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This pineapple de-corer and slicer is the easiest way to cut a pineapple, hands down.  Or at least the tools that I have used before, which consists of a knife and a Pampered Chef tool.



Check out the video to see for yourself!



Click HERE to get yours if interested!  http://amzn.to/2ueqCWd


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New device from ThermoWorks, the TimeStack.  For the multi-tasker in the kitchen that needs multiple timers.


Get yours HERE



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Dessert on the Blackstone - Peaches, Pineapple, and Donut Croutons!
Took fresh NC peaches that were picked yesterday as well as some pineapple, and dusted with a brown sugar and cinnamon mixture.  Then griddled on the 36" Blackstone with some butter.  The kicker was the donut holes that I chopped up and made croutons from.  My wife said those were crazy good!  I thought so too.  

 Ingredients: 

 2-3 Peaches
1 Pineapple
2 Tablespoons brown sugar
2 Teaspoons cinnamon (more or less, depending on your taste)
1-3 Tablespoons butter
Instructions: 
  1. Heat Blackstone to low/medium heat. 
  2. Butter Blackstone cooking surface. 
  3. Sprinkle brown sugar and cinnamon on one side of the peaches and pineapple.  
  4. Cut donut holes (can use whole donuts, pound cake, or angel food cake too)
  5. Lay the seasoned side of the peaches and pineapple on the Blackstone. 
  6. Add donut croutons on buttered portion of the Blackstone
  7. Cook until desired browness for the fruit.  For me, it was about 3-5 mins on each side.  
  8. The donut holes, you just want to crisp them up some.  I also sprinkled some of my brown sugar and cinnamon mixture on the donut hole croutons.  
  9. Serve warm with some vanilla ice cream.  
  10. Enjoy!  

Want your own Blackstone griddle, click below: 





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YouTube Video Below: 


While this wasn’t exactly like the recipe from Amos Mosquitos in Atlantic Beach, NC, they were pretty close.  Their batter was not as dense, but still great along with some fresh made ranch dressing. 
The cook was a lot of fun, as it was messy, which is great when cooking outside. 

Overall, we enjoyed this style of a fried pickle.

Ingredients:

·         1 cup yellow cornmeal
·         1 cup AP flour
·         ¼ teaspoon salt
·         1/8 teaspoon black pepper
·         2 Tablespoons white sugar
·         4 teaspoons baking powder
·         1 Egg
·         1 Cup milk
·         Vegetable oil for frying
·         Whole Claussen pickles

Steps:
1.       Heat vegetable oil in desired cooking vessel, to 350°, check with a Thermapen
2.       Cut pickles into desired widths.
3.       Mix in a medium bowl: cornmeal, flour, salt, pepper, sugar, baking powder, and mix well. 
4.       Mix in a separate bowl, the egg and milk.  Mix well. 
5.       Add egg and milk mixture to the cornmeal and other ingredients, and mix well. 
6.       Place cut pickles in batter, roll around with a fork, until well coated.  Remove with a fork or skewer, and place in hot oil (350°)



   
Ranch Dressing:
·         1 cup milk or butter milk
·         1 cup mayonnaise
·         1 package Hidden Valley Ranch Seasoning Package


1.       Mix all ingredients well.  Place in fridge for 30 mins.  


ThermoWorks Thermapen Mk4


An induction burner similar to the one I used:



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I know many folks that say, "I'll cook chicken to death to ensure it's done, and the chicken was too done".  Or "I over cooked my steaks this weekend".  I've also heard, "I don't want to make someone sick".  With the tools outlined below, you'll not say any of the above statements any longer!  

ThermoWorks company makes a wide array of temperature sensing devices for the backyard cook and for food service use.  In my arsenal, I use a Thermapen and ThermoPop.  For low and slow cooks on the Big Green Egg, I use a ThermoWorks Smoke for wireless monitoring of meat and pit temperatures (stay tuned for a Smoke review).  You'll see me reference these items in many of my posts and YouTube videos.  

The Thermapen or ThermoPop are great tools that will make cooking meats and any other items a breeze!  


Here is a ribeye that was cooked to perfection at medium rare:  



Thermapen


ThermoPop





Here is a useful doneness charts for you to use in the future: 







For all of ThermoWorks products, click HERE or at the link: http://www.thermoworks.com




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Took some skinless, boneless chicken breast, marinaded them for a few hours, then cooked on the 36" Blackstone griddle.

Chicken Prep and Marinade:

Pounded chicken to made roughly the same width for even cooking, with mallet.

Marinade was the following:

2 tablespoons olive oil
Juice of a lemon
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
2 sprigs fresh thyme
Flat leaf parsley
1-2 teaspoons salt
1-2 teaspoons pepper
Spoon full of blueberry sauce

Blueberry BBQ suace:

1 cup of blueberries
Apple cider vinegar ( 1/2 cup)
Zest and juice of 1 lemon
Zest and juice of 1/2 orange
1/2 teaspoon of cinnamon
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon red pepper flake
1/2-3/4 cup white sugar
Dash of worsheshire sauce
salt 
pepper
Season salt
Tablespoon of butter

 Bring to a boil and simmer until thickened.  
Blackstone link: https://www.blackstoneproducts.com/product/36-outdoor-griddle-4-burner/aff/tarheelmatt/

 Thermoworks link: 
Thermapop - http://www.thermoworks.com/ThermoPop?tw=mhussey



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