(upbeat music)
- We finally did it.
We broke down and we spent the money.
- Yep. So you can see here
we have the Blackstone, two burner griddle in front of us,
and this little guy over here is on the way out.
- I do all the cooking outside.
You'd think Phil would be the barbecue guy.
- Nope. - Nope.
Not so much.
When Phil barbecues, it's all crispy and charred.
So I like my food juicy, not hockey puck.
- I like mine well done.
- So I decided it was time to make the investment
after seeing all those awesome channels,
show what this thing can do.
- Yeah, and I'll tell you what,
we've had it for about a month
and it does a lot that this one can't do.
- So let me show you why this one is going away.
It's very easy to understand.
As you can see,
that just doesn't work so well.
So this one is out.
- Yeah, you can't cook eggs and bacon on this one together.
You can cook bacon on it and it leaves quite the mess
and it's really hard to clean up.
Over here, you can do eggs, bacon, pancakes,
french toast, sausages, all at the same time.
- That's right, it has been awesome.
So my one-pan cooking has totally changed.
Now, we've already seasoned it
and used this a couple of times.
- Yep.
- But if you want to see someone season it
and learn everything you need to know about seasoning,
you need to head over to our friend, Chef Juan.
His channel is called--
- The Hungry Cuban.
- And he will hook you up and show you how to season it.
Now, if you wanna see some epic footage of this Blackstone,
you have to head over to our friend Eli's channel,
which is called.
- RV East Coast.
And let me tell you, he makes grilling a burger
look really cool. - Oh man.
- Your mouth waters watching his footage.
- You can actually smell it watching him.
I wanna be him when I grow up
because his editing and his shooting skills are epic.
I'm telling you if I ever run into him,
he needs to be prepared to give me an eight hour class,
'cause I'm gonna need it.
- Eli, we're coming after you buddy.
- That's right, I'm hunting you down.
Now you know why this one is going.
I wanna show you a little bit what this can do
and so we're gonna cook dinner on it tonight.
- Yep. The number one tool,
every Blackstone owner needs:
- Yeah, the heat gun.
- That's right, you gotta know,
how hot your griddle is before you start cooking on it.
So of course this was Phil's and I have stolen it.
- We do have the 22-inch dual burner griddle.
The dual burner helps regulate the heat
so if she wants to cook something like vegetables
on one side on low heat she can.
We cook meat on the other and still keep the temps up.
- Yeah, and once you warm it up
it takes a long time to cool down.
So if you need to, start low,
and then increase the heat a little slow.
- Pro tip.
- Yeah, learned that one the hard way.
Today we are doing burgers,
with a fried egg and some green beans on the side.
So I'm gonna put a little avocado oil down
and then throw on the burgers.
One other pro tip: always make enough for leftovers.
I never cook one meal at a time.
I always make sure there are enough burgers
for lunch tomorrow and maybe leftovers one other time.
- Six burgers.
Yeah, we'll have leftover lunch tomorrow.
(upbeat music)
- The thing I like about the Blackstone the most
is the ability to cook multiple things at once.
So let's throw on a little avocado oil,
and I'm gonna toss on our green beans.
Or let Phil do it.
- I'm doing it.
- We're gonna put eggs on our burgers,
and we're gonna do it with ring of green peppers.
Let these soften just a little bit,
and then we'll drop the egg in the middle.
They look really good.
The burgers are almost done.
Now I am having trouble with timing on this grill
because of, I don't know, I'm just not used to it yet.
So getting everything done at the same time,
I'm still working on that.
- Yeah, but let me tell you the end product is really good.
(upbeat music)
- All right, if you really wanna know why I decided
it was time to get me a Blackstone,
check out what happened yesterday,
when I tried to make dinner.
This time I'm gonna show you
how I actually navigate the kitchen.
How I manage to cook in here
without hardly any counter space at all.
And just so you know, I never put my sink covers on
'cause I know somebody is gonna say,
"If you put your sink covers on,
then you'll have more counter space.".
I like one open so I can always wash my hand
while I'm cooking.
And to be honest, our sink covers are underneath the sink
and they're real pain in the butt to pull in and out.
So this is all I have,
this is what I'm gonna work with.
So today I'm gonna show you a recipe
and how I go through the motions of cooking it,
and really juggling the lack of space that I have.
This recipe is called Creamy Garlic Tuscan Chicken.
So it is a keto recipe since we're doing keto now.
So the first thing I'm gonna do
is just brown my chicken.
So really I'm not trying to do a cooking segment
and show you how to cook.
To be honest you guys should know by now
I don't love to cook, I love to eat.
Phil loves to eat.
Neither of us love to cook.
So let's go ahead and get this chicken going.
You'll see, I'm already having trouble
because I have my Instant Pot back too far.
So I am hitting the top of the microwave
and this is one of the things that drive me crazy.
So I'm gonna have to pull it more forward,
close to the edge,
so I stop banging the top here.
Now if you really wanna know the truth,
this is the real way I cook.
Lemme show you.
So usually my computer is sitting here
because I have a recipe on there.
It kind of drives Phil crazy
'cause it's so close to the water.
And I might splash a little bit on my computer
when I wash my hands
but this is the way I normally cook.
So you can see, I just killed a whole 'nother corner
of the countertop with my computer.
But since you guys are hanging out with me today,
I won't block your view and I'll move it out of the way.
I'm just gonna lightly brown the chicken,
and then I'm gonna switch it out
with the next batch.
All right I'm gonna go ahead and take this batch out,
and put in the next batch.
So one of the things I always do
when I'm cooking here in this kitchen
is I always make sure I have all my ingredients out,
and everything is prepped ahead of time.
So I did that before I turned on the camera,
just for times' sake.
So I already had my chicken cut up,
I have all my spices out,
I had my liquids already measured.
So that way there's less clutter on the counter
and I'm not trying to chop
on this little bitty counter space here or by the sink.
All right, let's flip this chicken.
If you have any amazing keto recipes
that you really think I should try,
please put them in the links below
because I'm still trying to figure out
how this whole thing works.
And I'm still trying to find some variety in my diet
and not eat the same thing over and over.
So post all your favorite recipes
you found online down below,
because it would really help us out.
And if you're not keto,
this is a recipe that you would also like.
It's quite delicious.
I've made it before.
All right, let's add the chicken back in.
All right, and then we're gonna go
and add our other ingredients.
So I'm adding a cup of milk,
which is unsweetened almond milk for me,
a cup of chicken broth,
and a bit more Italian seasoning.
And that's what I actually seasoned the chicken with
before we put it in.
We are gonna put the lid on this bad boy,
make sure it's sealed
and we are going to manual for 14 minutes.
All right, so this is where it gets tricky.
So I am pushing my Instant Pot back to the back,
because I also need to use the stove.
So let me get rid of my dirty dishes.
I've cleaned off my workspace.
So now I'm gonna move the lid to the back.
I know one of our viewers said they usually take these off
and go put them on the bed,
but I just put them right behind here and prop them up.
The coffee pot helps hold them a little bit,
but there we go.
And now I have the eye that I need.
Going to pull out the pan
with my cauliflower rice.
So I'm just gonna saute this in a little avocado oil
with a little salt and pepper and that'll be it for that.
And you can kind of see here
how my space is getting smaller and smaller,
but I still have room for my Instant Pot and one eye.
And to be honest, since we started cooking in the RV,
I usually only use one eye anyway.
So this is my only frying pan
and I usually make one pot meals or for two items
I'll either use the Instant Pot or our barbecue.
I'm gonna put a lid on this for a minute,
let it steam, let it finish thawing,
and then we are going to stir fry this.
So as you can see, I am managing to navigate, okay.
I'm still waiting for the Instant Pot to come to temp
and start cooking.
But I am going to pause the recordings for a minute,
turn the AC back on, cool it off,
and then I will be back.
While you guys were away I finished the cauliflower rice,
it's done just like we like it.
We like it a little brown
and we like most of the moisture to be gone,
more of a stir fry kind of rice.
I put away some of the ingredients I've already used,
and we are down to three minutes on the Instant Pot.
All right, the chicken is done.
So now what I'm gonna do is slide my Instant Pot forward.
And what I'm gonna do is make sure my fan is on
so when I open up the steam vent,
it all goes outside.
So you're not gonna be able to hear me talking
'cause it's gonna get really loud.
(hissing)
- All right, I'm gonna turn that off
and then I'm gonna take out all the chicken.
The chickens' out.
So now we are gonna add the rest of the ingredients
to make it creamy.
So first up is of course cream cheese.
All right, I'm also adding some sun dried tomatoes,
I need two tablespoons of whipping cream.
then I have some Parmesan,
and we have baby spinach.
And now I'm gonna put it on saute
we can wilt this and melt the cream cheese.
All right, we are almost ready for the thickener,
and then once it thickens up the chicken we'll go back in
and dinner will be done.
While that simmers for a second
I'm gonna rearrange things here a little bit
so we can make our plates.
So just a little more negotiation
of the pots and pans.
All right, let's get ready to eat.
All right, as you can see, serving is quite difficult
when you're this close to the upper cabinets.
Dinner's done.
And now you see how I really navigate around the kitchen
when I cook more than one dish at a time.
(upbeat music)
All right, a little scrape with the metal scraper.
A little water with paper towels.
Now that it's clean,
we put more flax seed oil on it.
And that will season it and seal it right back up.
Just make sure that when you add the oil back on
you get all the sides on the inside and out.
Remember you wanna protect your whole Blackstone.
So as you can see, cooking on this Blackstone
is much easier than me cooking in the house.
And most nights it's cooler.
Not so much tonight.
- No.
Or the past week, it's been really hot.
- Yeah, it's been triple digits here in Texas.
Although it's been triple digits a lot of places really.
All right, we're digging in.
Dinner is done and it was delicious.
- It was really good.
The burgers were spot on.
- So Phil thinks he earned a little treat.
Yes, I know I said we were keto earlier,
I'm sticking to the keto.
Phil's doing an experiment.
- This is 'keto light'.
- No, it's not.
So he's doing his own root beer froat with...froat? froat?
root beer FLOAT. - Thank you.
- With a little extra inside.
- Yeah. - We're gonna,
we're gonna taste this out.
It's a little experiment.
- Yeah, we're gonna call this a little nightcap.
- So I had looked for, 'Not My Daddy's Root Beer'
like all over town we are kind of out
in BFE a little bit and there was none available.
So we're gonna make do with good old A & W,
and this little bourbon, Kentucky straight.
- So we have just plain vanilla ice cream
in the chilled glass already.
So I'm gonna pour this bad boy in.
- And yes I've lost more weight than he has.
So in case you're wondering.
- I've lost eight pounds.
Oh yeah, that's gonna be good.
Good amount there.
So yeah if we would have been able
to find the 'Not Your Daddy's Root Beer'
- It would be even better.
- A little extra kick that takes it up a notch.
So now we're just gonna pour this in.
- Not going in too much.
- No.
- I might over ice cream?
- There we go.
I haven't had a root beer since I was probably nine.
- Yeah.
- It's all sudsy I would let it calm down a little bit.
- Let me put a little bit more in there.
That wasn't a lot of root beer.
- I know.
All right guys, thanks for popping over and watching,
don't forget to hit those links I put in down below.
And check out those other two channels,
you will not be disappointed.
Also, if you are looking for the temperature gun,
what's it called?
- It's an infrared thermometer.
- If you're looking for one of those,
oh, golly, I can smell it.
Whoo, that's potent.
I will put the link down below for that for you as well.
- All you do is sniff it and you're tongue-tied already.
- I know I can't even talk now.
- Yeah, this already tastes good
but it does need a little more root beer.
- Needless to say, I'm gonna sit here
and watch Phil's glucose increase
and his insulin be released while I sit here and uh....
- Are you trying to say this is diabetes in glass?
- It's totally diabetes in glass.
(laughing)
Let us know if you have a Blackstone,
if you're considering a Blackstone,
what you love or don't love about your Blackstone.
So if anybody's researching the Blackstone
please put it in the comments below.
Everyone's comments really helps anybody
who's researching whatever we talked about in the video.
- Yeah, and if you have a good Blackstone griddle recipe,
that's kind of your go-to when you break it out
put that in the comments below as well.
We're always up for trying something new.
- That's right.
And since I've been playing with it and experimenting on it,
I love, love, love it.
So our little grill, we're either gonna sell it
or put it in storage before we get out of here
and hit the road again.
I don't even care.
- Either way it's not going with us.
- The Blackstone we did purchase
I know we had it sitting on the countertop,
that's just so it would be easier to record on.
It actually came with a stand and it has a lid.
I took the lid off so we could record without
it being over my head totally blocking me.
So if you're thinking about it,
I highly recommend the stand and the lid for it.
All right, guys thanks for watching.
Thanks for hanging out with us.
Make sure you hit that Subscribe button.
- Give us a thumbs up and hit the Notification Bell.
- And I will leave a link down below to our website
where we have a blog with a ton more info.
Also our newsletter link,
if you haven't joined our newsletter
please join that as well.
We'll send out a newsletter whenever we have a new video,
or new blog. And,
I share a ton of other people's blogs and videos,
because there is a lot of information out there
on travel and on RVing.
- Yeah, and if you're new to the channel
that's TodayIsSomeday.net
where you'll be able to find all those blogs
Stacy was talking about.
- That's right. That's right.
All right, guys thanks for hanging out.
And hopefully soon we're gonna be free of Texas
and in cooler weather.
- Yeah, fingers crossed we're out of here in--
- A couple of weeks.
- Yeah, a couple of weeks, yeah.
- All right, we'll see you out there.
On the road. - On the road.
(upbeat music)