i’ve only cooked 2 meals on it now, and I’m really liking it. Can’t wait for a weekend morning when I’m home to make a huge breakfast. But it’s pretty rare I’m home on a weekend morning, usually gone by 4am.
^^ One word…. BRINNER!! 
Blackstone was the best cooking purchase ive made I use that thing probably 5 or 6 times a week.
Steak sandwiches, green beans and tater tots. Steak sandwiches are delicious I shred.
I always forget the after pic, so that’s the last of 8 sandwiches. All made on today’s baked onion hoagies
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Tonight I made Ritz Cracker Chicken in the oven paired with broccoli from my garden (I package and freeze it during harvest) and a garlic butter pasta! 
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Grilled ribeyes and the fixins.
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Fresh smelt. First time for my wife. Brought back a lot of memories for me. I nailed them.
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Fresh smelt. First time for my wife. Brought back a lot of memories for me. I nailed them.
Looks delish!!!
Smelt look great as well as the ribeyes.
I did a meatloaf on the recteq and some halved garlic parmessean crusted red potatoes and a cheesy noodle. The meatloaf and potatoes were awesome I had 3rds, now there’s no left overs.
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dang all sound great!!
Hibachi fried rice, chicken, steak, shrimp and all the veggies . The black stone is a pretty sweet deal.
BC. was this using the recipe I posted a while back?
Back from Hawaii and ate GREAT. Have been inspired to try a few traditional Hawaiian dishes myself. Made Loco Moco last night. A big seasoned hamburger patty over rice topped with a mushroom and onion pan gravy and a fried egg. A little soy sauce and hot sauce on the side. HOLY COW, delicious! Maybe not quite as good as the islands but dang close.
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Never been to Hawaii or had a real loco moco. I’d seen it enough times on cooking shows that I’ve made it a time or two and it’s really good.
I’ve had a few poco locos in Mexico 
Replaced the garlic in the in the Alfredo sauce with ramps I collected earlier in the day. Grilled the boneless skinless chicken thighs and ramps before adding them to the sauce.
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Nicely done, chef.
I’ve never heard of Ramps before but a quick google search says they are expensive? Did you find them?
They grow all over in the wild.
I’ve never heard of Ramps before but a quick google search says they are expensive? Did you find them?
There is a large patch at my friends place. Probably a half an acre that is almost fully covered. It’s one of the first plants that come up in spring so very easy to spot in the woods.
Been watching a lot of bushcraft and foraging videos and I hear them say quite often if it smells like onion or garlic it’s edible. DON’T take my word for it. I learned it on the internet.
Another Hawaiian-inspired meal. Huli Huli Chicken with grilled veggies and pineapple and served it over Basmati rice. Outstanding!
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Went all out tonight. Grilled pizza burgers and Ramen noodles 
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Another Hawaiian-inspired meal. Huli Huli Chicken with grilled veggies and pineapple and served it over Basmati rice. Outstanding!
Looks good.
Tonight I made some chicken breasts on the grill and I did a quick last minute marinade and they turned out pretty good!
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Tonight I made some chicken breasts on the grill and I did a quick last minute marinade and they turned out pretty good
Nice Sharon, chicken breasts are my least favorite to cook on the grill they are to easy to dry out. Honestly I only eat dark meat from a chicken, the white meat is to dry and tasteless to me.
i agree John!!!i used to eat both white and dark….lately after the initial meal..not so much anymore! now it goes to chow mein or soup!!!
Put the breast on the grill frozen. Can get some good flavor before it dries out.
A dry brine or marinade goes a long way to keeping white meat juicy. And not overcooking it. 160-165 should be the final internal temp, and if you grill it to that temp it may go up another 10* after it’s taken off. Cook it to 155. Dark meat will still be juicy at 185 and higher. I like to cook legs and thighs into the 190’s for crispier skin and well rendered fat.
I hate to say it but probably 90% of the chicken we eat these days are those Rotisserie chickens from Costco, Sams, or Coborns. They fairly cheap, Easy, and Moist and yummy. What we dont eat when we get it makes great leftovers for other meals. Still do the beer can chicken on the pellet grill from time to time but not near as often as I use to.
I use my air fryer for chicken breasts now. Stays moist and juicy and takes half the time as the grill or oven.
I also have a showtime rotisserie that I use for a whole chicken but I only use that in the winter months. It gives off way too much heat to use in the spring/summer/fall.
I also have a showtime rotisserie that I use for a whole chicken but I only use that in the winter months. It gives off way too much heat to use in the spring/summer/fall.
Growing up with 4 TV channels, I think I watched that infomercial probably 500 times, no joke. Then we bought one! They’re the real deal! I think I ended up giving mine to my nephew to take to college, but it’s still in service!
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