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

thanks for stopping by ballistic barbecue in this morning's video, we're making a black stone

breakfast

burrito

, let's go. I pulled the trigger and bought a black stone plank. Check it out so here is the black stone Pro series and this is a 36 inch

griddle

as soon as you can see this has a

griddle

cover but unlike the current version the updated version does not have hinges, you basically have to hang it on the back of the griddle and then it acts as a backsplash and I've already done that. I found out that that's a pretty cool thing, so it's four burners with electronic ignition and electric ignition, so it runs on batteries, 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 locker and propane bottle in there, but there's actually still room to store a couple of accessories in there, a couple of nice touches, paper roll up door which as you can see I've used a lot in a garbage bag that has some garbage in it, yeah, other than that it has some really nice shelves on the side that are actually very useful and right there it has a magnetic strip so you can hang your spatulas and that's great, so about two weeks ago my friend Justin was at babyback mania He called me and said hey they have Black Stone Pro Series straighteners on clearance right now at my Walmart so I went to my Walmart to check them out and I couldn't pass up $300 and I thought it was a bargain, no.

I'm not going to leave out the ballistic plates. I love the way they let you know that the kettle is so versatile, but I've had a lot of fun with this and can't wait to share some of the cooks with you. let's start with this

burrito

, so we'll start this burrito with about 4 ounces of pork chorizo, Mexican chorizo ​​and about 4 ounces of Mexican beef chorizo, so at a lot of the taquerias from here in the San Diego area. I'm going to see this on the menu like most big burritos, which are pretty big, it smells amazing, this chorizo ​​without paprika and, you know, pork and beef, that kind of getting into the atmosphere here is difficult , so I guess I need to explain here I have it on high heat here on this burner I have it on medium heat here low the burners are not on here put some oil there chopped onion and I'm going to mix the onions Here with the trees basically What we're trying to do is get some of this oil, this fat extracted from the trees, although it will have a chili-like texture, basically what you would see on a hot dog.

Here I have some russet potatoes that I boiled until they were about four tender. I didn't want to break them too much so I went. I like bigger potato pieces just because I like it. Wanna. It will be. a big burrito and I want to make sure you know that I'm getting that texture from these potatoes. Now I'm going to start incorporating a little bit of this. This is ham, chopped ham, diced ham, put it a little toasted first on the flat surface and then. I'll transfer it to the chorizo ​​so it looks nice, the chorizo ​​is getting to where I want it to be and you can see that the onions have taken on a lot of that kind of paprika color, so they're soaking up some of the goodness here.

Now I boiled the potatoes again in water with a little salt, so I won't add salt, I will add some pepper shakers which look very good. I'm going to go ahead and lower the tip now to this burner, the potatoes look good. - I'll go down to low here soon, okay, again, here the burners on low, a little butter, with three eggs that I beat. I have some chipotle peppers here that are basically ripe jalapenos that have been smoked there in adobo sauce, which is just a really good type of Mexican seasoning, just make a tortilla here okay, so while this is simmering now a On the one hand, these two burners are off, I have my old burrito tortilla here, flour tortilla, they have a lot of lard in them, which is a good thing we're not trying to toast it all, we just want to soften it up, warm up that lard inside , feel good, nice and warm, okay, on the cutting board, that egg down there, potatoes first, I'm not going to do it. use them all the cheese is a mix of queso fresco and cheddar cheese, it 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, the good morning Grande burrito, just to give you a little perspective on how big this burrito is, this is amazing, now I would love to cut it in half, but again, chorizo ​​is more like a chili in texture, it will just spill out, so this one is a type of burrito that cannot be made.

Don't be shy, grab this and enjoy. Greetings mmm. I'll give you a little insight into what this looks like here. It's crazy. Everything first of all. It's very hot inside. You know what I mean? Temperature wise, it has a perfect amount of spice that Teresa was so fragrant, I mean it just exploded in my face. Tay toes are really good mm-hmm, so hey, thanks for stopping by, let me know if there's anything you'd like to see me cook on this black stone griddle. I'm having a lot of fun, do you want one. I suggest you visit your local Walmart because again they are putting out these older models and really the only difference again is the hinged lid which to me is no big deal, I mean hanging the lid. but I'm having a lot of fun.

I've done it, I probably know seven cooks in total on this and everything I've done amazes me incredibly, it's very controllable and that's what I like, so leave me some suggestions below if there's anything special. You'd like to see me do this anyway. I said if you haven't, make sure to hit like. Bell rings. All that. I'll see you in the next video. Greetings.