Blackstone Griddle Breakfast Burrito Recipe! | Buenos Dias Burrito Grande!

thanks for stopping by the ballistic bbq in this morning video we're making a black stone

breakfast

burrito

come on i pulled the trigger and bought a black stone

griddle

check it out so here's the black stone pro series and this is a 36 inch iron as soon as i can see it has a cover for the iron but unlike the current version the updated version is not hinged you basically have to hang it on the back of the iron then It acts as a backsplash and I already have. I found that that's a pretty cool thing, so it's four burners with electronic ignition and electric ignition, so it's battery operated, it has two drawers, and I was quite surprised at how sturdy these drawers are.

It will definitely come in handy and of course the one closet and propane bottle in there but actually there is still room to hide a couple of accessories in there couple of nice touches a paper towel roll up door which as you can see , I've used a lot on a garbage bag that has some garbage in it other than it has some really nice shelves on the side that are actually very useful and it has a magnetic strip right there so you can hang your spatulas on it and that's great So about two weeks ago my friend Justin at babyback mania called me and said hey they have Black Stone Pro Series grills on sale right now at my Walmart so I headed over to my Walmart to check them out and I just couldn't stop spend $300 and thought it was a steal, no I'm not going to leave out the ballistic plates.

I love the way they introduce you to such a versatile kettle, but I've had so much fun with this and can't wait to share some of the cooking with you. let's start with this

burrito

so we're going to start this burrito with about 4 ounces of Mexican pork chorizo ​​and about 4 ounces of Mexican beef chorizo ​​which is why a lot of the taco shops around here in the San Diego area you'll see this on the menu like most big burritos which are pretty big it smells amazing this is the chorizo ​​without paprika and you know pork and beef come together they get up in the atmosphere here it's hard so i guess i need to explain it here i have it on high here on this burner i have it on medium here low the burners aren't lit here put some oil in there chopped onion and i'm going to mix the onions with the trees here basically what we're trying to do is get a little bit of this oil, this fat taken from the trees, although it will kind of have a chili-like texture to it, basically like you see on a hot dog, right? ? here I have some red potatoes that I boiled until tender about four o'clock I didn't want to break them up too much and I said I like bigger potato chunks just because I like it I want it to be a big burrito and I want to make sure you know what I'm getting that texture of these potatoes now I'm going to start to incorporate some of this this is ham chopped ham diced ham put it a little toasted first on the flat top and then I'll move it to the chorizo ​​so it looks nice, the chorizo ​​​​it's getting to where I want it to be and you can see the onions have gotten a lot of that kind of paprika color so they're soaking up a little bit of goodness here now the potatoes I boiled them again in water with a little bit of salt, so i won't add salt i will add some pepper trees that look really nice.

I'm going to go ahead and lower the tip now to low on this burner. the potatoes look good. - I'll be going down here soon, okay again here burners in some butter go down three eggs I've beaten. Here I have some chipotle peppers that are basically ripe jalapenos that have been smoked up there in adobo sauce which is just a really good kind of Mexican seasoning just make a kind of tortilla here okay so while this is on low now Off to the side these two burners are off I've got my big old burrito tortilla here flour tortilla they've got a lot of butter on them which is a good thing we're not trying to toast all of this we just want to soften it up heat warm up that butter inside feel alright nice and warm alright on the cutting board that egg down there first potatoes im not going to use all of them the cheese is a mix of queso fresco and cheddar that goes right on top of that spicy chorizo ​​some red molcajete sauce add a little more spice let's wrap this up here we go big good morning burrito just to give you a little perspective on how big this burrito is now it's amazing.

I'd love to cut it in half, but again, the chorizo ​​is more of a chile kind of texture, it'll just spill over, so this is kind of a burrito. feel free grab these and enjoy cheers ummm i'll give you a little glimpse of what this looks like here just crazy everything first of all it's so hot inside you know what i mean as far as the temperature, it has a perfect amount of spice theresa was so fragrant I mean it hit me right in the face Tay's toes are really good mm-hmm so thanks for stopping by let me know if there's anything you'd like me to see cook on this black stone

griddle

.

I'm having a great time, you want one. I would suggest you visit your local Walmart because again they are popping these older models and again the only difference is the hinged lid which is not a big deal to me. I mean, hang the lid. but I'm having a great time. I have done. I probably know seven cooks in total on this and everything I've made is just amazing. Surprisingly, it's very controllable and that's what I look for. Please leave me some suggestions below if there is something special. would you like to see me do this anyway said if you haven't make sure you hit the like pop up ring the bell all that stuff i'll see you in the next video cheers