I have now had a few opportunities to use my Blue Rhino Razor grill. I got it primarily to be able to make a healthy Mongolian BBQ at home.
I make a low carb version where I substitute shredded cabbage for rice and noodles.
The Razor has turned out to be excellent for the intended purpose, working like a professional grill.
Mongolian BBQ started with a trip to the local Chinese super market. We got thin sliced brisket, rib eye, lamb and chicken. We skipped the lamb the first go around. We lost track of it in the freezer.
We also picked up the usual vegetables but added pea sprouts and baby bok choy.
The sauces were a mix of soy sauce, fish sauce, rice wine vinegar, rice wine, lobster sauce, garlic and ginger.
The nice thing about being able to cook it yourself is that you can separate the fast from the slow cooking ingredients and mix them at the end.
The result was a success. The Razor has a 730 square inch griddle which is more than enough space to move the mix around.
The griddle is a good thickness. It is thin enough to heat up quickly, but thick enough to hold its heat. You don't need, or probably want, professional thickness for a home cook.
The only issue is the igniters which can often take a few tries to get to work. I think that is just a feature since it comes with a match holder to use just in case.
I have also done a couple of large holiday breakfast cooks with it. It performs like a professional grill. I cooked hash browns, kielbasa, sausage links, bacon and eggs for seven people.
I am glad I went with the Razor rather than the Blackstone. While the Razor is a little more pricey, it feels more rugged, and at 730 square inches, has a much larger cooking surface. It also has a larger surface than the Camp Chef which costs even more.
This is an excellent compliment to my Daniel Boone, Weber Q2200 and my two Weber kettles. I can't think of anything that I need to cook that I cannot do with one of these devices.
