- Jan 2, 2020
- 240
- 255
So I've been wanting a griddle for some time now and Walmart was having an amazing sale on the Blackstone 4-burner 36" dropped to $120 from $240. Unfortunately they sold out of them all before I could get there. Not discouraged, while I was fishing a bass tournament with a buddy my Fiancee took a trip out and bought me the new model 36" Griddle as a belated birthday present. Shes smart, she knows if she buys me cooking toys I keep cooking all the meals. I'm smart, I know if I keep cooking I get more toys! So time to experiment here. I cant believe how fast this thing cooks. Unbelievable, you dont have time for pics. First night was bacon, eggs, and browns to get some bacon grease seasoned in there nicely. Now, the phillies.
With our last half beef we took the flank and sliced it extremely thin for carne meat. It also works great for Fajitas and now Phillies. Takes a bit of trimming to remove unwanted fat and gristle, but worth it. One package of Flank (roughly 1.25lbs), one white onion and two green bell peppers all chopped up. Cooked some browns on the side in place of fries or tots. Standard salt and pepper on the veggies. Let them cook till they had a nice char, but still had enough crisp to them. Flank got a sprinkling of Traeger Saskatchewan, I really love this stuff for Beef. Once the flank was decently cooked it all went together, separated into four piles and had two slices of provolone laid on each. The meat picked up a nice char while the cheese melted under the dome. Hoagie rolls were toasted where the veggies were cooking and the whole ensemble was scooped onto the bun.
Again I cant believe how fast everything happens with this thing and neither can the fiancee. It has literally cut my cooking time in half, but I have to do all prep ahead of time haha! Hopefully I can get a bit more comfortable with the speed and be able to get some more pics of whats going on in the future. Hibachi is next on the menu.
With our last half beef we took the flank and sliced it extremely thin for carne meat. It also works great for Fajitas and now Phillies. Takes a bit of trimming to remove unwanted fat and gristle, but worth it. One package of Flank (roughly 1.25lbs), one white onion and two green bell peppers all chopped up. Cooked some browns on the side in place of fries or tots. Standard salt and pepper on the veggies. Let them cook till they had a nice char, but still had enough crisp to them. Flank got a sprinkling of Traeger Saskatchewan, I really love this stuff for Beef. Once the flank was decently cooked it all went together, separated into four piles and had two slices of provolone laid on each. The meat picked up a nice char while the cheese melted under the dome. Hoagie rolls were toasted where the veggies were cooking and the whole ensemble was scooped onto the bun.
Again I cant believe how fast everything happens with this thing and neither can the fiancee. It has literally cut my cooking time in half, but I have to do all prep ahead of time haha! Hopefully I can get a bit more comfortable with the speed and be able to get some more pics of whats going on in the future. Hibachi is next on the menu.
