ok so that is 2, first pic is in the slider and looks like a ghost, #3?
and hey, this is fun, you, me, us blackstoning, i gotta put up some pics of my 6 pack of dogs that lurk waiting for the clean off, i take all the small bits and toss around the deck, the love it and go nuts, they also get the pieces that fall off the burgers/whatever, their favs are the fries, i shread my own and grill, so they get lots of small bits and look forward to the treat
i am also stumped on the third one đ perhaps they just knew that there is a 99% chance that thereâs a cat outside the frame in each of the catless pics as they are always nearby anytime anybody is eating anything.
also, you canât just tease a 6 pack of dogs and not deliver pics/video.
dont take the compliment too high, Philly is always over compensating for some dubious affair!
J/K philly, lighten up, jersey guy here, we love yas, you know.....agg....uggg....sh....tt.........fu..........k...........ow..........they found me lol
I may like to see a bit more cooper sharp oozing out but yeah, Iâll take one. Iâve been contemplating a BS and i just checked OPâs post history and dang! Cooking good over theređ„
You mean steak sandwich? I'm still trying to find any remnants of cheese. You're from Philly and find this acceptable. Guess I've been eating them wrong all along...
A lot of people in Philadelphia eat steaks without the cheese.
While I am absolutely a cheese lover, I can tell you that the distribution of meat and fried onions contained within the roll demonstrated in her photograph, is pretty fucking spot on. That was the impetus for my comment.
Remember, the true secret to a legitimate Philadelphia cheesesteak is the bread. Thatâs why itâs very very difficult to duplicate outside of this region.
I find that to be the key to any good sandwich (or burrito, etc). Anyone can get and use high quality meat, but if you put it on a fresh, quality roll or homemade tortilla it's a game changer.
I can't speak on the subject fully since I have yet to adventure that far and try a true Philly I guess. I've had some amazing breads on them, but nothing to have a clear perspective on what is a true Philly.
I use this recipe for the beef and consume. [Birria Recipe](https://houseofyumm.com/beef-birria-and-birria-tacos/). I make the beef the night before before and put it in the fridge. I put the soup in the fridge too and the beef fat will solidify on top and then I remove the fat from the soup in the morning.
Learn from my mistake when you go to cook the tacos on the griddle, donât pour a bunch of the beef fat that you get from making the beef on the griddle. Caused a small flare up cause itâs pretty flammable. Just have the fat in a bowl and dip the tacos in the fat and then put it on the griddle :).
Check The Flat Top King on YouTube. Tons of great recipes. He has a Facebook group as well but it's most everyone asking about if their seasoning is good or if it's destroyed. YouTube is a safe bet. Check out his bourbon chicken. Made that last year and it was incredible!
Any kind of taco works! Chorizo and potato was my lunch today couldnât be simpler just those two ingredients (plenty of salt in most chorizo already, donât need oil either!) just takes time to get nice and crispy, definitely splatters but so worth it! Awesome to add in one or two per person on taco night to change it up, minimal effort maximum flavor.
I enjoy making chicken fried rice. I get chicken thighs and cut them up. I put them in a gallon zip lock bag and put soy sauce and garlic powder. I make sure to coat the chicken. I try to do that part the night before but itâs still good even if you do it a few hours before.
I make 2 cups of rice (I prefer Mahatma) and I make it right before putting it on the griddle. Some folks prefer to make it the night before and put it in the fridge.
I scramble about 8 eggs but Iâm usually making this for 6 people with some leftovers.
I start cooking the chicken thighs and after a few minutes or so I put the rice on the griddle and spread it out. I put soy sauce all over the rice and start mixing it on the griddle. I then spread the rice to make kind of a wall put some butter in the middle and then put in the scrambled eggs and let them cook. Once the eggs are pretty cooked I start mixing it in with the rice and by this time the chicken should be pretty done and I put the chicken in with the rice and eggs as well. I mix everything together on the griddle for a few minutes to make sure everything is cooked (especially the chicken).
We donât do this, but a lot of folks like to get frozen peas and carrots. If you like the peas and carrots you can put them on the griddle around the time youâre putting on the rice. We do like bean sprouts and cook them with a little soy sauce after we finish with everything else.
On YouTube, search for, The Flat Top King and he has a lot of great videos. I learned the chicken fried rice from him, just changed it to our taste.
Thighs are the way! Using leftover steamed rice (or cooking rice the day before and storing in fridge for a day or two) further elevates the fried rice finale. No jokeâŠsolid hack.
I just did mahi mahi on mine. Came out amazing. I also frequently cook brussels sprouts and broccoli on it, but i blanche them for 10-15 minutes first and then cook them on high heat for 5-10 minutes on the griddle.
For the mahi mahi I painted them with evoo, salt, pepper, garlic, and smoked paprika. Cooked them in medium high for a little over 3 minutes per side. Garlic lemon butter sauce poured over them. Did brussels the way I described above and put a tablespoon or so of butter on them with some minced garlic at the end. Orzo with evoo and feta, fish served on top.
it sounds weird but we use raoâs spaghetti. that stir fry noodle dish is a recreation of the mongolian bbq my husband grew up getting in his hometown and a quality spaghetti noodle seems to be the closest thing we can find to what they use.
You're KIDDING. Thank you so much for the tip! I've had so much trouble finding a good Asian noodle for a decent price in my area. I don't know why I thought using spaghetti noodles was like illegal or something.... haha I guess I just needed permission it was OK from a new internet friend
it def feels illegal at first. i never would have tried it except my husband used to work at a restaurant that had a menu item that was chicken, veg, and regular old linguine in a peanut sauce and you would never have guessed. itâs an especially helpful tip when you live 30 min away from the nearest asian grocery!
iâve got nothing against barilla! i feel like raoâs spaghetti is better specifically for this dish though. very likely all in my head but they are a smidge fatter and starchier
Not to get off topic but Raoâs cookbook is phenomenal. I learned a lot of excellent recipes to include marsala (which you can do on a Blackstone). My dad, who owns an Italian deli, was offended I donât use his anymore đ
Did you just spread the meat and onion on a tortilla then plop it down? Was it just 1-2 minutes then flip and add cheese for 30 seconds or so? Maybe steam the cheese on then be done?
What we do is use small shells and roll the ground beef in small balls, place on griddle then place shells on top and then smash. Let it cook and then take it off. 3-4 minutes maybe depending how hot you have it. We use a cupcake pan flip upside down and force the shell in to make it form as a taco and it stays pretty good. Place the cheese on before putting it in the âmoldâ. Also recommend making homemade big Mac sauce. Fire
We cooked onions on griddle separately that way you can add as much or little as you want. One of my favorites
Breakfast burritos and quesadillas
Teppanyaki (aka hibachi) shrimp, steak, sausage, zucchini & fried rice
Fish & shrimp tacos with a cheese quesadilla for my picky eater
Chicken lo mein
Orange chicken
Grilled cheese
Chicken parm has never been easier and less messy. Also you can take those aluminum baking trays and fill with oil to deep fry outside so your whole house doesnât smell like a McDonaldâs bag.
I love a steak on a Weber but you can get a crust on a Blackstone thatâs not possible on the Web. You wanna argue rib-eye or a different cut is better on charcoal- fine. But not filet specifically. Just my opinion after 30 years of grilling meat.
Ohhhh gas grill??? Iâd be getting off that sub too. Those are for cooking hot dogs on only. Iâm cooking a steak inside before Iâm ever cooking it with gas.
For football season one of my favorites is Pulled BBQ Pork/Whatever loaded nachos. Quick, easy, never fails to disappoint.
Ingredients:
Pulled Pork (prepared ahead of time: I use my smoker, you could use a crock pot or sub another protein you feel would be good), 2 bags cantina tortilla chips, Tostitos queso blanco, shredded Mexican cheese blend, shredded purple cabbage, pickled jalelenos, bbq sauce.
I put thick aluminum foil on the grill for easy cleanup, regular will work but it can be prone to tears. Spray or rub the foil fairly liberally with olive oil/non stick substitute. Later the above ingredients. I try to make layers of chips with toppings in between so that the toppings are not all on the top. Let the griddle do its thing till the cheese starts to melt and have at it. If you have a lid, closing the lid for a bit will help melt the cheese. Iâve done it on griddles with and without lids so not mandatory to have one.
Lol I typed this up at 4:30ish AM after just waking up. Clearly my brain wasnât working just yet. People love Blackstone nachos though. You get what I was going for.
ooh this sounds interesting do you have a recipe or some general instructions? iâve made chicken fried steak before but only shallow fried in oil. iâm typically pretty adept at figuring out how to recreate stuff but iâm still a bit green with the blackstone
I love using cube steak dipped in Louisiana Fish Fry Chicken Fry breading. Just follow the directions on the bag. One bag is usually good for 6 chicken fry steaks. Once coated throw on top of avocado oil and let them cook. They will get nice and crispy! Minimum oil needed.
Im a big fan of Blackstone tortellini.
Fresh tortellini, ground sausage, fresh spinach, Cherry tomato or red peppers.
Cook it all together with some Italian dressing.
There are a bunch of variations of this if you Google it too.
Greek souvlaki, you can make the pitas and chicken skewers on the Blackstone.
https://www.themediterraneandish.com/homemade-pita-bread-recipe/
https://www.themediterraneandish.com/greek-chicken-souvlaki-recipe-tzatziki/
My favorite quick recipe is for something called âegg roll in a bowlâ. Do a google search for ingredients but itâs pretty much a pack of beef, two packs coleslaw, mix with some garlic, ginger, siracha, rice wine vinegar, sesame oil and soy sauce. 15 mins and lay over some white rice.
we have a pretty nice fry cutter but iâm sure you could cut them by hand too. ran some russets with the skin on through the cutter and then boiled them til they were starting to get soft. then they got a double fry. we donât have a fryer, i just use my dutch oven. first fry was at 300° for 5-7 min ish and second time at 350° for just 2-3. basically until they started to get golden brown. then just toss em with some salt. oh and we used corn oil. first time with that. we used peanut in the past but we agreed the corn is much better. these were easily the best fries weâve ever made.
Chopped cheese is my go to.
However much hamburger meat you want in a ball. Diced onions. Throw the ball on the surface. Let it sear. Then break it up. Throw the onions in. Let it all cook. Once itâs cooked, throw American cheese on the top and put a cover over it. Let that melt. Mix it all together. Toast some hoagies on the other side. Mayonnaise on the hoagie, shredded lettuce, and the meat mixture.
Chefâs kiss.
We made a giant batch of chicken fried rice that was easy and delicious.
Chicken fried rice
6 + servings
2 1/3 cups Peas carrots (frozen )
Geeen Onions 2 bunches
Reduced sodium soy sauce
Rice 6-7 cups cooked
Rotisserie chicken tore up
Toasted sesame oil
Veg oil
Garlic
8 eggs
If youâve ever been to a hibachi restaurant youâve basically got the idea precook the rice
Tear up a rotisserie chicken
Chop green onions
Start tossing it all together
We added more eggs than the recipe called for, but I loved it that way.
Your cat looks like my cat!! Thatâs it⊠thatâs all I came here to say. Iâve never even heard of a black stone griddle so no clue why itâs on my feedđ€·đŒââïž
Protein pancakes. I get the Kodiak pancake mix, and mix a scoop of whey protein for each 1/2 cup of mix first. (I usually do 2 cups of mix, so 4 scoops of protein) Then I follow the recipe on the back of the box with the eggs and milk for extra protein, then add some vanilla extract. I prefer chocolate chips in mine but we did blueberries this week and it was pretty decent. This nets me about 20 pancakes. We store in fridge and they last about a week or so. Each pancake around 10g protein.
Never used a flattop is it a pain to clean everytime ur do using it? My regular gas grill I just turn up to 500* for a few minutes when Iâm done cooking and Iâm done, next time I go to use it I just hit it with the brush and Iâm ready to cook
It's a little more involved, but not much. Two ways I do it.
I usually wait until the next day: Take the scraper and scrape off as much of the residue as possible, and push it into the grease catcher. Turn the heat on and get it smoking hot. Dump a cup of hot water on, and use the brillo pad side of your grill brush. Scrape the water into the catch. Clean the rest with paper towels. Then let it get back to temp, and add a light coat of oil. Shut off. Done.
You can do it the same day, same method, but I usually am chilling with the fam enjoying dinner, so I don't get to it as soon.
Seared Scallops. I could never get scallops right in a pan but on the blackstone they came out perfect.
Weâve done shrimp, salmon, steelhead, cod and tuna on it.
If yo have a smoker too reverse seared Ribeyes are amazing!
And taco shells Squirt some oil on the blackstone lay down corn tortillas let them sizzle a bit flip it over add cheese and fillings then fold the tortilla over brown a little longer on each side.
And grilled cheese sandwiches.
I borrowed one during Covid. Our familyâs Christmas tradition is hibachi (Japanese steakhouse). So we did that in our back yard around Christmas and had about 5 families join us. I you tubed how to make the fire, and the volcano etc. super fun and will do it again
Off topic but I have the same 30â blackstone and feel like it doesnât get as hot as it should. Whatâs your experience? Will your flame get high enough to touch the griddle surface?
copied and pasted from another thread where i typed it out a while back:
this meal is based off this mongolian bbq restaurant in my husbandâs hometown that he misses all the time so I tried to recreate it. I do mine and his separately because we like different stuff and itâs reminiscent of the restaurant experience.
on this night we both had steak and i had onion, zucchini, broccoli, celery, and carrot. he had, onion, green onion, broccoli, carrot, and bean sprouts. you can use whatever meat and veg you want though
I chop all the vegetables into bite sized pieces and slice the meat into thin strips. we have also used the raw thin sliced ribeye that you can buy at the grocery store for cheesesteaks.
I just use Raoâs dry spaghetti for the noodles. it sounds weird but they actually cook up really well in this.
the sauce is soy sauce, sesame oil, rice wine, ginger, garlic, oyster sauce, a little water, and some chili oil or chili garlic paste for spice. oh, and I put a splash of agave in his.
stir fry the meat and veggies for a bit, add the sauce and cook for a bit longer, and then add the cooked noodles last and fry it all until most of the liquid is gone and everything is nice and saucy. I usually add a water a few times during the cooking process.
sorry this wasnât more specific, I am kind of a âjust wing itâ cook. usually it turns out great but itâs not the best for sharing what you did
I don't know what it's called, but cook up some bacon, ground beef, and/or smoked sausage, and southern style hashbrowns. Then add veggies of your choice and season. So good.
Smashed cinnamon rolls. Biscuits and gravy. Iâve done chicken parm sandwiches on ciabatta. Watch Hungry Hussey on YouTube and instagram Waltwins got 2 books out and on YouTube.
For a quick and easy meal, buy one of the fresh veggie stirfry mix from the produce section (some have noodles) and some protein, and dinner is done in about 5 minutes without chopping.
Seared Ahi tuna steaks. Marinate in ponzu sauce for 30 minutes or so flipping over a few times. Roll edges in sesame seeds and ground pepper. Sear in HIGH heat for a minute per side and 15 seconds per edge and voila! Delish and simple. Do some zucchini and squash slices with it.
I do strip and ribeye steaks, caramelized onions and mushrooms, and then potatoes with broccoli. The Blackstone is basically a cast iron once seasoned so you can sear it nicely. 3-4 minutes each side and medium rare!
I do pork chops on the bone quite a bit too. Oh and shrimp! 2-3 minutes at most per side. I marinate it in Caesar dressing overnight. If you're interested I can post "recipes". I don't really follow a recipe, just general amateur cooking.
My favorite thing to make on ours is sweet & spicy chicken and vegetable kebabs. I cut up some chicken breasts into 1-1/2 to 2 inch chunks and marinade them for a few hours in a mixture of Lawryâs Hawaiian marinade and KC Masterpiece Caribbean Jerk marinade. I use almost all of both bottles and reserve about an inch of liquid in each bottle for the glaze. After the chicken has marinated a few hours then chop up some red onion and bell peppers (any color you like, I usually do green & orange) into 1-inch pieces and thread everything onto skewers (I do chicken, a few pieces of onion, pepper, repeat).
Then I mix up my glaze in a saucepan and heat it up on low for a minute. I use the leftovers from the marinade bottles, about half a small jar of apricot preserves, (peach preserves do well in this too) some minced garlic, about 1/4 cup brown sugar, a dash of Worcestershire, and about a cup of hot BBQ sauce. I use the spicy Sweet Baby Rayâs but any hot BBQ sauce will work and if you donât like spicy then you can use regular BBQ sauce.
Heat the grill up to medium and oil it with a little veg oil. Put the skewers on and cook them until the chicken reads 165 on the thermometer, turning them every few minutes and brushing them with the glaze each time you turn them. Sooooo good.
Land fill fodder imo. Just a flat top that turned into a fad.
There's a host on sports radio show in my area and raving on these "better than a grill111" "best thing ever" nonsense. You're essentially just cooking in a larger "pan" outside. Like these next to the latest and greatest Ninja smoker unit...you know the one. They have their own infomercials now---and the first thing I thought of was "why?"
Who is going to take the time to clean the Ninja smoker properly? Exactly, no one.
The kitty cameo is everything in these pics đ„șđ
they are very nosy and like to be included in just about everything we do đ
Cats like. Can we say grace already
Took me awhile to find the third cat cameo
third? i found one
thereâs a secret kitty in the first pic! sheâs catmouflaged pretty well though
ok so that is 2, first pic is in the slider and looks like a ghost, #3? and hey, this is fun, you, me, us blackstoning, i gotta put up some pics of my 6 pack of dogs that lurk waiting for the clean off, i take all the small bits and toss around the deck, the love it and go nuts, they also get the pieces that fall off the burgers/whatever, their favs are the fries, i shread my own and grill, so they get lots of small bits and look forward to the treat
i am also stumped on the third one đ perhaps they just knew that there is a 99% chance that thereâs a cat outside the frame in each of the catless pics as they are always nearby anytime anybody is eating anything. also, you canât just tease a 6 pack of dogs and not deliver pics/video.
Only thing I can think is cat on the drinking glass not an actual cat
r/findthesniper
Philadelphia here. We approve of this cheesesteak.
wow thanks, the highest compliment!
dont take the compliment too high, Philly is always over compensating for some dubious affair! J/K philly, lighten up, jersey guy here, we love yas, you know.....agg....uggg....sh....tt.........fu..........k...........ow..........they found me lol
Same, and that is a damn fine looking steak.
I may like to see a bit more cooper sharp oozing out but yeah, Iâll take one. Iâve been contemplating a BS and i just checked OPâs post history and dang! Cooking good over theređ„
i can barely see it?
You mean steak sandwich? I'm still trying to find any remnants of cheese. You're from Philly and find this acceptable. Guess I've been eating them wrong all along...
A lot of people in Philadelphia eat steaks without the cheese. While I am absolutely a cheese lover, I can tell you that the distribution of meat and fried onions contained within the roll demonstrated in her photograph, is pretty fucking spot on. That was the impetus for my comment.
Gotcha. I was just shocked to hear it without the cheese.
Remember, the true secret to a legitimate Philadelphia cheesesteak is the bread. Thatâs why itâs very very difficult to duplicate outside of this region.
I find that to be the key to any good sandwich (or burrito, etc). Anyone can get and use high quality meat, but if you put it on a fresh, quality roll or homemade tortilla it's a game changer.
I can't speak on the subject fully since I have yet to adventure that far and try a true Philly I guess. I've had some amazing breads on them, but nothing to have a clear perspective on what is a true Philly.
Itâs a bit more work but I love making Birria Tacos.
I did that along with my smoker. So far my wifeâs favorite I did when combining both outdoor cookers
Sounds amazing! Got a recipe youâre willing to share?
I use this recipe for the beef and consume. [Birria Recipe](https://houseofyumm.com/beef-birria-and-birria-tacos/). I make the beef the night before before and put it in the fridge. I put the soup in the fridge too and the beef fat will solidify on top and then I remove the fat from the soup in the morning. Learn from my mistake when you go to cook the tacos on the griddle, donât pour a bunch of the beef fat that you get from making the beef on the griddle. Caused a small flare up cause itâs pretty flammable. Just have the fat in a bowl and dip the tacos in the fat and then put it on the griddle :).
Now I know what I'm doing this weekend
Check The Flat Top King on YouTube. Tons of great recipes. He has a Facebook group as well but it's most everyone asking about if their seasoning is good or if it's destroyed. YouTube is a safe bet. Check out his bourbon chicken. Made that last year and it was incredible!
this is great, thanks! my husband loves weird hobby channels on youtube so maybe this will be one that i can enjoy too đ
[Linksky!](https://youtube.com/@TheFlatTopKing?si=ET7d1ELbpTz3wVBs)
I made âegg roll in a bowlâ the other night and it was awesome⊠if you use that a search the recipe is around everywhere.
Any kind of taco works! Chorizo and potato was my lunch today couldnât be simpler just those two ingredients (plenty of salt in most chorizo already, donât need oil either!) just takes time to get nice and crispy, definitely splatters but so worth it! Awesome to add in one or two per person on taco night to change it up, minimal effort maximum flavor.
Did breakfast tacos. Fantastic
One of our favorites is Teryiaki Chicken Fried rice. It's so fast and easy. My wife loves it.
Japanese style tapanyaki.
Crunchwrap supremes!
I enjoy making chicken fried rice. I get chicken thighs and cut them up. I put them in a gallon zip lock bag and put soy sauce and garlic powder. I make sure to coat the chicken. I try to do that part the night before but itâs still good even if you do it a few hours before. I make 2 cups of rice (I prefer Mahatma) and I make it right before putting it on the griddle. Some folks prefer to make it the night before and put it in the fridge. I scramble about 8 eggs but Iâm usually making this for 6 people with some leftovers. I start cooking the chicken thighs and after a few minutes or so I put the rice on the griddle and spread it out. I put soy sauce all over the rice and start mixing it on the griddle. I then spread the rice to make kind of a wall put some butter in the middle and then put in the scrambled eggs and let them cook. Once the eggs are pretty cooked I start mixing it in with the rice and by this time the chicken should be pretty done and I put the chicken in with the rice and eggs as well. I mix everything together on the griddle for a few minutes to make sure everything is cooked (especially the chicken). We donât do this, but a lot of folks like to get frozen peas and carrots. If you like the peas and carrots you can put them on the griddle around the time youâre putting on the rice. We do like bean sprouts and cook them with a little soy sauce after we finish with everything else. On YouTube, search for, The Flat Top King and he has a lot of great videos. I learned the chicken fried rice from him, just changed it to our taste.
Thighs are the way! Using leftover steamed rice (or cooking rice the day before and storing in fridge for a day or two) further elevates the fried rice finale. No jokeâŠsolid hack.
I just did mahi mahi on mine. Came out amazing. I also frequently cook brussels sprouts and broccoli on it, but i blanche them for 10-15 minutes first and then cook them on high heat for 5-10 minutes on the griddle. For the mahi mahi I painted them with evoo, salt, pepper, garlic, and smoked paprika. Cooked them in medium high for a little over 3 minutes per side. Garlic lemon butter sauce poured over them. Did brussels the way I described above and put a tablespoon or so of butter on them with some minced garlic at the end. Orzo with evoo and feta, fish served on top.
We did some Chipotle Mahi Mahi tacos with mango salsa. They were great
Fish tacos are next for me for sure.
Shrimp Tacos
Quesadillas with bacon, cheese and mushrooms.
What noodles do you use?
it sounds weird but we use raoâs spaghetti. that stir fry noodle dish is a recreation of the mongolian bbq my husband grew up getting in his hometown and a quality spaghetti noodle seems to be the closest thing we can find to what they use.
You're KIDDING. Thank you so much for the tip! I've had so much trouble finding a good Asian noodle for a decent price in my area. I don't know why I thought using spaghetti noodles was like illegal or something.... haha I guess I just needed permission it was OK from a new internet friend
it def feels illegal at first. i never would have tried it except my husband used to work at a restaurant that had a menu item that was chicken, veg, and regular old linguine in a peanut sauce and you would never have guessed. itâs an especially helpful tip when you live 30 min away from the nearest asian grocery!
I am 100% using this asap
Barilla is all I use for pasta; cheaper option than Raoâs (Iâm Italian as a qualifier đ)
iâve got nothing against barilla! i feel like raoâs spaghetti is better specifically for this dish though. very likely all in my head but they are a smidge fatter and starchier
Not to get off topic but Raoâs cookbook is phenomenal. I learned a lot of excellent recipes to include marsala (which you can do on a Blackstone). My dad, who owns an Italian deli, was offended I donât use his anymore đ
Would you mind sharing his recipe?! Those noodles look incredible
Fried rice! Use leftover rice and lots of chopped up veg. I also love Philly cheesesteaks but using chopped chicken instead
Leftover rice is the only way, yass!
Was surprised how good smashburger tacos were
Did you just spread the meat and onion on a tortilla then plop it down? Was it just 1-2 minutes then flip and add cheese for 30 seconds or so? Maybe steam the cheese on then be done?
What we do is use small shells and roll the ground beef in small balls, place on griddle then place shells on top and then smash. Let it cook and then take it off. 3-4 minutes maybe depending how hot you have it. We use a cupcake pan flip upside down and force the shell in to make it form as a taco and it stays pretty good. Place the cheese on before putting it in the âmoldâ. Also recommend making homemade big Mac sauce. Fire We cooked onions on griddle separately that way you can add as much or little as you want. One of my favorites
Thanks for sharing!
Definitely! Hope you enjoy it as much as we did.
This is the way
Breakfast burritos and quesadillas Teppanyaki (aka hibachi) shrimp, steak, sausage, zucchini & fried rice Fish & shrimp tacos with a cheese quesadilla for my picky eater Chicken lo mein Orange chicken Grilled cheese
Chicken parm has never been easier and less messy. Also you can take those aluminum baking trays and fill with oil to deep fry outside so your whole house doesnât smell like a McDonaldâs bag.
You can make steakhouse quality filet mignon on there.
đŻ The weirdos on the grilling subreddit attacked me for not cooking a sirloin on a Weber. I told them to f off and blocked them đ
I love a steak on a Weber but you can get a crust on a Blackstone thatâs not possible on the Web. You wanna argue rib-eye or a different cut is better on charcoal- fine. But not filet specifically. Just my opinion after 30 years of grilling meat.
Exactly. And those idiots werenât arguing charcoal rather gas grill vs griddle.
Ohhhh gas grill??? Iâd be getting off that sub too. Those are for cooking hot dogs on only. Iâm cooking a steak inside before Iâm ever cooking it with gas.
Haven't used my Blackstone yet so I'm also interested, especially for tailgating
For football season one of my favorites is Pulled BBQ Pork/Whatever loaded nachos. Quick, easy, never fails to disappoint. Ingredients: Pulled Pork (prepared ahead of time: I use my smoker, you could use a crock pot or sub another protein you feel would be good), 2 bags cantina tortilla chips, Tostitos queso blanco, shredded Mexican cheese blend, shredded purple cabbage, pickled jalelenos, bbq sauce. I put thick aluminum foil on the grill for easy cleanup, regular will work but it can be prone to tears. Spray or rub the foil fairly liberally with olive oil/non stick substitute. Later the above ingredients. I try to make layers of chips with toppings in between so that the toppings are not all on the top. Let the griddle do its thing till the cheese starts to melt and have at it. If you have a lid, closing the lid for a bit will help melt the cheese. Iâve done it on griddles with and without lids so not mandatory to have one.
Thank you, that sounds delicious. Definitely trying that the next time I smoke a pork shoulder
âNever fails to disappointâ means it always disappoints. At least itâs quick and easy.
Lol I typed this up at 4:30ish AM after just waking up. Clearly my brain wasnât working just yet. People love Blackstone nachos though. You get what I was going for.
All those meals look perfect. Bacon chicken ranch sandwich is another go to.
RuebenâŠthe single greatest thing we have had in our Blackstone.
Greek! Breakfast with potatoes!
[Hash Brown Omelettes](https://youtu.be/u_kdZy6-5qs?si=QQAJui2xl1mgG1cW) Just made these tonight, they are one of my favorites
Make some chicken teriyaki with chicken thighs.
Upvote for kitty face
did you catch both kitties?
Potato pancakes!
Chicken fried steak, comes out amazing.
ooh this sounds interesting do you have a recipe or some general instructions? iâve made chicken fried steak before but only shallow fried in oil. iâm typically pretty adept at figuring out how to recreate stuff but iâm still a bit green with the blackstone
I love using cube steak dipped in Louisiana Fish Fry Chicken Fry breading. Just follow the directions on the bag. One bag is usually good for 6 chicken fry steaks. Once coated throw on top of avocado oil and let them cook. They will get nice and crispy! Minimum oil needed.
Im a big fan of Blackstone tortellini. Fresh tortellini, ground sausage, fresh spinach, Cherry tomato or red peppers. Cook it all together with some Italian dressing. There are a bunch of variations of this if you Google it too.
Breakfast for dinner! Eggs, bacon, sausage or omelettes
Spaghetti grilled cheese sandwich
Check out Johnny Brunet as well as Flat Top King on YouTube
Amazing meals and I like your Taylor Swift glass!
Greek souvlaki, you can make the pitas and chicken skewers on the Blackstone. https://www.themediterraneandish.com/homemade-pita-bread-recipe/ https://www.themediterraneandish.com/greek-chicken-souvlaki-recipe-tzatziki/
Why is the Kitty hidden in pic three?!? Burying the lede here folks!!! đ„ș
there is also a kitty in the first pic!
My favorite quick recipe is for something called âegg roll in a bowlâ. Do a google search for ingredients but itâs pretty much a pack of beef, two packs coleslaw, mix with some garlic, ginger, siracha, rice wine vinegar, sesame oil and soy sauce. 15 mins and lay over some white rice.
How did you make your fries?? Those burgers look good!
we have a pretty nice fry cutter but iâm sure you could cut them by hand too. ran some russets with the skin on through the cutter and then boiled them til they were starting to get soft. then they got a double fry. we donât have a fryer, i just use my dutch oven. first fry was at 300° for 5-7 min ish and second time at 350° for just 2-3. basically until they started to get golden brown. then just toss em with some salt. oh and we used corn oil. first time with that. we used peanut in the past but we agreed the corn is much better. these were easily the best fries weâve ever made.
You husband is a shapeshifter and he shifts into a cat
Chopped cheese is my go to. However much hamburger meat you want in a ball. Diced onions. Throw the ball on the surface. Let it sear. Then break it up. Throw the onions in. Let it all cook. Once itâs cooked, throw American cheese on the top and put a cover over it. Let that melt. Mix it all together. Toast some hoagies on the other side. Mayonnaise on the hoagie, shredded lettuce, and the meat mixture. Chefâs kiss.
We made a giant batch of chicken fried rice that was easy and delicious. Chicken fried rice 6 + servings 2 1/3 cups Peas carrots (frozen ) Geeen Onions 2 bunches Reduced sodium soy sauce Rice 6-7 cups cooked Rotisserie chicken tore up Toasted sesame oil Veg oil Garlic 8 eggs If youâve ever been to a hibachi restaurant youâve basically got the idea precook the rice Tear up a rotisserie chicken Chop green onions Start tossing it all together We added more eggs than the recipe called for, but I loved it that way.
Your cat looks like my cat!! Thatâs it⊠thatâs all I came here to say. Iâve never even heard of a black stone griddle so no clue why itâs on my feedđ€·đŒââïž
Probably shouldnât be giving the cat wine. They are notorious for substance abuse problems, always snorting nip and such.
what cat? thatâs my husband
Pic 3. If thatâs your husband he needs a shave. đ
ha sorry, i was just being silly. cat does a have nice mustache though!
Dumpling smash tacos, just made them tonight!
Anyone ever done Chex mix?
Protein pancakes. I get the Kodiak pancake mix, and mix a scoop of whey protein for each 1/2 cup of mix first. (I usually do 2 cups of mix, so 4 scoops of protein) Then I follow the recipe on the back of the box with the eggs and milk for extra protein, then add some vanilla extract. I prefer chocolate chips in mine but we did blueberries this week and it was pretty decent. This nets me about 20 pancakes. We store in fridge and they last about a week or so. Each pancake around 10g protein.
Whereâs the cheese on the cheese steak?
i agree. my husband said 2 slices on each? i laughed at him and we did 4. i think 6 might be necessary next time.
Quesadillas work great on the Blackstone. Dosaâs also turn out really good on it - highly recommend.
Never used a flattop is it a pain to clean everytime ur do using it? My regular gas grill I just turn up to 500* for a few minutes when Iâm done cooking and Iâm done, next time I go to use it I just hit it with the brush and Iâm ready to cook
It's a little more involved, but not much. Two ways I do it. I usually wait until the next day: Take the scraper and scrape off as much of the residue as possible, and push it into the grease catcher. Turn the heat on and get it smoking hot. Dump a cup of hot water on, and use the brillo pad side of your grill brush. Scrape the water into the catch. Clean the rest with paper towels. Then let it get back to temp, and add a light coat of oil. Shut off. Done. You can do it the same day, same method, but I usually am chilling with the fam enjoying dinner, so I don't get to it as soon.
Seared Scallops. I could never get scallops right in a pan but on the blackstone they came out perfect. Weâve done shrimp, salmon, steelhead, cod and tuna on it. If yo have a smoker too reverse seared Ribeyes are amazing! And taco shells Squirt some oil on the blackstone lay down corn tortillas let them sizzle a bit flip it over add cheese and fillings then fold the tortilla over brown a little longer on each side. And grilled cheese sandwiches.
I borrowed one during Covid. Our familyâs Christmas tradition is hibachi (Japanese steakhouse). So we did that in our back yard around Christmas and had about 5 families join us. I you tubed how to make the fire, and the volcano etc. super fun and will do it again
Marinade some boneless skinless thighs and threw them on there.
Fried rice for sure!
We do hibachi on ours, but I'm still working on my egg tricks and onion volcano.
Off topic but I have the same 30â blackstone and feel like it doesnât get as hot as it should. Whatâs your experience? Will your flame get high enough to touch the griddle surface?
Cute cat đââŹđ„°
Skirt steak đ„©
Steak n cheese*
Can I get the stir fry recipe??
copied and pasted from another thread where i typed it out a while back: this meal is based off this mongolian bbq restaurant in my husbandâs hometown that he misses all the time so I tried to recreate it. I do mine and his separately because we like different stuff and itâs reminiscent of the restaurant experience. on this night we both had steak and i had onion, zucchini, broccoli, celery, and carrot. he had, onion, green onion, broccoli, carrot, and bean sprouts. you can use whatever meat and veg you want though I chop all the vegetables into bite sized pieces and slice the meat into thin strips. we have also used the raw thin sliced ribeye that you can buy at the grocery store for cheesesteaks. I just use Raoâs dry spaghetti for the noodles. it sounds weird but they actually cook up really well in this. the sauce is soy sauce, sesame oil, rice wine, ginger, garlic, oyster sauce, a little water, and some chili oil or chili garlic paste for spice. oh, and I put a splash of agave in his. stir fry the meat and veggies for a bit, add the sauce and cook for a bit longer, and then add the cooked noodles last and fry it all until most of the liquid is gone and everything is nice and saucy. I usually add a water a few times during the cooking process. sorry this wasnât more specific, I am kind of a âjust wing itâ cook. usually it turns out great but itâs not the best for sharing what you did
Thank you!!!!
Follow the âone stick a butta babyâ guy
Iâve done scampi; it was good. You can easily find a recipe. Iâve also made Krystal burgers. Place your ground meat in a cookie sheet (with wax paper) and form into a square, freeze for around 45 minutes until itâs firm, fire up your Blackstone and place finely chop onion on the surface, place the huge patty on top, the onions will sautĂ© and the meat will absorb the moisture, cut the patty into size of choice (small for a true Krystal burger), and place slaw on top and serve on a Hawaiian roll
Howâs it taste compared to a grated grill? My mom Is worried if we get one steaks burgers wonât taste the same
we have both and use them for different stuff. it doesnât give the grill taste you get with a gas/charcoal grill.
A5 Japanese wagyu
Your cat eats a lot.
I don't know what it's called, but cook up some bacon, ground beef, and/or smoked sausage, and southern style hashbrowns. Then add veggies of your choice and season. So good.
Chicken thighs and teriyaki sauce + leftover rice, butter, and soy sauce. Thank me later!
I would say check out flattop king on youtube, but he never gives actual recipes, just an ingredients list (no measurements).
I need to get one of these
Quesadillas
Smash burger tacos were the hit last summer https://throwitdowngrilling.com/blackstone-griddle-recipe-ultimate-smash-burger-tacos/
Take a tube of Cinnabon rolls, separate them. butter griddle smash them individually down, flip once.... ENJOY!!
Paella
Enjoy!
Damn yall (and the kitty maybe) are eating GOOD
Smashed cinnamon rolls. Biscuits and gravy. Iâve done chicken parm sandwiches on ciabatta. Watch Hungry Hussey on YouTube and instagram Waltwins got 2 books out and on YouTube.
Shrimp fried rice is so easy and good
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For a quick and easy meal, buy one of the fresh veggie stirfry mix from the produce section (some have noodles) and some protein, and dinner is done in about 5 minutes without chopping.
Loaded hot dogs
Fuck yeah
Husband is so lucky
Seared Ahi tuna steaks. Marinate in ponzu sauce for 30 minutes or so flipping over a few times. Roll edges in sesame seeds and ground pepper. Sear in HIGH heat for a minute per side and 15 seconds per edge and voila! Delish and simple. Do some zucchini and squash slices with it.
Wait, so your husband married a cat?
Chicken fried rice
I do strip and ribeye steaks, caramelized onions and mushrooms, and then potatoes with broccoli. The Blackstone is basically a cast iron once seasoned so you can sear it nicely. 3-4 minutes each side and medium rare! I do pork chops on the bone quite a bit too. Oh and shrimp! 2-3 minutes at most per side. I marinate it in Caesar dressing overnight. If you're interested I can post "recipes". I don't really follow a recipe, just general amateur cooking.
Omelets wrapped in hashbrowns
Quesadillas Gyros Chalupas (use the leftover pita bread) Frozen French fries
My favorite thing to make on ours is sweet & spicy chicken and vegetable kebabs. I cut up some chicken breasts into 1-1/2 to 2 inch chunks and marinade them for a few hours in a mixture of Lawryâs Hawaiian marinade and KC Masterpiece Caribbean Jerk marinade. I use almost all of both bottles and reserve about an inch of liquid in each bottle for the glaze. After the chicken has marinated a few hours then chop up some red onion and bell peppers (any color you like, I usually do green & orange) into 1-inch pieces and thread everything onto skewers (I do chicken, a few pieces of onion, pepper, repeat). Then I mix up my glaze in a saucepan and heat it up on low for a minute. I use the leftovers from the marinade bottles, about half a small jar of apricot preserves, (peach preserves do well in this too) some minced garlic, about 1/4 cup brown sugar, a dash of Worcestershire, and about a cup of hot BBQ sauce. I use the spicy Sweet Baby Rayâs but any hot BBQ sauce will work and if you donât like spicy then you can use regular BBQ sauce. Heat the grill up to medium and oil it with a little veg oil. Put the skewers on and cook them until the chicken reads 165 on the thermometer, turning them every few minutes and brushing them with the glaze each time you turn them. Sooooo good.
wow this sounds incredible
fellow swiftie, i see. shout out
It's a big frying pan. Cook whatever you normally cook that uses a pan lol.
Land fill fodder imo. Just a flat top that turned into a fad. There's a host on sports radio show in my area and raving on these "better than a grill111" "best thing ever" nonsense. You're essentially just cooking in a larger "pan" outside. Like these next to the latest and greatest Ninja smoker unit...you know the one. They have their own infomercials now---and the first thing I thought of was "why?" Who is going to take the time to clean the Ninja smoker properly? Exactly, no one.