Griddle Me This

Finally did the cheesesteaks Thursday night. They were very good but room for improvement with the meat and rolls. Used frozen Gary’s Quick Steak (sirloin) and run of the mill hoagie rolls from Sam’s. Actually the steak wasn’t bad, it’s just that I know fresh shaved ribeye from a choice steak will be incredible. The Sam’s hoagie rolls were a little dry and dense. Some Amoroso rolls would be much better. Hope I can find them in a local grocery store. Amazon has them but for some odd reason it takes like 1 week + to get them and you have to buy a s#!tload.

 
JJ Husker said:
Finally did the cheesesteaks Thursday night. They were very good but room for improvement with the meat and rolls. Used frozen Gary’s Quick Steak (sirloin) and run of the mill hoagie rolls from Sam’s. Actually the steak wasn’t bad, it’s just that I know fresh shaved ribeye from a choice steak will be incredible. The Sam’s hoagie rolls were a little dry and dense. Some Amoroso rolls would be much better. Hope I can find them in a local grocery store. Amazon has them but for some odd reason it takes like 1 week + to get them and you have to buy a s#!tload.
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https://turano.com/product/french-rolls/

Those are amazing, if you can find them.

 
Here is a meal I did the other day.

Buy a cheap a$$ flat iron steak.  You can almost always find it on discount at Walmart.  3 dollars for a decent size.

Pound that meat a bit (still talking about the steak here) and toss a marinade of lime juice, kinders lime seasoning and salt, pepper garlic.  Let it sit in that for a few hours.

On the griddle toss on some black beans and frozen corn, let that cook on low, toss on a diced up onion, let that cook...combine them, off to the side. 

Toss the steak on, let it cook to about 135.  Take it off, let it rest and dice it up.

Have lettuce and diced tomatoes and cheese out.

Let everyone make their own burrito bowls.

The steak was soooo juicy from that marinade.  

 
BigRedBuster said:
Yeah...it's pretty awesome. I come to this small town quite often for work.  It's kind of a second home for me now. This place is only open Thursday -Saturday.  He serves till his food is gone...which is usually around 2:00.  I make sure I get there at 11:30 so he's not out of what I want.
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what town and what's the name of this place?  I've been to a few places people have raved about in NC only to be disappointed.  

 
not sure if you guys are White Castle fans or not but I'm going to make some white castle sliders on my black stone this weekend.  Dice an onion or two and let them soak in some chicken broth or water.  Use a cookie sheet to flatten out some 80/20 ground beef to cut into squares the size of a Hawaiian roll.  Use a straw or something to cut out a 5 hole dice pattern in the burger.  Put the onions on the griddle, put the burgers right on top and then the rolls on top of the burgers.  Let the steam from the soaked onions cook the meat.   They turn out really nice and have been a hit with some of my friends who have never had a White Castle slider.  

 
MyBloodIsRed16 said:
not sure if you guys are White Castle fans or not but I'm going to make some white castle sliders on my black stone this weekend.  Dice an onion or two and let them soak in some chicken broth or water.  Use a cookie sheet to flatten out some 80/20 ground beef to cut into squares the size of a Hawaiian roll.  Use a straw or something to cut out a 5 hole dice pattern in the burger.  Put the onions on the griddle, put the burgers right on top and then the rolls on top of the burgers.  Let the steam from the soaked onions cook the meat.   They turn out really nice and have been a hit with some of my friends who have never had a White Castle slider.  
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Have done this…sooooo good

 
MyBloodIsRed16 said:
I was skeptical the first time I tried it but they turned out really good.  Do you use Hawaiian rolls as well?  I just used those because they were the smallest buns I could find.   
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I have used Hawaiian roles and regular ones, both turn out great.

Do it with chicken thighs, diced up with some salt, pepper, garlic, add in some buffalo sauce, put in on the buns, add some cheese, back on the griddle for a few minutes, slice them up and dip them in some ranch.  

 
MyBloodIsRed16 said:
not sure if you guys are White Castle fans or not but I'm going to make some white castle sliders on my black stone this weekend.  Dice an onion or two and let them soak in some chicken broth or water.  Use a cookie sheet to flatten out some 80/20 ground beef to cut into squares the size of a Hawaiian roll.  Use a straw or something to cut out a 5 hole dice pattern in the burger.  Put the onions on the griddle, put the burgers right on top and then the rolls on top of the burgers.  Let the steam from the soaked onions cook the meat.   They turn out really nice and have been a hit with some of my friends who have never had a White Castle slider.  
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I love me a White Castle slider. Every now and then I buy a box of frozen at Sam’s but I will try this on the Blackstone.

 
OMG. Cholula Chili Garlic.

The Blackstone Flat Top King guy was raving about it so I picked up a bottle. Stuff is amazing.  I’ve been putting it on everything lately. It would make an incredible wing sauce. Reminds me of the Garlic Hot sauce I get at our local Wing Shack.

 
Doe's anyone use Dan-O's seasoning?  watched a couple videos of guys using it on stuff but I've never bothered to buy any.  I've always just used a blend of my own seasonings.  Just wondered your thoughts and if its worth buying.  

 
JJ Husker said:
I love me a White Castle slider. Every now and then I buy a box of frozen at Sam’s but I will try this on the Blackstone.
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I've seen them but never pulled the trigger on buying the frozen ones.  Maybe I should grocery shop while hammered since that's usually when I would have stopped at White Castle

 
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