I got a 4 burner in May. Cook with it at least twice a week.

Got the fried rice down to a science, now my neighbors expect fried rice a couple times a month.

Pork, beef, shrimp and chicken. I prefer chicken thigh meat for the fried rice. Teriyaki, oyster and Japan Sauce for the marinade. Toasted sesame oil for the fry. Onion, garlic, salt and pepper. Mixed veggies and water chestnuts. I also add a cup of crushed peanuts.

What ya got?

Just did fried rice for the first time and everyone seemed happy with it. I think I probably could have cooked it longer and added more soy and sesame oil. I was worried about overdoing it. Just used regular rice but will probably do something different next time.

Smash burgers are the family favorite. For awhile they were just burgers but I finally have the smash part down right.

I love making tortas.

I finally pulled the trigger on a 36" Blackstone last week with the Walmart sale. I seasoned on Saturday and had my inaugural cook on Sunday morning.

Bacon and sausage on the hot side, pancakes on the cooler side. My borders tried to grab the bacon so they need a few more cooks / seasoning, but otherwise bacon fried up hot and quick.

Pancakes turned out perfect on cooler setting. I had 10 5" going at the same time and room for a few more.

My only flaw (besides trying bacon too close to the edge) was not letting the hot side cool and dropping a few eggs right in the bacon grease. Too fast to make a nice egg.


Next cook will be a stir fry chicken and veg. I'll cook extra rice the night before so I can make fried rice.

I also want to do Philly cheesesteaks. What's the board's reco on beef cut to get that thin traditional steak?

bam02 said:

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HEB sells packaged frozen thinly sliced sirloin that is excellent for this. Just put ut on the griddle still frozen and it's done in a few minutes

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Nice. I'll look for it.

I don't know if they're in the open cold containers near the meat department or in the actual frozen section.

Years ago I asked an HEB butcher about getting some beef sliced for cheesesteaks and he recommended these. Been buying them ever since.

Just made some on Sunday so still have the package. This is it.

I can rock the cheesesteaks. So good.

bam02 said:

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Just made some on Sunday so still have the package. This is it.

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Beauty. What bread is that?

Oh I don't know. I actually eat my greasy philly cheesesteaks on a low carb tortilla… ya know, to be healthy and all.

We've found the bollilos in the bin at HEB to be a bit crunchy.

We now use Martin's Hoagie Rolls from the main bread isle and really like those.

I did cheesesteaks with bolillos last night. I understand where you are coming from that they are sometimes pretty hard and crunchy, but I picked up some nice ones Sunday morning that were still warm, had a bit of firmness but still very bouncy. Butterflied them and griddled them up.

The family loved the sandwiches, but I think the meat could use a bit more seasoning. I only used salt, pepper and garlic powder. Half of the meat was stirred into sauteed onions, which had more flavor.

HtownAg92 said:

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I did cheesesteaks with bolillos last night. I understand where you are coming from that they are sometimes pretty hard and crunchy, but I picked up some nice ones Sunday morning that were still warm, had a bit of firmness but still very bouncy. Butterflied them and griddled them up.

The family loved the sandwiches, but I think the meat could use a bit more seasoning. I only used salt, pepper and garlic powder. Half of the meat was stirred into sauteed onions, which had more flavor.

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I use Soy, Worcester Sauce, and Gringo's traditional to season up the steak before flat top. Then I thin down the cheese whiz with milk heat and combine. When your meat gets to your desired doneness pour the cheese and milk mixture over meat and grill an additional minute.

Chopped cheese! IYKYK

FIDO*98* said:

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Try Gary's Quick Steak from Walmart. HEB used to carry them, but they did what they always do and replaced them with their inferior house brand. Walmart's French bread is a better for Cheesesteak than HEB's as well

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That looks fiyah duuuuuude

HtownAg92 said:

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bam02 said:

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Oh I don't know. I actually eat my greasy philly cheesesteaks on a low carb tortilla… ya know, to be healthy and all.

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Who has a good bread rec? Seems like a bollilo would do well.

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Vina bakery (Vietnamese; Banh Mi joint on Veteran's Memorial/1960 area of Houston) has the most legit bread. I might have to make this.

What's to go to recipe for these? Obviously good bread and thin sliced sirloin, and probably some grilled onions. Is cheese wiz the actual go to, or some real cheese grated like cheddar?

Tabasco said:

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What's to go to recipe for these? Obviously good bread and thin sliced sirloin, and probably some grilled onions. Is cheese wiz the actual go to, or some real cheese grated like cheddar?

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I use the HEB sirloin as well, it cooks exactly like you think it should. Season it with whatever seasoning you like - usually some seasoned pepper, garlic salt and a touch of cajun seasoning for me, but whatever you like.

Thin sliced onions, cooked and carmelized with some bell peppers and diced fresh japs.

Meat/veggie mix on the bread (bolillos work great, especially when you wrap them in a wet paper towel and put them in the microwave for about 15 seconds - the moisture really softens the bread and keeps it from being crunchy or chewy). Add warmed cheese whiz, then a mix of provolone and shredded motz, capped off with a hit from the torch to melt it and put a good brown crust on top.

Every now and then I go for just a meat and cheese whiz version, but if I"m taking the time to cook the meat and what not, almost no extra effort to add the veggies into the mix.

I'm going to go a different route than most here probably would, but white American cheese for me

If you go to a Korean grocery store like H-Mart, they may have thin sliced ribeye. Something worth looking into.

FIDO*98* said:

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Tabasco said:

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What's to go to recipe for these? Obviously good bread and thin sliced sirloin, and probably some grilled onions. Is cheese wiz the actual go to, or some real cheese grated like cheddar?

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Ribeye is most traditional if you can find a butcher to shave it or invest in a slicer. Sirloin works fine as a substitute and is easier to find pre sliced. In Philly a cheesesteak is ordered as "Whiz wit or Whiz witout". So Ribeye, Chese Whiz, and Onion is most traditional. I personally prefer Provolone or white American.

Grilled peppers and shrooms are more popular outside of Philly than in. I made one with the HEB Bleu-Jack cheese and peppercorn aioli that was outstanding. Have fun with it. It's not serious business like Chili

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couldn't I just slice ribeye or sirloin thin AF? I have pretty good knife skllls.

Tabasco said:

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FIDO*98* said:

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Tabasco said:

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What's to go to recipe for these? Obviously good bread and thin sliced sirloin, and probably some grilled onions. Is cheese wiz the actual go to, or some real cheese grated like cheddar?

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Ribeye is most traditional if you can find a butcher to shave it or invest in a slicer. Sirloin works fine as a substitute and is easier to find pre sliced. In Philly a cheesesteak is ordered as "Whiz wit or Whiz witout". So Ribeye, Chese Whiz, and Onion is most traditional. I personally prefer Provolone or white American.

Grilled peppers and shrooms are more popular outside of Philly than in. I made one with the HEB Bleu-Jack cheese and peppercorn aioli that was outstanding. Have fun with it. It's not serious business like Chili

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couldn't I just slice ribeye or sirloin thin AF? I have pretty good knife skllls.

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I do this exact thing with ribeye's from Sam's Club. I do feel guilty about slicing up a nice steak though.

I usually buy 1 ribeye and 1 sirloin--> put them in the freezer for a bit and then slice it up as thin as I can....but that's never as thin as "shaved".

I'm going to have to try these pre-packed options to see if that ups my game.