Category: Using an Outdoor Griddle

Nashville Hot Chicken Cheesesteaks using an Outdoor Griddle

I need to start a new food category here on Life’s A Tomato. It’ll be called ‘so crazy good that I ate this 3 days in a row’. The first dish I’ll add to this new category will be this Nashville Hot Chicken cheesesteaks made using an outdoor griddle. This was good. Crazy good. A little spicy. Tender, juicy chicken that is packed with flavor. A little ooey-gooey cheese action. Crispy vegetables. And of course, a few pickles. This is one great sandwich!

Nashville Hot Chicken Cheesesteaks using an Outdoor Griddle

Easy Griddle Action

I haven’t had my large outdoor griddle for that long. I’ve used smaller griddles for burgers and the like for years. But the big one has made dishes like these Nashville Hot Chicken cheesesteaks a delight. There’s lots of room to cook up the onions and peppers then move them off to the side while my attention turns to the chicken. Room to toast the rolls, too.

Nashville Hot Chicken Cheesesteaks using an Outdoor Griddle

Spicy Like I Love It

These sandwiches have a nice kick to them. The seasoning and cheese bring it, but without being crazy spicy. I went a little heavy on both because I love a good spicy sandwich. If you’re into even more heat, add some jalapeno slices, either to the vegetables as they cook or the sandwich before serving. Or both!

McCormick Grill Mates Nashville Hot Chicken Seasoning, 3 oz
McCormick Grill Mates Nashville Hot Chicken Seasoning, 3 oz

These cheesesteaks are tasty and easy. Looking for something even easier, though? Try my garlic naan pizzas using an outdoor griddle.

Nashville Hot Chicken Cheesesteaks using an Outdoor Griddle
Print Pin
5 from 1 vote

Nashville Hot Chicken Cheesesteaks using an Outdoor Griddle

So good that you'll never miss the real things!
Course Main
Cuisine American
Keyword cheesesteak, chicken
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 527kcal
Author Inspired by a recipe from McCormick

Ingredients

For the sauce

For the meat filling

  • 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 medium green bell pepper chopped
  • 1 medium yellow onion chopped
  • 6 slices pepper Jack cheese

For the sandwiches

Instructions

For the sauce

  • In a small bowl combine the mayonnaise, lemon juice, and 1 tablespoon of the hot chicken seasoning.
  • Cover and refrigerate until ready to use.

For the meat filling

  • Place the chicken pieces into a large bowl.
  • Drizzle with the oil and sprinkle with the remaining hot chicken seasoning. Mix until all of the chicken is coated evenly.
  • Cover and set aside until ready to serve. Toss chicken with oil and remaining 2 tablespoons
  • Preheat your outdoor grilled on high.
  • Add splash or two of oil. Add the peppers and onions and cook, stirring often, until they are just starting to soften. Do not over cook them. You want a little bit of a crunch.
  • Move the pepper and onion mix to a cooler part of the grill to keep warm.
  • Add another splash or two of oil to the griddle and add the chicken.
  • Cook the chicken, stirring often, 5-7 minutes or until done.
  • Add the pepper and onion mixture and stir.
  • Spread the filling out evenly onto the griddle and top with the cheese slices.
  • As soon as the cheese starts to melt, assemble the sandwiches (below).

For the sandwiches

  • Slather the cut sides of the rolls with the sauce.
  • Use a long spatula to scoop up the chicken mixture and divide between the rolls.
  • Add a few pickle slices to each sandwich and serve.

Notes

For even spicier sandwiches, substitute pickled (or fresh) jalapeno slices for the pickles!

Nutrition

Calories: 527kcal | Carbohydrates: 36g | Protein: 33g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 639mg | Potassium: 372mg | Fiber: 2g | Sugar: 6g | Vitamin A: 277IU | Vitamin C: 22mg | Calcium: 183mg | Iron: 12mg

Nutritional values are approximate.

Weber Griddle Essential 5 Piece Tool Set
Weber Griddle Essential 5 Piece Tool Set

Easy Cheesy Bacon Broccoli using an Outdoor Griddle

My outdoor griddle isn’t just for smash burgers, quesadillas and pizzas. I even use it for side dishes such as this easy cheesy bacon broccoli using an outdoor griddle. Now, this might not be the healthiest side dish I’ve ever made outside. But it sure was one of the tastiest! And it’s definitely one of the easiest! This is the perfect thing to serve alongside my griddled smash burger!

Easy Cheesy Bacon Broccoli using an Outdoor Griddle

Are Cheese and Bacon Ever Optional?

You could leave out the cheese sauce. And even the bacon. And just make easy broccoli using an outdoor griddle. A little salt and pepper. Serve it up. And it’d be good. But for me, to get to ‘great’ you gotta add the cheese sauce and bacon bits. Kraft makes this crazy easy crazy good Velveeta sauce that comes in a little foil packet. You just pour the sauce into a bowl and microwave it for 30 seconds and boom! Instant cheese sauce perfect for something like broccoli!

Blackstone 5071 32 oz Plastic Squeeze Bottle Set with Twisting Lids, 2-Pack
Blackstone 5071 32 oz Plastic Squeeze Bottle Set with Twisting Lids, 2-Pack

Steaming the broccoli on the griddle is easy. Just squirt it with a bit of water and let it cook a bit under a dome. It comes out perfectly every time!

Cuisinart CMD-108 Melting Dome, 9",Stainless steel
Cuisinart CMD-108 Melting Dome, 9″,Stainless steel

This broccoli is an excellent served alongside my Oklahoma onion smash burgers!

Easy Cheesy Bacon Broccoli using a Griddle
Print Pin
5 from 1 vote

Easy Cheesy Bacon Broccoli using an Outdoor Griddle

You could leave out the cheese sauce. And even the bacon.
Course Side
Cuisine American
Keyword broccoli, griddle
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 92kcal

Equipment

Ingredients

Instructions

  • Pre-heat your griddle over medium heat.
  • Open the bag of broccoli and place on the griddle. Use your spatula to mound the broccoli in a small circle.
  • Give the broccoli a few good squirts of water and season well with salt and pepper.
  • Cover and let the broccoli cook for 5 minutes.
  • Take a quick peek inside. I like to give the lid a good shake first or you can stir the broccoli with the lid off. If the broccoli is drying out add more water. Feel free to add more salt and pepper too.
  • Keep cooking for up to 12 minutes total. Check it one more time after 10 minutes to make sure more water and/or seasoning isn't needed.
  • Remove the broccoli to a medium bowl.
  • Empty the contents of the cheese sauce packet into a microwavable bowl and heat per package instructions, 30 seconds. Stir.
  • Spook the cheese sauce over the broccoli.
  • Add a few good pinches of bacon.
  • Stir to combine.
  • Serve immediately.

Notes

This recipe can be made using fresh broccoli instead. Bring a pot of lightly-salted water to a boil. Add the broccoli and boil for 3-4 minutes until bright green and just starting to soften. Remove to an ice bath to cool completely. Drain well before placing onto the hot griddle.

Nutrition

Calories: 92kcal | Carbohydrates: 9g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 12mg | Sodium: 478mg | Potassium: 367mg | Fiber: 2g | Sugar: 4g | Vitamin A: 808IU | Vitamin C: 76mg | Calcium: 203mg | Iron: 1mg

Nutritional values are approximate.

Weber Griddle Essential 5 Piece Tool Set
Weber Griddle Essential 5 Piece Tool Set

Oklahoma Onion Smash Burgers

I like my smash burgers tasty. Hot. Juicy. And darned messy. Nothing fancy. In fact, the less fancy, the better. These Oklahoma onion smash burgers are my favorite. By far. Just a few ingredients. But boy, do they check all of my boxes. I can (and have) eaten these several days in a row. And not once did I even remotely think I was getting bored with them. They’re delicious. Perfect.

Oklahoma Onion Smash Burgers

The Onions

The key to making delicious, juicy, tasty Oklahoma onion smash burgers is the onions. First, they have to be thin. I mean ‘read-a-newspaper-through-them’ thin. Crazy thin. Unless you’re a knife master and have the sharpest knife on the planet, I recommend using a mandolin to cut the onions. Put it on the thinnest possible setting. And of course, be careful.

Mandoline Food Slicer, Adjustable Stainless Steel with Waffle Fry Cutter Crinkle Cut Potato Chip Vegetable Onion
Mandoline Food Slicer, Adjustable Stainless Steel with Waffle Fry Cutter Crinkle Cut Potato Chip Vegetable Onion

You need plenty of onions. Lots of them. You cannot be shy with them. At all. When you think you’re putting too much on them, you’re wrong. Add more. I call for 2 big ones in the recipe. There’s nothing wrong with using 3. Or 4 medium-sized ones. Seems like a lot doesn’t it? It’s not. Trust me.

Crispy Edges

You gotta have that crunchy part when you make smash burgers. That little edge around them that sticks out from the bun and has the perfect crunch. You eat that first. All around the burger. Some people bite into it. Some pull it off with their fingers. Either way, it’s a true joy and a smash burger must!

Cuisinart CGPR-221 Cast Iron Grill Press (Wood Handle), Weighs 2.1-pounds
Cuisinart CGPR-221 Cast Iron Grill Press (Wood Handle), Weighs 2.1-pounds

Also try my super-messy deluxe nacho cheese smash burgers!

Oklahoma Onion Burgers
Print Pin
5 from 1 vote

Oklahoma Onion Smash Burgers

The perfect smash burger made on a griddle!
Course Main
Cuisine American
Keyword burgers, griddle
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4
Calories 731kcal

Ingredients

For the burgers

For the burger sauce (you will have some leftover)

Instructions

For the burger sauce

  • Place all ingredients into a small bowl.
  • Whisk until combined and smooth.
  • Refrigerate until ready to use.

For the burgers

  • Divide the beef into 4 4 ounce pieces and form into balls. Do not pack them tightly, just handle them enough to form into balls. Cover and place into the fridge.
  • Slice the onions very thin. I recommend using a mandolin. Ideally, you want them so thin that you can read a newspaper through them! Thin is best!
  • Place the onions into a bowl and sprinkle with salt. Toss to coat well and let sit on the countertop for 20 minutes.
  • Preheat your griddle over high heat for 10 minutes. Add oil if needed.
  • Meanwhile, drain all of the water out of the bowl of onions. Then squeeze all of the water you can out of the onions. Squeeze and keep squeezing! Place the onions back into the dry bowl until ready to use.
  • Add the burger balls to the griddle, leaving plenty of room between them.
  • Lightly smash down the burgers and season well with salt and pepper.
  • Top each burger with onion and smash them down the rest of the way. You want the patties nice and thin.
  • Cook the burgers for 4 minutes (or a little longer if they are thicker). The steam from the meat will help cook the onion. Flip the patties so that they are onion-side down and season again. The patties and onions will start to get golden brown and crunchy along the edges.
  • After 2 more minutes add the cheese. Let it melt for for 2 minutes.
  • Place the bun tops over the burgers and top with the bun bottoms and cook another 2 minutes. If your griddle has a top, close the lid. You want to steam the buns.
  • Transfer the bun bottoms to a plate. Add the sauce and pickles.
  • Add a patty to each bun bottom along with a bun top and serve hot and juicy!

Notes

If you don’t have a griddle, you can use a large cast iron skillet on the grill instead. You might not have enough room to make all 4 burgers at once.

Nutrition

Calories: 731kcal | Carbohydrates: 35g | Protein: 29g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 113mg | Sodium: 1761mg | Potassium: 560mg | Fiber: 3g | Sugar: 11g | Vitamin A: 361IU | Vitamin C: 10mg | Calcium: 331mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Chex Mix using an Outdoor Griddle

Sure I’ve made Chex Mix in the oven. Quite a few times. And I’ve made quite a few variations on the classic, too. This was my first time making it on my outdoor griddle. And wow, was this ever a fantastic treat. Chex Mix using an Outdoor griddle is a bit different. And that difference is the wonderful crunchy caramelization you get on each and every little tasty morsel. Well, that and hey, it’s fun cooking outside on a griddle!

Chex Mix using an Outdoor Griddle

Big Griddle and Big Fun

This recipe for Chex Mix using an Outdoor griddle makes a pretty decent-sized batch. You’ll need a big griddle (30″ or more) to make the entire recipe at once. You can always divide it and do it in batches. If you go crazy stirring it (like I did) you might lose a few pieces over the side of the griddle, that’s ok. That’s just part of the fun.

Things move fast once you get this started on the hot griddle. You can’t be wandering off. You can’t be slackin’. Keep the mix moving. If you don’t, it’ll burn. And quick too. But it’s fun. You are the master of your Chex Mix. Add other things to it if you want. Take things out. Whatever you want to do. Just keep it moving.

Chex Mix using an Outdoor Griddle

Everyone Into The Pool

The original recipe for this mix required that it be cooked in three phases. The butter and seasoning were added at different times. I found this to be a little extra work and added to the stress of keeping the mix moving at all times! So I dissolved the seasoning into the butter. That way I just had to add it and stir. No add-butter-stir then add-seasoning-stir. Same end result, just a bit easier.

Weber Griddle Essential 5 Piece Tool Set
Weber Griddle Essential 5 Piece Tool Set
Chex Mix using a Griddle
Print Pin
5 from 1 vote

Chex Mix using an Outdoor Griddle

Fantastic flavor and crunch. Much better than an oven-baked mix!
Course Appetizer
Cuisine American
Keyword Chex mix, griddle
Prep Time 15 minutes
Cook Time 15 minutes
Servings 16
Calories 440kcal

Ingredients

For the Chex Mix

For the wet mix

For the dry mix

For the 4-2-1 SPG Seasoning (Enhanced)

Instructions

For the SPG Seasoning (makes more than you need)

  • If you're making the homemade seasoning, just combine all the ingredients.
  • Store in an air-tight container until ready to use. If clumps form, just shake the container to knock them lose.

For the Chex Mix

  • Pre-heat your griddle over low heat. Make sure that it's clean. Depending on the size of your griddle, you might have to do make the mix in batches. The easiest way to do that is to halve the mix and butter mixture first.
  • In a large bowl, combine all of the Chex Mix ingredients.
  • Melt the butter in a small bowl or pot. This can be done directly on the griddle.
  • Stir in the Worcestershire sauce.
  • Combine the dry mix ingredients. Add to the butter mixture and stir to dissolve and combine.
  • Drizzle the butter mixture over the Chex mix and stir well to combine. Take your time, get it all well-coated.
  • Add the Chex Mix ingredients to the griddle. Immediately spread it out.
  • You want to toast the mixture for 2 minutes. Keep it moving constantly or it will brown. You want it to get a little color to it. A little char here and there is fine too.
  • Keep the mixture moving as you continue to toast it. You'll need 5-10 minutes to get it to the desired color and crispiness.
  • Immediately remove the mix to a large baking sheet (or two) and spread out to cool slightly.
  • Serve warm or cold. Store leftovers in an air-tight container.

Notes

Save the extra SPG seasoning and use it anywhere you want extra flavor. It’s great on hamburgers, wings, chicken, vegetables, you name it!
The amount of mix in this recipe will easily fill a 36″ griddle. Depending on the size of your griddle, you might have to do make the mix in batches. The easiest way to do that is to halve the Chex Mix and wet/dry mix ingredients and place into separate bowls.

Nutrition

Calories: 440kcal | Carbohydrates: 60g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 2567mg | Potassium: 271mg | Fiber: 4g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 5mg

Nutritional values are approximate.

Weber Griddle Essential 5 Piece Tool Set
Weber Griddle Essential 5 Piece Tool Set

Garlic Naan Pizzas using a Griddle

I love cooking outside on a griddle. Or inside on one. They’re very versatile and one of my favorite cooking ‘toys’. In the nicer months, you’ll find me out manning a griddle on a gas or charcoal grill. When it gets cooler, you’re likely to find me inside cooking on my countertop griddle. There’s just something fun about cooking on them. Like when I made garlic naan pizzas using a griddle.

Garlic Naan Pizzas using a Griddle

Learn As You Go

I found that I had a little bit of a learning curve when I made these garlic naan pizzas using a griddle on my outdoor griddle. It fits over a large gas grill and gets super hot. So my first pizza was a bit… crunchy shall we say. I learned my lesson. On that griddle I keep the heat a little lower and keep on eye on the bottom of the crust after about 4 minutes to make sure I don’t burn it.

Garlic Naan Pizzas using an Outdoor Griddle

Outdoors Or Indoors

My indoor griddle of choice is my Cusinart Griddler. I can easily fit two naan on it at once. It does take a bit longer to get the bottom of the naan crunchy like I like. But it can’t get any easier and I don’t have to heat up an oven to get a delicious dinner or lunch meal.

Garlic Naan Pizzas using an Indoor Griddle

Less Is More

You want your naan pizza crust to be crunchy. Or at least I do. So that means use as little wet ingredients as possible. Don’t go nuts brushing them with oil. And don’t use a lot of sauce. If your toppings are ‘wet’, pat them dry with a paper towel first before adding them.

Weber Griddle Essential 5 Piece Tool Set
Weber Griddle Essential 5 Piece Tool Set

Also try my copycat of Pizza Hut’s meaty marinara pasta!

Garlic Naan Pizzas using a Griddle
Print Pin
5 from 1 vote

Garlic Naan Pizzas using a Griddle

Easy and delicious and ready in minutes!
Course Main
Cuisine American
Keyword griddle, pizza
Prep Time 15 minutes
Cook Time 8 minutes
Servings 4
Calories 3kcal

Ingredients

  • 2 garlic naan
  • 1 tablespoon olive oil or less, use as little as possible
  • Your favorite pizza sauce
  • Your favorite pizza toppings

Instructions

  • Turn on your griddle for medium high heat cooking.
  • Brush both sides of the naan lightly with the oil.
  • Place the naan on the griddle and toast for 1 minute per side. Remove to a wire rack.
  • Add the pizza sauce and swirl around with the back of a spoon. Less is more here. Use as little sauce as you can. The more you add the more your naan might end up soggy instead of crunchy.
  • Add cheese, if using. Make sure you get it edge-to-edge. All the way.
  • Add the remaining toppings. Like with the sauce my advice is to not go crazy with it. Less is more.
  • Return the naan to the griddle and toast 5-8 minutes. Check the bottoms every minute or so after 4 minutes to make sure they aren't getting too dark. If so, reduce the heat and/or move the naan to a cooler part of the griddle. You're not cooking anything here, just melting the cheese and getting the toppings hot so you don't have to toast them very long.
  • Remove from the griddle to the wire rack and let cool 5 minutes before slicing and serving.

Notes

I like to add a small sprinkling of pizza seasoning to make naans after adding the sauce for extra flavor.

Nutrition

Calories: 3kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Sodium: 31mg | Potassium: 1mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 8IU | Calcium: 1mg | Iron: 0.01mg

Nutritional values are approximate.

OXO Good Grips Electric Grill and Panini Press Brush, Black
OXO Good Grips Electric Grill and Panini Press Brush, Black