Cooking/Food thread

[elwoodtrix]

At https://www.tzununrestaurant.com/...
SURF & TURF Poblano Pepper stuffed with Dungeness Crab, Pepper Jack Cheese, Skirt Steak, Pickled Onions, TAQUITOS DORADOS Dungeness Crab and Brussels Sprouts Stuffed Taquitos, Salsa Verde, Cherry Tomatoes, Mixed Greens, Crema, SALMON A LAS BRASAS Grilled Wild Alaskan King Salmon Cooked Medium, Guajillo Pepper Compound Butter, Heirloom Carrots, Crusted Potatoes, QUESO FUNDIDO Monterey Jack Cheese, Oaxaca Cheese, Poblano Peppers, Hand Made Corn Tortillas, Your Choice of: Chorizo or Mushrooms(we got Mushrooms), CHURROS Chocolate Mezcal Dipping Sauce, and My Lady with Tres Leches!!!

 

[CHenry]

At https://www.tzununrestaurant.com/...
SURF & TURF Poblano Pepper stuffed with Dungeness Crab, Pepper Jack Cheese, Skirt Steak, Pickled Onions, TAQUITOS DORADOS Dungeness Crab and Brussels Sprouts Stuffed Taquitos, Salsa Verde, Cherry Tomatoes, Mixed Greens, Crema, SALMON A LAS BRASAS Grilled Wild Alaskan King Salmon Cooked Medium, Guajillo Pepper Compound Butter, Heirloom Carrots, Crusted Potatoes, QUESO FUNDIDO Monterey Jack Cheese, Oaxaca Cheese, Poblano Peppers, Hand Made Corn Tortillas, Your Choice of: Chorizo or Mushrooms(we got Mushrooms), CHURROS Chocolate Mezcal Dipping Sauce, and My Lady with Tres Leches!!!

Looks like Heaven on a plate!

 

[trekrok]

Man, I cook everything on the blackstone griddle when in the RV. Have the high dome lid that actually lets me use it for indirect heat so I can do a low and slow cook on some ribs with a smoke tube.
I can't imagine the results you are seeing.
I'm thinking there is a possibility that your propane regulator may be defective and you're getting too much flame.
Is it the factory supplied, or have you converted to another propane system perhaps on an RV?
A couple questions that might help your issue.

I did a rough experiment with it.

Waited for about 10-12 minutes between know changes. Temps were still moving a little, but figured it was good enough.

With 4 burners bottomed out low after about 10' I measure 497deg in the center and about 400deg 6" from the edges.

Next, turned them up to about the 3rd 'notch' from the bottom. After about 10' I got 577deg in the center. I can confirm that this setting will fry the h*ll out of an egg.

For fun turned them to High. After about 8' I got 666deg in the center and it was still climbing steadily.

So, something has to be wrong, right? Anyone know what Temps they see on their blackstone?

 

[dennishoddy]

I did a rough experiment with it.

Waited for about 10-12 minutes between know changes. Temps were still moving a little, but figured it was good enough.

With 4 burners bottomed out low after about 10' I measure 497deg in the center and about 400deg 6" from the edges.

Next, turned them up to about the 3rd 'notch' from the bottom. After about 10' I got 577deg in the center. I can confirm that this setting will fry the h*ll out of an egg.

For fun turned them to High. After about 8' I got 666deg in the center and it was still climbing steadily.

So, something has to be wrong, right? Anyone know what Temps they see on their blackstone?

Definitly too much flame on that unit. I'd sure try and borrow someone's blackstone propane regulator/hose that is not having the issues you are. I have that same IR reader you are using but have never used it on the griddle surface.
During the cooking process with the domed lid shut and ribs sitting on a grate 1/2" above the cooking surface used a wireless thermometer to see what the ambient temperature is inside. I'm seeing about 260 degrees air temps with the burners at minimum which should put the griddle temps just a little higher.
Most folks wish they would cook a little hotter. I had to install wind guards on ours to make the temps on the griddle more even across the cooking surface.

 

[p238shooter]

No it's pretty shielded from wind. I'll report back after a little more testing.

My 36' Blackstone seems to have similar temps as you got in similar dial settings I cook most every thing on lowest or just above on the dial except when cooking something like a full bag of frozen hash browns or quickly just browning something. Frequently I use burners one and two just above low for hash browns, bacon, sausage patties, etc After a little quick warm up, burners three and four are turned off if even lit at start up. The grill plate has such great heat transfer that the right side is just about right (200'-250') for frying eggs. Toast is put somewhere closer to the middle. I rarely have all 4 burners going except for the first fast warm up then turned down or frequently off to create different temp "zones". That is why there is 4 knobs for individual burners, not just one knob for controlling the whole cooktop. I have also only used burner one and three for a lower cook temp to find the temps I was looking for. Hope you get it working more pleasant for you.

 

[Coug91]

Nectar of the gods.

 

[xseler]

Nectar of the gods. View attachment 384690

Have to ask --- where did you find this??!! Been looking...


.

 

[Coug91]

Have to ask --- where did you find this??!! Been looking...


.

Haven't found it in OKC.

Road trip - College Station.

 

[xseler]

Thanks!!

 

[OKRuss]

Made a Guiness skillet pie last night and turned out really good. Went off the recipe a little and used stew meat, onions, potatoes, carrots, beets with a Guiness stout based gravy. It called for ground meat and butternut squash so improvised.