Category: Recipe

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

Posted on by Wiley

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

Equipment

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

Posted on by Wiley

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

Equipment

Ingredients

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.

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

    Posted on by Wiley
    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

    Pan Cubano: The Golden Loafs of the Cubano Sandwich

    Posted on by Wiley
    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

    Posted on by Wiley
    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

    Chimichurri: The Argentinian Herb Sauce That Elevates Any Dish

    Posted on by Wiley

    This vibrant, garlicky herb sauce from Argentina and Uruguay adds freshness and flavor to grilled meats, roasted vegetables, and even dips. Its simplicity and versatility make it a kitchen must-have!

    Chimichurri: The Argentinian Herb Sauce That Elevates Any Dish

    This vibrant, garlicky herb sauce from Argentina and Uruguay adds freshness and flavor to grilled meats, roasted vegetables, and even dips. Its simplicity and versatility make it a kitchen must-have!
    Print Recipe
    CourseSeasoning
    CuisineArgentinian
    KeywordChimichurri
    Prep Time30 minutes
    Total Time30 minutes
    Servings4
    Calories50kcal

    Equipment

    Ingredients

    Instructions

    • Finely chop the parsley and cilantro.
    • In a medium bowl, combine all ingredients. Stir well.
    • Cover and let sit for at least 30 minutes, or up to 24 hours, for flavors to meld.

    Tips:

    • Adjust to your taste: Add more garlic, spice it up with more red pepper flakes, or incorporate other herbs like thyme or mint.

    Notes

    Use it everywhere: Drizzle it on roasted vegetables, toss it with pasta, or dip bread and crudités.
    Make a big batch: It stores well in the refrigerator for up to 2 weeks in a sealed container.
    For a smokier touch: Toast the red pepper flakes in a dry pan before adding them.
    Enjoy this Argentinian magic sauce! Remember, cooking is about experimentation, so make this chimichurri your own.

    Nutrition

    Calories: 50kcal

    Sizzling Mahi Mahi Fish Tacos with Tropical Flair

    Posted on by Wiley
    fish tacos mahi mahi

    These vibrant fish tacos capture the essence of sun-kissed beaches and island vibes. Tender mahi mahi, marinated in a zingy tropical sauce, gets a quick sear for a smoky edge. Topped with a fresh pineapple salsa, creamy avocado, and a squeeze of lime, these tacos are an explosion of flavor in every bite!

    • Marinated mahi mahi fillets get a quick sear for smoky perfection.
    • Tangy pineapple salsa adds a burst of sweetness and acidity.
    • Creamy avocado slices offer a smooth, contrasting texture.
    • Fresh cilantro and lime wedges complete the fiesta of flavors.
    fish tacos mahi mahi

    Sizzling Mahi Mahi Fish Tacos with Tropical Flair

    These vibrant fish tacos capture the essence of sun-kissed beaches and island vibes. Tender mahi mahi, marinated in a zingy tropical sauce, gets a quick sear for a smoky edge. Topped with a fresh pineapple salsa, creamy avocado, and a squeeze of lime, these tacos are an explosion of flavor in every bite!
    Summary:
    Marinated mahi mahi fillets get a quick sear for smoky perfection.
    Tangy pineapple salsa adds a burst of sweetness and acidity.
    Creamy avocado slices offer a smooth, contrasting texture.
    Fresh cilantro and lime wedges complete the fiesta of flavors.
    Print Recipe
    CourseMain Course
    CuisineMexican
    Keywordfish tacos, mahi mahi
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Servings4
    Calories400kcal

    Equipment

    Ingredients

    For the Mahi Mahi:

    For the Pineapple Salsa:

    For the Tacos:

    Instructions

    • Marinate the Mahi Mahi: In a shallow dish, combine olive oil, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Whisk to blend. Add the mahi mahi fillets and coat evenly. Let marinate for at least 30 minutes, or up to 2 hours.
    • Prepare the Pineapple Salsa: In a bowl, combine chopped pineapple, red onion, cilantro, lime juice, jalapeño (if using), salt, and pepper. Stir well and set aside.
    • Heat the Pan: Heat a grill pan or cast iron skillet over medium-high heat. Brush with a little oil if needed.
    • Sear the Mahi Mahi: Remove the mahi mahi from the marinade and pat dry with paper towels. Sear the fillets for 2-3 minutes per side, or until cooked through and slightly golden brown.
    • Warm the Tortillas: Briefly warm the tortillas in a dry pan or microwave until pliable.
    • Assemble the Tacos: Using taco stands place a mahi mahi fillet in each tortilla. Top with pineapple salsa, avocado slices, and fresh cilantro. Squeeze lime juice over the tacos and enjoy!

    Notes

    For extra smoky flavor, add a pinch of smoked paprika to the pineapple salsa.
    Don’t overcook the mahi mahi, or it will become dry and tough.
    Adjust the spice level of the salsa to your liking.
    Feel free to get creative with your toppings! Other delicious options include shredded cabbage, crumbled cheese, or a drizzle of sour cream.
    Leftover marinated fish can be stored in the refrigerator for up to 2 days.
    These Sizzling Mahi Mahi Fish Tacos with Tropical Flair are sure to transport you to paradise with every bite.
    So grab your friends, crank up the music, and get ready for fiesta!

    Nutrition

    Calories: 400kcal

    Seared Sous Vide Steak on the Griddle: Restaurant-Quality at Home

    Posted on by Wiley
    sous vide steak on griddle
    sous vide steak on griddle

    Seared Sous Vide Steak on the Griddle: Restaurant-Quality at Home

    Elevate your steak game with this sous vide technique followed by a sizzling sear on your griddle. The precise temperature control of sous vide guarantees a perfectly cooked interior, while the griddle delivers a satisfyingly crisp crust. Summary: Season and vacuum seal your steak. Sous vide to your desired doneness. Pat dry and sear on a hot griddle for a beautiful crust. Rest, slice, and savor!
    Print Recipe
    CourseMain Course
    CuisineAmerican
    Keywordgriddle, sear, sous vide
    Prep Time15 minutes
    Cook Time2 hours 15 minutes
    Total Time2 hours 30 minutes
    Servings4
    Calories500kcal

    Equipment

    Ingredients

    Instructions

    • Prep the steak: Generously season both sides of the steak with salt and pepper. You can also add fresh herbs and garlic cloves to the bag for extra flavor.
    • Vacuum seal: Place the steak in a vacuum seal bag and remove as much air as possible using a vacuum sealer or the water displacement method.
    • Sous vide: Preheat your sous vide cooker to your desired internal temperature. Refer to this handy guide for recommended times and temperatures:

    _________________________________

      Doneness Internal Temperature Sous Vide Time

        Rare 120°F (49°C) 1-2 hours

          Medium-rare 130°F (54°C) 1-2 hours

            Medium 140°F (60°C) 1-2 hours

              Medium-well 150°F (66°C) 1-2 hours

                Well done 160°F (71°C) 1-2 hours

                  _________________________________

                  • Submerge the sealed bag in the preheated water bath and cook for the desired time.
                  • Sear the steak: While the steak finishes cooking, heat your griddle to high heat. Remove the steak from the bag and pat it dry with paper towels. Sear the steak on the griddle for 30-60 seconds per side, or until a nice crust forms.
                  • Rest and serve: Transfer the steak to a plate and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

                  Notes

                  Use a thick-cut steak (at least 1 inch) for best results.
                  Don’t overcrowd the griddle when searing. Work in batches if necessary.
                  Baste the steak with melted butter or olive oil while searing for added richness.
                  Garnish with your favorite steakhouse sides like mashed potatoes, creamed spinach, and grilled asparagus.
                  With this recipe and a little practice, you’ll be cooking restaurant-quality steaks at home in no time!
                  Enjoy!

                  Nutrition

                  Calories: 500kcal

                  Elevate your steak game with this sous vide technique followed by a sizzling sear on your griddle. The precise temperature control of sous vide guarantees a perfectly cooked interior, while the griddle delivers a satisfyingly crisp crust.

                  DonenessInternal TemperatureSous Vide Time
                  Rare120°F (49°C)1-2 hours
                  Medium-rare130°F (54°C)1-2 hours
                  Medium140°F (60°C)1-2 hours
                  Medium-well150°F (66°C)1-2 hours
                  Well done160°F (71°C)1-2 hours

                  Tips:

                  • Use a thick-cut steak (at least 1 inch) for best results.
                  • Don’t overcrowd the griddle when searing. Work in batches if necessary.
                  • Baste the steak with melted butter or olive oil while searing for added richness.
                  • For an extra smoky flavor, finish the steak under a broiler for a few seconds after searing.
                  • Garnish with your favorite steakhouse sides like mashed potatoes, creamed spinach, and grilled asparagus.

                  With this recipe and a little practice, you’ll be cooking restaurant-quality steaks at home in no time! Enjoy!

                  The Traditional Cubano Sandwich on a Griddle

                  Posted on by Wiley
                  cubano

                  Ah, the traditional Cuban sandwich – a symphony of salty, savory, and slightly sweet nestled between crisp Cuban bread. Cooking it on a griddle adds a delightful crunch that further elevates the experience. Here’s how to whip up this culinary masterpiece. If you want to make your own Cuban Lechon Asado click here.

                  cubano

                  The Traditional Cubano Sandwich on a Griddle

                  Ah, the traditional Cuban sandwich – a symphony of salty, savory, and slightly sweet nestled between crisp Cuban bread. Cooking it on a griddle adds a delightful crunch that elevates the experience even further. Here’s how to whip up this culinary masterpiece:
                  Print Recipe
                  CourseMain Course
                  CuisineCuban
                  Keywordcuban sandwich, cubano
                  Prep Time15 minutes
                  Cook Time2 hours
                  Servings4
                  Calories400kcal

                  Equipment

                  Ingredients

                  Instructions

                  • Preheat your griddle to medium-high heat. Let it get nice and hot for that perfect crust.
                  • Butter the outside of the Cuban bread generously. You want a golden, buttery sheen.
                  • Spread one side of each bread slice with mustard and the other with mayonnaise. Don’t be shy!
                  • Layer on the fillings: Start with the roasted pork, then pile on the ham, Swiss cheese, and dill pickles. Don’t skimp on the pickles!
                  • Assemble your sandwich masterpiece: Carefully press the two halves together.
                  • Melt some butter on the griddle and carefully add the sandwich. Press down lightly with a spatula or griddle press.
                  • Cook for 3-4 minutes per side, or until golden brown and crispy. Flip carefully to ensure the fillings stay put.
                  • Cut diagonally and savor every bite! The crunchy bread, melty cheese, salty meats, and tangy pickles will have you singing “Guantanamera” in no time.

                  Notes

                  Use high-quality ingredients for the best flavor.
                  Don’t overstuff the sandwich, or it will be difficult to cook and eat.
                  If your griddle isn’t large enough, cook the sandwich in two batches.
                  Feel free to get creative! Add a touch of salami, mojo sauce, or avocado for a twist.
                  Now go forth and conquer the art of the griddle-cooked Cuban sandwich! It’s an experience that will leave you wanting more, “un mas, por favor!”

                  Nutrition

                  Calories: 400kcal

                  Baby Back Ribs on a Griddle

                  Posted on by Wiley
                  griddle baby back ribs

                  Griddle cooking offers a unique twist on classic BBQ ribs, creating a smoky, caramelized flavor that will have everyone digging in. This recipe takes advantage of the griddle’s direct heat for a quick cook, while a foil “tent” steams the ribs to melt-in-your-mouth tenderness.

                  griddle baby back ribs

                  Baby Back Ribs on a Griddle

                  Griddle cooking offers a unique twist on classic BBQ ribs, creating a smoky, caramelized flavor that will have everyone digging in. This recipe takes advantage of the griddle's direct heat for a quick cook, while a foil "tent" steams the ribs to melt-in-your-mouth tenderness.
                  Print Recipe
                  CourseMain Course
                  CuisineAmerican
                  Keywordbaby back ribs, griddle
                  Prep Time30 minutes
                  Cook Time2 hours
                  Servings4
                  Calories500kcal

                  Equipment

                  Ingredients

                  Instructions

                  • Preheat your griddle to medium-high heat.
                  • Prepare the rub: Combine brown sugar, paprika, chili powder, onion powder, garlic powder, and black pepper in a small bowl. Generously coat both sides of the ribs with the rub.
                  • Sear the ribs: Place the ribs on the hot griddle, meaty side down. Sear for 3-4 minutes per side, or until nicely browned.
                  • Create the foil tent: Tear off a large sheet of aluminum foil and fold it in half to create a double layer. Pour about 1/4 cup of apple cider vinegar onto the center of the foil. Place the ribs meat-side up on the foil, then fold the sides up and around the ribs to create a sealed tent.
                  • Steam and sauce: Reduce the heat to medium-low and cover the griddle with a lid. Steam the ribs for 45-60 minutes, or until tender and falling off the bone. Check on them occasionally and add more vinegar if needed to keep the bottom moist.
                  • Glaze it up: In a small bowl, whisk together honey and Dijon mustard. Carefully remove the foil and brush the ribs generously with the glaze. Increase the heat to medium-high and return the ribs to the griddle, open-faced. Cook for 2-3 minutes per side, caramelizing the glaze and creating a sticky, delicious coating.
                  • Rest and serve: Transfer the ribs to a cutting board and let them rest for 5-10 minutes before slicing and serving. Enjoy with your favorite BBQ sauce, if desired.

                  Notes

                  Choose tender ribs: Look for ribs with good marbling and bendable bones.
                  Season generously: Don’t skimp on the rub! It adds depth of flavor and enhances the natural sweetness of the ribs.
                  Control the heat: Medium-low heat is key for gentle steaming and preventing the ribs from drying out.
                  Glaze and go: The final caramelization adds a sticky, irresistible finish. Don’t overcook at this stage, just achieve a beautiful char.
                  Get creative: Experiment with different rubs and glazes to find your perfect flavor combination. You can also add vegetables like onions or peppers to the foil tent for a complete meal.
                  With these tips and this recipe, you’ll be grilling up restaurant-worthy ribs on your griddle in no time. So fire up the heat, gather your friends and family, and prepare for a taste of smoky-sweet, fall-off-the-bone bliss!

                  Nutrition

                  Calories: 500kcal