Today was my first cook on the Sierra three burner griddle. Sierra is Pit Boss’s name for the Walmart only version of their Ultimate Griddle series.
First up was the burn in. Per the manual I turned all three burners to the max and let it ride for 15 minutes. This sucker gets HOT. After 15 minutes the hot zone across the center was over 800°, and even the cool zone along the front was over 700°. I had to let it cool off for awhile before I could start cooking.
First up was a batch of eggplant for my wife’s salads (she’s 95% vegan).
Next up was an attempt at an Oklahoma bacon burger. The LW sliced up a whole large onion that seemed too much for the burger, so I browned some on the side along with a couple slices of Nueske’s bacon, and toasted the bun.
Next up was the burgers. I had a half pound pub burger from Jewel that I divided roughly in half, attempted to smash them, and added the rest of the onions. I could have used all the onions directly on the burgers.
The bacon and bun browned up nicely.
The finished product was a bit messy. Usually I put mayo and ketchup on my burgers, but today I went with just mustard. The grilled onions and mustard really go well together. My burger pic doesn’t show much of the onions, but every bit of the onion was on my burger.
Cleanup was a breeze. This is after I finished cooking,
Thirty seconds with a bowl scraper, one lap around with a paper towel, and the griddle looked like it just came out of the box.
This was my first crack at griddle cooking and I was basically winging it, but I’m looking forward to learning the ins and outs of it, and the non-stick top is absolutely brilliant. It’s easy to see this griddle becoming the cooker I use most often. Now where is that link for Wild Fork’s thin sliced ribeye…
First up was the burn in. Per the manual I turned all three burners to the max and let it ride for 15 minutes. This sucker gets HOT. After 15 minutes the hot zone across the center was over 800°, and even the cool zone along the front was over 700°. I had to let it cool off for awhile before I could start cooking.
First up was a batch of eggplant for my wife’s salads (she’s 95% vegan).
Next up was an attempt at an Oklahoma bacon burger. The LW sliced up a whole large onion that seemed too much for the burger, so I browned some on the side along with a couple slices of Nueske’s bacon, and toasted the bun.
Next up was the burgers. I had a half pound pub burger from Jewel that I divided roughly in half, attempted to smash them, and added the rest of the onions. I could have used all the onions directly on the burgers.
The bacon and bun browned up nicely.
The finished product was a bit messy. Usually I put mayo and ketchup on my burgers, but today I went with just mustard. The grilled onions and mustard really go well together. My burger pic doesn’t show much of the onions, but every bit of the onion was on my burger.
Cleanup was a breeze. This is after I finished cooking,
Thirty seconds with a bowl scraper, one lap around with a paper towel, and the griddle looked like it just came out of the box.
This was my first crack at griddle cooking and I was basically winging it, but I’m looking forward to learning the ins and outs of it, and the non-stick top is absolutely brilliant. It’s easy to see this griddle becoming the cooker I use most often. Now where is that link for Wild Fork’s thin sliced ribeye…
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