Cooking/Food thread

[RickN]

Will this info help any?

https://www.google.com/search?q=geo...3cy12aWRlb8ABAQ&sclient=mobile-gws-video#ip=1

Thanks but I was hoping one of you guys has personal expedience with one.

 

[1shott]

Near perfection.

Ok This one was the last of the dough batch from a week ago. 9 days to be exact.

It’s been fermenting and getting happy.

I wanted to fire this one outside on the egg but here in okie land it’s been a lot dryer than normal. There’s burn bans and today is windy soooooo it’s cast iron skillet time again

Pressed the dough into a 12 inch well oiled skillet.
Then added a layer of sliced provalone.

Then sauce

Then a layer of pepperoni.

Then a layer of fresh shredded mozzarella.

Popped into a 525 degree preheated oven for 13 minutes on the lowest rack.

And here we are.
It was all hot and bubbly
Bottom had great browning.
Cheese was well melted.
Edges and bottom have a nice crunch.

The dough has a light airy texture with a almost sourdough taste. Pleasantly surprised at that.

 

[trekrok]

You blackstone people are making me want to go clean and season and have another go at mine. I didn't have great luck on mine- 100% my skill deficit, I'm sure.

 

[dancer4life]

Grilled up some chicken on the Blackstone this morning for my wife’s Chicken Caesar Salad. It was yummy.

 

[p238shooter]

You blackstone people are making me want to go clean and season and have another go at mine. I didn't have great luck on mine- 100% my skill deficit, I'm sure.

I have had a 36" Blackstone about 6 months and love it. I have done a lot of various types of cooking in my life and it has become my "go to device" for most things. Biggest item I had to get used to was how hot it gets with any setting more than just a touch above the lowest the burners can be set. A $20 laser temp sensor gun from WM helps me keep it in the 300-350' range of a skillet on a stove or in an oven for most items. Having everything prepared early is essential. It cooks fast, no time to make a quick run in the house and chop a little more onion or anything else you forgot type stuff.

There are hundreds of U-Tube's out there for many tips and recipes. My squirt bottle of cooking oil and my scraper to scrape hard to remove burnt on food with a light wipe with a paper towel leaving a light coat of oil afterward is all I use to clean mine. I can usually clean it up faster than the messes I make in the kitchen cooking the same foods. I use it at least 3 times a week, frequently more often.

Good luck to you "mastering" yours also.

 

[PanhandleGlocker]

I have had a 36" Blackstone about 6 months and love it. I have done a lot of various types of cooking in my life and it has become my "go to device" for most things. Biggest item I had to get used to was how hot it gets with any setting more than just a touch above the lowest the burners can be set. A $20 laser temp sensor gun from WM helps me keep it in the 300-350' range of a skillet on a stove or in an oven for most items. Having everything prepared early is essential. It cooks fast, no time to make a quick run in the house and chop a little more onion or anything else you forgot type stuff.

There are hundreds of U-Tube's out there for many tips and recipes. My squirt bottle of cooking oil and my scraper to scrape hard to remove burnt on food with a light wipe with a paper towel leaving a light coat of oil afterward is all I use to clean mine. I can usually clean it up faster than the messes I make in the kitchen cooking the same foods. I use it at least 3 times a week, frequently more often.

Good luck to you "mastering" yours also.

When cleaning your blackstone top If something is having trouble releasing, if the grill is still hot, squirt some water on the spot and it will release. Don’t have to scrape near as much that way.

 

[p238shooter]

When cleaning your blackstone top If something is having trouble releasing, if the grill is still hot, squirt some water on the spot and it will release. Don’t have to scrape near as much that way.

Tks, I have done that a few times when I first started using it. Once I got the seasoning built up well, started using a little more oil, and started using the temp gun to regulate my temps, I don't have much sticking the scraper doesn't take of off easily most of the time. I had kinda forgot how tough seasoned steel can be, almost impossible to scratch it, much like a cast iron skillet.

I did purchase a cheap pair of welder gloves at Harbor Freight I have dedicated for grilling/smoking/food stuff on the deck I can use for cleaning the griddle if needed. I had an old picnicking basket that everything goes in to take out to cook to keep it all organized as much as I can. I doubt I will ever do biscuits in the oven ever again. Ha Ha

 

[PanhandleGlocker]

Fried some Blue & Gold Bacon this morning on the Blackstone. So damn good.

 

[p238shooter]

Couple weeks ago I cleaned my grill extra good and put in a new drip pan. I cooked 3 lbs of Hog Jowl. Not really for the meat which will eventually wind up in ham and beans, but for the "bacon grease" to scrape into the drip pan to save after cooking it. Much cheaper than the "Bacon UP" I sometimes have to purchase when I run out. Ha Ha

 

[RickN]

I have fresh picked green beans in the slow cooker and will be putting a meatloaf with tators and carrots in the smoker at 5:30.