Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: BigDave83 on March 16, 2022, 06:25:03 PM
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Thought I would start a Griddle cook thread. Not sure if it would be a thread that will get used much.
If not something we need here, please delete Bentley.
Home alone tonight so decided it was a good time to do up my chicken skins. Just put a little Tony's on them for seasoning, first thing I saw when I opened the cupboard. The Blackstone is probably my most used outdoor cooking piece. Several times a week normally.
I am a Cheap _ _ _ so I buy bone in thighs and bone them out instead of paying close 3 times as much for the ones someone has done for me.
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My brother wants to try making some pierogies on the griddle on Saturday.
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Char-Griller Flat Iron Gas Griddle
This one, at Kroger (Fred Meyer) impressed me on build quality. I might just have to pick one up. ~$300.
During decent weather, I could see making breakfast out there every weekend.
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Great thread, I do a lot of griddle cooking. Although, I must say I would think chicken skin would beg for deep frying!
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Great thread, I do a lot of griddle cooking. Although, I must say I would think chicken skin would beg for deep frying!
I guess one could use the term Shallow Fry here. I put it on as the griddle is heating up, it renders fat out and fries in it's own fat. once most is rendered out I will scrape some of it away and leave it go it does crisp up nice. There is usually one side/edge that has a larger pocket of far that doesn't get as brittle. But it is very good, not for me but to me.
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We do bacon of the CampChef griddle, Smash Burgers once, and the meat and veggies for fajitas a couple times.
Should use it more.
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I originally bought my Blue Rhino Razer to do Mongolian BBQ at home. It works well for that. It especially excels at cooking big breakfasts for everyone at my house.
The great thing about doing Mongolian BBQ is that I can stage the food items to account for different cooking times (see photos).
That's smoked and sliced bottom round roast in the first picture.
It does a package of bacon quicker than the oven. It is also great for hash browns and eggs.
I also do a lot of utility hamburgers on it. These are burgers I can put in the refrigerator to have some food around.
My son has been making fried rice on it. I need to try that next.
It is also good for homemade corn tortillas, but I have found that I can get a cast iron skillet hotter on my stove.
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Gee Hank, that looks so good. I won't comment on my Lodge C I griddles..
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Yes that all looks great.
We do stir fry on it a fair amount. Just a bag of some frozen veg and some fresh ones. Usually chicken and I try to mix up a sauce. No rice just eat it like that.
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Yes that all looks great.
We do stir fry on it a fair amount. Just a bag of some frozen veg and some fresh ones. Usually chicken and I try to mix up a sauce. No rice just eat it like that.
I like to make a low carb Mongolian BBQ where I substitute shredded cabbage for rice. This is also how I make it when I go to my favorite local Mongolian BBQ restaurant.
The third picture is chicken, always a favorite. The bottom round roast was an experiment. I could not slice it thin enough so I decided to use it for Mongolian BBQ. I think I cut it up smaller while it cooked.
There are better quality meats that I have used.
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I forgot my wife's favorites, asparagus and brussel sprouts. I do these all the time.
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I am not sure I have ever had Mongolian BBQ. I may have to search for some insight on that.
We do sprouts and asparagus also.
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I forgot my wife's favorites, asparagus and brussel sprouts. I do these all the time.
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Those are my wife's favorite (Asparagus) and least favorite (Brussels Sprouts).
I like them both.
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Tonight was burgers. Picked up some ground chuck from the little market I go to for meats. I think they grind several times a day especially on a nice weekend in the summer.
It was getting late till the rolls got done, I have one clock I didn't change and of course I was watching that one and not thinking anything of it. So opted for smashed burgers as they are quick. Just white American cheese. Estimating 2-3 oz balls of meat. Used a cast iron bacon press and parchment paper for the smash. Not bad, still like a thicker burger usually, but I am not sure I have ever made a burger I didn't like.
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I am not sure I have ever had Mongolian BBQ. I may have to search for some insight on that.
We do sprouts and asparagus also.
Mongolian BBQ is normally cooked on a grill similar to the one in the link below.
http://www.allstrong.com/11-mongolian-bbq-grills.html
Typically you get a plate and choose all your vegetables and protein from a cold line. Then you give it to the chef who will normally ask how hot you want your food and then cook everything for you and serve it with rice.
Good stuff if you have a good chef.
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I am not sure I have ever had Mongolian BBQ. I may have to search for some insight on that.
We do sprouts and asparagus also.
Mongolian BBQ is normally cooked on a grill similar to the one in the link below.
http://www.allstrong.com/11-mongolian-bbq-grills.html
Typically you get a plate and choose all your vegetables and protein from a cold line. Then you give it to the chef who will normally ask how hot you want your food and then cook everything for you and serve it with rice.
Good stuff if you have a good chef.
I have seen those types of griddles at a few places. Never went over and tried it though. I always told the GF I needed one of them. She tells me NO!!.
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I have seen those types of griddles at a few places. Never went over and tried it though. I always told the GF I needed one of them. She tells me NO!!.
My wife was skeptical until she saw what I could do with it. Now she is all in.
I used to use my smoker about 4 days a week year around. Now I use the griddle the most.
I do most cooking out doors since we have three households that use our kitchen. I found it easier to let the others use it.
As such, my grills get a lot of use. And since we are in Southern California there is not grilling downtime.
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One thing about Mongolian BBQ, hard to overeat.
You can fill your plate heaping to the overflowing point, and after it's cooked you only have about a 1/3 of a plate.
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One thing about Mongolian BBQ, hard to overeat.
You can fill your plate heaping to the overflowing point, and after it's cooked you only have about a 1/3 of a plate.
That's why you have to learn the art of piling up the bowl. It's like when we used to have those self server soft serve ice cream machines. There was a trick to making the biggest cone.
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Or I take 2 plates through with me. Usually wind up with a whole plate after cooking. :rotf:
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The GF loves these things.
We hit up a food truck one time and she bought one. We still hit up that truck when we find it is close to where we are going to be. He is a low budget operation but makes some very good quesadillas. So I started making them for her at home. Very quick and easy.
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I have the Blackstone Tailgating Grill/flattop combo. Biggest problem with the flattop was getting it hot enough. I was able to rivet in a piece of sheet metal between the grill burner and the flattop burner and it made a big difference. Even now if it is windy out it stays hot! Really nice and compact to take tailgating as we go to all the home Iowa State Football games. Big piece of skirt steak that was marinated ahead of time for fajitas.
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Part of last nights meal. Pork chops and first time doing canned biscuits, had my temp to high, next time I may brown both side and put on a rack under a dome to finish. Chops are sad looking, I cut them from one of the loins I picked up at Sams. Had buttered noodles and corn with it. The GF's sister and kids came over.
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I made this Fried Bologna sub yester on the Lodge griddle. Freezer burnt bread is not a sandwich enhancer.
(https://i.imgur.com/TCwMQFMh.jpg)
(https://i.imgur.com/0DOMT1Yh.jpg)
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I have not had fried bologna in a long time. Now I need to go get some and make. I used to love it with eggs and toast for breakfast. Usually the garlic bologna is what I would get.
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I have not had fried bologna in a long time. Now I need to go get some and make. I used to love it with eggs and toast for breakfast. Usually the garlic bologna is what I would get.
Ditto. Been decades since I've had bologna fried or not. That does look good though.
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i grew up on bologna sandwiches and have not had it since.
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As an added note, parents didn't have a lot of money, bologna sandwiches was about the best lunch they could provide us for school.
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As an added note, parents didn't have a lot of money, bologna sandwiches was about the best lunch they could provide us for school.
Kind of in the same league. But Man loved bologna, hot dogs, what we call chipped ham here. He would eat a hot dog over a nice steak any and every day.
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As an added note, parents didn't have a lot of money, bologna sandwiches was about the best lunch they could provide us for school.
Kind of in the same league. But Man loved bologna, hot dogs, what we call chipped ham here. He would eat a hot dog over a nice steak any and every day.
They still sell the chip chop ham. The reason they call it that is because it is such poor quality it has to be cut so thin you can't even get slices out of it or otherwise you end up struggling to eat it because of all the cartilage chunks in it, but it is amazing how good it is when it is chipped and stacked high.
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As an added note, parents didn't have a lot of money, bologna sandwiches was about the best lunch they could provide us for school.
Kind of in the same league. But Man loved bologna, hot dogs, what we call chipped ham here. He would eat a hot dog over a nice steak any and every day.
They still sell the chip chop ham. The reason they call it that is because it is such poor quality it has to be cut so thin you can't even get slices out of it or otherwise you end up struggling to eat it because of all the cartilage chunks in it, but it is amazing how good it is when it is chipped and stacked high.
Wasn't sure if it was a regional thing. I'm from SW PA. We used to use it for ham bbqs, and replaced dried beef in creamed chipped beef. I agree on the thin slices or chipped for sammies.
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My dad didn’t want bologna in the house. He grew up having to eat it and hated it. Mom and I liked bologna and we hid it from him. We fried some up when dad was not home. Yellow mustard and American cheese . Yumm
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Wasn't sure if it was a regional thing. I'm from SW PA. We used to use it for ham bbqs, and replaced dried beef in creamed chipped beef. I agree on the thin slices or chipped for sammies.
I grew up near Mansfield, Ohio and live outside of Columbus now. I recently got to hang out with jdmessner when he came to my area because of a really cool local charity he wanted to talk to. I never thought of using chip ham for ham BBQ, pretty good stuff? I like to get a cheap log of bologna and slice it down the middle and use pork butt rub on it and smoke it. The guy I originally saw do it called it Mississippi Prime Rib and it is amazing how bologna transforms being on the smoker like that. Smokes a few hours and then slice it and set it in a pan with bbq sauce and back on the smoker to get more smoke and kind of glaze the sauce. When not for a large group I have about inch thick slices done that I season and smoke and brush sauce on till it is glazed.
On my 36" blackstone I like to do smash burgers, the mongolian bbq kind of thing, large breakfasts, we like to eat fish that I season and slap on the blackstone as well. The rest of my family loves salmon and I think it tastes like what I imagine licking the bottom of an aquarium would taste like. So I can do salmon for them and whatever white flaky fish that has no real flavor that I like to eat. It keeps the fish smell out of the house and away from my smoker since that fish oil loves to linger.
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The rest of the thin sliced Tri-tip for a Cheese Steak. I will stick with Rib-eye!
(https://i.imgur.com/gUEX0gMh.jpg)
(https://i.imgur.com/SLE9Hnhh.jpg)
(https://i.imgur.com/WenXvJkh.jpg)
(https://i.imgur.com/a5bpCFbh.jpg)
(https://i.imgur.com/k5n5pnbh.jpg)
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that looks really good Bentley. you got a nice chop of that tri-tip
what didn't you like about it versus sirloin
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Heck yeah, that looks great.
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Yes I would be allover that, those rolls look great also. Did you make them.
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Hank: I am curious as to your griddle seasoning. What you season with & how you did it ???
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May not be ribeye, but I wouldn't turn that down.
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I have never tried Sirloin for a Cheese Steak, may have to do that. The flavor was OK with the Tri-tip, it just is so course, it does not chop as well as Rib Roast.
what didn't you like about it versus sirloin
No, they were a roll Kristin had bought and had been in the freezer so long they were on the verge of burn! Funny how pictures can be deciving!
Yes I would be allover that, those rolls look great also. Did you make them.
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The griddle is perfect for preparing Easter fried rice to go with hot pot. Fried rice is in reality, leftovers, so you have to cook the rice a day ahead or it will not turn out right.
Cooking ahead allows it to dry out.
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Fried rice on the griddle is a favorite! And yeah, you do have to use day old rice or it's too sticky.
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That is something I want to try to cook. Thanks for the tip on using day old rice. Me and rice don't get along well. I can't seem to master it. I usually do boil in bag rice :-[
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That is something I want to try to cook. Thanks for the tip on using day old rice. Me and rice don't get along well. I can't seem to master it. I usually do boil in bag rice :-[
We never had good rice until we got a rice maker. A real game changer.
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That is something I want to try to cook. Thanks for the tip on using day old rice. Me and rice don't get along well. I can't seem to master it. I usually do boil in bag rice :-[
We never had good rice until we got a rice maker. A real game changer.
I need to look into that. I think we have one somewhere that my sister gave us but we never used it. I'll have to ask the boss.
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Making rice by the method on the package is an usually an exercise in frustration.
Try boiling rice in salted water like pasta until it is no longer crunchy. Then strain thru a colander. Leave the rice in the colander, put some of the water back in the pan, loosely cover the colander and steam the rice over the pan for a few minutes. Then place in serving dish and fluff the rice. This will produce the best, most separate grains of rice you have ever seen and with an hour or two of rest you can make fried rice the same day.
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Ask Uncle Roger how to cook rice. :rotf:
Ask Google.
youtube uncle roger disgusted by this egg fried rice
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When growing up in southern Louisianna, we ate rice 4-5 days a week and because potatoes cost a lot more than rice, almost never potatoes. Being the second oldest of six children, I inherited cooking duties. My recipe for rice is 1 cup rice 1 Tbs. butter and 1 1/4 cup broth to complement the protein (i.e. Chicken, beef or water from boiled shrimp shells). Rinse rice, add everything to pot, bring to boil, cover and turn heat to low, simmer for 15 minutes, turn off heat and let steam for 15 additional minutes. Fluff and serve. BTW, rice was always served with an additive, gravy, beans, etc., virtually never just white rice. Back then rice was long grain local, but now I only use Jasmine rice.
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That is something I want to try to cook. Thanks for the tip on using day old rice. Me and rice don't get along well. I can't seem to master it. I usually do boil in bag rice :-[
We never had good rice until we got a rice maker. A real game changer.
You want a rice cooker that uses fuzzy logic and not one of the cheapo ones. My Zojirushi wasn't cheap, but I have been using it for 12 years now and it can hold rice warm for up to 48 hours. It is also awesome if you like steel cut oats because those and stuff like grits and all can potentially be a pain because I don't like having to baby them. With the rice cookie I have a porridge setting and it does it beautifully. I would actually like one of the induction models of Zojirushi but mine won't break and I can't stand the idea of getting rid of something that still works just because I want something better. (plus my wife complains about my number of kitchen gadgets)
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Hugh, same story for me. It was always long grain, not sure of the brand name, Mahatma maybe?Rice usually cooked twice a day and the same method as you except for the fancy broth. We always used water. A few of my Asian friends have the fancy computerized Japanese rice cookers. $150+. My rice cooker is a $20 Target special, I don’t eat much rice anymore.
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I usually make brown rice. i toss it in the instant pot. give about 1/2-3/4 inch water over the rice level and do 18 minutes then just leave it in there for a while while the pressure releases. White rice is usually done in 6-8 minutes.
Have never made fried rice.
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Dave, I've got an insta pot but have never considered cooking rice in it, thanks for the idea and instructions. I'll now try it.
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except for the fancy broth. We always used water.
You should try the broth, it makes a big difference.
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Rice has always been an easy cook for me. 2 parts liquid to 1 part rice, bring to boil, turn to low and cook 20 minutes. Perfect every time.
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We were going to cook hot pot for Easter but we ran out of time. We still had all the shaved beef, pork and chicken that had to be used so we cooked Mongolian BBQ.
This is the type of meat that Mongolian BBQ's use, but better quality. We get it at one of the local Asian markets.
As usual, an advantage to making your own is that you can cook the ingredients separately and then mix them. That avoids overcooking the more delicate vegetables.
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Hank, I don't know what all of that is but I would take a big plate of it.
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Rice makers are the way to go. It took me a long time to convince my wife that using it was better and more convenient than on the stove top - since she cooked it that way for years. The rice maker eventually won. :-)
That stir fry looks amazing!
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Rice makers are the way to go. It took me a long time to convince my wife that using it was better and more convenient than on the stove top - since she cooked it that way for years. The rice maker eventually won. :-)
They are not that expensive either...
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No pictures of it but made a omelet this morning and then into a quesadilla thing for breakfast.
Was portioning and vac sealing a case of cheese steak meat and also a case of chicken cheese steak meat. Had 3 pieces left so diced up some onions and peppers and made chicken fajitadillas for dinner. First time trying this chicken, wasn't bad need to season well and not over cook it dries out quickly.
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I just picked up my new griddle today. I was having ignitor issues with my Blue Rhino Razor. I purchased a three year protection plan and they decided to replace rather than repair.
I think the problem is a safety interlock that shuts down the burners if they are not lighting.
The Razor is no longer carried at Lowes where my warranty is from. I ended up getting the Blackstone Culinary 4 burner with lid.
The lid is an interesting concept. I can see using it to steam vegetables in big stir fries.
I'll be able to see how the Blackstone and the Razor compare.
First chore though, is to put it together. I don't have a truck so could not get one that was already assembled. I also have to find space.
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I dug out my 17" Blackstone yesterday and did some sautéed onions and burgers. It had been put away for the Winter.
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I just picked up my new griddle today. I was having ignitor issues with my Blue Rhino Razor. I purchased a three year protection plan and they decided to replace rather than repair.
I think the problem is a safety interlock that shuts down the burners if they are not lighting.
The Razor is no longer carried at Lowes where my warranty is from. I ended up getting the Blackstone Culinary 4 burner with lid.
The lid is an interesting concept. I can see using it to steam vegetables in big stir fries.
I'll be able to see how the Blackstone and the Razor compare.
First chore though, is to put it together. I don't have a truck so could not get one that was already assembled. I also have to find space.
I had originally been looking at the Blue Rhino, I started with a 17" Blackstone and wanted something larger but I didn't need 36". So I started looking for a 22" BS and then they come out with the Pro Series 28 one year for Christmas only available at Walmart. It was $200 but some Walmarts were selling them cheaper. I found one about a 40 minute drive away for 125 and ordered it online and went to pick it up.
I like the lid on it that was a big selling point, no need to cover it now and it should heat up faster with the lid down. I do lower it at times to cook also. The model I bought is about the size of a sheet of paper in sq in smaller than the normal 36" was and the price I couldn't beat even a 22" was over 150 at the time.
I did buy a 22" last Christmas to put the Baker Stone pizza oven on, I have not set it up yet, still using the pizza oven in my gas grill.
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I really like the Blue Rhino Razor. I think it could have been fixed but it is probably cheaper for the warranty company to buy it out.
I would have gotten another if Lowes still had them.
I need a large size griddle. I made sure that the Blackstone I got had sufficient griddle space to do what I do on the Blue Rhino.
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Hank, have you tried looking for parts or a solution for the Blue Rhino since you liked it? Although I think you will like the lid on the Blackstone also. I am glad I have one on mine.
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Hank, have you tried looking for parts or a solution for the Blue Rhino since you liked it? Although I think you will like the lid on the Blackstone also. I am glad I have one on mine.
I have not looked for parts. The problem is that my outdoor kitchen is my primary cooking area. We have taken folks into our house and we share a kitchen with three households.
I simplified things by moving my cooking outdoors. I do most of our cooking on either the griddle or my smoker.
I'll still do smaller cooking jobs, like individual breakfasts in our kitchen.
Also, I have an extended warranty. I would probably pay more for parts than replacing the griddle. It still works. I just have to be careful lighting it so the burners don't shut down.
An example is that I light the first two burners which shut down while trying to light the third burner. This is why I think it is the safety shutdown. The igniters not working correctly is causing safety shutdowns.
When it first occurred, I could not get the griddle to relight and had to move my food to the kitchen.
There is a safety interlock built into the unit.
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I spent a few hours today in the heat assembling my new griddle. So many bolts. Sooooo many bolts. Getting a few to line up was a pain.
By the time I was done, I was too tired and hungry to fire it up and season the griddle.
I had completely blown through lunch and it was near dinner time, so my wife and I went to Jamba Juice and got Island Pitaya bowls.
Sometimes you need a little fruit on a hot day.
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Did they take your old one for the warranty or just give you a new unit.
I remember putting mine together a bunch of bolts and then for some unknown reason some of the bolts they already installed and I had to take them out to put on whatever went there. I spent some time looking for these bolts they were in the holes the whole time.
If they left you keep it you could pick up one of these. I bought one with a adjustable regulator and a gauge for my small 22" I want to put the pizza oven on.
https://www.amazon.com/s?k=hose+and+regulator+for+propane+tank&crid=9PL07OVB97D1&sprefix=hose+and+regulator+%2Caps%2C91&ref=nb_sb_ss_mission-aware-v1_1_19
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I spent a few hours today in the heat assembling my new griddle. So many bolts. Sooooo many bolts. Getting a few to line up was a pain.
By the time I was done, I was too tired and hungry to fire it up and season the griddle.
I had completely blown through lunch and it was near dinner time, so my wife and I went to Jamba Juice and got Island Pitaya bowls.
Sometimes you need a little fruit on a hot day.
There is a lot of assembly on these things. It can be annoying but so worth it.
To the original question I do a lot of breakfast - its fantastic for it! I do french toast dipped in corn flakes, bacon, sausage, potatoes and eggs.
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Made a little Spam and Eggs and some over night yeast pancakes for the GF. Recipe from Chain Baker on YT. She was a bit hesitant when she saw them before being cooked, said they had a different taste, had the griddle to hot and they got a little over browned, she ate them all. The overnight ferment left them with a slight bit of a tang, not really much of a yeast flavor. I will make them again.
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I've been doing a lot of fish and zucchini lately. The picture below is milk fish from the Asian market. I didn't like it as well as the barramundi I did a few days earlier, or the "can't fail" tilapia.
Barramundi was very good. It has enough oil in it to keep it moist and flavorful.
I also cooked some cut up chicken thighs to make rice bowls with for lunch.
This is my new Blackstone Grill. I am getting is broken in. My eggs stuck on the first use after following Blackstone's seasoning directions and their special blend seasoning oil.
My Blue Rhino Razor did not have this problem.
The jury is still out on the Blackstone. So far, I prefer the grill surface on the Razor. It is smoother and I got a better season.
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The GF wanted tacos so that is what I made.
Seeing the zucchini, reminds me the little farm not to far away probably has some. Going to go tomorrow to find out.
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Burgers tonight, 73% about 3.2oz average. These didn't turn out bad, Used the spatula to smash but it was not built for that so they could have been flatter.
Did some dogs on the roller, the GF needs it for work on Friday so I needed to dust it off and make sure it works, have to dig out the nachoo cheese warmer yet.
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Oh man, 7-11 dogs, now that is sweet!
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Oh man, 7-11 dogs, now that is sweet!
I bought that about 15 years ago, boredom, and ebay were not a good combination back then. That is how I got the nacho cheese warmer also. almost owned a cotton candy and a snow cone maker.
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Oh man, 7-11 dogs, now that is sweet!
Agree a roller dog is awfully hard to beat.
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Oh man, 7-11 dogs, now that is sweet!
I bought that about 15 years ago, boredom, and ebay were not a good combination back then. That is how I got the nacho cheese warmer also. almost owned a cotton candy and a snow cone maker.
My twins, that are 8, got braces about 6 months back and they are so limited on what candy they are supposed to eat that I bought one of the big cotton candy machines. Back before Covid a group of us at work all chipped in and we bought a hot dog roller that does up to 30 hot dogs at a time. Now I work from home, but we had lots of hot dog parties at work with the roller and then doing testing on what canned chili / coney sauce you can buy at the grocery store worked best for chili dogs and the like.
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...and the consensus was?
...and then doing testing on what canned chili / coney sauce you can buy at the grocery store worked best for chili dogs and the like.
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The griddle is excellent for putting together a quick meal. The large cooking area allows me to cook everything at the same time, something I cannot come close to doing in my kitchen. This is tilapia, zucchini, brussel sprouts, and asparagus.
I used three out of the four burners, so I had a bit more capacity if I needed it.
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Nicely done HDT.
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The griddle keeps producing quick and healthy dinners. This is whole trout with zucchini. It seems Cosco is one of the few places where you can reliably find whole trout.
And in case you didn't know, the cheeks and the flesh around the fins are the most tender parts of the fish.
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I have wanted to try pancakes on my griddle for quite a while. I finally did and these pecan pancakes turned out great. They were incredibly fluffy.
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Those all look great.
I need to use our griddle more that I do.
Only use it about once or twice a year. :'(
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Those all look great.
I need to use our griddle more that I do.
Only use it about once or twice a year. :'(
Probably the most used outside cooking thing I have. We use it multiple times a week.
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Those all look great.
I need to use our griddle more that I do.
Only use it about once or twice a year. :'(
Probably the most used outside cooking thing I have. We use it multiple times a week.
My wife thought I was nuts when I first bought the griddle. Now she praises it. I cook year around on it. It's like cooking on a professional griddle and a restaurant.
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This is what the GF wanted for dinner and lunch tomorrow.
Taters, onions and kolbassi. I usually put peppers in it when I made it before she came along, now no peppers because they were not in it when her Mother made it. A little Franks on top of mine when I eat it.
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Stopped to get a few things and they had some thin cut strip loin for cheese steaks that had todays date on and they marked them down, so got them went and found some fresh rolls at the bakery and some green peppers, onions and mushrooms. Grabbed some provolone slices also.
Turned out good the steak over cooked, just as I laid the last piece of meat on and seasoned it I heard the flutter of the burners, tank is empty, swapped tank quick and the burner under the steak just would not light, so they over cooked. But they were far better than the steakum things and the other preformed steak sandwich things.
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Sorta fajita type cheesesteaks. I would devour that sandwich.
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Looks very tasty. Nice job!
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Shrimp tacos
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Breaky
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I have a 22' portable Blackstone that I use for tailgating. Usually use the flat top 5 out of 6 games, the other game I have a weber traveler gasser. The flat top is awesome. We have made cheesesteaks (with shaved rib eye), smash burgers, pork roll egg and cheese sammies, breakfast burritos, lollipop lamb chops, hot dogs and sausage to name a few. When I set it up at the house I have made both chicken and beef stir fry with fresh veggies (awesome), fried rice, all sorts of breakfast, blackened tilapia, bacon of course. Sorry I do not have any pics to share.
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Both Weber and Traeger have recently announced gas griddles that they have launched into this market.
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I had seen the Traeger announcement but not the weber.
There are a ton of them out there now.
I like the SS one from Sams and the Grilla one looks like a nice unit also.
I have Blackstones not because they are better but I got great deals on them. My bigger one a 28" three burner was about the same price as the 22" I bought to mount the bakerstone pizza oven on.
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I have a Blackstone, but would love a LoCo Smart Griddle. It is just a whole different cost level compared to my 36" Blackstone.
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I have a Blackstone, but would love a LoCo Smart Griddle. It is just a whole different cost level compared to my 36" Blackstone.
I will have to look again, I remember watching a couple videos of them. Are you talking about the one that has the little temp read outs by the knobs?
I was of the understanding that they were just read out not that they were tied to a thermostat. Kind of like the temp displays on some of the gas grills.
I was at a customer appreciation event at my propane dealer and they sell Sabre grills and they have the temp displays. The sales guy was all excited and telling me about them.I asked if that was the temp in the middle of the grate or right in front where the sensor is. He told me it was the whole surface of the grate,so my next question was if I had3 burners on 1 low, 1 med, and 1 high how it kept the heat from migrating to the low part of the grill. He did not know but he knew that is did that. I wondered the same thing about the Loco griddle.
I will have to go search them again, maybe they have made changed since I last looked them up. Back then Home Depot was selling them I believe.
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I have a Blackstone, but would love a LoCo Smart Griddle. It is just a whole different cost level compared to my 36" Blackstone.
I will have to look again, I remember watching a couple videos of them. Are you talking about the one that has the little temp read outs by the knobs?
I was of the understanding that they were just read out not that they were tied to a thermostat. Kind of like the temp displays on some of the gas grills.
I was at a customer appreciation event at my propane dealer and they sell Sabre grills and they have the temp displays. The sales guy was all excited and telling me about them.I asked if that was the temp in the middle of the grate or right in front where the sensor is. He told me it was the whole surface of the grate,so my next question was if I had3 burners on 1 low, 1 med, and 1 high how it kept the heat from migrating to the low part of the grill. He did not know but he knew that is did that. I wondered the same thing about the Loco griddle.
I will have to go search them again, maybe they have made changed since I last looked them up. Back then Home Depot was selling them I believe.
According to some videos I watched and Loco's marketing it shows temps on the dials and the smart temp burners are thermostat controlled, but I can't say how well they hold the temps you set or anything like that and I imagine if you had one fully open and one set to the lowest temp because they share a top the low set one would be higher then you set it for.
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Never been so easy as to make an omelet on a griddle If I had only know 40 years ago! The TN Chambers Country Sausage, hash brown and cheese! I guess the color would make a French Chef cringe, but I like it! Might have gone a tad heavy on the sausage!
(https://i.imgur.com/FIeW9AMh.jpg)
(https://i.imgur.com/yqbquLHh.jpg)
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How did you like the sausage made with those spices ?
Normally I like to make my own spice mixtures, but the package says good for 30 pounds of meat, so I ordered some since it should last a long time.
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Never been so easy as to make an omelet on a griddle If I had only know 40 years ago! The TN Chambers Country Sausage, hash brown and cheese! I guess the color would make a French Chef cringe, but I like it! Might have gone a tad heavy on the sausage!
It looks right to me, just enough egg to stick the sausage together.
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I like a little browning of the egg a lot of times. If I am just trying o do scrambled I try not to get any brown.
I have not made sausage in a long time. Most premade seasonings have a lot of sage and I am not a fan of to much of that flavor, I usually leave it out completely in mine.
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It is the only thing I will ever use in the future for Breakfast Sausage! I used 90g for 4250g of meat.
How did you like the sausage made with those spices ?
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It is the only thing I will ever use in the future for Breakfast Sausage! I used 90g for 4250g of meat.
How did you like the sausage made with those spices ?
Thanks
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Quesadillas the GF loves them.
SV chicken breast 142° for 5 hours, shred then on the griddle just to warm some and season with, tonight just salt an pepper. made up some chipotle mayo for on the tortillas also found a green pepper that I managed to get some good out of so sweated it with some onion, it didn't make the pictures. Just bagged cheddar from gordons.
Meal goes together quick once the prep is done, (shred chicken), usually have sauce made.
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Might have gone a tad heavy on the sausage!
Too heavy on the sausage....not possible! :rotf:
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Quesadillas the GF loves them.
SV chicken breast 142° for 5 hours, shred then on the griddle just to warm some and season with, tonight just salt an pepper. made up some chipotle mayo for on the tortillas also found a green pepper that I managed to get some good out of so sweated it with some onion, it didn't make the pictures. Just bagged cheddar from gordons.
Meal goes together quick once the prep is done, (shred chicken), usually have sauce made.
I have been living off quesadillas lately. I keep them really simple. Just cheese and canned diced green chiles. You might want to try the green chiles. The mild ones add flavor and a little punch without adding heat.
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Quesadillas the GF loves them.
SV chicken breast 142° for 5 hours, shred then on the griddle just to warm some and season with, tonight just salt an pepper. made up some chipotle mayo for on the tortillas also found a green pepper that I managed to get some good out of so sweated it with some onion, it didn't make the pictures. Just bagged cheddar from gordons.
Meal goes together quick once the prep is done, (shred chicken), usually have sauce made.
I have been living off quesadillas lately. I keep them really simple. Just cheese and canned diced green chiles. You might want to try the green chiles. The mild ones add flavor and a little punch without adding heat.
I will look for some. I mentioned I should have chopped up a jalapeno and added in. she was not a fan of that idea.
She likes chicken, extra cheese and the chipotle sauce I make up. I did like that extra flavor from the peppers and onions.
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Quesadillas the GF loves them.
SV chicken breast 142° for 5 hours, shred then on the griddle just to warm some and season with, tonight just salt an pepper. made up some chipotle mayo for on the tortillas also found a green pepper that I managed to get some good out of so sweated it with some onion, it didn't make the pictures. Just bagged cheddar from gordons.
Meal goes together quick once the prep is done, (shred chicken), usually have sauce made.
I have been living off quesadillas lately. I keep them really simple. Just cheese and canned diced green chiles. You might want to try the green chiles. The mild ones add flavor and a little punch without adding heat.
I will look for some. I mentioned I should have chopped up a jalapeno and added in. she was not a fan of that idea.
She likes chicken, extra cheese and the chipotle sauce I make up. I did like that extra flavor from the peppers and onions.
We buy the cans of diced green chilies as well for things. Those and a little enchilada sauce can really amp up the flavor with refried beans and the like. I can be a little wimpy when it comes to spicy, but they just add depth of flavor and not heat.
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We buy the cans of diced green chilies as well for things. Those and a little enchilada sauce can really amp up the flavor with refried beans and the like. I can be a little wimpy when it comes to spicy, but they just add depth of flavor and not heat.
Try frozen chilies if you can get them, I think you will like them better.
They don't have preservatives in them.
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We buy the cans of diced green chilies as well for things. Those and a little enchilada sauce can really amp up the flavor with refried beans and the like. I can be a little wimpy when it comes to spicy, but they just add depth of flavor and not heat.
Try frozen chilies if you can get them, I think you will like them better.
They don't have preservatives in them.
These are really good too, and you can get them in mild. Better than the can stuff if you use a lot of them
https://www.amazon.com/dp/B09CXK6QG5/?coliid=I265ZGD3MDIBU4&colid=3I53WEIYV2Q83&psc=1&ref_=lv_ov_lig_dp_it
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Looks like I will get a 3fer on this picture! Griddle, Breakfast & Mexican! Homemade chorizo & beans!
(https://i.imgur.com/8qbCiLsh.jpg)
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Cool beans !!!!!
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I would eat some of that.
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I am not a bacon guy but I do appreciate how most folks feel about it. When I do eat bacon, I like the thick sliced stuff like you get in English and Australian breakfasts.
Bacon is a reason to buy a griddle. Doing two pounds at a time is something that is difficult to do without a professional size griddle.
We have tried it in the oven and it takes a really long time when you have two trays of bacon going at the same time.
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Papas Con Chorizo...
(https://i.imgur.com/uBx6M32h.jpg)
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I was doing some small lobsters, so I had to pull out my Weber 2200 gas grill in addition to my griddle. Normally, I would do the asparagus on the griddle, but it is much better on the gas grill.
Sometimes you need more than one method of cooking. Over the past couple of days, I have used my smoker, griddle, gas grill, sous vide, stove and oven.
I did not use my charcoal grill, nor did I bury a Dutch oven with coals on top. Maybe next week.
The fish is Tilapia. That's what I had while my wife ate the lobsters.
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Bean & Cheese Quesadilla's...
(https://i.imgur.com/jK1BkZQh.jpg)
(https://i.imgur.com/FmSUva5h.jpg)
(https://i.imgur.com/mC0Aa0ch.jpg)
(https://i.imgur.com/ZwZRuv7h.jpg)
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Looks good, just missing green chili. :rotf:
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This full size insert lays in my gas grill in place of the grill grates. It just arrived on Friday. Didn't try it yet. It was cheaper and takes up less space than getting a full size propane griddle.
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That looks nice Lew!! Good plan :clap:
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Stopped at a roadside produce stand for some tomatoes for BLTs and they had fresh green beans. I have never been a bean eater but as I got older I discovered I would eat green beans made like this, browned in some bacon juice, and I also will oil with salt and pepper and roast in the oven.
Had these with some potato pearls,and what is called pork bombs.
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I like green beans just about any way they are made. I've eaten them like this (I think) but never made them. They were really good when I had them. Were they still a little firm?
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Looks like a fine way to prepare them!
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I like green beans just about any way they are made. I've eaten them like this (I think) but never made them. They were really good when I had them. Were they still a little firm?
Yes still a little firm, I have to cook them longer for the GF or I would just get a little color on them so they were still crisp.
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Tacos tonight.
Mixed some ground chuck with my taco seasoning and spread it out on the tortillas. Meat side down for a few minutes then flip and shut the burners off, I put them in the holder while she put the cheese on, then I just lowered the lid to help melt the cheese. Lettuce and sour cream for her, taco sauce, lettuce and onion for me, I didn't have any tomato or I would have had some of that on mine.
First time doing them this way, next time I may try some 93%. Will have tomato and fresh jalapenos also.
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Never seen a taco made that way! I would love to have those holders for my Fry Bread tacos!
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Never seen a taco made that way! I would love to have those holders for my Fry Bread tacos!
I've seen a recipe for a Big Mac taco that is made similar to what Dave did.
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Never seen a taco made that way! I would love to have those holders for my Fry Bread tacos!
I've seen a recipe for a Big Mac taco that is made similar to what Dave did.
Thought about trying one of them, but didn't feel like making the sauce. his was the first time trying this.
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Never seen a taco made that way! I would love to have those holders for my Fry Bread tacos!
These are what I bought, Blackstone makes a set also, but I am cheap and can usually find better alternatives. I don't go to Walmart often but next trip I am going to look to see if they have a set. To compare.
https://www.amazon.com/gp/product/B07KP3BQKH/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
As I was looking for the link for what I have I come across these, they are rounded instead of a sharp V at the bottom. I think these would be nicer possible, especially for you if you are using a thicker flat bread for a shell.
https://www.amazon.com/Stainless-Stylish-Material-RTT-Dishwasher/dp/B08RD5G7MG/ref=sxts_b2b_sx_fused_v3_desktop_ref-tab-0?content-id=amzn1.sym.97762c05-7545-47e0-ae5c-1110ba2791f0%3Aamzn1.sym.97762c05-7545-47e0-ae5c-1110ba2791f0&crid=ELWAEZTS7727&cv_ct_cx=taco+holder&keywords=taco+holder&pd_rd_i=B08RD5G7MG&pd_rd_r=5c7d0aae-ed7e-4e02-8c07-4fb5ef9dffe1&pd_rd_w=VcOUR&pd_rd_wg=uz5Ot&pf_rd_p=97762c05-7545-47e0-ae5c-1110ba2791f0&pf_rd_r=9T5TMFG8NDG2D9CW65ET&qid=1691018116&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sprefix=taco%2Caps%2C278&sr=1-4-965fba24-1eed-4536-936e-b447f98a83bc
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Taters, onions and kolbas tonight, it is a favorite of hers and a little of Bentley's Cholula Chipotle on then when I eat them, makes them even better.
I need to figure out how to be a better picture taker, a photographer I will never be.
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I would eat that whole pile!
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She wanted fajitas to night, chicken though not steak, it is always chicken.
Been using the Badia Fajita seasoning for a whole now and like it a lot.
Cheese and sour cream on hers, I had the same but with some sriracha.
we use the griddle more than anything else for outside cooking. It is set up in the garage, sometimes I move it out but usually for all the longer a cook takes I just cook on it where it sits.
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Tacos tonight.
Mixed some ground chuck with my taco seasoning and spread it out on the tortillas. Meat side down for a few minutes then flip and shut the burners off, I put them in the holder while she put the cheese on, then I just lowered the lid to help melt the cheese. Lettuce and sour cream for her, taco sauce, lettuce and onion for me, I didn't have any tomato or I would have had some of that on mine.
First time doing them this way, next time I may try some 93%. Will have tomato and fresh jalapenos also.
"Meat side down"? I can't visualize this. Is the meat on the griddle with the tortilla on top? Then, do you flip them so the tortilla is down and meat is still on top (as opposed to scattering the meat all over the griddle when flipping).
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Tacos tonight.
Mixed some ground chuck with my taco seasoning and spread it out on the tortillas. Meat side down for a few minutes then flip and shut the burners off, I put them in the holder while she put the cheese on, then I just lowered the lid to help melt the cheese. Lettuce and sour cream for her, taco sauce, lettuce and onion for me, I didn't have any tomato or I would have had some of that on mine.
First time doing them this way, next time I may try some 93%. Will have tomato and fresh jalapenos also.
"Meat side down"? I can't visualize this. Is the meat on the griddle with the tortilla on top? Then, do you flip them so the tortilla is down and meat is still on top (as opposed to scattering the meat all over the griddle when flipping).
I mixed my seasoning in with the meat,then took the raw meat and spread it out over the tortilla and flatted it out as much as I could.Then just cooked meat side down a few minutes, flip and leave cook a little, I have turned the heat off at this point, then either put the cheese on or put them in the holders and put cheese on them. My griddle has a lid, so I close it to keep the heat in to help melt the cheese a bit.
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It's a shame it did not come out in the photo. There were beautiful grill marks!
(https://i.imgur.com/PntRwrTh.jpg)
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Tried some battered chicken thigh pieces on the griddle tonight.
Bought some stuff from an auction at at restaurant that closed. In it was 3 unopened bags of Golden Dipt AP Batter mix. I messed with some of it and we did boneless wings, chicken breast pieces to most of us, in a pot of oil on the stove. They turned out pretty good.
Today I decided to try them on the griddle, for in our salad.
Cut up boneless thighs, then seasoned and rested a while. Dry, Wet, Dry, Wet and on the griddle. Turned out decent, to much coating. Next time I will try Dry,Wet, griddle or maybe just Wet and griddle. I did mix in some Weber Jalapeno Garlic I believe is what it is called, in to the dry and the wet dips.
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Anybody here familiar with the Blackstone 4 burner griddle? Finally got one the other day. Opted for the 60,000 BTU one opposed to the 36,000 BTU. Finished assembling it this morning. Yay. Cranked it up to high like the instructions said and seasoned it 3 times. It had been on about 1/2 hour on high and I had good flames in all 4 burners, (they were glowing red on top of the heating elements) I thought I would experiment with an egg to see how it functioned. Either it needed more time to heat soak or 60,000 BTU's isn't gonna cut it. The egg took entirely too long to cook. I'll try burgers next and preheat an hour and see how they fair when we return from the coast this weekend.
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Anybody here familiar with the Blackstone 4 burner griddle? Finally got one the other day. Opted for the 60,000 BTU one opposed to the 36,000 BTU. Finished assembling it this morning. Yay. Cranked it up to high like the instructions said and seasoned it 3 times. It had been on about 1/2 hour on high and I had good flames in all 4 burners, (they were glowing red on top of the heating elements) I thought I would experiment with an egg to see how it functioned. Either it needed more time to heat soak or 60,000 BTU's isn't gonna cut it. The egg took entirely too long to cook. I'll try burgers next and preheat an hour and see how they fair when we return from the coast this weekend.
That doesn't sound right. I have a 3 burner 28 and I will turn it on and get my stuff brought out and I am ready to cook normally. I never timed it but I would say on high I give mine 10 minutes maybe before I start cooking, except for bacon I put it on as soon as I fire it up.
How fast did it heat up when you did your seasoning?
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Anybody here familiar with the Blackstone 4 burner griddle? Finally got one the other day. Opted for the 60,000 BTU one opposed to the 36,000 BTU. Finished assembling it this morning. Yay. Cranked it up to high like the instructions said and seasoned it 3 times. It had been on about 1/2 hour on high and I had good flames in all 4 burners, (they were glowing red on top of the heating elements) I thought I would experiment with an egg to see how it functioned. Either it needed more time to heat soak or 60,000 BTU's isn't gonna cut it. The egg took entirely too long to cook. I'll try burgers next and preheat an hour and see how they fair when we return from the coast this weekend.
How to Reset Your Propane Tank OPD Valve Low Gas Flow Fix
This has got me a couple times with our Blackstone 4 burner griddle. Quick search will give you a bunch of videos on how to reset it. https://www.youtube.com/watch?v=Z-1kLrLis9U (https://www.youtube.com/watch?v=Z-1kLrLis9U)
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On my 36", 4-burner Blackstone griddle, it takes about 10 - 15 minutes with all 4 burners on low to reach 350 to 400 degrees. I have not cooked eggs yet though. Cheese steaks and smash burgers are my favorite so far. Hash browns were great as well.
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I have the 4 burner Blackstone and normally have to cook most stuff on low depending on ambient temperature or it cooks so fast outside wise I can't cook things through. One thing I did though is we have crazy wind here most of the time and with that wind and winter it felt slow to heat up so I got wind guards to go on it. Those also keep heat in which is why I have to cook on low most of the time. If I have it on medium for 5-10 minutes the oil on the blackstone is smoking it is so hot.
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Wind?
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I have the 4 burner Blackstone and normally have to cook most stuff on low depending on ambient temperature or it cooks so fast outside wise I can't cook things through. One thing I did though is we have crazy wind here most of the time and with that wind and winter it felt slow to heat up so I got wind guards to go on it. Those also keep heat in which is why I have to cook on low most of the time. If I have it on medium for 5-10 minutes the oil on the blackstone is smoking it is so hot.
I live in a warm weather climate and cook mostly on high on my Blackstone.
I was trying to cook scrambled eggs on a Coleman stove in the Alabama Hills below Mt Whitney. It was so cold that I could hardly get the eggs to cook. Later in the day, I was able to cook dinner just fine.
The wind can really suck the energy out of a stove.
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No wind, had it set up in the barn. When i get home, I’ll try “resetting” like rfinley said. I’ve got a 60,000 btu turkey cooking burner that the neighbors in the next block could hear. This thing was very quiet so the safety valve is a likely culprit. Will post more when I get home. Thanks.
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No wind, had it set up in the barn. When i get home, I’ll try “resetting” like rfinley said. I’ve got a 60,000 btu turkey cooking burner that the neighbors in the next block could hear. This thing was very quiet so the safety valve is a likely culprit. Will post more when I get home. Thanks.
Difference in burners between your BS and the fryer. the fryer is a high pressure burner the BS is lower and has 4 burners.
You said the burners were red so it would make me think the regulator wasn't tripped. But one never knows.
You had blue flame and not yellow and orange?
Do you have one of the IR heat guns to measure surface temps?
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Just got home and finished unpacking and a few other chores. Went out and hooked up tank and carefully opened valve on the tank. Hit the ignitor and adjusted the flame to low, then high. It's working fine now so, must have fumbled the ball when I turned everything on before. All is good, guess I'll keep it now. No I don't have an infrared thermometer, guess it would be something to consider in the near future. Thanks for all the information guys.
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Tonight was chicken fritters.
Diced up chicken breast add in 1 or 2 eggs depending on how much chicken you have, some flour 1/4 cup or so, some mayo, some shredded cheese, some fine diced onion, salt, pepper, some dried dill (not to much it will over power). I will usually add in some fresh garlic but mine was not any good, so it was granulated garlic. Use some almond or coconut flour if you want to leave out the carbs and it to be more keto friendly.
I like to mix it up and put in the fridge for a couple hours before scooping out and spreading it on the griddle to fry. Made a chipotle mayo to dip in, the same thing we use on our quesadillas.
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(https://i.imgur.com/2RhdCafh.jpg)
(https://i.imgur.com/4nNsgW0h.jpg)
(https://i.imgur.com/UvHNvNAh.jpg)
(https://i.imgur.com/l1WqbyIh.jpg)
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Tonight tried what all the cool kids are making on their griddles these days. Crack Burgers, now it could be they named them this because they are to be addicting or is could be that they crack into pieces when you flip them.
1 pound 80/20 ground beef
3 tablespoons sour cream
3 tablespoons ranch dressing powder. I used spicy.
1/4 cup cooked crumbled bacon, some used the bagged stuff from the store, I had bacon so I cooked it.
1 cup shredded cheese, I think most used cheddar, i used bagged extra sharp cheddar.
Now some put them in to molds and some made balls and flattened.I used 1.5 pound of meat and adjusted the other ingredients, mixed well, I made four 150 gram balls and four 100 gram balls. The lager ones i figured I would just flatten out some, and the smaller I would smash like smash burgers.Topped with provolone.
Rolls were just from a store bakery and browned in the burger oils.
They were not bad, I made mine with a double patty and the GF had one of the thicker ones. She could taste the ranch and she liked them, I couldn't taste those flavors, maybe because of the crust on them. She had mayo on hers and pickles onions and mustard on mine.
They were not bad, if I made them again I may cut back on the sour cream, or even use plain yogurt, bump up the seasoning a bit more. I would not smash flat and use 150 plus gram balls, would maybe do 2 slices of cheese on each, this was presliced/preppackaged stuff from the store. It could have been walmarts brand. The cheese needed to be melted on them to help hold them together I think. I had seen someone add breadcrumbs to try to help them stay together. If you want thin smashed burgers just maybe leave out the sour cream I think that is what causes them to fall apart.
The pictures are not great, I am not a photographer like so many on here are.
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Yep. I've been reading about them for a while. At first I thought that it was a gimmick, but the more I had the more I'm convinced to try them.
Thanks for posting.
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Never heard of them!
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Never heard of them!
Just put in Crack Burgers in the Youtube search and take your pick.
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Yep. I've been reading about them for a while. At first I thought that it was a gimmick, but the more I had the more I'm convinced to try them.
Thanks for posting.
They really were not bad, I would wonder if using 90/10 would make a difference with the sour cream? I think that is the issue the sour cream coats everything and it keeps the meat from bonding together when cooked.
I will be watching to see how you attack these, when you make them.