What did I cook this weekend.....

[stella_tigre]

The gulf seafood folks (Fabian) were in La Crosse today, so we bought a couple more pounds of shrimp and some crab.

Pricey, but sooo good. Jacques Pepin recipe crab cakes, much crab. Little filler. Tomorrow Crab Louis for lunch. Bells two hearted while cooking. Orvieto white for dinner. Cider digestif.

 

[Cheesy_Goodness]

Pork loin was insanely cheap this weekend so I trimmed up a few for roasts and the ‘scraps’ were made into this deliciousness.

Chili Colorado with Mexican rice and refried beans. One of the best meals I made in a while.

 

[LakesideBrewing]

Yep, here it is, seasoning and first use. Frozen 3 pepper blend, sausage and toasted buns. With cheddar. Soooo good. Thought it would be good but dang, surprised.View attachment 573523View attachment 573524View attachment 573525View attachment 573526View attachment 573527View attachment 573528

That thing is awesome!

 

[user 211287]

No kraut, it was salty enough.

Did you soak the corned beef in water for a day or two first? Helps alot when turning it into pastrami.

 

[paulthenurse]

Yep, here it is, seasoning and first use. Frozen 3 pepper blend, sausage and toasted buns. With cheddar. Soooo good. Thought it would be good but dang, surprised.View attachment 573523View attachment 573524View attachment 573525View attachment 573526View attachment 573527View attachment 573528

Details please? Brand, cost, storage, etc.

 

[TheDudeLebowski]

Details please? Brand, cost, storage, etc.

I'm more curious why we didn't get an invite.

 

[Hoppy2bmerry]

Did you soak the corned beef in water for a day or two first? Helps alot when turning it into pastrami.

I did, however, I generally keep sodium low, so when something is salty it seems very salty

 

[applescrap]

Back at it. Smoked chuck and smoked pork from freezer. Organic peas, mirepoix and eggs.

Getting started....then pushed chuck and pork and mirepoix to side. Rice on.

 

[applescrap]

And the finish

 

[Staestc]

I’ll have to catch up on all the previous posts when I get to a computer. Am I the only one that hates the forum app now? I love posting pictures with it, but I don’t like everything else about it. Maybe just not experienced with it.

Doing and Instant Pot chili recipe tonight.

Not a “True Texas Chili” since it will have beans in it, but I am a True Texan so screw that rule! Lol

 

[gromitdj]

Details please? Brand, cost, storage, etc.

It's Blackstone Griddle. I've been eyeing one for a while, but just bought the Patio (Pizza) Oven. Which will have to hold me over until I can build a permanent pizza oven.

 

[applescrap]

Sry paul didnt see that comment. Yeah, its the blackstone 36 in griddle. I would also like to buy the pizza oven. Also I want their either 17 in or 22 in camping one. Depending on how many you are cooking for either of those may work for you too. On Memorial Day they had the 28 in for 130. The 36 Grill used to be 300 but now can be had for 247. All of them if I'm correct are cast iron Steel. They have to be seasoned and in Boston taking care of it for rust will be more of an issue than here in Denver where it's dry. I bought the Blackstone cover to go with it and obviously you would want to keep it away from the sprinklers. As far as use and storage, I'm thinking my gas grill is gone. This will do everything it will do, and a thousand things that it won't. The only regret I have is not buying it last year when I wanted it. The way we all like to cook 247 is nothing. Also no dishes no cleanup and it won't heat the house. It is as big and cool as it looks. I couldn't stop thinking about it and there was no way I could wait any longer. Tacos, Philly cheese steaks, stir-fry, omelets, there are many things that can't wait to make on it. The top is a good 55 lb according to them and altogether it's very heavy.

They make a surround which I'm going to buy so I can have a lot more extra space and also serve dinner to everybody hibachi style around it. There's a family that built their own Hibachi surround and it's pretty cool. The video is pretty cool and shows you a lot of things you can do with it and also the make. I think the YouTube person is "just fooling around". Hope that helps and since I'm going to be using it pretty much every night you will be able to see what I'm up to.

I must admit I'm a little shocked at the quality of food that it is turning out. I know we have all seared pepper and sausage on some sort of grill or pan, but this has a different level of taste. It's more like a professional kitchen that's the only way I can describe it. The sound of the sizzle and smell when food hits it is pretty incredible. It has two side tables that don't fold down and are pretty sturdy. It was really easy to put together out of the box. I mean like really easy. There are four bolts that hold the tank on which was the hardest part. The rest of the bolts are on knobs that turn I think to make it easy for travel.


Any more questions, maybe i could help? I would suspect for most of you it's not if you're going to get one but when. It's probably not right for everybody, but those of us that hang out on this thread and love to cook its hard to look over.

 

[Temptd2]

Pork loin was insanely cheap this weekend so I trimmed up a few for roasts and the ‘scraps’ were made into this deliciousness.

Chili Colorado with Mexican rice and refried beans. One of the best meals I made in a while.

View attachment 573563

Here too, .99/lb. for boneless center-cut. Bought one to check for tenderness, cut into 9 thick chops; grilled two, yum! Went back for more this morning, came away with a raincheck. Boo. Well, at least I'll get two more loins next time I hit Safeway.

I've only ever made chili colorado with beef - I gotta try it with pork!

 

[LakesideBrewing]

Any more questions, maybe i could help? I would suspect for most of you it's not if you're going to get one but when. It's probably not right for everybody, but those of us that hang out on this thread and love to cook its hard to look over.

Do you know if they make a grill attachment for it? So you could take the flat top off and turn it into a grill as well. Also, does the top easily come off? I would love to be able to store it inside when not in use.

This thing is all I’ve been thinking about for 2 days! Haha!

Thanks,
Mike

 

[Inkleg]

Do you know if they make a grill attachment for it? So you could take the flat top off and turn it into a grill as well.

Like this?

 

[passedpawn]

Sry paul didnt see that comment. Yeah, its the blackstone 36 in griddle. I would also like to buy the pizza oven. Also I want their either 17 in or 22 in camping one. Depending on how many you are cooking for either of those may work for you too. On Memorial Day they had the 28 in for 130. The 36 Grill used to be 300 but now can be had for 247. All of them if I'm correct are cast iron Steel. They have to be seasoned and in Boston taking care of it for rust will be more of an issue than here in Denver where it's dry. I bought the Blackstone cover to go with it and obviously you would want to keep it away from the sprinklers. As far as use and storage, I'm thinking my gas grill is gone. This will do everything it will do, and a thousand things that it won't. The only regret I have is not buying it last year when I wanted it. The way we all like to cook 247 is nothing. Also no dishes no cleanup and it won't heat the house. It is as big and cool as it looks. I couldn't stop thinking about it and there was no way I could wait any longer. Tacos, Philly cheese steaks, stir-fry, omelets, there are many things that can't wait to make on it. The top is a good 55 lb according to them and altogether it's very heavy.

They make a surround which I'm going to buy so I can have a lot more extra space and also serve dinner to everybody hibachi style around it. There's a family that built their own Hibachi surround and it's pretty cool. The video is pretty cool and shows you a lot of things you can do with it and also the make. I think the YouTube person is "just fooling around". Hope that helps and since I'm going to be using it pretty much every night you will be able to see what I'm up to.

I must admit I'm a little shocked at the quality of food that it is turning out. I know we have all seared pepper and sausage on some sort of grill or pan, but this has a different level of taste. It's more like a professional kitchen that's the only way I can describe it. The sound of the sizzle and smell when food hits it is pretty incredible. It has two side tables that don't fold down and are pretty sturdy. It was really easy to put together out of the box. I mean like really easy. There are four bolts that hold the tank on which was the hardest part. The rest of the bolts are on knobs that turn I think to make it easy for travel.


Any more questions, maybe i could help? I would suspect for most of you it's not if you're going to get one but when. It's probably not right for everybody, but those of us that hang out on this thread and love to cook its hard to look over.

I think it looks awesome. I was a short order cook at one time in my life and cooked every possible thing on big griddles. Can't say it was gourmet, but I still miss it. Took a while to get heated up, but burgers were dynamite off of it.

 

[applescrap]

Yes, i think there is a grill attachment. And yes the top comes off super easy. It's super slick, it has four pegs that go in four holes. Thats it, the pegs go in the holes. At 55 pounds it was much better handled by 2 people. My only thing is where does the grease go when you grill?

 

[applescrap]

I think it looks awesome. I was a short order cook at one time in my life and cooked every possible thing on big griddles. Can't say it was gourmet, but I still miss it. Took a while to get heated up, but burgers were dynamite off of it.

Any thoughts, tips, welcome. I'm not too experienced on a griddle. Can't wait to saute some onions and mushrooms on it for burgers

 

[Hoppy2bmerry]

I had a very brief stint as a short order cook (I'm only 5'2") on a breakfast shift at a burger place while going to college. The plus was plenty of room to work and flip things over. The down side was the futter everything had to swim in to not stick.
Dinner tonight grilled rack of lamb, chopped salad and roasted garlic ciabatta.

 

[passedpawn]

Yes, i think there is a grill attachment. And yes the top comes off super easy. It's super slick, it has four pegs that go in four holes. Thats it, the pegs go in the holes. At 55 pounds it was much better handled by 2 people. My only thing is where does the grease go when you grill?

I vaguely remember wiping stuff off with something. I know at the end of the day I used some sort of a sanding block to clean it completely. The one I worked on had a big trough that ran the length of it, in front. I worked at a Frisches Big Boy, wonder if they are still around.

 

[orionol73]

Little stir fry the cheating way (frozen veg) and a soft boiled egg

 

[paulthenurse]

Scrap, I think I love you.

I also worked as a short order cook at one point in my life. I remember we cleaned it every day with some sort of a brick that was scored on the bottom and you would take some of kitchen towels and holystone the griddle like it was an old wooden sailing vessel’s deck. Bright and shiny, clean as a whistle.

 

[gratus fermentatio]

I've been eating low carb/Paleo, so the other day I made Bourbon beef in black bean/garlic sauce & served it over a mix of spinach, swiss chard & arugula. The hot meat/sauce wilted the greens nicely. I though it was tasty.
Regards, GF.

 

[JB_Brewing2]

I vaguely remember wiping stuff off with something. I know at the end of the day I used some sort of a sanding block to clean it completely. The one I worked on had a big trough that ran the length of it, in front. I worked at a Frisches Big Boy, wonder if they are still around.

We have at least one Big Boy that I know of in Michigan still. Been a long time since I've heard the Frisches' name associated with it though.

 

[TwistedGray]

It's Blackstone Griddle. I've been eyeing one for a while, but just bought the Patio (Pizza) Oven. Which will have to hold me over until I can build a permanent pizza oven.

Quite reasonably priced, too!

 

[TwistedGray]

Hard to call this cooking, but we never buy whipped cream. You shouldn't either.

Completely unrelated, sous viding some pork belly.

 

[orionol73]

We have at least one Big Boy that I know of in Michigan still. Been a long time since I've heard the Frisches' name associated with it though.

They are still all over the state for sure. We have one up here in Petoskey that is still rockin

 

[TwistedGray]

Took pizza dough, rolled it out with oregano, salt, garlic powder, and some parm. cheese.

 

[applescrap]

Haha, thanks for the love.

Welp tonight, fajitas. Dont let these pics deceive too much they were grape. The beans are a full can and give perspective to griddle size. Quesidillas for kids and we opened them for our tacos. Homemade jalopeno sauce, organic cheese, organic sour cream, vine tomatos, it was super good. The corn tortillas were nicely crisp. No heat in kitchen, no pots or pans.

Got the blackstone cover today and for 28 is nice. Real nice. The blackstone tools not so much, but they will get you started and the scraper is thick and nice.

 

[Hoppy2bmerry]

Easy dinner- grilled pork tenderloin, baked potato and peas.