I Thought I Ruined My Blackstone… Then I Made THIS | Breakfast and Dinner on the Blackstone

Good morning.It is six fifty three right now.It is supposed to be in the 90s today, and I have a fun project.Well, I don't know how fun it's going to be, but I have a project I want to get to that I'm excited about.But first, we're going to make breakfast.I've got my griddle pan here.

I'm just going to slide this over and get this heating.And while this is gently heating, I'm going to get some breakfast sausage cooking.I got a Blackstone from my mother in law for Christmas.We got it as a joint gift for Josh and I. Not this last Christmas, but the Christmas before.And I went to use it the other day, and it has rust on it.And I thought, oh no, I've ruined it.

I thought I did what I needed to do.

It's covered.with a cover.It's under a cover but I guess it's really normal.

Josh googled it and it said that's really typical in winter.They can get a little rusty just from the humidity in the air and I watched a couple videos on how to restore it and re -season it and it actually looks pretty simple and easy to do.

So we're going to do that today and it's supposed to be in the 90s today so I want to do that before the heat sets in.Let me get my hands washed real quick here.This is a Blackstone recipe I found when I was looking for Blackstone recipes I wanted to try.But it's going to take me, I'm guessing, probably two hours to start and finish that Blackstone re -seasoning process.

So I thought, let's go ahead and you don't have to have a Blackstone to make Blackstone recipes.You can use a griddle if you have an indoor griddle or cast iron or something like that.And I have this carbon steel griddle, which is what carbon steel is what a Blackstone is made out of.So we're going to make our breakfast in here.We're going to fry up these breakfast sausage patties and then we're going to make the easiest, fluffiest pancakes.I'm going to link this recipe down below.

These are our favorite pancakes.If I am making

pancakes with all -purpose flour, and I haven't made them in a long time, so we need to make this batter so that we can actually stuff the pancake with this cooked breakfast sausage.So you could do this out on your Blackstone, but because mine is not clean yet, I figured let's get breakfast going in here.And then we'll go out, we'll be fueled for doing this restoration project.And then I've got a really yummy looking dinner that we're going to make on the Blackstone called garlic steak and noodles with miso.1, 2, 3, 4, 5, 6, 7, 8, 9, 10.So I'm going to get some butter melted.

I've got some steaks in some cold water in my sink because we need some steak for tonight's dinner.So let me get this melted in the bowl we're going to make our pancakes in.

I have been looking for four days for these, so I finally ordered them yesterday.And look at what I just found in my drawer.I did not expect them to be in that drawer.Why did I just open that drawer?I have no idea.Oh, I was looking for parchment paper.

And parchment paper is not even in that drawer.So that is funny that I looked in that drawer.We are going to smash these sausage patties.I just grabbed a piece of parchment paper and my press.I think my butter's done.It's popping.

Butter's done.Oh my goodness, I love breakfast sausage so much.This smells so good already.

Okay, I've already dropped like four things this morning.I think I need to drink a little bit more coffee.I have not even finished this much.

my first cup.I have not made this recipe in a while and I am doubling it because it only makes eight pancakes and we basically need to have one, two, how many sausage patties?

Two, four, six, eight.

I need 16 pancakes worth because we are gonna basically put a pancake down, let that cook almost probably halfway through, then we're gonna put our sausage patty, then we need to put another pancake batter's worth.of pancake mix on the top.This just looks so good.But the original recipe that I found for this was on the Blackstone website, and it said to take pancake mix and instead of using water, use Sprite soda pop for the liquid.And I don't have Sprite soda pop and I don't have pancake mix, so I'm kind of just using our favorite pancake batter for this.I was going to three, Sugar, so that's all -purpose flour, butter, sugar.

I was going to use Kodiak pancake mix, because I wanted to try that.

I've never bought that before, and I forgot to look for it when I was at Costco last time, so I did not get Kodiak pancake mix.

One, this is milk.I probably should have mixed in my baking soda in here, or baking powder, before I put that milk in, but I did not, so that's okay.

These are super fluffy and I think it's because it calls for one tablespoon of baking powder per recipe.Now we need to get some eggs.I think I'm also going to fry up some eggs for breakfast because my chickens are starting to lay like crazy which isawesome.So we're getting eggs.

Let's see.

We need two eggs.I will link these two recipes that we're going to be making down below.You can add vanilla to this if you want.I'm going to skip the vanilla because we're going to be using this with sausage patties.What I think I should have done instead of putting the sugar in here, I should have put maple syrup because maple syrup and sausage together are just so good.but we'll top our pancakes with maple syrup.

So we'll get that yummy maple syrup flavor with our sausage.

I don't think I'm supposed to mix this all the way.A few small lumps is fine, the recipe says, so this is perfect.You see how nice and yellow it is from my chicken eggs?Ooh, these are gonna be nice and crispy.By the time we start cooking our pancakes, those sausage patties will be fully cooked.

Just gonna take some butter.I have this now turned all the way down.I didn't add any fat here because I thought the sausage patties would have plenty.I'm gonna do two scoops because these need to be big enough to fit the sausage patty.When I make this recipe, I usually like to make small little patties.Let me check the internal temperature of these.

When he cooked.

And I probably could have used just one scoop.

Check all of them.Yep, more, more than fully cooked.

I'm just going to try one scoop.OK, I definitely did not need to double the pancake recipe for these eight sausages, but I'll just make some plain pancakes and I'll throw them in the freezer, which is fine because we don't have any pancakes in the freezer right now.OK, I probably should havehave put pancakes over top of where I just cooked those sausages.Actually, those are turning fine.They're just not...

Oh, did I forgot to put...Oh, friend.On those ones, I forgot to put the pancake batter back on top.So what you're supposed to do is encase it in pancake batter like this.So I guess technically still each pancake has two scoops of batter because those I forgot to encase the sausage.That's okay.

It'll still be delicious.While those are cooking, I'm going to grab out a couple things we need for this restoration project.

I bought some Dawn Power Wash because I watched two or three videos on how to re -season and restore a blackstone and they all called for Dawn Power Wash.And then I also have some Bar Keeper's Friend down here.This is something I didn't have to buy.I already had this on hand.And then they called for steel wool.I have some of these SOS pads.

So we're going to use some of these.And then I have some of these like copper things.We're going to use some of these.Now, when we're restoring or kind of re -seasoning a blackstone to start, you can use soap on it.If you're just using it and it's already seasoned, you don't use soap.But because I need to strip it down, get the rust off, it's OK to use soap from my understanding.

I need to get these pancakes flipped.But I really wanted to get out there before it got too hot, because obviously we're gonna be working with the hot, hot griddle.I did not want it to be 90 degrees when I was trying to do that.

Okay, I think I could flip these now.These still need to cook a little longer.I'm gonna turn the heat up.I have two different griddles here.That looks beautiful.I actually would say these are probably not the prettiest things I've ever made, but I think they're gonna be pretty darn tasty.

And that pancake recipe is just, it's just a winner.Those still need to brown up a little bit.Let's give one of these a taste test.I know that pancake recipe doesn't have anything super special in it, but for some reason, it's just so good.And I've got some real maple syrup here.Grab one of these pancakes with a sausage in it.

This would make a really easy freezer meal prep.because you've got your sausage and your pancake all in one.If you've got kids that are, you know, running off to get to school or something like that, they could pop one of these in the microwave or air fryer or toaster.Little maple syrup.Then I want to bite with the pancake.This is gonna be so good.

I love maple syrup and sausage together.Sausage on the bottom, pancake on the top.That sausage is delicious.The pancake is incredible.Can you see how fluffy that pancake is?I really think it is all the butter in it and all that baking powder just gets them so light and fluffy.

So good.I got these pancakes flipped.They just need to finish cooking on the other side and then I'm gonna go ahead and keep cooking the rest of this batter.So excited about this.These are so great.You could even just pick them up.

Okay, this is exactly what I need.My family's not going to be up for a while.It is only 7 .13 right now.I'm going to sit and eat this and drink my cup of coffee because I am finished.So I'm not going to sit because I'm going to eat this, keep flipping these pancakes, and then I will head outside and we'll start this Blackstone project.I'm eating my second one.

And let me tell you, this is one of the best things I've made in a really long time.So simple, but so good.I am definitely going to be back making these sausage pancakes for the freezer.because these are a winner.These will be gone today.That just makes such an easy, that would be like a great grab and go breakfast.

And if you put the maple syrup in the pancake batter, I don't even think you would need, I mean, more maple syrup would make it even better, but then you wouldn't even need to top it with maple syrup.I don't know who I was thinking I was, that I was gonna sit down and have my breakfast and eat my coffee, have my breakfast and drink my coffee when there's different things that could be cleaned up and done around the kitchen.going to clean up around the kitchen.I just can't believe how easy and delicious that is.It almost reminds me of going on vacation because my mom did not buy breakfast sausage unless it was a special occasion like vacation Christmas or something like that and so that is just bringing back you know all the all the feels.I don't think I'm going to put any of these pancakes into the freezer.

All of these pancakes will be eaten this week just right out of the fridge warmed up of course butI just realized I did not even add any salt to these pancakes, but they're still delicious.And now we're going to head outside and tackle the Blackstone.I will cook some eggs when my family wakes up, but they probably won't be up for a little bit.So I'm going to turn this off and then I'll clean this once I cook.eggs on it.

But I got the counter clean, I got the stove clean because I had dripped some pancake batter, I've got the dishwasher loaded with all of the dishes, and these are all the goodies we're going to need to clean this blackstone.

So let me kind of show you what we're working with when I went to take off this cover.See, I thought everything was going to be just fine, when I went to take this cover off because I have it stored up underneath this covered porch area and it was pushed all the way back against my house.So water wasn't getting on it.But I guess just from the normal moisture and humidity in the air, especially where we live.So I live in the Pacific Northwest.It's typically very dry in the summer.

After today, it's actually supposed to be raining for five days straight, which is very odd for us in the summer.Typically, we get rain all summer.fall, winter, and spring, but it's not like heavy rains.It's like drizzly all the time.So there's always quite a bit of moisture just in the air.It's overcast a lot.

So what I was thinking for next year in the winter is I will probably end up putting this whole thing in the grow room where there's less humidity and moisture in the air, or I will keep the actual stand out here and I will take off the griddle part.So the whole thing needs to be wiped down because I have not used it.So there's like dust and stuff just from normal dust, which would happen on any grill.But this is whatI was shocked to find.But I guess this is not that bad.

And this is very typical.So Josh has turned this on for me to make sure that it actually does work.So we're going to wipe this whole thing down and get this reseasoned.And then we're going to make dinner.or lunch, whatever it ends up being on here tonight.My original plan was to cook breakfast on here, but I figured I should get breakfast going first because I have no idea how long this is going to take me. I'm assuming a couple hours, but maybe it's not going to take that long.

Okay, so I think this should just, I thought this was just supposed to go forward and up.I might have to get Josh.Okay, I see.I was going to put gloves on for this because it's just kind of greasy and gross.Yeah, let me get gloves.So I also got grab some spray because we need to spray and clean the whole thing.

Some water and our cleaners here.And I'm going to take this over here.This thing's pretty heavy, but not too heavy.Probably 30 pounds.I need to grab the hose and all of our goodies.Now, I watched a lot of people do this on an angle.

So I put this on my steps here.And again, I'm only using these cleaning products on here because I have rust.So I need to actually clean the rust off.before we can re -season it.I think I need to move this pot out of the way.These are my chives and they need a haircut anyway.

We'll just stick them over there for now.Okay, put it down.little bit more.Move this.Dawn Power Wash.So this is the first time I've ever bought Dawn Power Wash.

Josh is loving it.He does a lot of the bigger dishes for our house.I just wish it would come in non -scented because I almost exclusively buy non -scented dish soap.You can already see some of that rust coming off.So this is the part that I was thinking is going to take me a while, is this actual scrubbing part.It's like the perfect temperature out here right now.

I want to say it's like 60, 60 degrees maybe.That kind of rust color coming through.Some barkeeper's friend on here.I bought this stuff for the first time because you all told me about it when we were in our first house.We had a white enamel sink and it would get stained and this would take the stain off and you all told me about about it.I wonder if you could put your own soap in this spray bottle and if it would work.

I wonder if it's the bottle that gives you that nice spray, not the actual soap that's in it.Okay, let's do a little rinse and see what we're working with here.I love cooking outside this time of year.I actually cook outside all year because I have that little bit of covered porch.I can use my grill all year.All right, so we still got some on there we need to work through.

I don't know how much I can actually get off.I'm just gonna rinse and repeat that process a couple more times.I'm gonna grab a different type of SOS pad.I was thinking in the winter I could just take this part and put it in my garage or grow room.and leave the stand out on the patio.Okay, I'm going to do this one more time and then I think we're going to call it good and we're going to start the re -seasoning process.

So I definitely feel like indents where the discoloration is a little bit and I'm thinking, I'm hoping, well no, that feels smooth to me.It's right here that has a little texture.

You can see here some discoloration here.That feels completely smooth.This feels smooth.It's over here where I'm definitely feeling a little bit of texture.

So I'm hoping that when I re -season it, it just needs the re -seasoning.That's an area I'm just a little worried about.

think scrubbing it anymore is gonna change that.I don't think.I think hopefully just a good re -seasoning.

Because at this point I feel like it's clean.It just needs to be rinsed really well and then we need to, I'm hoping, re -season it.That's my hope.

But I want to show you these clouds.How pretty are these?I on accident put the camera on this way and I thought, oh my goodness, that is just beautiful.Start from top down.This is just water here.

Feels a lot better.Let me go inside.I'm going to go scrub these so they're nice and clean and this.But I think before I do that, actually, I want to get this heated up.We need to season it.And this is what's going to take a while.

I thought what was going to take a long time would be the scrubbing process.But I actually think now, because that didn't take very long.Yeah, I just I'm worried about this one little spot here I showed you.

Feels better.

It was just a little sticky.So there definitely was some like oil residue left behind.

I just scrubbed this out and got this nice and clean.I'm just gonna rinse this right here.My house smells amazing.

That's what I needed that pan for.Let's get this heated up.It's not lighting.Josh turned it on yesterday for me to make sure that it would work.

I think I moved those a little too high up.the little igniters.

So they should be back in proper place now.Okay.Now it's heating up.I have it on high.I want all this water to completely evaporate and to be completely dry before we start seasoning it.So while that's doing that, I'm going to clean the lid and I'm going to clean all those other little accessory pieces.

I actually might as well clean them outside.I'm just gonna gently, gently, gently do a little scrub on this.The other accessories I will wash inside.Clean up my mess here.

I've got my accessories washed.I just need to dry them off.We have a lid here.This is like a silicone mat to put your spatulas and things on.

It just needs to be dried.That way things don't slip around.Water, avocado oil, our two spatulas.Those don't fit on there.Put those there.And then this is our lid so we can kind of steam things as we go.

I still need to grab some tongs and I need to grab some paper towels, I think.This is ready to go here.And then I figured I should probably dry this lid and not just let this air dry.Try to get as much moisture off of it as I can.And I'm going to get all of the veggies prepped and everything.While this is seasoning for our noodle recipe, I think it's going to be absolutely delicious.

Definitely hot, but I don't think it's completely dry yet.

I went ahead and I moved it over here because this is the whole point is trying to cook outside.This is so fun.All right.And I'm looking at this green stock over here.I just have to show you real quick how beautiful these strawberry plants are.And my family is up and they know that they can eat breakfast whenever they want.

And we're going to have or they're going to have I've already eaten two of those pancakes.They're going to have the pancakes and I'll cook them eggs if they want.And then they can have their fill of strawberries.I am going to be growing this variety of strawberries.This is Seascape, and it is by far the best variety of strawberries.I mean, look at the size of these.

These are store -bought size strawberries.I am just blown away with this variety.That needs to ripen up a little bit more.Friend, I want to interrupt real quick and let you know of this really cute new product GreenStalk just launched.Last year, GreenStalk launched these little strawberry cups to propagate your strawberry babies, but they just launched these little butterfly pins and they are absolutely adorable.They come in quite a few colors and you get 28 in a pack.

This is a little strawberry plant that I started propagating about five days ago and it's already starting to grow roots.These little butterfly pins are what hold the little strawberry runner in place and it solves a huge problem.I used to use landscapefabric pins which are about six inches long and so those wouldn't fit in these little strawberry cups and these little butterfly pins work perfect for the job.I have 12 of these little strawberry cup runners and we are going to take these new little plants and propagate them and plant them in other green stalks here once they are rooted out.This variety of strawberry has been the absolute best.

The variety of strawberry in this greenstalk tower is called Seascape from M .I.Gardner and I want to propagate a bunch of them because we have been able to eat an incredible amount of strawberries off this one greenstalk tower and I'm thinking that if I'm able to propagate enough of these I'm going to propagate quite a few more because I have more.I might be able to make my own jam with these strawberries next year or at least freeze some of the strawberries because we just off this one tower are getting about five to ten strawberries a day depending on if we are letting them really, really ripen up or we're eating them not quite so ripe because we just want to eat more strawberries.So this has been super, super successful.So if you want to strop their new little butterfly clip launch, I will link them down below but you can also shop just their green stalk planters as well.

This has been a very successful year of growing in green stalks.I easily get distracted by strawberries but we're going to start seasoning this and I don't want to use a ton of oil.I probably used too much there.So what I just did is I put just the littlest amount of oil as I could on here and then I took a paper towel And I want to get off any excess oil.I don't want any extra oil on here.Wipe up any excess.

We're going to let this burn for about five to eight minutes.Problem with these paper towels is they kind of break.So before I actuallycook any food, I'm going to need to make sure I don't have any like small pieces of paper towel on here.What would probably be better would be like a cotton cloth.I'm just trying to get up any excess oil right here where it's textured.

I might, I don't know, have to have Josh like burnish that or something.I'm a little worried about that textured part, but over here feels great.So while this is burning off the oil, we're going to go start prepping some of the protein and veggies we need for tonight's dinner.What I'm going to do real quickly here, because I think I have time to get this done while we get that first seasoning done on the cast iron, is I'm going to prep protein.I have four ribeye steaks.The recipe calls for New York's.

I just put them in some Ziploc bags so I could put them in some cold water to defrost.And they are now defrosted.And I'm going to cut these into thin, thin strips.There's a bone on each of these.So that's why I grabbed four.because I want to there to be quite a bit more protein because I eat mostly protein and veggies.

Now today I have those delicious pancakes and I have zero regrets which is fantastic.But for this I am going to be making some noodles for my family but I am going to make some cabbage noodles for me.So I grabbed out four If I was going to the store and buying steak for this, I would not have bought ribeye probably.This is what I have in my freezer from the half a cow I bought.These are the only steaks we have left.So that's what I pulled out of my freezer.

What I probably would use for this recipe is at leastyou can get this really thinly cut steak.It's like super, super thin.

That's probably what I would have bought if I had to buy steak.But because I had some in my freezer, I'm just using what I have.

And I'm going to cut these steaks against the grain or on the bias.And I am going to cut off any really big pieces of fat because we're going to cook this on a high heat really quickly.

It's still a little frozen on the inside, but that'll be fine.It'll actually be easier to cut.So I'm gonna go through and cut off these big pieces of fat.The bones I'm gonna put into the freezer to make beef broth with, because I have zero beef broth made up.And then I'm just gonna cut this steak really thin.So it actually, the fact that it's a little frozen is awesome.

So now that I'm cutting into these steaks, two of them seems like almost plenty.So I think I'm gonna cut three and I'll save the fourth one for something else.Meat is prepped and ready to go.I'm gonna pop this in the fridge.And now I'm going to do another seasoning pass on this.I think I need to do this five times.

I left my tongs inside.I think I can.

So I need to burn this off until it stops smoking.That's when I know I am done with one round of seasoning.

I need to get oil on all sides, too.

Now I'm going to go prep some veggies.

I just put another coat of seasoning on the griddle and I fed my family the breakfast and they loved it.Josh was like, this is incredible.So that is definitely a winner of a recipe.We've got our meat done.I went ahead and I started pulling out some of the ingredients we need for tonight's dinner.These noodles are so good.

The recipe that I'm following calls for udon noodles and I am using these yakisoba noodles instead.These are just like yakisoba noodles you would get in a restaurant.I can only get these at one grocery store.I normally actually buy the wider noodles and I bought those a week and a half ago and then we ended up eating them because I never got to cleaning the Blackstone and they are absolutely delicious.I actually had to go to the store and pick these up.They didn't have the wider ones, they had the yakisoba noodle ones, but these are just as good.

Now don't look too close at the ingredients because There are some ingredients that I would normally not use if I was going to make something from scratch, but these taste just like the ones you would get at a teriyaki place.And so I'm sure they're the same.And we're going to be able to get kind of like a teriyaki.Well, we're doing chicken garlic, not teriyaki, but kind of like a yakiniku.noodle stir fry without the costs associated with that.

So we are going to make a delicious, sweet, garlicky, spicy sauce.And so I need some sesame oil.That is balsamic vinegar.

I'm pretty sure I have sesame oil in here.We need sesame seeds.I don't know why those are in there.I'm glad I found them, because if I was going to look for them where they are supposed to be, I wouldn't be able to find them.I got what I needed.I'm going to use seasoned salt, too, for our steak.

The recipe calls for this teriyaki barbecue sauce brand, and I actually have it.That stuff is pretty good.It's got a nice gingery flavor to it.And I bought this cabbage for a different recipe.a while ago.

And so I did take some of the outermost leaves off because they had seen some better days.But when I was looking at this recipe, I was thinking I could probably make like a noodle out of cabbage for myself.

So I'm going to cut them a little bit larger so that they have some substance to it.So I will eat this cabbage as my base with the steak.My rest of my family will eat these noodles as the base, but I'll cook some of the cabbage and put it in with theirs as well.And you are falling over, so let me stand you back up.I'm going to just do this whole thing because I love cabbage, Josh loves cabbage, and we won't mind having a lot of cabbage.And plus, cabbage cooks down to nothing.

This would be really good with a bell pepper.If you have a bell pepper, the recipe actually calls for one.I do not have one right now.It would also be good with...carrots.I don't have any carrots.

I actually thought I did.I would add carrots if I did.I'm gonna cut this broccoli down just a little bit into some more kind of like manageable pieces.I was thinking I probably could have used frozen broccoli for this.That would have been really good.And it would have cooked up faster than this broccoli, but I bought this broccoli and we're gonna use it.

I love the stem of broccoli.Josh does not love the stems of broccoli.And so I probably should have used something different for his preference, but I didn't really think about that until this morning because this is what the recipe calls for.I'm going to cut them a little bit thinner just so they're not so textured.And I need to get some garlic out of my freezer because I want to add a lot of garlic to this.And I do have an onion, so I'm going to go ahead and cut an onion up if I can make room on this cutting board.

I think I can.And I'll just bring this whole cutting board outside.veggies are prepped.Let's go do one more seasoning on the Blackstone.I'm thinking this is the hottest part right here and this is cooler because if I remember correctly there are four burners that go along there.I think we are almost ready.

to cook, so I'm going to get everything out here.We need to make up our sauce real quick, so let me do that and then we need to get our beef and we'll be ready to go.Before I go in and grab the beef, I'm going to do one more coat and then I need to make sure I have all paper towel remnants off and then we can get started.

Let's get our meat prepared and our sauce prepared.So we're going to add a quarter cup, I'm just going to eyeball this, of this Japanese barbecue sauce to our meat.I'm gonna get that mixed together and we're gonna let this sit.I put this back in the fridge so it's pretty cold.I'm gonna let this kind of come up to room temperature just a little bit while we make our sauce.Stuff smells so good.

It's definitely sweet.It's how I like a teriyaki sauce.You could do this with chicken too.That would be really good.So I'm gonna set that aside.Now we're gonna make our sauce.

I'm gonna grab some garlic.I'm gonna go ahead and put all three of these pucks in there because we have lots of veggies.We have lots noodles.not going to add quite as much sriracha because not everyone in my family is going to like that and I can add more always to the top.Miso, this is something I've never cooked with before but I've always wanted to.Oh and then I forgot I bought these too.

Some fried shallots.I thought these on the top of the noodles would add a crunch and would be delicious.Miso, someI've never cooked with before.White miso, water, rice, soybeans, salt, water.It's basically fermented soybeans.

And so it should add a good umami, I think.This is cool.This is from Trader Joe's and it just has like a little cap and this should be good for a long time in the fridge.Yeah, March 11, 2017, cause it's very salty and fermented.And I'm just going to mix this together.The garlic's not fully thawed, but that's okay.

I think I'm gonna add a little ginger too, because why not?You know what, I think I'm out of frozen ginger, so I'm not gonna add frozen ginger.Could add some dehydrated, just a little bit, maybe about like a teaspoon.And then I have water outside, because we need water.And then I have sesame seeds outside.Well, no, I'll bring them outside.

They're right here.Okay, that's our sauce.It is still pretty early, but we're just gonna make this and we will eat this for lunch, because I have the griddle heated up, and it's perfect cooking outside temperature so I kind of want to take advantage of that.And I have everything prepped and ready to go.So let's go outside and make these noodles.I cannot wait.

My goal is definitely to cook out here more often and the best way to do that is to have it seasoned and ready to go and practice cooking on it.So I can set this down here for now because I've got that clean down there.Okay, so this part makes me a little nervous still, so I think what I'm going to do is start with my veggies there.I'm going to get the broccoli on first because I think that's going to take the longest.The onions are going to take a while too so maybe we'll get those cooking as well.I've got to figure out how to do this so that I have room for everything.

I think I'm going to turn this down a little bit because I'm still working on it with it as high as it can go and I think I want to cook my meat last is what I'm thinking.

I want a lot of surface area so we get lots of caramelization on these veggies.Okay so we've got some nice color on this broccoli so I'm going to go ahead and turn that way down.I'm going to cover it to get it a little bit of steam action going.I haven't seasoned anything so I need to go get some salt.I really want to do a lot of cooking outside this summer with the garden fresh produce that's going to be coming in hopefully soon.So that's why I really wanted to get this done.

Those broccolis have some great caramelization to them.I'm gonna put this broccoli way back here.We're just gonna let that hang out.

Totally know what I'm doing.I'm just doing what feels right in the moment.

I'm gonna turn this heat back up.A little oil here.

Probably could have cooked that fourth steak because I cooked plenty of veggies and noodles but that's okay.I can cook it later.

This steak is almost done and it's not sticking to the blackstone.I was a little worried about that with the sugar content of this sauce but it's not sticking so that's good.I'm gonna take half this or some of these veggies mix in my steak in with my veggiesI'm going to show you how I'm going to make a lower carb version of this and a traditional version.

Not going to be totally low carb because the sauce has quite a bit of sugar in it, but more low carb than if I was to cook it with noodles.I wish you could smell it.It smells incredible.

So I grabbed two bowls, one for mine.This is definitely plenty for two full servings.so good, so incredibly easy.Okay, I let this side stick a little too long.There we go.This was so easy and you could put any kind of vegetable.

You could do mushrooms, peppers, onions.I forgot that I had sugar snap peas that I was going to add to this until just this minute.And this was so easy.Let's get it into this bowl.I'm actually surprised it didn't stick more than it did.I think it's going to be pretty easy to get this cleaned up.

And look at that beautiful bowl of noodles and all these delicious vegetables.

steak.

Yum.I'm going to clean this real quick.I'm going to go bring this inside.We'll do a taste test and then I'll come back out and we'll clean this.

Let's give this a taste test.I almost forgot the fried shallots.Trader Joe's also has fried jalapenos and they have fried garlic chips.But I love fried shallots.If you've ever had a curry with fried shallots on the top, they're so sweet and crunchy and yummy and delicious.Let's give this a try.

Yummy.I'm going to try the noodle one first because I'm excited.Look at those noodles.Yum.Get a piece of steak, some broccoli, cabbage.

I basically just meal prep lunch for my family.And I want to taste this with you, but I'm letting it cool just a minute.So I thought I'd come out here and just scrape this and get this clean.Basically, what I'm going to do is scrape off any burnt bits and then I am going to deglaze it with some water and then I will reseal it just like I did five times earlier this morning.I'm so excited to have this clean.I cannot wait to make burgers and sauteed veggies and all sorts of pancakes and things out here on this.

I'm gonna deglaze and then we're gonna taste.

That's just water.I really thought this was gonna have a worse time sticking but nothing stuck to it.It did a great job.

Okay, let's go taste this.I'm gonna sit down.Still like the perfect temperature out here.This was awesome getting up early and getting that clean.So good.Noodles like this are probably one of my favorite things to eat.

I'm just gonna try the noodles first because it's my favorite part.So good.Perfect, garlicky.sweet, not too spicy.I mean, I would douse this with hot sauce when I sit down to really eat it.This is gonna be perfect for my family.

This bite is just cabbage, onion, broccoli, and steak.So this is gonna be like what my bowl is like in there.That is so good too.Sauteed cabbage is probably one of my favorites.I'm okay that most of what I'm gonna be eating is cabbage because I love cabbage.I love noodles too.

I just gave a bowl for Josh to try.

So good.And I was thinking about it.If I didn't have that steak in my freezer, and I had to buy steak.

I probably would use chicken thighs because they're a little bit more of affordable cut of meat.We lovethighs and with the teriyaki sauce.When we get yakisoba noodles, if we go to teriyaki, which isn't very often, we used to a lot more when we lived at our old house, we'd always get chicken teriyaki yakisoba and it was delicious.So I probably would do that next time.I'm so glad to have this up and running again and I'm really glad I did not ruin it.

I really was super panicked when I took the lid off and thought, oh my gosh, what have I done or not done to protect it?But I think It is okay.

I used to be really intimidated by a blackstone, but once I learned that it's the same material as my griddle that I use all the time, then I was like, oh, I know how to do that.Carbon steel is what this is made out of.And it's the same basic elements, the same two elements as cast iron, but in different ratios.So it has that same kind of like non -stick.And I'm just really glad that it's working.it non -sticked really well, even with something like noodles, so that's super encouraging.

Now this, I'm going to turn it up all the way high again, is going to need me resealing it, or seasoning it, and I'm just going to let this burn off, just like we were doing earlier, for about five minutes, and then I'll put the lid on it, and we'll be ready to go for next time.And friend, it is not even 10 o 'clock this morning yet, and we've got breakfast for the next few days prepped, we have lunch and dinner prepped for today, So I'd say that's pretty much a win for a day.It's supposed to be in the 90s.And I think we're going to get ready in just a little bit to head to the pool so we can go to the pool before the super heat of the day comes in.So this was so fun, so exciting.There's a little airplane.

It's a beautiful beautiful day.I'm so excited.Summer's here and cooking outside grilling now black stoning and I love black stoning recipes because they're all super kind of fun and funky like that breakfast that we did this morning.So good.So I want to thank you for being here.If you want to see some more meal prep videos, let me put them there.

You can go enjoy between now and the next upload.If you have a favorite Blackstone recipe, please share it with me. I would love to hear about it.And friend, if you're new, consider subscribing.And I can't wait to see you next time.Bye.