Tag Archive for ‘Recipes’

The Secret to Making the Best Hot Dogs You Will Have Ever Had in Your Life


I grew up eating hot dogs and hamburgers like crazy during the summer. My dad was quite the chef, but he was always working as the owner of his mining parts company and never grilled. My aunt, who lived down the road from us, was always doing the grilling for the family, whether it was done so on a little charcoal grill or on her gas grill.

These hot dogs, on the Blackstone Griddle, changed my entire worldview of hot dogs. Give them a try and you’ll see. Quoting a line from the movie ‘Limitless’, “I was blind, but now I see.”

Laugh all you want, but you are getting a recipe + instruction guide for these hot dogs, whether or not you already see them as a simple cook for an otherwise throwaway dinner.

Recipe
Nathan’s skinless beef franks (you can use the cheapest hot dogs out there, and they’ll still be serviceable, but use quality ‘dogs for a mindblowing flavorgasm for your tastebuds).
— Olive oil
— Granulated garlic
— Black pepper
— Buns
— Your favorite toppings

Instructions
I used my 17″ Tabletop Blackstone Griddle for this cook, setting the heat to medium/medium-low.
— Once the flat top griddle surface was hot with a thin coating of olive oil, I added the hot dogs
— Using a little squirt bottle full of olive oil, I coated the top of the hot dogs with olive oil and sprinkled the granulated garlic and black pepper on top of them
— Moments later, I rolled the hot dogs over and added another layer of granulated garlic and black pepper to them
— Keep turning your hot dogs every 35-40 seconds
— Finish them to the doneness of your liking. I like for my hot dogs to be browned up, but some people like them lightly cooked or even burned. Cook them how you like them.
— Remove and enjoy in a bun with your favorite toppings

Toasted buns are a must

Please give this a try. It’s simple: olive oil, granulated garlic and black pepper. Just a couple of changes transforms a hot dog from being an ordinary ‘dog to being the best damn hot dog you will have ever eaten in your entire life.

The first time I made hot dogs like this, I made my personal homemade chili recipe, which I will share in the near future. It blew my mind as to how good they were. I had never eaten such a delicious hot dog before in my entire life. Before, they were just hot dogs; now, they are “hot damn!” dogs.

If you give hot dogs a shot this way, let me know what you think. I guess you could do the same on a charcoal, gas or pellet grill, but remember: olive oil, granulated garlic and black pepper. Shout out to America’s Griddler, Todd Toven, for this exceptional idea. I doubt I will ever make hot dogs any other way for the rest of my life, but then again, I’m always down to try new things when it comes to going on a flavor journey.

How to Make Thin and Crispy Pizza on the Blackstone Griddle

This was after I finished all the pizzas I made. Yeah, the photo is a little messy, but I will be making these again in the near future and I’ll recapture some better shots.

This, much like anything you can think of (asides from candy bars), can be made on any model of the Blackstone Griddle. It’s easy, simple and delicious. I love pizza any way I can get it. While my all-time favorite is an ultra-cheesy, Chicago deep dish pizza, thin’n’crispy is always a hit, too.

Recipe
— A pack of flour tortillas (8-10 inch ones)
— Pizza sauce (I use Classico pizza sauce, but you can use whatever you want; if using marinara sauce, I recommend adding a pinch of sugar to it for a little sweetness.)
— Cheese (I used shredded mozzarella, but you can use virtually any blend of cheese)
— Toppings (much like cheese, you can use virtually anything you want; I made a barrage of different pizzas, from pepperoni only to pepperoni and sliced’n’sauteed white button mushrooms to cooked’n’crumbled Jimmy Dean hot pork sausage.
— Basting cover (I used the 12″ basting cover from Blackstone Products, but you can use any kind of basting cover… even a cheap aluminum pan!)
Optional: Italian seasoning (I love the McCormick Organic Italian seasoning, which features a blend of marjoran, oregano, thyme, rosemary and basil). Adding this adds an extra punch of flavor to pizza. I like to add a little garlic powder to this mix as well.
— Optional: Fresh, chopped basil

Instructions
I used my 17″ Tabletop Blackstone Griddle for this cook, but you can use any model, including the 22″, the 28″ or the 36″.
— Fire up the griddle to medium/medium-low heat
— Once hot, add a tortilla onto the flat top cooking surface
— Using a spoon, add your sauce all around the pizza — have the freedom of using how much sauce you want… a little or a lot!
— Optional: sprinkle the Italian seasoning all around the surface as it will sit into pockets of sauce
— Top with cheese
— Add your toppings onto the cheese; this is where I added the fresh, chopped basil.
— Cover with the basting cover for a minute or so; when I watched Todd Toven make pizzas on the griddle at the Blackstone Griddle More Tour demos, he added a couple of ice cubes to the surface when he covered the pizzas with the basting cover in order to promote steam and quicker melting, but I didn’t use any.
— Remove the basting cover; once the bottom side of the tortilla is browned the way you like it, carefully remove it from the flat top cooking surface (I used a couple of Blackstone spatulas).

It’s a really easy, simple recipe that makes for a delicious meal, and it’s fun to cook, because you can do virtually anything you want with these pizzas.

Note: I cooked up both the mushrooms and the Jimmy Dean hot pork sausage prior to cooking. As for why I cooked the mushrooms first, it is due to how how water they lose when they are cooked (nobody wants a watered down, soggy pizza), not to mention mushrooms are much more digestible when cooked.

Simple Homemade Flour Tortillas (Recipe!)

Homemade flour tortillas

As a big fan of soft tortillas, I had to give these a shot.

Ingredients
— 4 cups of all-purpose flour
— 6 tablespoons of lard (or vegetable shortening if you are opposed to lard for whatever reason)
— 1 1/2 teaspoons of salt (I used kosher salt)
— 2 teaspoons of baking powder
— 1 1/2 cups of hot water

Tools needed
— Board of some kind, as in a big cutting board or a rolling board, dusted with a smidgen of flour
— Rolling pin dusted with a smidgen of flour
— If you have a tortilla press, use it! I didn’t, as I don’t have one, but it’s on my personal wishlist.

Recipe
— Start with your dry ingredients: whisk together the flour, baking powder and salt
— Add in the lard and use your hand to mix together
— Use your other hand to pour in some of the hot water, mixing it along the way
— Knead it! It took me about 25 minutes of kneading before it finally came together and formed a nice supple ball. No idea why it took so long. I watched a video where it only took the person making tortillas around ten minutes of kneading. Then again, I’m a newbie at making homemade flour tortillas, so maybe I’ll get better in due time.
— Separate into little balls. I made around 24-26 of them.
— Let rest for 10 minutes under a damp paper towel
— Add the dough balls to your board and start rolling them thin, rotating them 90 degrees after every roll.
— Heat up a skillet (I used a Lodge cast iron skillet) to medium to medium-high heat
— Cook your tortillas one by one. Takes about a minute or so on each side. You know it’s ready to flip when they start bubbling, and after the flip you can check the bottom side to see if it is golden brown

Enjoy with whatever you want. They are delicious even with some Kerrygold butter spread onto them fresh out of the skillet!

Lamb Chops on the Barrel House Cooker (Recipe!)

Freshly smoked lamb chops right out of the Barrel House Cooker 14D.

I never tried lamb until last April. I’m from rural southwest Virginia, and it just isn’t very popular here! This is an agricultural haven in the United States, yet beef and pork reign supreme, and lamb? Good luck finding it unless you find a small business to buy from (shout out to Victoria and Brandon Gent from Appalachian Meats in Lebanon, VA for selling lamb!)

You just need three things
— Lamb chops
The Killer Cook Mediterranean Spice Blend seasoning
— A smoker (I used my Barrel House Cooker 14D)

Instructions
— Optional: I sprayed the lamb chops with duck fat spray as a binder before applying the Mediterranean Spice rub.
— You can use charcoal briquettes or lump charcoal; I’ve used both when smoking lamb. For this cook, I just used trusty ol’ Kingsford blue along with a small chunk of cherrywood.
— Fire up the charcoal in a chimney starter (if you don’t have one, I recommend that you purchase one).
— After 20-25 minutes, once the charcoal has turned white hot at the top, dump into the charcoal base of your smoker (if you are using a grill, just cook on indirect heat)
— Allow 15-20 minutes for your smoker to heat up.
— I just had the intake vents on the Barrel House Cooker barely cracked open, although you can leave ’em wide open if you’d like.
— Add the lamb chops to the smoker

This only takes me 25-30 minutes for medium rare lamb. That’s it. Nothing fancy. Just remove, let the meat rest about five minutes and dig in!

The Mediterranean Spice Blend seasoning by The Killer Cook is so good because it is a perfect pairing with lamb. It is a match made in heaven. Of course, I guess that is an obvious statement given the name of the seasoning, but still. You can tell me I’m narrow minded, but it is the only seasoning I trust in using when it comes to lamb because it works so perfectly well with it.

If you can’t get ahold of The Killer Cook’s Mediterranean Spice Blend seasoning for lamb, I highly recommend you try this combo:

— Kosher salt
— Black pepper
— Garlic powder
— Dried rosemary
— Dried oregano
— A dash of paprika

The Mediterranean Spice Blend I keep bragging about features mint, too, so if you can get your hands on some dried mint, add a little bit of it to your lamb seasoning mix.

A Cilantro Lover’s Pico de Gallo Recipe

Fresh pico de gallo

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.

Recipe
— 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


Instructions
— 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.

Serrano peppers freshly picked from my little garden!

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!

Extra Spicy’n’Cheesy Habanero’n’Jalapeno Chorizo Quesadilla (Recipe)

4-cheese habanero, jalapeno’n’onion chorizo quesadilla on the 17″ Tabletop Blackstone Griddle.

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.

Recipe/Instructions
— 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.

Posting this stock photo just to give you an idea of the ‘rolls’ of chorizo from Ole Mexican Foods.

— 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.

Crazy Cajun Chicken Wings on the Blackstone Griddle (Recipe!)

Crazy Cajun chicken wings on the 36″ Blackstone Griddle.

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.).

All you need
Chicken wings!
Blackstone Crazy Cajun seasoning
Basting cover (optional; I used this one from Blackstone Products)
Duck fat spray (optional)
Oil (I used olive oil)

Instructions
— 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.