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Blackstone Griddle Thanksgiving
Thanksgiving is one of those traditional meals that is just begging for reinvention on a Blackstone griddle. Though you might have to depart a little from the Norman Rockwell concept of Thanksgiving. Rather than a whole roasted bird, you can break down a turkey breast to fry or sear it on a Blackstone griddle. With a little creativity, you can even recreate a lot of other classic Thanksgiving side dishes on the heat of cold-rolled steel.
Though you do have to take the outdoor weather into account. If it’s particularly cold and windy on the third Thursday of November, you might need to move your Blackstone griddle to a sheltered location.
Keeping a little extra propane on hand will also ensure that you have the heat you need to create some “New Classic” Thanksgiving dishes.
Can You Cook a Turkey on a Blackstone Griddle?
You can’t safely cool a whole bone-in turkey on a Blackstone griddle, but you can do a lot of creative things with a deboned turkey breast.
All you have to do is separate the two breasts from the bird. Then butterfly each breast to create four cutlets. Each of these is more white meat than a single person would get in a traditional Thanksgiving portion.
Though these four cutlets are still a little too thick to cook all the way through on the inside, before starting to burn on the outside. To deal with this, lightly wet cloth sides of the cutlets and place one at a time, between two sheets of plastic wrap.
You can then use a French rolling pin or a smooth meat mallet to pound the cutlet into a roughly half-inch thick turkey paillard.
If you are industrious, you can even do the same thing with the turkey thighs.
From here you can sear it off on the griddle with some clarified butter at roughly five minutes per side. You could also dredge the turkey paillards and chicken-fry them.
Can You Use Blackstone Griddle Winter?
You can cook on a Blackstone Griddle in the winter, though you will have to mind a few important details.
First, you need to make sure that all the snow is off the griddle, including the hood. It’s also a good idea to position the griddle out of the wind. This will reduce the risk of the wind competing with the heat of the propane burners.
You should also make sure to have a full liquid propane tank or a reserve on hand.
Propane griddles are prone to use more fuel in cold temperatures, and liquid propane doesn’t have the same release density when tanks are running low in cold temps.
When you are ready to cook, make sure to let the griddle fully preheat.
It’s best to use thawed foods to reduce the amount of thermal bounce back the cold-rolled steel has to go through. Cutting food into smaller pieces will also help it cook faster.
What Thanksgiving Food Can You Cook on a Blackstone Griddle?
Butterflied, turkey paillards are just the tip of the iceberg when it comes to Thanksgiving foods you can reinvent to cook on a Blackstone griddle. Though it often requires letting go of the Norman Rockwell traditional classics in a way that might just create your new favorites.
Making Green Bean Casserole On A Blackstone Griddle
If you are willing to swap canned green beans and dried-out fried onions for fresh snap beans and sauteed red onions with crispy shallots, you can make green bean casserole to the next level. Just be sure to start the julienned onions on a low heat section of the griddle, before searing off the green beans on the high heat part of the griddle. Then combine at the last second, and add a few aggressive splashes of garlic butter to finish.
Making Scalloped Potatoes & Sweet Potatoes on a Blackstone Griddle
You can thinly slice russet potatoes, quarter red potatoes, or cubed sweet potatoes to increase the surface area and reduce the cooking time. Then microwave them until they are slightly tender. At that point, you can move them to the Blackstone griddle over medium heat to finish cooking with garlic butter.
For russet and red potatoes, you can finish with chopped fresh herbs. For sweet potatoes, you can use a few pats of butter and either honey or brown sugar. You can add cinnamon if you prefer to replicate a yams flavor profile.
Making Green Vegetables on a Blackstone Griddle
Green vegetables like asparagus are always going to be in play for a Thanksgiving side dish on a Blackstone griddle.
If you are from the South, you can even make collard greens, with a touch of smoky bacon and onions.
Making Gravy & Sauces on a Blackstone Griddle
Cast iron pans and cookware can be used on the cold-rolled steel of a Blackstone griddle, which lets you make sauces like thickened gravy.
You just have to make sure to properly preheat the cast iron for a solid 10 minutes or more before adding the liquid base.
The mild heat transfer between the Blackstone’s cold-rolled steel griddle top and the cast iron reduces the risk of scorching or lumps in your gravy.
If you are going to thicken with a classic flour and butter roux, you can color it on the Blackstone griddle before adding the sauce.
If you want to make a cornstarch thickened gravy, you should make a slurry in cold milk before slowly whisking it into the broth of the gravy base.
Should You Use a Blackstone Griddle for Thanksgiving
A Blackstone griddle is the ideal outdoor cooking appliance for reinventing a lot of classic Thanksgiving dishes.
With a deft hand and a sharp knife, you can debone a turkey breast to create paillards for chicken frying or direct searing with clarified butter.
A few minutes of spinning in the microwave makes potatoes and sweet potatoes ready to take to the heat of cold-rolled steel.
You can then apply your favorite flavors and herbs to give your Blackstone Thanksgiving meal the starchy backbone it needs to stand up to Norman Rockwell’s classic mashed potatoes.
Of course, green vegetables like snap beans, asparagus, and even collard greens can be taken to the next level with care.
Just be sure to prepare the accent ingredients like onions and bacon in advance of dropping the green vegetables of your choice on the Blackstone griddle top.
If you are tired of the same old Thanksgiving classics done the same way in a hot steamy kitchen every November, taking the cooking to a Blackstone griddle in the crisp outdoor air can be refreshing in more ways than one.
Turkey can be deboned, pounded flat and fried, or seared in eye-popping ways. Many classic Thanksgiving side dishes can also be elevated on the cold-rolled steel. All without having to turn your kitchen into a sauna.
Though you do have to be mindful of the weather. If the mercury is dipping deep outside, or the wind is blowing hard, you need to keep your Blackstone griddle in a reasonably sheltered location.
You should also keep extra propane on hand to keep the flames under the cold-rolled steel good and hot.