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I bought one because I’m seriously considering getting rid of my 36” Blackstone. My comments are based on the assumption that a griddle has value to begin with, and personally I’m sold on cooking on them. In the plus column for the Bullseye griddle, it’s heavy gauge steel, so no complaints on quality. It includes handles to make it easier to get in/out of the Bullseye. You can close the lid and cook, which is desirable for some foods. Some Blackstone’s also have that feature, mine does not. The griddle does add versatility to the Bullseye, and I appreciate it when tools can be used for multiple tasks.Does anyone have the griddle for the Bullseye. I was thinking about it, but $80 seems kinda high. Any real world experiences would be helpful to push me one way or the other.
Does anyone have the griddle for the Bullseye. I was thinking about it, but $80 seems kinda high. Any real world experiences would be helpful to push me one way or the other.
Absolutely. I cooked breakfast this morning, eggs and bacon, in a #10 skillet on the Bullseye. I’m frying sliced pork loin and okra in a Lodge deep chicken fryer skillet on the burner of the Matador tonight. I use them often with the Bull as well. If you need more capacity than what your handled skillets give you, these double loop skillets from Lodge work especially well.That's pretty slick! I'm also wondering if a cast iron pan may work.