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Any Time is Grillin Time
- Thread starter olbriar
- Start date
if i can find hanger steak, i will buy it. i used to be a line cook for Roy's Hawaiian Fusion back in the day....and... they served the best steak i have ever eatin.....and....it was a hanger steak. it is so good, but hard to find.
I boiled in beer then grilled out some jalapeno and cheddar brats tonight. My butcher buddy told me I should give them a try. They were Kroger brand and were reasonably priced. They were tasty and spicy without being bitter. They weren't greasy and saw very little if any shrinkage while cooking. I'll buy them again. They are often on sale plus I get 10% off on all Kroger products.
Instead of smoking something tomorrow I plan to do a stir fry. I have some shrimp for the meat and a great veggie medley I bought at Costco I'll use. I'll be making both traditional fried rice and fried cauliflower rice for my wife. My fried rice is getting better but still not perfected. If anyone has a rock the boat recipe please share. My recipe is white rice, garlic, onion, egg, salt, and oyster sauce. I finish it with some toasted sesame oil. I don't put any veggies in my fried rice because I'm making fried rice for only one. I've changed the amounts of this and that and it's never bad but just isn't quite right. I sure could use some help.
add some chili crisp to your fried rice. it adds some umami, heat, and garlic. i use it on pretty much everything. but it is excellent in fried rice and even better in ramen.
this is what i use:
www.barnaclefoods.com
but most markets should have some form of chili crisp in the asian food aisle.
this is what i use:
Kelp Chili Crisp
Alaskan kelp hot sauces, chili crisp, pickles, seasonings, and more. On a mission to do good for our oceans, communities, and collective future.
www.barnaclefoods.com
but most markets should have some form of chili crisp in the asian food aisle.
Using the link and their outlet locator, I see the product is available at a World Market in Wichita. I've been in the store before. I'll definitely get up there soon and grab a jar. In the interim, I'll check my local store's Asian offerings. Thanks!
just order it online from them, that's how i get mine. their kelp salsa and kelp pickles are pretty good as well. i know it sounds odd, but there are real kelp in their products that they grow in Alaska. i love their stuff.
Last week I inserted the griddle into our Weber Genesis and went to town: cooked a whole pack of bacon and six nice pancakes (batter from scratch by the Darling Bride). We were STUFFED!
That looks legit Chief. You'll have a lot of fun with that griddle. Congrats!
It's the official Weber insert, so it's legit. It's also incredibly difficult to clear off the grease! I'll have to redneck it a bit to raise the front of the insert, just a couple of degrees, enough to drain the grease to the rear and down into the drip tray.
Put some shims under the front wheels.
I could do that... or just shim under the front of the griddle. If I shim the whole thing, my baste will run off the steak when I grill... will it not?
Looks good
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Shimming the griddle would work as well as shimming the cooker. The shims would need to be heat resistant. I set my griddle with just a little fall to the drip tray. Some items I cook I need the oil to pool some under my cook. A scraper tool works well to push the grease to the tray.
I like my griddle level and use tools to direct waste to the tray as well.
I'm cold smoking some cheddar cheese today. My wife bought a huge block of mild cheddar at Costco the other day. I cut the block into fifths. One is in the fridge, two are in the smoker, and two I spiced with Cajun seasoning and are smoking. I'll let the cheese slabs take on smoke around two - three hours before removing them and wrapping them in parchment paper. I let them rest and breath for around 24 hours in the refrigerator and then vac seal the blocks for a week before having some smoked cheese. It takes longer to age the smoked cheese than it does to consume it. 
Good stuff and easy peasy to do.
I wrapped the cheeses and put them in the fridge at the 2.5 hour mark. They absorbed the smoke of one third smoking tube. I placed them on a wire rack so that all sides have a chance to breath. They look and smell good.
Good stuff and easy peasy to do.I wrapped the cheeses and put them in the fridge at the 2.5 hour mark. They absorbed the smoke of one third smoking tube. I placed them on a wire rack so that all sides have a chance to breath. They look and smell good.
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I griddled smash burger tonight with fried onions and served on toasted buns. I sure enjoy the Blackstone.
I'm trying something new to me on the Blackstone tonight. I have some pork cutlets I'll pepper and fry and I have some frozen breaded okra to fry. I've not tried either on the Blackstone but I'm thinking they both will cook well with less grease. I'll report back later with the results.
Dinner turned out great. I started the frozen breaded okra before the pork cutlets but they needed just a bit more lead time. I turned one burner off and put them on the warmer while my okra finished cooking. Everything was served hot but a few more minutes for the okra than anticipated would have been perfect. As anticipated, both the cutlets and okra were less greasy and fetching A good. The Blackstone is a tool!
I just vac sealed my cheeses. I'll likely cut into one block this weekend. The recommended time for the cheese to absorb the smoke is 6-7 days. They certainly smelled smoky while putting them up.
Tomorrow I'm trying my hand at blackened salmon on the Blackstone. Unless I change my mind, while I have the griddle hot, I'm going to put some crisp on some asparagus spears to go with the salmon. Asparagus I've done and liked. Blacked salmon on the Blackstone will be a first for me.
What is everyone's thoughts about grilling on a Blackstone grill?
I love mine. The mess, odors, grease is all left outside. And with that large area to fry on, my cooking options are nearly endless. The foods I cook on the Blackstone are far less greasy so they are healthier. The clean up and maintenance is a snap. Last but not least, I have fun cooking on it.
I like it so much I have two. The one in the photo you posted for home and a 28" that I bring with me camping. A great cooking appliance.
Speaking of Blackstone, my blackened salmon and griddled asparagus spears were a hit. I love a bit of crunchy on my spears.. they were excellent. I thought the blackened salmon was exceptional as well but the wife thought they were too spicy. I liked the flavor of the onion and garlic powder, oregano, cayenne pepper, paprika and salt and pepper. I'll back off the amount of cayenne next time to keep peace in the family. The added texture of griddled salmon was wonderful. The Blackstone is a great tool.