Ninja Woodfired Cooking

[DennisT]

Watching...my blackstone has been in my garage for some time, I'm on the thinning out mode and reducing the basement collections. Link to griddle for the XL?

Yeah we have a Blackstone as well. Two burner with the stand.

Mentioned the griddle plate for the Ninja and the wife was not interested.

She uses all of the blackstone too when making fried rice and other things. Don’t think even the XL size would give her the room she likes.

Depending on what you like to cook the Ninja may work quite well as a griddle.

 

[Texas Clodhopper]

Depending on what you like to cook the Ninja may work quite well as a griddle.

I mainly cook breakfast and smash burgers on my Blackstone but I don't see any reason I can't do that with my Ninja.

I realized this morning, the Ninja will not be big enough to cook 3 pancakes, 3 sausage patty's, and 3 eggs all at the same time. One of the many things I like about the Blackstone is that everything can come off simultaneously. My wife likes her food to be hot.

 

[Neal]

I’ve been doing more of that inside on the cooktop. If I’m going to stay somewhere a month or longer I’d take it probably. If I’m just roaming I’ll go light.

 

[Neal]

Good video from CJ

 

[sheridany]

Far from Ninja status. We did the stuffed pork tenderloin. Smoker setting. Medium rare which is 145. It said pull them to rest at 122. It never got to 145 during rest. I decided to put it back on lo grill mode and bring the temp up to 145 and then I pulled them. I need some more practice or I need to move to Texas and moochdock off @Texas Clodhopper to watch the ninja master.

 

[Neal]

 

[Texas Clodhopper]

Did you wrap it in pink butcher paper when you pulled it to rest? You need to maintain the heat...duh!

Come on to Texas, my HOA would have a fit over a Prevost parked in my drive.

 

[Texas Clodhopper]

Did you take into consideration the effects the stuffing would have on the temp?

 

[sheridany]

Obviously I need a lot of help. Pink butcher paper? We don’t have that here. It was good and everyone liked it or they were being nice about it. Probably the latter.

 

[Neal]

I believe foil is a suitable substitute.

 

[Texas Clodhopper]

Amazon.com

 

[Texas Clodhopper]

 

[DennisT]

Just an update that they do cook faster than anything I’ve used in the past.

Did a ribeye tonight, maybe 3/4 to 1 inch thick.

Set the Ninja to medium and 10 minutes.

Flipped at 5 and it was done the way we like them already.

Came out perfect.

 

[Neal]

Tonight was first go at wings. Used the air crisp mode, 390, with smoke (sweet whatever pellets by Kona). Used the basket, not sure if that was correct as halfway through the cook I see on the Facebook Ninja group that someone said not to. Flipped at 10, about 15 in some wings measured 165 (left half) right half still around 157'ish so I went the full 20 mins. Not quite up to @GlampDaddy's wings, he must have some secret up his sleeves but they were juicy and slightly crisp but outstanding overall. I could taste the smoke flavor but it was not overwhelming, it was a good flavor. Mother wanted to try a Famous Dave's chicken rub I had in the cabinet and that was fine.

PSA - after doing the initial ignition for smoke and preheat, don't put your face near the grill when opening it. The smoke was intense and blinding. Wow!

 

[sheridany]

We did marinated chicken breast last night and they were overdone. You can’t underestimate how hot the grill gets and I used the app to set the food I was cooking by temp which was 165 which is standard for chicken. I am not sure the thermometer wire that comes with the grill is very accurate but when I compared it to my thermo pen it was one degree difference. Next time I am going to pull them a little sooner at 160 and rest them under foil cover. The remaining chicken becomes chicken salad so not all is lost. Today we are going to do pork tenderloins again. Getting this grill dialed in takes more practice than I expected.