The summary of ‘Weber vs Blackstone’

Nate and Chris from The Griddle compare a Blackstone vs. Weber griddle's heating speeds, temperature distribution, and cooking performance with various foods. They discuss seasoning techniques and cooking methods while emphasizing temperature monitoring for desired outcomes. The video mentions using Rub Done Right for seasoning and showcases cooking different foods on both griddles. Additionally, they cook mushrooms in red wine, discuss their experiences with Camp Chef grills, and compare Weber and Blackstone griddles with personal preferences playing a key role. They end the video with a thank you message and talk about various products, emphasizing no sponsorship and expressing appreciation for viewers and delicious food experiences.

00:00:00

In this segment of the video, Nate and Chris from The Griddle are conducting a comparison between a Blackstone and a Weber griddle. They preheat both griddles for 10 minutes and measure which one gets hotter faster. The Weber heats up quicker than the Blackstone, with temperatures reaching 585°F and 470°F respectively. They then test the temperature distribution across the surface of both griddles. After showcasing the temperature results, they proceed to cook rib eye steaks, pork chops, mushrooms, asparagus, and crispy crowns on the griddles to test their cooking performance. Additionally, they mention using a rub from Rub Done Right for seasoning the pork.

00:03:00

In this segment of the video, the speaker discusses two different seasonings – one for pork and the other with a nostalgic mention of old McCormick seasoning. They generously season thick pork chops and start cooking them on the griddle. The technique is mentioned, similar to previous videos. The emphasis is on achieving a good sear and desired level of doneness for both the pork and steak, with a comparison of cooking speeds between different griddles. The cooking process and observations of the searing are highlighted, emphasizing the importance of continuous monitoring for the desired outcome.

00:06:00

In this part of the video, the person is cooking on a Blackstone griddle, preparing pork chops, hash browns, mushrooms, and asparagus. They discuss cooking techniques with their friend, Chris, mentioning different preferences for hash browns. They also mention using knives from a friend named Dave and give a shoutout to a small business making fishing lures, encouraging viewers to check out their website. The cooking is done at varying heat levels, and they talk about monitoring temperatures for the meat to achieve the desired doneness.

00:09:00

In this segment of the video, the speaker talks about receiving a press and radio Nate kit along with a cover for The Griddle from Ally and Alyssa. He discusses using a rub called Rub Done Right for seasoning, particularly with thick steaks, asparagus, and mushrooms. There is a comparison of cooking methods for tater tots and french fries, with the speaker claiming their food tastes better. The speaker also mentions adjusting heat levels on the griddle for cooking different foods and indicates a plan to use a cast iron pan with red wine for cooking.

00:12:00

In this segment of the video, the person is cooking mushrooms in red wine for a potato red wine reduction. They are preparing tater tots, asparagus, and steaks on the griddle. They mention the use of commercial grade half baking sheets for cooking. Additionally, they discuss the importance of letting the steaks rest for 12 to 15 minutes after cooking for better flavor and texture. They also talk about getting a nice char on the steaks and mention using a giant weight for cooking.

00:15:00

In this segment of the video, the individuals are cooking steak and discussing their experiences using the Weber and Camp Chef grills. They note differences in temperature reaction time, cooking space, and suggest improvements like adding a trash bag and paper towel holder to the grills. Overall, they seem pleased with the Camp Chef grill’s performance and look forward to more cooking. The conversation also includes plans to gift the Blackstone grill to a nephew moving into a house with 10 roommates for college. They end by stating they will compare the ease of cleaning the grills and prepare for dinner.

00:18:00

In this part of the video, the comparison is made between Weber and Blackstone griddles. The Weber is a newer model with faster temperature control but sacrifices some cooking space, while the Blackstone has additional features like a garbage bag holder and tip towel holder. The temperature readings show that the Weber reached 500 degrees compared to Blackstone’s 440 degrees, showcasing nuances in heat distribution. Ultimately, the decision between the two griddles comes down to personal preference and the size of the family you cook for.

00:21:00

In this part of the video, the speaker thanks viewers for tuning in and encourages them to like, subscribe, and support related products. The speaker mentions that no sponsors are involved and appreciates their friend, Dave. They also mention the delicious food they tried, with positive feedback, and sign off with “Cheers.”