Beef short ribs grill well when you cook them gently first, then finish with a hot sear for dark crust and tender bites. Beef short ribs can be a grill win. They can also turn into chewy, smoky disappointment if you treat them like a steak. The cut has a lot of connective tissue, and […]

PTFE grill mats can be food-safe when kept off direct flame, used under the maker’s heat limit, and swapped out once scratched or peeling. BBQ grill mats look like a tiny upgrade. Then the questions hit: “Is this stuff safe near heat?” “Will it shed?” “Am I cooking on plastic?” Good questions. A grill runs

Most Blackstone griddles sold in the U.S. show China as the build origin, while the brand’s operations run from the United States. You’re shopping for a Blackstone, you spot the country-of-origin line, and the question lands fast: where is this thing built? That’s a fair pause. Build origin can shape your expectations on price, fit-and-finish,

A Blackstone can feel better for fast, messy, high-volume cooking, while a regular grill wins when you want smoke flavor, tall heat, and true roasting. “Better” depends on what you cook, how you cook, and what bugs you on a busy day. A Blackstone-style flat top is closer to a diner griddle: full contact heat,

A flat-top griddle can fit a healthy diet when you control oil, manage heat, cook food fully, and keep the surface clean. If you bought a Blackstone for fast dinners, you already know the draw: one hot, wide surface that cooks a whole meal at once. The health question comes down to how you use

Most grill mats are fine at their rated heat, but overheating can damage the coating and create fumes you don’t want to breathe. BBQ grill mats get pitched as the fix for flaky fish, chopped veggies, sticky wings, and the mess that drops through the grates. The real answer sits in two places: material, and

A grill mat can cut sticking and cleanup time, yet it can mute grill marks and needs smart heat control to avoid damage. BBQ grill mats sit between your food and the grate. Most are thin, flexible sheets meant to stop small items from dropping, keep marinades from burning onto the bars, and make cleanup

Most grill parts don’t belong in a dishwasher; a few stainless add-ons can, if the maker labels them dishwasher safe. You’ve got a greasy grate, sticky drip tray, and that “I’ll deal with it later” feeling after a cookout. Tossing everything into the dishwasher sounds perfect. The catch: a lot of grill parts hate dishwasher

Yes, they’re a solid pick for big-batch, even-heat cooking, if you’re fine with seasoning, grease cleanup, and a little wind planning. Blackstone “grills” are really propane flat-top griddles for most people. Think smash burgers, breakfast spreads, stir-fry, fajitas, fried rice, grilled sandwiches, bacon, eggs, pancakes, diced veggies—food that likes full-contact heat. If that’s your style,

Most Blackstone griddles go together in 45–90 minutes with two people, basic tools, and careful leg alignment. Blackstone griddles aren’t “hard” in a puzzle sense. The parts are simple and the hardware is familiar. What slows people down is weight, alignment, and rushing the bolts. Plan for those, and the build is steady. Below you’ll