First of all, this is not my recipe. I got it from Danniella (@kitchen_slayd on Instagram), which I then have to thank Jeremy from @jbluebbq for referencing her recipe, because he posted about it.
— 8 Roma tomatoes, diced up
— 2 medium white onions, minced up
— 3 garlic cloves, crushed and minced
— 4 serrano peppers (use less for less heat, if you’d like)
— Juice from 4 limes
— 2 whole bunches of cilantro
— Salt to taste
— Rinse cilantro and pat dry
— Dice those Roma tomatoes up and add to a bowl or some kind of dish to hold the pico de gallo
— Quarter the onions and add to a food chopper; pulse until finely minced.
— Chop up your cilantro! You can do it finely so, but I had big chunks in mine because I love it and don’t mind them being larger.
— Dice up the serrano peppers, removing the seeds.
— Crush and mince up the three cloves of garlic
— Once everything is added to the bowl or dish you are making the pico de gallo in, cut four limes in half and use a citrus squeezer to extract the juices into the dish.
— Mix well
— Add salt to taste; I used sea salt.
It’s an excellent, simple recipe with a ton of flavor. I call it the cilantro lover’s pico de gallo due to the two bunches of cilantro that was used. If you love cilantro, you’ll love it, but on the other hand, if you detest cilantro, you are going to have a bad time.
This recipe gave me an excuse to use four of the serrano peppers that I grew in my little garden, where I’m using an old 22.5″ Weber Smokey Mountain lid as a pot.
Give this recipe a shot and let me know what you think!
This is not for the faint of heart. I’m a lite chilihead and was craving some extra flavorful with a powerful pepper punch. I’m a big fan of chorizo. I first had it many years ago at a local Mexican restaurant where they include it in their fajitas that I’m a big fan of.
— Two flour tortillas
— I used a food chopper to finely chop up three habanero peppers, one jalapeno pepper and one small yellow onion
— Great Value Fiesta Blend cheese (shredded monterey jack, cheddar, queso quesadilla and asadero cheese) from Wal-Mart
— Two rolls of Ole Mexican Foods chorizo.
— You can use a skillet pan for this, but I used my 17″ Tabletop Blackstone Griddle for this cook.
— After pre-heating the griddle to high heat, I added my chorizo to the flat top surface and began mashing it up with a spatula.
— Since chorizo doesn’t take too long to cook in this manner, a few minutes later after plenty of stirring the chorizo around, I added my mixture of the habaneros, the jalapeno and the onion to the mix to stir in.
— After the peppers and the onion cooked for a few minutes in the chorizo, I turned the heat down to low, moved the chorizo/pepper/onion mix to the side
— Add one flour tortilla to the griddle surface, top with cheese all around the tortilla
— Add the chorizo/pepper/onion mix on top of the cheese-topped tortilla
— Add another layer of cheese before placing another tortilla on top of it.
— Push the top tortilla down to create a little bit of a ‘stick’ with the melting cheese.
— Flip after about 15-20 seconds, very carefully, by sliding the spatula underneath and holding the top tortilla with your hand. Be careful to avoid burning yourself.
— A minute or two later, plate it up.
If you are a spicy food lover like me, you will love this delicious concoction.
Leave the recipe as is or modify it! Whatever you do, give it a shot and let me know what you think about it.
This is a quick, easy and simple one! I bought a 4 lb. pack of chicken wings from my local grocery store, cut off the wing tips (and disposed of them) and separated the drums from the flats. This made up a little over 20-some wings for $7 (they were marked down to around $1.19/lb.).
— I sprayed both sides of the drums and flats with duck fat spray and then applied the Crazy Cajun seasoning. I love the duck fat spray in particular because it helps you achieve a crispy skin.
— I fired up two burners of my 36″ Blackstone Griddle and set them both to high.
— Added a thin coating of olive oil to the griddle surface once it was blazing hot, about 10 minutes in.
— Added the wings and covered them with the basting cover for a few minutes
— After a few minutes, I moved the wings around using a pair of tongs and re-covered.
— I repeated that process a couple of times and removed the basting cover from use and turned the heat down to medium until finishing up the wings.
I used a thermometer probe to check the temperature of the wings (I love my Thermapen Mk4 by Thermoworks). I like to get mine to around 175-180 degrees.
I timed this cook! I started them at 5:05 p.m. and finished them up at about 5:25 p.m. for an 18-minute cook time!
I write that the basting cover is optional, but if you aren’t using one, I recommend cooking the wings on medium heat, and doing it without a cover will take 30-40 minutes. I like using the cover because it helps the temps on the inside cook faster before you finish them off to ensure a crispy skin.
These wings were delicious and flavorful. I’m a bit of an unabashed salt fiend, and I have to say the Crazy Cajun seasoning is quite salty, so I loved them. The meat pulled right off the wings very easily and the skin was super crispy, just the way I like it.
When I got my Blackstone, I never thought of doing wings on them, but man oh man are they good. The flat top surface will ensure that you achieve a crispy skin with ease, and the basting cover — which I highly recommend even though I write that its use is genuinely optional — helps cook them faster than without it.
Deep-fried wings? Excellent.
Smoked/grilled wings? Excellent.
Griddle-cooked wings? Just as excellent as deep-fried and smoked/grilled!
Give it a shot and let me know what you think about it.
People argue about it like cats and dogs on the Blackstone Griddle Owners group on Facebook. It has been going on for years, almost daily. You have the crowd who are flax oil die-hards — not for cooking with it, but merely for seasoning the griddle with it — and then you have those who are set in their niche ways, believing in the almighty powers of lard or Crisco to get the job done.
Thankfully, my grizzly self is here to tell you the best oil in the world that you can possibly use for taking care of your Blackstone griddle and preparing it for the next cooking session.
Are you ready?
Here’s the answer: It absolutely doesn’t matter. You can use any kind of oil that you want and acquire the same result as everyone else who takes care of their griddles, in the end.
I butchered the seasoning on my 36″ Blackstone Griddle due to a lack of patience, back in August 2017, although everything turned out fine. When I bought the 17″ tabletop Blackstone Griddle, you know what I used? It certainly wasn’t $8-$10 bucks on a bottle of flax oil (since it is worthless for actual cooking where the smoke point is so low); I bought a small 98 cent bottle of vegetable oil, and it worked just as fine as any other oil. Vegetable oil certainly isn’t the healthiest thing to cook with, but for seasoning the griddle? Not only is it economically superior versus flax oil given the extreme price difference, it will yield the same result (a slick, black, non-stick surface for your griddle).
Speaking of the low smoke point of flax oil, I think that’s why many of the flax oil die-hards choose it for seasoning their griddles, because you want to add multiple thin coatings of oil and allow it to burn and smoke off. However, I’ve read horror stories about people using flax oil to season their griddles, as some people have said a crust will form and cause it to flake. Devil’s advocates of those comments have stated that the reason this happens is because people add too much oil onto the flat top surface instead of a thin coating.
Regardless, you don’t have to spend steak money just to season your griddle.
At the end of the day, no matter what cooking oil you use, you will achieve a dark, slick, non-stick surface, not to mention that every time you use your griddle to cook with, it will further season the griddle and aid in your efforts to take care of it over time.
The more you cook on your Blackstone Griddle, the more you are taking care of it and the overwhelming likelihood that it will never rust.