>>21427437
>I don't think a blackstone can get hot enough for hibachi but its basically just stir fry on a flat surface instead of a wok.
This. I think a literal 'hibachi" has a grate with flames underneath, and air circulation, and thus some smoke when drippings smoke up, and yea, also some grill marks.
My favorite cookbook guru for outdoor cooking is Stephen Raichlen. Enjoy this podcast transcript.:
https://www.motherearthnews.com/podcast/good-griddling-zepz2505zjwil/
This is just a nonstick griddle plate, correct? Pancakes, eggs, strips of bacon...think camping breakkies. Hashes like corned beef hash or roast beef hash. Get creative like french toast using unusual bread like raisin challah. Start potatoes with leftover baked potatoes or par-cook them in the microwave the night beforehand. This device is going to be great at using up leftovers into night 2's recipe morph.
I'd try my hand at making homemade tortillas, warming up corn tortillas, pressed or patted out tortillas, pr making pita bread, or little indian flatbreads like onion kulcha or chapatis. Trinidadian double doubles, mexican stuffed huaraches, venezuelan stuffed arepas, stuffed things like that. Flour tortilla quesadillas (leftover meat, grilled onions
), and all forms of grilled cheese sandwiches. Quesabirra tacos have a griddling step to sear cheese onto the crusty tortilla (or melt it inside). Perfect cheese steak subs.
Fried rice, seared and sauteed kinds of chinese mains. Same for japanese things that need nonstik prep surfaces like teppanyaki, or just grilling okonomiyaki. You will get good browning, just no true smoke like you'd do on a hibachi. Feel free to make skewers for kebabs and yakitori, but ehh, need to use tender filet. Beef negamaki, mmm. Feel free to pork fat sear up those edamame or shishito peppers.
