I needed to heat up and bake off some garlic bread to go with a spaghetti dinner, and I didn't want to fire up the indoor oven for it. Since the new Blackstone 22-inch griddle I'd bought came with a cover, I figured it might work as one.
I didn't want too much heat hitting the bottom of the bread, so I used the griddle's rack to create some standoff distance, then closed the cover with the griddle on low to turn it into an oven.
A lot of the melted butter ran off onto the griddle top, so next time I'll put down a layer of foil to catch it — that should also deflect some of the radiant heat and let me bake the bread a little longer. Lowering the cover on the 22″ Blackstone worked well to heat the bread through and melt the butter.
The standoff rack worked great, but I was in a hurry to brown the top, so I pulled the rack, flipped the bread upside down, and browned it directly on the griddle. That worked okay, though since the bread was cut unevenly, the browning came out uneven too.
Would I do it again? Yes — but I'd leave it on the rack longer before flipping it to brown. I think this method would work well for pizza too, either on the rack or with a pizza stone set directly on the griddle.
The fold-down lid was actually one of the reasons I bought the 22″ Blackstone in the first place — this is exactly the kind of thing it's good for.
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