We recently covered skills that Blackstone chefs at every level could use but we received comments about tips that could improve the quality of recipes that we already know and love.
And what better way to find food-related tips for Blackstone cooking than listening to some of the most renowned names in the cooking game, like Bobby Flay, Alton Brown, and others.
My palms get sweaty thinking about breaking out my Blackstone to try new griddle techniques or novel ways to prepare a family favorite recipe. There are no shortages of recipes on the internet and this post will NOT be that. Instead, this post is about finding tips to strengthen your favorite recipes.
1. Finishing Off Every Cook With a Hint of Acid
Michelin Star holder and owner of several high-end French restaurants, Daniel Boulud in a recent Ask Me Anything, said the key to finishing off any perfect dish is not adding more butter or fat, but just a splash of acidity.
Sure, lemon and lime are heavy hitters, but a splash of cranberry, pomegranate or even opening up your vinegar choices can offer great returns on your dishes. The key is trying new acidic adventures to pair with your protein and grains.
2. Treat Your Chicken In Advance
Chicken is so versatile and unpretentious that it can be easy to splash some seasoning before immediately throwing it on heat. But TV personality, author, and restauranteur, Marcus Samuelsson will defend brining chicken overnight.
Cooking on a Blackstone means searing at higher temperatures so brining the chicken helps get a nice finish without drying out your meat.
3. Mayo To Save the Day
You probably wouldn’t expect to hear Alton Brown praise mayo but he uses mayo when butter or oil is not readily available to cook his steak. I have used this technique for grilled cheese but still a good tip when in a pinch.
Alton doubles down on mayo, also saying it is a great substitute for milk when making scrambled eggs. In fact, he claims using mayo instead of a splash of water or milk makes for more creamy eggs.
4. Burger Tip From the Master
Yes, smash burgers are the OG when it comes to Blackstone cuisine but Bobby Flay has a tip when cooking a bigger, juicy burger. When Bobby makes his burgers, he puts a big thumbprint directly in the middle of the patty to make a nice indention.
This helps prevent the juices running into the middle of the burger as it heats up, which gives you a perfectly shaped and evenly cooked burger.
5. Time to Maximize the Steak Sear
If you have some great cuts of steak you want to execute to perfection and have a few days to prep, Marcus Woodham (a New Orleans famed chef) has a tip that will give you the perfect sear.
The idea is to let steaks air-dry in the fridge. That means no cover, just the steaks sitting out in the fridge for two days which will draw out the moisture and tenderize the steak which gives it a nice brown crust. As always, be sure to allow the steaks to get to room temperature before throwing them on heat.
6. When to Use Oil
Adam Richman, from Man Vs. Food reminds folks to not add oil too early before starting to cook. Olive oil has a smoking point between 350 and 410 degrees Fahrenheit and if the oil is added as the Blackstone heats up, you can ruin your dish quickly.
Instead, heat up the griddle and toss the olive oil on the food itself (use extra if you please), and toss them on the griddle together.
7. Easy Peel Garlic
Peeling garlic usually means crunching the bulb with a chef’s knife and then finishing the peel with bits of garlic under fingernails. But there is a much easier way to tackle garlic (especially if you are cooking for a large group).
Lorena Garcia, numerous TV appearances and restaurateur, likes to throw the cloves whole into the microwave for a quick blast (10 seconds) and then slides the skins right off.
If you have more tips that you use for your Blackstone cooks, hit us in the comments and cheers to your next Blackstone adventure!
