Q: Best recipe for NY strip steak?
A: Start by pulling your steak out of the fridge about 30 minutes to an hour before you plan on cooking. Use a couple of paper towels to remove any excess moisture from the outside of the steak. Season heavily with salt and pepper.
Heat your griddle to medium-high heat. Use a high heat oil and sear the steak on both sides until your preferred doneness. You can even finish your steak by basting it with butter, rosemary, and fresh thyme. Don't forget to rest your steak!
Q: Tips for cooking grilled cheese?
A: We usually keep the griddle on medium heat for grilled cheese. Then we like to spread a little mayonnaise on the outside of the bread before toasting it. The added oil from the mayo will help give you that coveted golden-brown crust.
Q: Should the griddle be cleaned immediately after using it?
A: Yes, cleaning the griddle right after use is the best option because the left-over food will not have had a chance to solidly stick to the griddle.
If you prefer to eat right after you cook, waiting isn't detrimental. Just make sure your griddle is up to heat whenever you get around to cleaning it.
Q: I've seen cinnamon rolls cooked on a griddle before - what kind do you buy and how do you cook them?
A: Pillsbury Cinnamon Rolls are usually the best for making griddled cinnamon rolls. The best way we've found to cook them is by putting down butter then smashing them into the griddle top and making them into a pancake-like shape. Once you have a good sear on both sides, the inside will be done.
Q: Best way to cook pork chops?
A: It comes down to preference! For thick-cut pork chops, we recommend using a marinade and then searing them on both sides of the griddle. Here's a great recipe for marinated pork chops.
For thin-cut pork chops, you can cook them southern style by soaking them in buttermilk, battering them with flour, and shallow frying them right on the griddle top!
Q: Can I connect my tabletop Blackstone to my RV?
A: Yes, we've made a 15-foot hose specifically for that here!
That's it for this week's "Ask Blackstone Anything" - we'll be back every Monday to share more tips and tricks from questions submitted by you.
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