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.
Continue reading3/23/2026 – Loosely followed the recipe at South Chicago Packing 2026 for their Tallow Turkey. This is one of those “lessons learned” cooks; i.e. a bust.
Continue reading3/17/2026 – 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
From his email on 3/6/2026, and his website, The Flat Top King.
| Today [Neal] rounds up some of [his] favorites— from the classic base recipe to some bold flavor twists you might not expect. **One rule applies to every recipe below: always use cold, day-old rice. Fresh rice is too moist and will steam instead of fry. Cook it the night before, spread it on a sheet pan, and refrigerate it overnight. That one step makes all the difference.** |
 |
| Classic Griddle Fried Rice. The foundation recipe if you get this one down the rest is easy. This is where I tell people to start. It uses simple pantry ingredients and basic technique, and once you nail it you’ll never need to order fried rice from a restaurant again. It’s the perfect side dish for hibachi night or just an easy weeknight meal all on its own. Full recipe here Classic Griddle Fried Rice |
 |
| Spam Fried Rice. Don’t knock it until you’ve tried it — this is one serious crowd pleaser. Spam is huge in Hawaiian culture, and once you get those crispy caramelized edges on the Spam from the hot griddle, you’ll completely understand why. Try my recipe here Spam Fried Rice |
 |
| Chicken Fried Rice. We’ve actually made this recipe and tested it side-by-side with 2 different Chinese takeout restaurants, and THIS beat both of the restaurant versions! Thin-sliced seasoned chicken, perfectly fried rice, and a simple blend of soy sauce, oyster sauce, and sesame oil — it always delivers. Get the full recipe here Griddle Chicken Fried Rice |
 |
| Cajun Shrimp Fried Rice: Southern comfort meets the flat top — bold, smoky flavor. We’re talking Cajun-seasoned shrimp, andouille sausage, bell peppers, okra, and onions all coming together. It’s like fried rice and jambalaya had a baby, and that baby is absolutely delicious. Get the full recipe here Cajun Shrimp Fried Rice |
 |
| Tropical Jerk Chicken Fried Rice. This one tastes like a vacation on a plate — definitely the most unique recipe in the bunch. Jasmine rice cooked in coconut milk, pineapple, and spicy Jamaican jerk-marinated chicken — the combination of heat, sweetness, and creamy coconut is unlike anything else I’ve put on the griddle. Get the full recipe here — Tropical Jerk Chicken Fried Rice |
 |
| Mexican Fried Rice with Chicken: Taco night just got a major griddle upgrade. Marinated chicken, fire-roasted corn, black beans, and peppers, finished with fresh cilantro and lime — this one hits EVERY single time. If your family loves Mexican food as much as we do, this recipe will be on regular rotation. Get the full recipe here Mexican Fried Rice with Chicken |
 |
| Steak and Mushroom Fried Rice, Steakhouse-style, all cooked on the flat top. Your favorite cut of steak, loaded into a buttery mushroom herb fried rice, then drizzled with yum yum sauce — this is the most indulgent recipe in the roundup. Save this one for when you really want to treat the family. Get the full recipe here Steak and Mushroom Fried Rice |