Any "must do" griddle cooks?

Some kind of Philly Cheese Steak sandwich.
Fried rice with shrimp is one of my favs as well.
....BACON....

+1 on Philly Cheese Steak (or Philly cheesechicken) sandwich!

We're only a coupla months in, but some faves are:
 - bacon-fried corn, as a side
 - sliced pineapple for garnish, dessert
 - blackened scallops, blackened [any] fish, blackened chicken
   (Haven't tried blackened steak.  Not sure we will any time soon.)
 
We've also smoked steaks, chicken, and non-smashed burgers on the Egg
and then seared on the BStone.

Sunday, will try corned beef hash as part of breakfast. 

Pridnjoy said:

Obviously I'm going to make some smash burgers! 

So tell me, what's your favorite recipes on the griddle?

thanks!

When you can get fresh garden maters....some good thick bacon for BLT's. I think this is a great starter cook.....with little risk. It lets you get a feel for the temperature settings, hot spots etc....and adds to the seasoning of the griddle top. You have been provide some good recommendations above.

Breakfast is a great one to do as it is multi faceted and requires a bit more concentration around cooking times in order to bring it all up at the same time. Example, put your bacon on first and start it at a low heat. Hash browns would need to go on a slightly higher temp....but have a longer cook time than say eggs. When you flip them (HB) for the second side, you might want to use your bacon grease to fry your eggs for sunny side up. I think you develop these skills and confidence with starting out simple. A Philly Cheese is not complicated, but you have to have all of your ingredients ready to go....and proceed in an order. Onions and peppers first....meat and seasoning and them mix the them all...and add / melt the cheese. 

Bottom line, do some single item simple cooks to get started....them move to more complex items. Enjoy the ride.

SmokeyPitt said:

Fajitas, quesadillas, or my favorite...Fajita quesadillas. 

You gotta do some pancakes too. I don't really even like pancakes but the kids do, and it is very satisfying to walk outside with a bowl of batter and walk in 3-4 minutes later with a big stack of pancakes. 

That's the best thing about the BS. Nobody eats cold pancakes. 

Breakfast on the Griddle is like going back in time to an old diner and having a great meal! I have done Fajita's on the Griddle and they were awesome. Just cook the Veggies first and throw the steak on later so it isn't overcooked. Fried Rice dinner, pancakes, french toast. Making myself hungry!

I love doing stir fry.  The trick is to know how to cook each individual thing well before mixing it together so everyone can get to know each other in the pot.  Here's a quick guide:

Proteins (except tofu, which why the **** are you cooking tofu?): Marinate beforehand and spread out in a single layer on the griddle.  Flip it to the other side to get some nice color then pile it up and put a bowl (seafood probably won't need a bowl.  If doing shrimp don't forget to cut the tails off and flip them in to your hat) on it until it's cooked how you like it.  Shove it off to the side.

Veggies like cabbages, broccoli, carrots, baby corns, snow peas: Pile them up, pour some water on them and cover them with a bowl.  Once they're nice and steamed shove them off to the side.

Veggies like onions, garlic, mushrooms.  Also eggs:  You know what to do, sautee in butter. 

Then mix it all together and pour sauce on it and flip it around and stuff. 

@SmokeyPitt good call on the fajita quesadillas.  We just did those for the first time 2 nights ago and they were a hit!  We have also done a lot of fried rice / stir fry.

Onion volcano! 

Theophan said:

Focker said:

If you care about broken egg yolks, some people break them into a saucer, cracking them on the flat part, not the edge, breaking them into the saucer, then pouring the saucer into whatever they're going to cook them on.  It's an extra step, and probably like you, I don't do it because I don't care that much if a yolk breaks, but just in case, I've heard this works really well in case you do care about the yolks breaking.

Thanks for the tip, those were broken intentionally, ordered up by the youngest nephew who did not want "dunky"aka overeasy eggs.

I try not break, and have a good system in place using a flat surface to break, silicone rings, and old Flint Ekco spatulas.  But if they do, I too, am in the care less camp.

Focker said:

Lots of good suggestions.

Those first three pics are among the best non-pro food photos that I've seen in quite a while!  You're good.

Sardonicus said:

Focker said:

Lots of good suggestions.

Those first three pics are among the best non-pro food photos that I've seen in quite a while!  You're good.

Thanks for the kind words, 
But it aint me, these Blackstones are so user friendly, they make just about anything you put on them shine. 

Sardonicus said:

Uh . . . ditto.
  

So does this mean I have reached "Pro-Tip" thread posting status? 

Omigosh!  That focker!

What cut of steak do you guys use for phillies?  And how do you prepare it, slicing etc?