Well, I can see that. Looks nice. 
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I'm sorry... guess I dipped instead of weaved on the pic. You missed nothing. Just a knee wall with siding. My wife liked it.. that was the best part of the wall... or perhaps not. Now she wants me to replace the entire patio railing. 
Thought @ocnbrze would like this
https://www.si.com/showcase/deals/ninja-woodfire-outdoor-grill-review
https://www.si.com/showcase/deals/ninja-woodfire-outdoor-grill-review
just bought some wagyu burgers to cook up tonight on the woodfire.
I bet those are some good burgers!
I had something interesting happen tonight. I fired up the Blackstone and came into the house to prep my meal. I went back out to see if the griddle was hot enough to cook and found it stone cold. I was out of propane. Six cooks and the burn in-season process for an entire bottle seems excessive. It was a new to me exchange bottle which I know aren't completely filled but quite handy. In any event, my spare bottle was empty as well so I grabbed the bottle off of the Weber. I lit the Blackstone again and was blown away by the amount of flame produced by the other exchange bottle. There was easily twice as much flame produced. Needless to say, though the wall I built was necessary, I think the culprit to my low heat issue was a faulty LP bottle. I've never had a bad bottle before but the gas pressure was more than twice that of the first bottle used. Six cooks and a burn in process for a bottle seems a bit short sheeted as well.
I griddled chicken fried steaks and breaded okra on the Blackstone tonight. I was very impressed with the steaks. The breading browned up nicely and did not stick to the griddle. The amount of cooking oil used for the cook was so much less than I use when pan frying it blows my mind.
I had something interesting happen tonight. I fired up the Blackstone and came into the house to prep my meal. I went back out to see if the griddle was hot enough to cook and found it stone cold. I was out of propane. Six cooks and the burn in-season process for an entire bottle seems excessive. It was a new to me exchange bottle which I know aren't completely filled but quite handy. In any event, my spare bottle was empty as well so I grabbed the bottle off of the Weber. I lit the Blackstone again and was blown away by the amount of flame produced by the other exchange bottle. There was easily twice as much flame produced. Needless to say, though the wall I built was necessary, I think the culprit to my low heat issue was a faulty LP bottle. I've never had a bad bottle before but the gas pressure was more than twice that of the first bottle used. Six cooks and a burn in process for a bottle seems a bit short sheeted as well.
I griddled chicken fried steaks and breaded okra on the Blackstone tonight. I was very impressed with the steaks. The breading browned up nicely and did not stick to the griddle. The amount of cooking oil used for the cook was so much less than I use when pan frying it blows my mind.
well i had a long day at work and came home late and too tired to cook. i had me some Jersey Mike's #13....Mike's Way of course. it's gonna have to be either tomorrow or friday before i can fire up the grill. pretty stoked i bought this:
it should be arriving tomorrow. so i might be putting this together after work and not be able to cook.......we shall see how easy it can be put together.
gonna be putting the woodfire on it. it looks like i might also have some room for the Ooni pizza oven at some point.
it should be arriving tomorrow. so i might be putting this together after work and not be able to cook.......we shall see how easy it can be put together.
gonna be putting the woodfire on it. it looks like i might also have some room for the Ooni pizza oven at some point.
That is a sharp looking cart. I like the idea of the pizza oven companion but real estate around a cooker for platters and cooking utensils is nice too. Whatever you decide, I bet you enjoy the cart.
MarvinSands
Lurker
Thanks roflmao . Had one of those types also. Like to get a steak poke a few holes with fork. Then add some Honey and Montreal steak seasoning. Cover and chill then grill. When possible put the steak seasoning through a pepper mill so it's a little finer.
I like Montreal steak seasoning as well. Good stuff. I've never put honey on a steak but it can't be bad. I like honey with pork.
↑↑ That looks good ↑↑
I made a no name dish tonight on the Blackstone. I sliced up a couple of beef sausages logs and mixed with sliced onion rings and potatoes. Served with chili sauce over the dish. It was tasty but I learned a lesson. The potato slices took longer to cook than the sausage slices and onion rings. Next time I do the dish or something similar I will take into consideration the time it takes to fry the potatoes. My sausage and onions were crispy by the time my potatoes were done. It still tasted great but could have been excellent.
I made a no name dish tonight on the Blackstone. I sliced up a couple of beef sausages logs and mixed with sliced onion rings and potatoes. Served with chili sauce over the dish. It was tasty but I learned a lesson. The potato slices took longer to cook than the sausage slices and onion rings. Next time I do the dish or something similar I will take into consideration the time it takes to fry the potatoes. My sausage and onions were crispy by the time my potatoes were done. It still tasted great but could have been excellent.
Is a flat top considered a grill?
The reason I asked is because in Chipotle's commercials they say they grill their chicken when they are clearly cooking it on a flat top.
I typed my answer and then backspaced it off I definitely think a flat top should be considered a griddle and not a grill. My definition of a grill is a cooking unit that has a grate for the meat to sit while being cooked by a heat source below. Meats cooked on a flat top will fry in their fats or added oils where as a grill lets the fats drip away from the meat.
Just saw your later post. I guess Chipotle's and I disagree. I suppose google might have an all enlightening definition.
My pellet smoker fits my definition of a grill yet it is considered a smoker. So.. perhaps anything besides a frying pan is a grill... sheesh.
I definitely think a flat top should be considered a griddle and not a grill. My definition of a grill is a cooking unit that has a grate for the meat to sit while being cooked by a heat source below. Meats cooked on a flat top will fry in their fats or added oils where as a grill lets the fats drip away from the meat. Just saw your later post. I guess Chipotle's and I disagree.
I suppose google might have an all enlightening definition. My pellet smoker fits my definition of a grill yet it is considered a smoker. So.. perhaps anything besides a frying pan is a grill... sheesh.
Exactly!!
I gathered up the materials needed to complete the remodel of my patio enclosure this morning. I had to mow the cabin property today so I ran out of time to do any serious work at home. I did manage to do a bit of the demo. I hope to spend most of tomorrow working on it and will likely finish it
Sunday. I plan to do some cooking out there so I'll be spending the weekend on the patio. Tomorrow I plan on griddling some thin cut chicken breasts.
There will be no breading on the chicken, just a bit of char on the poultry is all. The side will be bacon wrapped asparagus spears. Four spear groups wrapped in bacon and fried on the Blackstone. Sunday I'm smoking a Chuckie. I'm fixing a big pot of fresh green beans for the side dish.
I picked up a nicely marbled London broil, which is likely a top round roast, while shopping today. I've never cooked one before. I plan to tenderize the cut, which traditionally has a lot of connective tissues. Next I will let it rest in a marinade for a few hours. Then I plan on slow smoking the cut and then putting a reverse sear in butter on the Blackstone. I'll let it rest an hour or so before thinly slicing across the grain and serving. Google says that medium rare is 135° so that's my target. I plan on serving the roast with a horseradish sauce.
I've not smoked a flat round roast before. I'm pretty much shooting from the hip on how to smoke this cut. If anyone has any experience, please share.
This will likely be a Monday or Tuesday cook.
Sunday. I plan to do some cooking out there so I'll be spending the weekend on the patio. Tomorrow I plan on griddling some thin cut chicken breasts.
There will be no breading on the chicken, just a bit of char on the poultry is all. The side will be bacon wrapped asparagus spears. Four spear groups wrapped in bacon and fried on the Blackstone. Sunday I'm smoking a Chuckie. I'm fixing a big pot of fresh green beans for the side dish.
I picked up a nicely marbled London broil, which is likely a top round roast, while shopping today. I've never cooked one before. I plan to tenderize the cut, which traditionally has a lot of connective tissues. Next I will let it rest in a marinade for a few hours. Then I plan on slow smoking the cut and then putting a reverse sear in butter on the Blackstone. I'll let it rest an hour or so before thinly slicing across the grain and serving. Google says that medium rare is 135° so that's my target. I plan on serving the roast with a horseradish sauce.
I've not smoked a flat round roast before. I'm pretty much shooting from the hip on how to smoke this cut. If anyone has any experience, please share.
This will likely be a Monday or Tuesday cook.
Saw this about selecting a pizza oven 2023 How to choose the best pizza oven in 2023 | Engadget
I finished my demo and framed my walls. I got a late start because there was no hurry and it was cold this morning. I'll put the siding on tomorrow.
I fixed my thin sliced chicken breast and bacon wrapped asparagus tonight. I liked the texture of the griddled chicken. Next time I'll spice up the breast instead of just salt and pepper. They were good but a bit on the bland side. I think bone out thighs could stand alone but breasts need a bit of help.
The bacon wrapped asparagus was very good. The two flavors together are a super match. I should have cut some of the stem off each spear. They were on the stringy side. Live and learn. Pic taken with about ten minutes cooking time remaining.
I fixed my thin sliced chicken breast and bacon wrapped asparagus tonight. I liked the texture of the griddled chicken. Next time I'll spice up the breast instead of just salt and pepper. They were good but a bit on the bland side. I think bone out thighs could stand alone but breasts need a bit of help.
The bacon wrapped asparagus was very good. The two flavors together are a super match. I should have cut some of the stem off each spear. They were on the stringy side. Live and learn. Pic taken with about ten minutes cooking time remaining.
When i saw your bacon wrapped asparagus it reminded me of prosciutto wrapped asparagus and prosciutto wrapped breadsticks I saw in southern France.
ok so tomorrow i am going to cook the chucky on my woodfire grill.
here is how i have my cooking area arranged with the grill on it.
and those wagyu burgers were not bad. they were pre-made and they swelled up with juice....almost into a ball. i had to poke them to get flat and evenly cooked which meant that i lost a lot of good juices and were cooked more than i would have liked. next time i am getting some ground beef and make the patties myself. maybe i shold have just made smashed burgers on the griddle instead.
here is how i have my cooking area arranged with the grill on it.
and those wagyu burgers were not bad. they were pre-made and they swelled up with juice....almost into a ball. i had to poke them to get flat and evenly cooked which meant that i lost a lot of good juices and were cooked more than i would have liked. next time i am getting some ground beef and make the patties myself. maybe i shold have just made smashed burgers on the griddle instead.
ok so tomorrow i am going to cook the chucky on my woodfire grill.
here is how i have my cooking area arranged with the grill on it.
and those wagyu burgers were not bad. they were pre-made and they swelled up with juice....almost into a ball. i had to poke them to get flat and evenly cooked which meant that i lost a lot of good juices and were cooked more than i would have liked. next time i am getting some ground beef and make the patties myself. maybe i shold have just made smashed burgers on the griddle instead.
Nice setup 👍
I'm doing a Chuckie tomorrow as well. Lets hope that they turn out great.ok so tomorrow i am going to cook the chucky on my woodfire grill.
here is how i have my cooking area arranged with the grill on it.
and those wagyu burgers were not bad. they were pre-made and they swelled up with juice....almost into a ball. i had to poke them to get flat and evenly cooked which meant that i lost a lot of good juices and were cooked more than i would have liked. next time i am getting some ground beef and make the patties myself. maybe i shold have just made smashed burgers on the griddle instead.