is pretty much nonexistant. Not that big of a deal as I already have a cover large enough to cover all three. That concludes my dislikes as small as they may be. THe front clean out thing is kind of a biggie but looking at it closely they had to design it that way due to the table top design.
For my first run I thought I'd go easy and do pizza or burgers. I ended up starting at the finish and did a full Japanese steak house style dinner. Steak, shrimp and fried rice with veggies. I did back off and used frozen peas and carrots as opposed to fresh zucchini and squash. I loved the ability to slice everything right on the cooking surface and picked up on things fairly quickly. Came out like this:
Sorry, it is a tad out of focus. Hunger and vodka are to blame. My wife and daughter were quite impressed. To the point where they were bragging about it on FaceBook. That is a 24" serving platter in that shot. You are looking at four new york strips, two pounds of 16 count shrimp and four servings of rice. Looks like one plate from that shot.
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