The sliced steak in the meat section at Costco is nails for cheese steaks.
Blackstone role call, what's your best cook?
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Last: 10 mo ago by Naveronski
Man I wish they had this at Sam's in Victoria.
100% agreed! It also makes really good fajitas. Only problem is it's getting popular so harder to find.
Did another round of cheesesteaks over the weekend and they rocked again.
Also did my first stab at potstickers. I cheated with packaged wonton wrappers, but rest was scratch. Ground pork, chive, ginger, garlic, soy all pulsed up in the food processor for filling. Stood up the dumplings with the folded sides pointing up on the griddle in a bit of peanut oil until browned on bottom. Then made some space in the middle, poured about half a cup of water and covered with the dome hood for about 3 or 4 minutes.
Dipping sauce was soy, ginger, chive, sesame oil, rice vinegar and brown sugar. Would have thrown in some peppers but kept it out for the kids.
Verdict -- great on technique, needed to season the filling more. Blackstone works great for this.
Also threw together a quick fried rice with whatever I had in the crisper - onions, celery, carrots, frozen green peas and eggs. Another great use of the Blackstone. Plus you get to totally Benihana it up.
Also did my first stab at potstickers. I cheated with packaged wonton wrappers, but rest was scratch. Ground pork, chive, ginger, garlic, soy all pulsed up in the food processor for filling. Stood up the dumplings with the folded sides pointing up on the griddle in a bit of peanut oil until browned on bottom. Then made some space in the middle, poured about half a cup of water and covered with the dome hood for about 3 or 4 minutes.
Dipping sauce was soy, ginger, chive, sesame oil, rice vinegar and brown sugar. Would have thrown in some peppers but kept it out for the kids.
Verdict -- great on technique, needed to season the filling more. Blackstone works great for this.
Also threw together a quick fried rice with whatever I had in the crisper - onions, celery, carrots, frozen green peas and eggs. Another great use of the Blackstone. Plus you get to totally Benihana it up.
I'm gonna try these potstickers.
This thread inspired my first Philly cheesesteak. Never had one before. I used NY strip, cut half frozen razor thin. Did thin sliced red and green bell peppers, onion, and japs on teppanyaki
Edit: I understand traditional Philly cheesesteak, and I deviated.. I made what I wanted and I thought what my wife/daughter would like.
Edit 2: I added habanero sauce and jap sauce because i love it. People from Philly can suck it.
Edit: I understand traditional Philly cheesesteak, and I deviated.. I made what I wanted and I thought what my wife/daughter would like.
Edit 2: I added habanero sauce and jap sauce because i love it. People from Philly can suck it.
That looks fantastic, but doesn't look like a philly cheesesteak.
So this has basically become a cheesesteak thread lol.
To the OP question, sadly my favorite thing about the blackstone is being able to quickly cook an enormous amount of bacon. Convenience. My household goes through a lot of it and the cook and cleanup on the blackstone is hard to beat. So fast to cook up three pounds at a time and it doesn't involve smelling up the house or cleaning up grease spatter.
To the OP question, sadly my favorite thing about the blackstone is being able to quickly cook an enormous amount of bacon. Convenience. My household goes through a lot of it and the cook and cleanup on the blackstone is hard to beat. So fast to cook up three pounds at a time and it doesn't involve smelling up the house or cleaning up grease spatter.
Hosted my wife's family this past weekend. 13 of us in total. Did snapper, veggies, and potatoes, bacon, sausage, smash burgers. It remains my favorite way to cook.
I'm looking to get a camping griddle - anyone care to weigh in over on the OB?
https://texags.com/forums/34/topics/3435858
https://texags.com/forums/34/topics/3435858
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