Bang Bang Sauce
Continue readingHere are links to recipe collections he sent in emails and we supplemented as well as our notes about the ones we enjoyed. His site is here. The recipe groups in the following list are included in this post in that order.
His video Channel – https://www.youtube.com/@ChefBillyParisi
Continue readingFrom his video below.
Jump to specific how-to marinades. Chapters:
- 0:00 – Greek Marinade
- 3:42 – BBQ Marinade
- 5:50 – Fajita Marinade
- 7:43 – Asian Marinade
- 9:28 – Balsamic Marinade
- 11:39 – Italian Marinade
- 13:07 – How to Pan Sear
- 13:28 – How to Grill
Greek Chicken:
- Up to 3 pounds of chicken – breast, thighs, drums, or wings
- juice of 2 lemons, about 6 tablespoons
- zest of 2 lemons
- 8 finely grated garlic cloves
- ½ teaspoon smoked or sweet paprika
- ½ peeled finely grated shallot
- 1 tablespoon of dry oregano
- 6 finely minced sprigs fresh thyme, about 2 to 3 teaspoons minced
- ½ cup olive oil or neutral flavored oil
- 1 ½ to 2 teaspoon of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
Balsamic Chicken:
- Up to 3 pounds of chicken – breast, thighs, drums, or wings
- 2 finely grated garlic cloves
- ½ peeled finely grated shallot
- ½ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons packed light brown sugar
- 2 tablespoons finely minced fresh basil
- 1 tablespoon finely minced fresh rosemary
- ½ cup olive oil or neutral flavored oil
- 1 ½ to 2 teaspoon of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
Italian Chicken:
- up to 3 pounds of chicken – breast, thighs, drums, or wings
- 3 finely minced fresh basil leaves, about 1 tablespoon minced
- 6 to 8 finely minced fresh thyme leaves with tender stems, about 1 tablespoon minced
- finely minced leaves of 1 rosemary sprig, about 1 tablespoon minced
- 2 teaspoons dry oregano
- 4 finely grated garlic cloves
- ½ peeled finely grated shallot
- zest of 1 lemon
- juice of 1 lemon, about 3 tablespoons
- 2 tablespoons red wine vinegar
- ½ cup olive oil or neutral flavored oil
- 1 ½ to 2 teaspoon of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
Asian Chicken:
- Up to 3 pounds of chicken – breast, thighs, drums, or wings
- 4 finely grated garlic cloves
- 1 to 1 ½ peeled finely grated piece of fresh ginger
- ½ peeled finely grated shallot
- Juice of 1 orange, about 3 to 4 tablespoons
- ¼ cup Soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- ¼ cup Neutral oil
- ¼ cup Sesame oil
- 1 to 1 ½ teaspoon of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
Chicken Fajita:
- Up to 3 pounds of chicken – breast, thighs, drums, or wings
- 2 teaspoons dry oregano
- 2 teaspoons chili powder
- ½ teaspoon ground coriander
- 2 teaspoons ground cumin
- 4 finely grated garlic cloves
- ½ peeled finely grated shallot
- Zest of 2 limes
- Juice of 3 limes, about 6 tablespoons
- 2 tablespoons of honey
- ½ cup Olive oil or neutral flavored oil
- 1 ½ to 2 teaspoon of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
BBQ Chicken:
- Up to 3 pounds of chicken – breast, thighs, drums, or wings
- 1 peeled and finely grated yellow onion
- 5 finely grated garlic cloves
- juice of 1 lemon, about 3 tablespoons
- 2 tablespoons Dijon mustard
- 2 tablespoons granulated sugar
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- ½ cup white wine
- 2 tablespoons finely minced fresh thyme
- ½ cup neutral flavored oil
- 1 ½ to 2 teaspoon of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
4/4/2026 — This was the first fried rice on the Monogram griddle and it turned good. Need to keep working on using the small griddle surface. Inspired by the recipe at https://insanelygoodrecipes.com/pork-fried-rice
Ingredients
- Avocado oil to initially coat the griddle, then more before the aromatics.
- ~ 1 pound pork chop in ~ 3/4-inch cubes
- salt and pepper to taste
- Aromatics
- 3 cloves garlic, minced
- 1 1?2 teaspoon ginger, minced
- 1 large onion, finely chopped
- 4 eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 3 cups of jasmine rice cooked yesterday in chicken broth
- Sauce:
- 3 tablespoons soy sauce
- 1 1?2 tablespoons oyster sauce
- 1 1?2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1 tablespoon Shaoxing Cooking Wine
- 4 green onions, chopped (reserve some for garnish)
Instructions
- Preheat Monogram griddle to 350 but it did not rise above 250. So, turned it up to 425 and when added the aromatics had to turn it down. Try preheating longer.
- Pour oil on the hot griddle. Add the pork pieces and cook until browned and cooked through. (About 6-8 minutes.) Season with salt and pepper. Once done, set aside. [If marinate, then may not need S&P.]
- Add oil if needed. Add minced garlic, ginger, and onions. Stir-fry until fragrant
- Push the sautéed aromatics to one side of the pan. Pour the beaten eggs on the empty side and scramble them. Once the eggs are cooked, mix them together with the aromatics.
- Add the peas and carrots, stirring everything together. Cook for 2-3 minutes until vegetables are tender.
- Add the cold, day-old rice to the pan, breaking up any clumps with a spatula. Stir everything together, letting the rice fry a bit for that crispy texture, about 3-4 minutes.
- Return the cooked pork to the griddle. Drizzle the sauce mixture around and toss everything to evenly coat the rice and pork.
- Stir in chopped green onions (reserving a bit for garnish). Cook for another 1-2 minutes to combine flavors. Taste and adjust seasoning with salt or more soy sauce if needed.
- Garnish with the remaining green onions.
Next time
- Marinate the pork in maybe soy+oyster+hoisin
- Don’t forget to season with S&P twice.
- Try preheating the grill longer than 20 minutes.
- Tom thought it needed more heat. Maybe red pepper flakes in the aromatics, so the heat is activated as they cook, then blended throughout the dish. Could also add 1/4 tsp of ground cayenne into the marinade.
This post is a compilation of our various recipes for cooking grits in the Cuckoo rice cooker. The most recent experience is at the top, and at the bottom are the original ChatGPT responses, then my original plan based on those responses. Above that are our cooks working toward how to cook medium-ground Red Mill whole grits in our Cuckoo rice cooker set on Porridge.
Continue reading3/24/2026 – These turned out great, and the cook was inspired by the recipe here. That site is by Mely Martinez, a former Mexican school teacher, home cook, and food blogger. She moved to the United States about ten years ago, after living in Mexico her whole life.
Ingredients
- Bacon fat
- Two large handfuls of silver dollar size tortillo chips
- 5 green onions chopped roughly
- 1 3″ tomato, seeded and chopped
- Small handful of ham diced
- Pace Picante, Medium
- 5 large eggs
Process
- Lightly saute the onions and tomato in bacon grease
- crumble one handful of chips into the pan
- Added the eggs, spaced evenly, and let the whites partially set
- Put the 2nd handful of chips on top of the yolks and gently stir it to break the yolks and mix in the chips partially
- Add spoonfuls of Picante
- Cover and let the eggs just barely get set.
- Serve with fresh cilantro.
Next Time
- Use sausage instead of ham
- add cheese
- Add a 6th egg plus a little more chips, maybe another small tomato, and there will definitely be enough for a second meal for the two of us.
3/23/2026 – Loosely followed the recipe at South Chicago Packing 2026 for their Tallow Turkey. This is one of those “lessons learned” cooks.
- As there was loose ice in the center around the breast so put it into the smoker at 300 for 20 minutes to finish thawing it out.
- After 20 minutes turned the smoker up to 400.
- After about 60 minutes, it was smoking intensely as likely the crud on the drip pan was “frying”, so I turned it down to 300.
- After a total of 1H 40M, the IT of the thighs and legs was about 180, and the breast was 140-150.
At 400, much less 450, roast in the oven, as surely no matter how much the smoker is cleaned, there will be something “burning off” and smelling up the meat.
Next Time:
- Should have cleaned the smoker as when raised the temp to 400 all the gunk began to smoke…intensely. Or, done the whole cook inside.
Below is their original recipe with how we prepped it and my changes that may have helped if the burning gunk had been anticipated.
Spatchocked and dry brine in kosher salt for 2 days in the fridge. Once ready to cook smear a combination of our Wagyu Beef Tallow and butter (2:1) throughout the entire surface and under side. Season how you wish, with a combination of herbs and roasted garlic. with Kit’s Creole Seasoning. Roasted at 450 400 until the breast hits 150°f and the thighs are at least 165°f.
The positive outcome was that the skin color was good, so likely the tallow played a part of that.
This cook should have been in the GE Monogram convection oven.
3/17/2026 – St. Patrick’s Day – Bought a 3.6 lb. Murphy and David corned beef brisket from Rouces and smoked it with Pastrami seasonings.
After washing it well, we seasoned it with:
- Freshly cracked coriander seed in the little coffee grinder—heavy coating.
- Smoked black pepper sample packet from the Spice Sage
- Brown mustard seed
3:15 PM – Put it into the preheated Recteq at 250°.
4:15 – Added to the smoker two quarters of a cabbage that had been slathered in olive oil + granulated garlic +granulated onion. IT of the meat is 150°.
7:30 – Pulled as needed to eat and IT was 185. Great rare coloring but still a little tough. Will wrapped in foil and roast it more tomorrow.
3/11/2026 – Made this when Mary was in Houston. The Bluerunner Gumbo was the Yaya Mama version, which is a dark roux. It turned out good.
Continue reading3/6/2026 – This was the first time using the built-in griddle to make fajitas, and likely only the second or third time we have used it to make a meal. The cook went well following Neal Williams’ advice at TheFlatTopKing.com. This post is to cite how much was used on the small griddle and the few changes from the techniques he used. The difference was that he was cooking for 20 and we were for 2.
Continue reading3/6/2026 — Mexican-Inspired Griddle Recipes to Try from his website TheFlatTopKing.com
- Best Ever Blackstone Steak Fajitas (with Homemade Marinade). See the video below where he makes the fajitas along with the other components of great-looking nachos.
- Want an awesome side dish to go with your Blackstone fajitas? Try this Mexican Street Corn on the Griddle (with Frozen Corn)! Packed with flavor!
- Need a chicken fajita recipe for the Blackstone? This large batch Griddle Chicken Fajitas Recipe is perfect to feed a crowd!
- Missing the Mexican rice? Try this easy Blackstone Griddle Mexican Chicken and Rice recipe!
His Steak Fajitas Marinade for 1½-2 lb skirt steak or flat iron, flank, or sirloin steak:
- ¾ cup pineapple juice no sugar added/100% juice
- juice of ½ large orange
- juice and zest of 1 lime
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp brown sugar
- 1½ tbsp cumin
- ½ tbsp chili powder
- 1½ tsp paprika
- 1 tsp onion powder
- ¼ tsp cayenne pepper
- ½ tbsp salt
- 1 tsp black pepper