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Black Rock Grill Steak On The Stone Set

The Black Rock Grill Steak On The Stone Set is a hot stone cooking set that allows you to cook steaks, seafood, vegetables, and other dishes at the table. The set includes a lava stone, a bamboo board, and a porcelain dipping pot and side plate.

To use the set, preheat the lava stone in the oven or on the stovetop until it is hot and dry. Place the stone on the bamboo board and add your food. The heat from the stone will cook the food evenly and seal in the juices.

The Black Rock Grill Steak On The Stone Set is a great way to add a touch of elegance to your dining table. It is also a healthy way to cook, as no oil or fat is needed.

Here are some of the features of the Black Rock Grill Steak On The Stone Set:

  • Lava stone: The lava stone is made from natural volcanic rock and is very durable. It can withstand high temperatures and will not crack or chip.
  • Bamboo board: The bamboo board is heat-resistant and easy to clean. It provides a stable surface for the lava stone and food.
  • Porcelain dipping pot and side plate: The porcelain dipping pot and side plate are dishwasher safe. They are perfect for serving sauces, dips, and side dishes.

The Black Rock Grill Steak On The Stone Set is available in a variety of colors, including black, white, and red. It is a great gift for any occasion.

Here are some tips for cooking steak on a hot stone:

  • Preheat the stone to 500-550 degrees Fahrenheit.
  • Season the steak with salt and pepper.
  • Place the steak on the hot stone and cook for 2-3 minutes per side, or until desired doneness.
  • Let the steak rest for 5 minutes before serving.

You can also cook other dishes on a hot stone, such as seafood, vegetables, and chicken. Just be sure to adjust the cooking time according to the thickness of the food.

To learn more, click here

Fire Up the Fun: Your Guide to a Smokin’ Barbecue Season

cleaning grill

With warmer weather on the horizon, it’s time to dust off your grill and get ready for the quintessential summer pastime: barbecues! But before you fire up the flames, a little preparation can go a long way in ensuring a smooth, delicious, and stress-free season.

Grill Revival:

  1. Clean Up Crew: Give your grill some TLC. Deep clean the grates, burners, and exterior surfaces. For gas grills, check for leaks and replace old batteries. For charcoal grills, remove ash and inspect the firebox for damage.
  2. Tool Time: Ensure your grilling tools are in good shape. Sharpen knives, replace worn-out spatulas, and check for gas leaks in propane lighters.

Stocking Up:

  1. Fuel for the Flame: Make sure you have enough propane, pellets, or charcoal in stock, depending on your grill type. Consider buying extra in advance, especially if you anticipate hosting large gatherings.
  2. Flavor Arsenal: Stock up on your favorite grilling essentials: marinades, rubs, sauces, spices, and grilling oils. Don’t forget condiments like ketchup, mustard, and BBQ sauce.
  3. Sidekicks and Snacks: Plan your side dishes and snacks. Consider light salads, potato salads, dips, and veggie platters to complement your grilled creations.

Masterclass in Marinades:

  1. Flavor Fusion: Experiment with different marinades and rubs for meats, vegetables, tofu, or tempeh. Marinate for at least 30 minutes for maximum flavor penetration.
  2. Safety First: Always marinate in the refrigerator, not at room temperature, to prevent bacterial growth.

Grill Like a Pro:

  1. Master the Heat: Learn about different grilling techniques like direct and indirect heat, searing, and smoking. This will help you achieve the perfect cook for different foods.
  2. Practice Makes Perfect: Don’t wait for the big barbecue to experiment. Grill some burgers or veggies beforehand to get comfortable with your grill and techniques.

Bonus Round:

  1. Outdoor Oasis: Spruce up your outdoor space. Clean furniture, add colorful pillows, and create a welcoming atmosphere for your guests.
  2. Entertainment Corner: Plan some fun activities for your guests. Set up lawn games, have music playing, or even prepare a DIY s’mores station.
  3. Safety First: Remember grill safety! Keep a fire extinguisher nearby, supervise children and pets, and never leave a hot grill unattended.

With these tips in tow, you’re well on your way to a fantastic barbecue season filled with delicious food, laughter, and good company. So fire up the grill, grab your tongs, and get ready to sizzle!

To stock up on supplies checkout our Amazon Store.

Off-Grid Cuban Lechon Asado: Slow Cooker to Griddle Glory

Get ready for an epic culinary adventure with this portable Cuban Lechon Asado recipe! We’ll harness the power of the Presto Nomad slow cooker and Jackery Explorer 1500 to transform a tough pork shoulder into succulent, crispy perfection, all without needing a plug. So fire up your inner explorer and let’s get cooking!

Off-Grid Cuban Lechon Asado: Slow Cooker to Griddle Glory

Get ready for an epic culinary adventure with this portable Cuban Lechon Asado recipe! We’ll harness the power of the Presto Nomad slow cooker and Jackery Explorer 1500 to transform a tough pork shoulder into succulent, crispy perfection, all without needing a plug. So fire up your inner explorer and let’s get cooking!
Print Recipe
CourseMain Course
CuisineCuban
KeywordLechon Asado
Prep Time30 minutes
Cook Time8 hours
Servings6
Calories500kcal

Ingredients

Instructions

  • Prep the Pork: Pat the pork dry and rub it generously with olive oil and adobo seasoning. Don’t be shy, get it into all the nooks and crannies!
  • Marinate to Magnify: Whisk together the orange juice, lime juice, vinegar, garlic, bay leaf, oregano, and thyme. Pour this flavorful concoction over the pork, massaging it in to evenly distribute the marinade. Cover and refrigerate for at least 8 hours, ideally overnight. Let those citrusy-herbal notes work their magic!
  • Slow Cooker Sizzle: Place the pork, fat side up, in your trusty Presto Nomad. Pour the remaining marinade over the top. Now comes the easy part: set the slow cooker to low and let it work its slow-cooking wonders for 8-10 hours. The Jackery Explorer 1500 will keep your cooker humming along, so kick back, relax, and anticipate the juicy goodness to come.
  • Griddle Glory: Once the pork is fork-tender (reaching an internal temperature of 195°F), it’s time to add the crispy finale! Carefully transfer the pork to your preheated Blackstone griddle (around medium-high heat). The sizzle you hear is the sound of pure porky joy!
  • Skin to Perfection: This is where the magic happens. Using tongs or a spatula, carefully hold the pork skin down on the hot griddle. Watch as the fat crackles and renders, transforming the skin into a golden, crackling masterpiece. Resist the urge to poke or prod – let the heat do its crispy work.
  • Rest and Rejoice: Transfer the Lechon Asado to a cutting board and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum tenderness in every bite. Then, carve it into succulent slices and prepare to be amazed!

Notes

Why This Recipe Rocks Off the Grid:
Portable Powerhouse: The Presto Nomad and Jackery Explorer 1500 are your ticket to culinary freedom. No outlets? No problem! This dynamic duo lets you savor slow-cooked goodness anywhere, from campsites to backyards.
Slow Cooker Convenience: Let the slow cooker handle the heavy lifting while you explore, relax, or simply savor the anticipation. It’s low-maintenance cooking at its finest.
Griddle Grand Finale: The Blackstone griddle adds the perfect crispy counterpoint to the melt-in-your-mouth pork. That skin, oh that skin, will have you scraping the griddle for every last morsel.
Beyond the Recipe:
Cuban Companions: Elevate your Lechon Asado experience with traditional Cuban sides like black beans and rice, yuca con mojo, or fried plantains. A feast for the senses!
Leftover Love: This recipe yields plenty for leftovers. Shred the pork and use it for sandwiches, tacos, or Ropa Vieja (Cuban pulled pork). The possibilities are endless!
So ditch the limitations, grab your gear, and fire up this flavorful adventure. With a little slow cooker magic and a griddle sear, you’ll be enjoying restaurant-worthy Cuban Lechon Asado, no matter where the road takes you.

Nutrition

Calories: 500kcal

Ingredients:

  • 5-6 lb bone-in pork shoulder (skin on preferred)
  • 4 tbsp olive oil
  • 4 tbsp adobo seasoning (or DIY blend with garlic powder, onion powder, oregano, cumin, smoked paprika, salt, pepper)
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup white vinegar
  • 1 tbsp chopped garlic
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme

Equipment:

  • Presto Nomad Slow Cooker
  • Jackery Explorer 1500 power station
  • Blackstone E-Series 22 Griddle (or similar griddle)
  • Meat thermometer
  • Aluminum foil (optional)

Instructions:

  1. Prep the Pork: Pat the pork dry and rub it generously with olive oil and adobo seasoning. Don’t be shy, get it into all the nooks and crannies! Opens in a new windowwww.amazon.comPork shoulder rubbed with adobo seasoning
  2. Marinate to Magnify: Whisk together the orange juice, lime juice, vinegar, garlic, bay leaf, oregano, and thyme. Pour this flavorful concoction over the pork, massaging it in to evenly distribute the marinade. Cover and refrigerate for at least 8 hours, ideally overnight. Let those citrusy-herbal notes work their magic!
  3. Slow Cooker Sizzle: Place the pork, fat side up, in your trusty Presto Nomad. Pour the remaining marinade over the top. Now comes the easy part: set the slow cooker to low and let it work its slow-cooking wonders for 8-10 hours. The Jackery Explorer 1500 will keep your cooker humming along, so kick back, relax, and anticipate the juicy goodness to come.
  4. Griddle Glory: Once the pork is fork-tender (reaching an internal temperature of 195°F), it’s time to add the crispy finale! Carefully transfer the pork to your preheated Blackstone griddle (around medium-high heat). The sizzle you hear is the sound of pure porky joy!
  5. Skin to Perfection: This is where the magic happens. Using tongs or a spatula, carefully hold the pork skin down on the hot griddle. Watch as the fat crackles and renders, transforming the skin into a golden, crackling masterpiece. Resist the urge to poke or prod – let the heat do its crispy work.
  6. Rest and Rejoice: Transfer the Lechon Asado to a cutting board and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum tenderness in every bite. Then, carve it into succulent slices and prepare to be amazed!

Why This Recipe Rocks Off the Grid:

  • Portable Powerhouse: The Presto Nomad and Jackery Explorer 1500 are your ticket to culinary freedom. No outlets? No problem! This dynamic duo lets you savor slow-cooked goodness anywhere, from campsites to backyards.
  • Slow Cooker Convenience: Let the slow cooker handle the heavy lifting while you explore, relax, or simply savor the anticipation. It’s low-maintenance cooking at its finest.
  • Griddle Grand Finale: The Blackstone griddle adds the perfect crispy counterpoint to the melt-in-your-mouth pork. That skin, oh that skin, will have you scraping the griddle for every last morsel.

Beyond the Recipe:

  • Cuban Companions: Elevate your Lechon Asado experience with traditional Cuban sides like black beans and rice, yuca con mojo, or fried plantains. A feast for the senses!
  • Leftover Love: This recipe yields plenty for leftovers. Shred the pork and use it for sandwiches, tacos, or Ropa Vieja (Cuban pulled pork). The possibilities are endless!

So ditch the limitations, grab your gear, and fire up this flavorful adventure. With a little slow cooker magic and a griddle sear, you’ll be enjoying restaurant-worthy Cuban Lechon Asado, no matter where the road takes you. Remember, the only grid you need is the one holding your perfectly crisped pork!

How to Reverse Sear a Ribeye Steak on a Blackstone E-Series 22 Electric Griddle using Two Zone Cooking

Reverse searing your ribeye steak on a two-zone griddle is a fantastic way to achieve even cooking and a melt-in-your-mouth texture. Here’s how to do it:

Reverse searing your ribeye steak on a two-zone griddle

Reverse searing your ribeye steak on a two-zone griddle is a fantastic way to achieve even cooking and a melt-in-your-mouth texture. Here’s how to do it:
Print Recipe
CourseMain Course
CuisineAmerican
Keywordribeye steak
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings4
Calories500kcal

Instructions

  • Prep the steak: Take the steak out of the refrigerator about 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels. Generously season both sides with kosher salt and freshly cracked black pepper. You can also add your favorite steak seasoning for extra flavor.
  • Low and slow cook: Preheat the cool side of your griddle to 225°F to 250°F. Place the steak on the cool side and cook until the internal temperature reaches 110°F to 120°F for medium-rare. This can take anywhere from 30 minutes to an hour, depending on the thickness of your steak. Flip steak every 5 minutes to even out the cooking. Also, lower the hood to reflect more heat into the steak.
  • Sear it up: Crank up the heat on the hot side of your griddle to 450°F to 500°F. Add a high smoke point oil and let it shimmer. Sear the steak for 2-3 minutes per side, or until a nice crust forms. You can baste the steak with butter during searing for extra flavor and richness.
  • Rest and enjoy: Remove the steak from the griddle and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Slice and serve: Slice the steak against the grain and serve immediately with your favorite sides. Enjoy your perfectly cooked reverse-seared ribeye!

Notes

Don’t overcrowd the griddle, as this can lower the temperature and prevent proper searing.
Use a cast iron skillet instead of the griddle for searing if you prefer.
Experiment with different herbs and spices to find your perfect steak seasoning blend.
With these tips and a little practice, you’ll be a reverse-searing pro in no time! Let me know if you have any other questions.

Nutrition

Calories: 500kcal

Ingredients:

Equipment:

Instructions:

  1. Prep the steak: Take the steak out of the refrigerator about 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels. Generously season both sides with kosher salt and freshly cracked black pepper. You can also add your favorite steak seasoning for extra flavor.
  2. Low and slow cook: Preheat the cool side of your griddle to 225°F to 250°F. Place the steak on the cool side and cook until the internal temperature reaches 110°F to 120°F for medium-rare. This can take anywhere from 30 minutes to an hour, depending on the thickness of your steak. Flip steak every 5 minutes to even out the cooking. Also, lower the hood to reflect more heat into the steak.

Tip: Use a meat thermometer to check the internal temperature frequently. Insert the thermometer into the thickest part of the steak, avoiding the bone if present.

  1. Sear it up: Crank up the heat on the hot side of your griddle to 450°F to 500°F. Add a high smoke point oil and let it shimmer. Sear the steak for 2-3 minutes per side, or until a nice crust forms. You can baste the steak with butter during searing for extra flavor and richness.
  2. Rest and enjoy: Remove the steak from the griddle and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  3. Slice and serve: Slice the steak against the grain and serve immediately with your favorite sides. Enjoy your perfectly cooked reverse-seared ribeye!

    Additional tips:

    • Don’t overcrowd the griddle, as this can lower the temperature and prevent proper searing.
    • Use a cast iron skillet instead of the griddle for searing if you prefer.
    • Experiment with different herbs and spices to find your perfect steak seasoning blend.

    With these tips and a little practice, you’ll be a reverse-searing pro in no time! Let me know if you have any other questions.

    Master the Griddle: Your Guide to Two-Zone Cooking

    two zone cooking

    Two-zone cooking is a game-changer on the griddle. It’s not just about flipping burgers anymore; it’s about unlocking a whole new level of grilling mastery. By creating two distinct heat zones on your griddle, you gain unparalleled control over the cooking process, resulting in perfectly seared steaks, juicy chicken breasts, and flawlessly caramelized vegetables.

    What is Two-Zone Cooking?

    The concept is simple: divide your griddle into two sections, one hot and one cool. The hot zone, typically directly over the burners, delivers intense direct heat for searing, quick cooking, and crisping. Think sizzling fajita veggies, char-grilled burgers, and pan-seared scallops. The cool zone, situated further away from the heat source, offers indirect heat for slower cooking, gentle warming, and finishing touches. This is where you’ll find your delicate fish fillets, juicy roasts, and fluffy pancakes basking in the residual heat.

    Why Go Two-Zone?

    The benefits of two-zone cooking are numerous:

    • Precision cooking: Achieve the perfect sear without overcooking the interior of your food. No more dry chicken or tough steaks!
    • Versatility: Cook a wider variety of dishes simultaneously, from delicate seafood to hearty roasts.
    • Efficiency: Maximize your griddle space and cook multiple items at different temperatures with ease.
    • Convenience: Move food between zones for searing, finishing, or simply keeping warm, all on one cooking surface.

    Setting Up Your Two-Zone Griddle

    The beauty of two-zone cooking lies in its flexibility. Your specific setup will depend on your griddle type and configuration. Here are some general tips:

    • Gas griddle: Adjust the burner knobs to create different heat levels on each side.
    • Electric griddle: Utilize heat control dials or designated zones on the cooking surface.

    Two-Zone Cooking in Action

    Now, let’s put theory into practice with some recipe inspiration:

    • Seared steak with roasted vegetables: Sear your steak in the hot zone for a beautiful crust, then move it to the cool zone to finish cooking to your desired doneness. Meanwhile, roast your veggies in the indirect heat for perfect tenderness.
    • Pancakes and bacon: Whip up fluffy pancakes in the cool zone while crisping up your bacon in the hot zone – breakfast perfection!
    • Fish tacos: Sear your fish in the hot zone for a flaky texture, then warm your tortillas and caramelize onions in the cool zone. Assemble and enjoy!

    Two-zone cooking is not just a technique; it’s a mindset. It’s about understanding heat control and using it to your advantage. With a little practice, you’ll be wielding your griddle like a pro, churning out restaurant-worthy dishes that will impress your friends and family. So, fire up your griddle, embrace the two-zone approach, and unlock a world of grilling possibilities!

    Bonus Tips:

    • Invest in a good spatula and grill scraper for easy maneuvering and cleaning.
    • Use a meat thermometer to ensure your food reaches the proper internal temperature.
    • Experiment with different heat levels and cooking times to find your sweet spot.
    • Don’t be afraid to get creative! Two-zone cooking opens up a world of culinary possibilities.

    With these tips and tricks, you’ll be well on your way to two-zone griddle mastery.

    Till next time.

    Can the Blackstone E-Series 22 Griddle Rock Out with a Jackery 1500 Power Station?

    You betcha! The Blackstone E-Series 22 and Jackery 1500 make a dynamic duo for portable, off-grid grilling adventures. But before we fire up the virtual spatula, let’s address the elephant in the campground: can the Jackery 1500 handle the E-Series 22’s 1800-watt appetite?

    Power Play: Will the Jackery 1500 Buckle Under the Heat?

    The Jackery 1500 packs a punch with its 1500Wh lithium battery and 2000W AC output. That’s enough juice to run the E-Series 22 for a good time, but let’s factor in some grilling realities:

    • Cooking temp: Searing steaks at max heat will drain the battery faster than simmering veggies.
    • Ambient temp: Cold weather reduces battery efficiency, so keep that in mind for winter cookouts.
    • Griddle love: Preheating and maintaining heat use more power than the occasional burger flip.

    The Verdict: Grilling Glory with Caveats

    Here’s the good news: the Jackery 1500 can definitely power the Blackstone E-Series 22 for a cookout. You can expect:

    • Hours of grilling: Enjoy sizzling steaks, crispy bacon, and fluffy pancakes before needing a recharge.
    • Adjustable heat control: Don’t be afraid to crank up the heat for searing, just adjust to medium heat for longer grilling sessions.
    • Solar power potential: Pair the Jackery 1500 with solar panels for extended grilling bliss, soaking up the sun’s rays while you savor your culinary creations.

    Remember, grilling time is an estimate, not a guarantee. Consider these tips for maximizing your off-grid grilling game:

    • Master the low and slow: Embrace indirect heat cooking methods for longer battery life.
    • Preheat strategically: Pre-heat just before throwing food on the griddle, not for an eternity.
    • Unplug the party lights: Avoid running other appliances while grilling to conserve power.
    • Solar savvy: Invest in good quality solar panels and position them for optimal sun exposure.

    Bonus Round: Beyond Burgers and Brats

    The E-Series 22 and Jackery 1500 combo isn’t just for meat mavericks. Get creative with:

    • Breakfast buffets: Pancakes, eggs, bacon, and hash browns – all sizzling on your portable griddle.
    • Veggie wonders: From grilled portobellos to fajita veggies, the E-Series 22 handles plant-based grilling like a champ.
    • Desserts gone wild: Get adventurous with grilled pineapple, peaches, or even a warm fruit crisp.

    The Final Sizzle:

    The Blackstone E-Series 22 and Jackery 1500 tag team is a winning combo for portable grilling adventures. With smart cooking practices and a little solar love, you can savor delicious meals and good times, wherever your wanderlust takes you. Just remember, safety first! Keep the griddle away from flammable objects, supervise children and pets around the hot surface, and don’t forget to bring your grilling A-game. Now, go forth and conquer the great outdoors, one perfectly grilled masterpiece at a time!

    Blackstone E-Series 22 Smash Burgers: Sizzle Your Way to Flavor Nirvana

    smash burger
    smash burger

    Blackstone E-Series 22 Smash Burgers: Sizzle Your Way to Flavor Nirvana

    Forget juicy, these burgers are explosively flavor-packed, with thin patties smashed to crisp perfection on your Blackstone E-series 22 griddle. This recipe is all about maximizing surface area for caramelization and locking in that meaty goodness. Prepare for a symphony of sizzles and a symphony of taste buds singing.
    Print Recipe
    CourseMain Course
    CuisineAmerican
    Keywordsmash burger
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Servings4
    Calories500kcal

    Equipment

    Ingredients

    Instructions

    • Heat your griddle to medium-high (around 450°F).
    • Form your patties: Divide ground beef into equal portions (3-4 oz each) and gently shape into loose balls. Don’t overwork it.
    • Smash time!: Press firmly with spatula or burger press on griddle to thin patty (1/4-inch).
    • Season generously with salt and pepper. (Add other spices if desired.)
    • Cook 2-3 minutes per side for desired doneness. (Smash burgers cook fast!)
    • Lightly toast buns on griddle while patty cooks.
    • Build your masterpiece with patty and desired toppings.
    • Bite in and savor the explosion of flavor!

    Notes

    For extra crispy edges, press down again near end of cooking.
    Use a nonstick spatula for easier flipping.
    Melt cheese on patty while cooking for extra flavor.
    Experiment with different toppings and flavors!

    Nutrition

    Calories: 500kcal

    Must-have Griddle Tools: The Ultimate Top 10 Essentials!

    While “top 10” might be subjective and depend on individual cooking styles and preferences, here are ten essential tools that will significantly enhance your griddle experience:

    Perfect for flipping burgers, pancakes, and large cuts of meat. Stainless steel or a metal spatula with a wide, flexible edge is ideal.

    A thin, slotted spatula is fantastic for delicate items like eggs, fish, and vegetables.

    Removes grease and stuck-on food particles efficiently. Choose a metal scraper with a comfortable handle.

    A smaller scraper with a curved edge helps gather and transfer chopped ingredients that might get stuck in the bowl.

    Applies even pressure to food for consistent cooking and perfect grill marks. Cast iron press is preferred for its heat retention.

    Fill one with oil for greasing and another with water for deglazing the griddle. Choose heat-resistant plastic bottles and always make sure they are full before cooking.

    Monitors internal temperature of meat for accurate doneness. Opt for a digital thermometer with a long probe for safety.

    Creates a dome for steaming vegetables, melting cheese, or simulating an oven-like environment.

    Convenient for quick cleanup after cooking. Choose wipes designed explicitly for griddle surfaces.

    For handling hot food like sausages, chicken wings, or vegetables. Look for long, heat-resistant tongs with a secure grip.

    The next two are not essential but will make your griddle life a lot easier..

    A caddy for organizing all of your essential griddle accessories so everything is close at hand and you can avoid having to search while you are busy cooking.

    I also highly recommend a Griddle cookbook: Get creative with new recipes and cooking techniques specifically for griddles.

    Remember, this is just a starting point. You can add other tools like sauce brushes, griddle gloves, or even a griddle scraper with a long handle based on your needs and preferences. Ultimately, the best griddle tools are the ones that help you cook delicious and enjoyable meals!…

    Up and Coming Product Review Video – Blackstone E-Series 22 Griddle running on a Jackery 1500 with Solar Panels

    blackstone 22 e-series

    Well, it is a new year, and we moved into our new home last year. I now have to build a new outdoor BBQ kitchen.

    My first phase is picking the equipment. The first one that I will get next week is a Griddle. It is a Blackstone, but it is the E-Series, so it is electric.

    Why electric? This outdoor kitchen is also designed to allow us to be self-sufficient. That means we will not need any form of fuel except electricity to cook.

    We also will be installing a power station with solar panels so we can be off the grid if needed.

    Now, I will still have pellet grills, charcoal grills, and even propane griddles, but even if I cannot get these fuels, I still want the ability to cook, and this electric griddle will do that.

    I will be doing a full review of the Blackstone E-Series 22 and will be running it off a Jackery 1500 with two solar panels. What I am really curious about is how hot and long I can run without recharging.

    Also, how quickly can I recharge and start cooking again? If you are not a part of my YouTube Channel, then subscribe and hit the bell, and I will notify you when this review is uploaded.

    I also will also be reviewing the new pellet grill with griddle combo unit from Blackstone. This will be the first pellet grill that Blackstone has ever made, and I am very interested in seeing how good it is.

    Hope to see you in the comment section.

    Pan Cubano: The Golden Loafs of the Cubano Sandwich

    pan cubano

    Pan Cubano, the iconic Cuban bread, isn’t just a vessel for the legendary Cubano sandwich – it’s an experience in itself. This airy, golden loaf boasts a crisp crust and a soft, chewy interior, making it the perfect partner for the savory symphony of meats, cheese, pickles, and mustard within. So, get ready to bake your way to Cubano bliss with this authentic recipe!

    pan cubano

    Pan Cubano: The Golden Loafs of the Cubano Sandwich

    Pan Cubano, the iconic Cuban bread, isn’t just a vessel for the legendary Cubano sandwich – it’s an experience in itself. This airy, golden loaf boasts a crisp crust and a soft, chewy interior, making it the perfect partner for the savory symphony of meats, cheese, pickles, and mustard within. So, get ready to bake your way to Cubano bliss with this authentic recipe!
    Print Recipe
    CourseMain Course
    CuisineCuban
    KeywordPan Cubano
    Prep Time4 hours
    Cook Time35 minutes
    Total Time4 hours 35 minutes
    Servings4
    Calories300kcal

    Ingredients

    Instructions

    • Activate the Yeast: Combine 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast in a small bowl. Whisk until dissolved and let sit for 5-10 minutes, until foamy.
    • Make the Dough: In a large bowl or mixer fitted with a dough hook, combine the remaining flour, water, yeast mixture, sugar, and salt. Mix until a shaggy dough forms, then knead for 10 minutes on a lightly floured surface, or until smooth and elastic.
    • Incorporate the Lard: Gradually add the melted lard, 1 tablespoon at a time, kneading until fully incorporated. Continue kneading for another 5 minutes, until the dough is soft and slightly sticky.
    • First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
    • Shape the Loaves: Punch down the dough and divide it into two equal pieces. Shape each piece into a tight log about 14 inches long.
    • Second Rise: Place the loaves on a greased baking sheet, seam side down, and cover loosely with plastic wrap. Let rise for another 45-60 minutes, or until slightly puffy.
    • Score and Bake: Preheat your oven to 400°F (200°C). Using a sharp knife, make 3 diagonal slashes on the top of each loaf. Bake for 30-35 minutes, or until golden brown and firm to the touch.
    • Cool and Serve: Transfer the bread to a wire rack and let cool completely before slicing. Enjoy your pan Cubano fresh, toasted, or piled high with the delicious fillings of a classic Cubano sandwich!

    Notes

    For a stronger lard flavor, substitute 1 tablespoon of the lard with butter.
    If shaping the loaves feels challenging, lightly oil your hands to prevent sticking.
    Don’t overbake! Slightly pale bread is better than dry, dense loaves.
    Store leftover bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
    Pan Cubano is more than just bread; it’s a gateway to Cuban culinary heritage. So bake a batch, slice ’em open, and let the Cubano symphony begin!
    Bonus Tip: For a truly authentic touch, brush the loaves with a mixture of egg yolk and water before baking to achieve that signature golden shine.

    Nutrition

    Calories: 300kcal

    Cuban Lechon Asado: Roast Pork Perfection

    Lechon Asado

    This succulent slow-roasted pork shoulder, infused with a tangy citrus mojo marinade, is a Cuban culinary treasure. Tender meat, crispy crackling skin, and vibrant flavors combine for a celebratory and comforting dish. Add Cuban bread, ham, cheese, and pickles, and you have the making of the Cuban masterpiece Cubano Sandwich.

    Lechon Asado

    Cuban Lechon Asado: Roast Pork Perfection

    This succulent slow-roasted pork shoulder, infused with a tangy citrus mojo marinade, is a Cuban culinary treasure. Tender meat, crispy crackling skin, and vibrant flavors combine for a dish that’s both celebratory and comforting.
    Print Recipe
    CourseMain Course
    CuisineCuban
    KeywordLechon Asado
    Prep Time8 hours
    Cook Time6 hours
    Total Time14 hours
    Servings4
    Calories500kcal

    Equipment

    Ingredients

    Mojo Marinade:

    Lechon Asado:

    • 5-6 pound bone-in pork shoulder roast
    • 1 tablespoon olive oil

    Instructions

    • Marinate the Pork: Whip up the mojo marinade by combining all the ingredients in a bowl. Submerge your pork shoulder in its citrusy embrace, cover, and chill for at least 8 hours, or overnight for maximum flavor.
    • Roast to Perfection: Preheat your oven to 300°F (150°C). Pat your marinated pork dry and give the skin a gentle oil massage. Place it, fat side up, on a wire rack perched over a roasting pan. Also can cook in a Dutch Oven on wire rack.
    • Slow Cook for Tenderness: Let the pork roast for 5-6 hours, basting occasionally with the marinade, until it reaches an internal temperature of 190°F (88°C) and falls apart with a fork.
    • Crisp Up the Crackling: Crank up the oven to 450°F (230°C) for the final 30 minutes. This heat blast delivers the coveted crispy pork skin.
    • Rest and Savor: Let the roasted pork rest for 20 minutes before carving. Slice and serve with your favorite Cuban sides, like black beans and rice, yuca fries, or pickled veggies, for a complete feast.

    Notes

    Bone-in pork shoulder is your key to flavorful and tender meat.
    Give the pork space in the roasting pan for even cooking.
    Basting isn’t mandatory, but it adds extra moisture and richness.
    Leftovers? Shred them for sandwiches, tacos, or stews – the possibilities are endless!
    Lechon asado is a dish to celebrate, a testament to slow-cooked perfection and vibrant Cuban flavors.
    So gather your loved ones, fire up the oven, and prepare to be enticed by this culinary masterpiece!
    Bonus Tip: On the barbecue infuse your roast with an extra layer of smokiness by placing a small pan of wood chips in the barbecue during the roasting process.

    Nutrition

    Calories: 500kcal