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Any "must do" griddle cooks?

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Asian sous vide pork belly with udon noodles and veggies.  Pretty tasty.  

    https://youtu.be/BrHsEg8bpsg






    Some sous vide top sirloin steak with veggies (squash, pepper, and onion).  

    https://youtu.be/kRTAoU4-860





    al Pastor


    Taco shells 




    Burgers are one of my favorites though.  



    Good ol hot dogs... Well, SRF hot dogs with Kings Hawian roll cut for hot dogs.




    Fried rice.



    Leftover brisket sandiwich...














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    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • Sardonicus
    Sardonicus Posts: 1,700

    That brisket 'n egg sandwich . . .
     . . . OMG! 
    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Sardonicus said:

    That brisket 'n egg sandwich . . .
     . . . OMG! 

    You know, it also had mac n cheese on it too  :murica:
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • northGAcock
    northGAcock Posts: 15,173
    If he didn't live in North Carolina.....I would move next door to Matt. ;)
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    northGAcock said:
    If he didn't live in North Carolina.....I would move next door to Matt. ;)
    It's not for the cooking I hear too..... :blush:

    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • SGH
    SGH Posts: 28,988
    tarheelmatt said:
    Lowcountrygamecock said:
    What cut of steak do you guys use for phillies?  And how do you prepare it, slicing etc?
    I prefer thinly sliced ribeye.  
    Brother Tar, I do the very same thing for fajitas and steak tacos. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • oldgeezeystax
    oldgeezeystax Posts: 315
    rekameohs said:
    I am still working to do scattered-and-smothered right, but they are still nothing like the ones at Waffle House.  I have tried frozen hash browns, but they seem to still have too much moisture in them.  The bottom tends to burn vs get brown and crisp.
    I remember someone providing hashbrown tips at some point on here but can't remember where, I think it had something to do with getting as much water as possible out of the spuds before cooking.  Regardless, I'd love to hear from some forum members on how to get shredded potatoes to that restaurant level of crispiness. 
    Frederick, MD - LBGE and some accessories
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  • The_Stache
    The_Stache Posts: 1,153
    rekameohs said:
    I am still working to do scattered-and-smothered right, but they are still nothing like the ones at Waffle House.  I have tried frozen hash browns, but they seem to still have too much moisture in them.  The bottom tends to burn vs get brown and crisp.
    Get the non frozen hash browns (usually located in the Egg section of the grocery store).  DO NOT FREEZE THEM... it's the freezing that causes the moisture build up!
    Kirkland, TN
    2 LBGE, 1 MM


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  • Carolina Q
    Carolina Q Posts: 14,831
    rekameohs said:
    I am still working to do scattered-and-smothered right, but they are still nothing like the ones at Waffle House.  I have tried frozen hash browns, but they seem to still have too much moisture in them.  The bottom tends to burn vs get brown and crisp.

    @rekameohs, peel potato, grate into cheesecloth, wring out the water. This is a galette, but maybe it'll help...

    https://www.youtube.com/watch?v=CZsN_2IOtl8

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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