Put an Evo in my outdoor kitchen and I've found that I want to cook every single meal on it. Any good sources of griddle recipes you can recommend? Any personal favorites? I've done smashburgers, cheesesteaks, fried rice, pancakes, eggs, stir fry, fish, and a couple others that I can't think of but looking for some other ideas. Thanks.

For easy quick chicken or beef fajitas plus the onions peppers etc it works great.

Quesadillas as well.

I've done a version of this. Vary ingredients to taste.

It would be easy to whip up a bunch of birria tacos on a griddle. I simmer a mix of dried chiles plus some chipotle peppers in adobo in stock with stems and seeds removed. Then I blend them until smooth. I add that along with a spice profile similar to what I use to make chili to a pot with short ribs, onion, garlic, and bay leaves, cover with stock and cook in the oven for 3 - 4 hours at about 275 F. Take out the short ribs, let them rest, then shred. Dip corn tortillas in the juices in the pot, toss on the griddle to cook, flip over, add cheese and shredded meat and fold.

fta09 said:

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It would be easy to whip up a bunch of birria tacos on a griddle. I simmer a mix of dried chiles plus some chipotle peppers in adobo in stock with stems and seeds removed. Then I blend them until smooth. I add that along with a spice profile similar to what I use to make chili to a pot with short ribs, onion, garlic, and bay leaves, cover with stock and cook in the oven for 3 - 4 hours at about 275 F. Take out the short ribs, let them rest, then shred. Dip corn tortillas in the juices in the pot, toss on the griddle to cook, flip over, add cheese and shredded meat and fold.

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This sounds badass. Any specific recipe you follow or can point to online that's similar? That sounds delicious!

https://texags.com/forums/67/topics/3053599

I posted it in on page 7 of Tailgate88's link, but here's some more advance Evo cooking

I'll dig up some Birria pics and the recipe and post in a bit.

As soon as we get the kids out of college, I'm putting in an outdoor kitchen and it is definitely going to have one of those!

I made the birria inside. You could do it on the Evo of course but for the lenth of time it's a lot more efficient.

I riffed on Chef John's recipe: https://www.allrecipes.com/recipe/282066/beef-birria/
Then continue to him adding liquid to move from stew to consume: https://www.allrecipes.com/recipe/282114/beef-birria-queso-tacos-with-consome/

My biggest change was I used a mix of chili's based on what I in the pantry - 4 guajillo, 2 pasila, 1 ancho.

Best damn thing I've ever cooked. This version is time consuming but absolutely worth the effort. When you're done you can separate the meat and consume and freeze them for use later. I wish I had a pot of the stew version during snowmaggedon last year.

The lid on that sucker is heavy. I can see a point when I get older that I rig a pulley system so that I can just pull a rope and elevate the lid above the grill. My wife can't use it unless I take the lid off

agcrock2005 said:

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fta09 said:

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It would be easy to whip up a bunch of birria tacos on a griddle. I simmer a mix of dried chiles plus some chipotle peppers in adobo in stock with stems and seeds removed. Then I blend them until smooth. I add that along with a spice profile similar to what I use to make chili to a pot with short ribs, onion, garlic, and bay leaves, cover with stock and cook in the oven for 3 - 4 hours at about 275 F. Take out the short ribs, let them rest, then shred. Dip corn tortillas in the juices in the pot, toss on the griddle to cook, flip over, add cheese and shredded meat and fold.

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This sounds badass. Any specific recipe you follow or can point to online that's similar? That sounds delicious!

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This is the one I use.

https://www.thecookingguy.com/cookbook/https/youtube/rexifmidtru

Thanks! Def going to try that.

All the recipes posted are good places to start. You're just braising some meat in a sauce similar to a pot of chile, then shredding and making tacos. The searing of the tortilla on the griddle and adding the cheese really takes the taco to the next level. Make sure to have some fresh chopped onion and cilantro and serve the consomme on the side as a dipping sauce.

Yeah, Sam the Cooking guy has an Evo and has a ton of videos on is Youtube Channel. Great place to start.

coastalAg said:

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Yeah, Sam the Cooking guy has an Evo and has a ton of videos on is Youtube Channel. Great place to start.

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Yeah I've watched him a lot and have tried some of his stuff. He's a pretty funny dude too.