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.

My brother wants to try making some pierogies on the griddle on Saturday.

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. 

Great thread, I do a lot of griddle cooking.  Although, I must say I would think chicken skin would beg for deep frying!

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.

We do bacon of the CampChef griddle, Smash Burgers once, and the meat and veggies for fajitas a couple times.
Should use it more.

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..

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.

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.

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. 

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.

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.

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.