Favorite griddle recipes?

[Rob]

I picked up a 36 inch blackstone griddle last week.

I am really enjoying it!  It is like having a canvas infront of you to paint a meal on...  the idea of keeping an edge on low heat to keep finished food warm while wrapping up the other items is genius.


So far on day 5 i have made:
-bacon (of course)
-an egg scramble with cheese, onions, home grown pickled jalapenos and Garlic
-chicken soft tacos (amazing)
-hashbrowns (i have some room for improvement here)
-Burgers
-toasted english muffins
-Fried egg
-cashew chicken with fried rice

On deck is a philly cheese steak, and a chicken version using shedded chicken breast.


Would love to hear what others have found a good fit for a griddle


Two recipes i used
Chicken soft tacos
-1 chicken breast sliced thin
-1/3 cup of cheddar and mozzarella
-chopped onion
-pickled jalapeño slices
-large flour tortilla
-spicy mexican seasoning
-1/4 tsp cayenne

1.  Heat griddle to 250/300 coat with olive oil.  Keep on side on low to warm the tortillas.
2.  Add chicken.  Cook chicken fully and add seasoning and cayenne
3.  When chicken is about 95% done, put onions and jalapeños on grill and mix in with chicken.  At the same time place the tortillas on a cooler section to heat
4.  When chicken is fully done, add cheese to chicken and stir/melt.
5.  Pull off tortlas and add chicken.
6.  Roll and serve.


Cashew chicken and fried rice
PROTEIN
-2 chicken  breasts-cubeD
-1/4 Cup of roasted cashews
-garlic clove

SAUCE
-1/4 cup of soy sauce
-1/4 cup honey
-1/4 cup brown sugar

FRIED RICE
-3 eggs (beaten)
-4 servings of instant rice
-vegitables of choice.  I used carrots, onions, asparagus,  and sweet bell peppers
-1/2 tsp ginger
-2 tablespoons of soy sauce


1.  Heat the griddle to about 300 degrees
2.  Make the instant rice and set aside to absorb the water
3.  Put the cubed chicken onto the griddle and cook about 25% of the way.  Mince the garlic clove and stir in with chicken
4.  Start the rice in a different location from the chicken.  Put rice and egg on griddle and stir.  Add ginger and 2 tablespoons of soy sauce.  After a few min add the vegitables.  Stir frequently
5.  Chicken should be nearly cooked by now.  Pour the sauce on and stir
6.  Add cashews to chicken and stir.
7.  Put fried rice in bottom of bowl and top with chicken mix.  Serve

[jackelope]

I thought hash browns would be so easy.  ‘Twas not to be the case. Definitely have room to improve here also.

[Blacklab]

Hashbrown🤑🤑🤑
We use frozen. Here’s what I do on my 36. If it’s Dana and I. We use the two middle burners three hashmarks from the bottom. Let it preheat throw some oil down let it get warm and then put a thin layer of potatoes. Do not touch it add your salt and pepper or whatever you want to put on it. Just don’t mess with it. After several minutes take your spatula and take a peek on the bottom. If it’s not crispy the way you want it wait until it is when ready then flip. The key is in layers and not playing with it

[HUNTINCOUPLE]

I thought hash browns would be so easy.  ‘Twas not to be the case. Definitely have room to improve here also.

I improved our hashbrowns after consulting with Cowboy Cook Kent Rollins on YouTube.  He's got them dialed in !

[Rob]

I will check out the youtube suggestion.

BL:  I have heard that you are not supposed to touch the hashbronwns once they go on until ready to flip - but that made no sense to me!  Given my results, I will try that next time.

Here is what I did:
-Shredded a russet and soaked it in water to reduce the starch
-drained and toweled off moisture
-pressed potatoes into towels to further remove moisture
-let set out for 30 min in a very thin layer to even further reduce moisture (I read that excessive moisture results in mushy hashbrowns)

I put some butter on the griddle - moderate heat (probably a bit high in retrospect).

I then stirred in the potatoes and butter.  Spread out in a thin layer and let sit for a couple min
I then stirred and flipped the potatoes every min or so for the next 5-8 min (did not time it)
When they looked toasted to the level I wanted them to be, I pulled them off.

They came out a little raw in some places, and a few were blackened.  Not terrible, but not great either.

[mcrawfordaf]

For fresh hashbrowns the pre-soak and getting as much of the soak out after is what I've found to be the most vital. I usually use a potato ricer to really squeeze all that excess moisture out and then lay on paper towel lined sheet tray and put another layer of paper towels on top. I also like to use peanut oil or beef/bacon fat as butter burns too quickly. And like others have said - don't touch em for a good bit.

As far as recipes go - you can't go wrong with fajitas on a flat top! Very easy to transport and execute.

[Stein]

Fresh hash browns are tough.  Get them as dry as possible and then dry them out some more.  I would start with paper towel and then put them in a cloth towel to wring out.

Cook them over a lighter heat so they don't burn in the longer cook before you flip.  Check after several minutes and don't flip until they are as brown and crispy as you want - it will take longer than you expect.

Cook in a thin layer so both sides get crispy without a bunch in the middle that are soft and possibly not fully cooked.

[fowl smacker]

I know this is kind of cheating but....we have fallen in love with the store bought dehydrated hashbrowns.  You add hot water to the carton, let sit 10 min, drain (I squeeze the box when doing so to get the excess water out), then spread in a thin layer of preheated butter.  They turn out amazing every time.

[STIKNSTRINGBOW]

I like to parboil potatoes ahead of time just until they are almost cooked through.
.
Let drain/dry and cool.
Peel, or not, then shred them.
Put them on a hot griddle with plenty of oil.
When they brown up, move them to side of griddle so oil will drain off...
.
Raw potatoes are too temperamental.
.
Canned diced or sliced potatoes work great also, they are cooked just enough to work great for multiple uses, and shelf life is...
.
.
Sliced potatoes scrambled with peppers and onions, sliced or dice kielbasa (even hot dogs) and eggs with cheese is a family favourite.
.
The canned ones really save on prep time when you got hungry people, and they don't know the difference...
.
Oh, and Johnny's...

[Rob]

Will be working on the fresh hasbrowns this coming weekend with some of the tips above - thanks for the input!

Tonight I am doing Cheese steak sandwiches.  I have some of the shaved beef from Fred Meyer that has worked well for me.

I plan to do something like the following:
Ingredients:
-1.25 lbs shaved beef
-Provolone slices
-fresh Garlic
-Sweet onions
-sweet bell peppers
-Au Jus seasoning
-some kind of hot pepper spice (Cayenne/Habanero, etc)
-Brioche hotdog buns

1.  Pre-heat the griddle to between 200 and 300 degrees
2.  Make a beef seasoning by combining pressed garlic, AuJu powder, hot pepper spice together with about 1/2 cup of water.
3.  slice sweet peppers and onions, combine and set aside in a bowl
4.  Add olive oil to the griddle
5.  Add beef to griddle
6.  When beef is about 25% done, put the onions and sweet peppers on a different area of the griddle.
7.  When the beef is about 50% cooked, pour the sauce over it and stir it in
8.  When the beef is about 75% done, place the buns on the griddle to heat
9.  When the beef is about 95% done, mix in the onions, sweet peppers and add the cheese on top
10. Once the cheese is melted, flip the glop of meat, vegetables and cheese a couple times to mix it togehter, remove the buns and cover them with the meat/cheese mix

[Rob]

Also, steps 5-9 go really fast - so be ready with all the ingredients! 

[STIKNSTRINGBOW]

I know this is kind of cheating but....we have fallen in love with the store bought dehydrated hashbrowns.  You add hot water to the carton, let sit 10 min, drain (I squeeze the box when doing so to get the excess water out), then spread in a thin layer of preheated butter.  They turn out amazing every time.

.
Those little boxes are awesome.
I try to pick up several when I can get them.
I love those things I can pack now, and not worry about shelf life.
.

[Blacklab]

I know this is kind of cheating but....we have fallen in love with the store bought dehydrated hashbrowns.  You add hot water to the carton, let sit 10 min, drain (I squeeze the box when doing so to get the excess water out), then spread in a thin layer of preheated butter.  They turn out amazing every time.

.
Those little boxes are awesome.
I try to pick up several when I can get them.
I love those things I can pack now, and not worry about shelf life.

My bnl swears by those boxes to. We just use shredded frozen.
.

[Rob]

never heard of them!  will keep an eye out. 

[Jason]

I know this is kind of cheating but....we have fallen in love with the store bought dehydrated hashbrowns.  You add hot water to the carton, let sit 10 min, drain (I squeeze the box when doing so to get the excess water out), then spread in a thin layer of preheated butter.  They turn out amazing every time.

.
Those little boxes are awesome.
I try to pick up several when I can get them.
I love those things I can pack now, and not worry about shelf life.
.

Costco has these hash browns. They are awesome for camping.

[NRA4LIFE]

I love those things.  I buy them now by the #10 can.  I make a mixture with some dehydrated onions and Johnnys and vacuum seal them.  I do the same with powdered eggs and dehydrated cheese.

Rob, on those cheese steaks, I do almost the same thing but substitute the sweet peppers with jalepenos and use smoked havarti for the provolone.  Adds a bit of a different flavor that we really like.

[cavemann]

You guys have to try smash burgers..  If you like greasy hamburger, they are the best.  take a small ball of ground beef and put on the hot grill..  after about 30 seconds, smash them flat.  Spatula is not enough, you need a burger press or parchment papers and can of beans to press them..  Flip, add cheese and eat..

You can do the same thing with Pillsbury cinnamon rolls..  Put them raw on teh grill..  Press them flat, cook about 1 min and flip for another min.. 

Any fried rice if that is your speed..  Sesame oil is the key as well as drying the rice out a bit.  Plenty youtubes to help and then a little trial and error to how you like it.

I've been doing fried pork chops: 
Soak them in crown apple whiskey for a couple hours.
Make some bbq sauce.  I mix Stubs, honey, about a shot of the whiskey and diced habaneros.
Slice thin and brown good on the grill. 
after good and browned, dice they up to about dice sized cubes right on the grill once about 3/4 cooked.
glaze light with bbq sauce while on grill and finish off
remove and add a little more bbq to pieces

[PolarBear]

My daughter just bought a Blackstone with the extra burners and the deep fryer. So far we have only cooked steaks, stir fry and burgers on it. I seasoned it for her like video said and it works awesome!! 

[Blacklab]

BS griddles are great👍😉🥃🇺🇸

[Rob]

The pork chops sound great and i am trying the Pillsbury biscuit smash for sure.

Question.  I have read about the smash burger thing.  Why does smashing it after 30 seconds make it better than just cooking a patty?

Made the steak sandwich tonight.  It was great!  Next time i am going to spread out the cheese more.  It lumped up a bit. Alzo use a bit more Au Jus Will definitely try havarti and jalapeños next time too. 

[Blacklab]

Cheese steak 🤑🤑🤑😉🥃🇺🇸

[HUNTINCOUPLE]

I know this is kind of cheating but....we have fallen in love with the store bought dehydrated hashbrowns.  You add hot water to the carton, let sit 10 min, drain (I squeeze the box when doing so to get the excess water out), then spread in a thin layer of preheated butter.  They turn out amazing every time.

.
Those little boxes are awesome.
I try to pick up several when I can get them.
I love those things I can pack now, and not worry about shelf life.
.

Been using the Idahonian dehydrated hashbrowns for awhile now and they are great! Get them at Cash In Carry.

[PolarBear]

Been cooking on my daughters Blackstone every day. We absolutely love it!!  Every morning I cook deer or elk burger or sausage, eggs, onions, SPAM 🤣, steaks, you name it. Nothing sticks to it, not even cheese and clean up is just a paper towel. Between the Blackstone and the Traeger most of our meals are made on the porch. 🤣🤣

[Rob]

I have been using mine nearly daily!

[STIKNSTRINGBOW]

Been cooking on my daughters Blackstone every day. We absolutely love it!!  Every morning I cook deer or elk burger or sausage, eggs, onions, SPAM 🤣, steaks, you name it. Nothing sticks to it, not even cheese and clean up is just a paper towel. Between the Blackstone and the Traeger most of our meals are made on the porch. 🤣🤣

.
I love my little 17" table top, but recently acquired the 36" inch...
Yesterday I got the gmg "Davey Crocket"  pellet smoker.....
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Going to be eating good in the neighborhood..

[BD1]

Been cooking on my daughters Blackstone every day. We absolutely love it!!  Every morning I cook deer or elk burger or sausage, eggs, onions, SPAM 🤣, steaks, you name it. Nothing sticks to it, not even cheese and clean up is just a paper towel. Between the Blackstone and the Traeger most of our meals are made on the porch. 🤣🤣