I like to walk. Or maybe it’s more of a stroll that I fancy. If not that, then to surely to mosey about with no particular destination is what I have in mind. Regardless, there is a quiet pleasure in routine sorties like this, that which strafe the neighborhoods and townships of our lives. And if you make a habit of it, you not only get a modicum of exercise, but you’re also privy to the seasons as they slowly ebb in the pastel light of your daily jaunts afield. And I like that. I like that a lot. I was puttering about in the Mississippi watershed the other day, watching the people come and go, and thinking of those same things. We are in the token last days of summer now, where the sun is still warm, and the trees and fields, are still to a word – green. What a privilege to sally forth on my evening walkabouts, camera in hand, and to try for a time to remember these waning days of summer bliss. For this temperate land we know, and all too swiftly, shall be long-encrusted again in wintry shards of snow and ice. That’s just the climatic facts of Minnesota. Nor is there anything we can do about it, save for to sidle down to Ecuador or something, and tarry by the eternal poolside there. But today it is still summer. The hours are resplendent, and warm. And oh how the people revel now, and delight in but one ray of the sun’s golden light.
It was a good stroll, by and by, as most strolls are, but I suppose I ought to tell you about supper too. My wife was in the mood for Mexican, you see, which isn’t abnormal in our household. Something south of the border. Something with a wee bit of spice in it, just enough to tickle you a little behind the gills, if you know what I mean. The venerable spicy chicken quesadilla should do nicely, I wagered. Well it just so happens we have the premiere instrument in stock for cooking such a thing out-of-doors – the Mojoe Griddle. If you’re looking for something slick for your next back yard grilling party, this griddle is it. Or a nice gift, perhaps, for your resident pitmaster. And do take our word for it, they will love this griddle. Anyways, grab yourself a lovely beverage, and let’s get to cooking some quesadillas shall we!
On the hot, oiled griddle, we plopped on a few boneless chicken breasts, cubed appropriately, and set to sizzle aside some chopped onions just because. Nothing is quite so fine on a waning summer’s day than to hear the sizzling satisfaction of protein coming of age before you. The aromas of chicken and spice and onions mingle with the soft summer breeze, and the tweety birds all rejoice from yonder tree tops, perching there for the last slants of an amber light. The soft clouds parade silently above. And two mallards mill about at the pond’s edge, neath the dappled shade of the old cottonwood tree. This is backyard perfection. This is why we cook outside, people. This is why we do what we do. Glory!
Now we’re tickled to tell you that the seasoning tonight was kindly provided by one of our readership, from the good folks at Miners Mix. They chimed in a few posts back and mentioned to us that if we wanted to try a “real rub” some day, to just let them know. Well naturally we did. And here it is. Wholly Chipotle! You gotta like the wordsmithing in this one. The ingredients aren’t too shabby either. No preservatives. No MSG. No flavor enhancers. Just a flavor symphony of the right stuff.
We found their motto one to appreciate too. “If it didn’t exist in 1850, it ain’t in here!”
These chaps also know how to Q! Here is a link to their blog if you feel so inclined. https://minersmix.wordpress.com/
Thus, we dashed a good bit of this “real rub” over the chopped chicken breast, and set it to sizzle henceforth on the good old, Mojoe Griddle. And like I told you, the aromas on the patio tonight were off the charts. Everything was singing in tune. I didn’t even have gas, and that’s a wonder in it’s own right!
Whence the chicken and onions were done, we henceforth scooped a pile of them onto a lightly oiled tortilla, and suitably topped it with enough shredded cheese to make a Wisconsin man grin. I weren’t from Wisconsin, but let me tell you I grinned anyhow. And my slobbers gathered in queue.
Man! We formed the quesadilla reminiscent of a big taco, folding half of it back over on itself. Then toasted it gently on each side, until the it’s cheesy bosom irrigated the spicy ensemble unto every corner, and the tortilla was at last crispy to bite. I stood posted by the humble weber kettle, spatula in hand, lovely beverage in the other, just flipping quesadillas for a while, and quite frankly, savoring the last light of another summer day. Because one day soon here, the leaves will turn and fall. The nights will grow long, and the days will become cold without end. And yes, we will still grill outside. But for now I tarry patron to the pit, content, with a smile on my soul, for the sun that which illuminates my face. And maybe after supper here, iffin the light should abide, I’ll go for another walk afield and be glad in it. Amen.
Spicy Chicken Quesadillas courtesy of the pit. Yum! A special thanks to Mojoe Outfitters for developing a fantastic griddle. It can do a lot of things really well, and as for making a mess of quesadillas, I cannot divine anything doing it any better. And another tip of the hat to the folks at Miners Mix. Thanks for sharing with us a real rub. I gotta say, Wholly Chipotle Rub may have put on a couple more hairs on this old boy’s chest. Yup, that’s a good rub, mate! Real good indeed.
I have a superpower. I’m probably not supposed to disclose this, but it’s true. Kind of like you see in the superhero movies that are popular these days, though milder I suppose, but yeah, I’ve got one of those sorts of powers. Some dudes can levitate metal objects. Others can read and manipulate minds. While still others can run faster than a speeding bullet. Well, I can’t do any of those things, but what I can do, and astoundingly well I might add, is break stuff. I can take your perfectly functioning automobile, for example, drive it once around the block, and return hither with the muffler dragging, wipers that won’t shut off, one head light out, and furthermore, get out of the car and hand you the blinker lever too. And most days, I can do this without even trying. My elder brother sometimes refers to me as “Lo-Tech”, which sadly, and off-hand, would be my super hero name. Iron Man wouldn’t stand a chance against me, as all I would have to do is lay hands on his suit of many gizmos, and, well…That’s my superpower. I break stuff.
Thus it was with a raised eyebrow, when, Cam, from http://www.mojoegriddle.com, hooked me up with one of his steel griddles specifically designed for a variety of heat sources, and stated that henceforth, this thing could not be broken no how. Clearly he doesn’t know my powers, or he wouldn’t have bellowed such folly. For many things have come and gone out of my life, claiming to be unbreakable. And most of those things reside now at the bottom of a dump heap somewhere, a sad shadow of their gloried past. But this here griddle looks to have a different fate. And I knew this as soon as I heaved it from the box.
THE LOW DOWN
Nearly 24 inches in diameter. 1/4 inch thick hot rolled steel. Weighing in at 35 pounds of pure cooking satisfaction, I tell you this griddle meant business the very moment I muckled onto it. We have never seen another griddle on the market so well endowed. It’s quality and it’s craftsmanship are top-notch. It’s cooking area, in a word, sprawling. They are also made in California, I learned, which in our opinion, makes it all the more better. But enough talk, let’s get to testing this beast out, shall we!
The Mojoe comes with a very nice set of steel handles that grapple onto the griddle with ape-like ease. They seem well made, not that you will be moving the griddle very much once in place over your heat source, but when you do, the Mojoe is one hot & heavy entity, and bless it’s maker for including a couple of good handles with it. Now lets take a gander at the underside.
It’s simple looking under here too, however, there is more going on than meets the eye. Note the obvious – the three steel bars welded on edge. This is what holds the griddle off the top rim of your kettle grill, by about an inch, and furthermore promotes air flow for the fire below. And it works, people. It works exceedingly well. These bars also enable you to place the Mojoe on a variety of heat sources, like propane burners. These same bars also help re-enforce the griddle from warping due from extreme heat traumas patron to the pit. And the 5/8th inch nuts you see welded under here, well they’re for the galvanized steel legs to screw into, for say, if you wanted to cook over a campfire and such. Love it! Simplicity is always the best design, and this whole Mojoe experience is an example why.
With a deft fire catered in coals, we placed the griddle over the fiery bosom of the old kettle grill. The two merged together like old friends. Like they’ve been doing it all along. And it didn’t take long for the Mojoe airflow system to kick in, cranking up that fire good and hot. *Splash a little water onto the griddle, and if it dances about in a sizzle, it’s hot and ready to rock.
Of the first order, they say, is to season this puppy. And it’s real easy to do too. On a hot griddle, sprinkle it over with some table salt, and splash it with a little cooking oil. Lastly smear the works about the entirety of the griddle surface. The salt acts as a food grade abrasive, and make sure you wad up a good bee hive worth of paper towels in your hand before engaging in this activity. We were done with this process in about 30 seconds. They say to do it again after your meal is done. Kind of like book ends to your cooking. My pleasure. It kind of engendered the same, satisfied, feeling you get when you wipe down your favorite sports car after a Sunday drive. Leastwise I think that’s what that feeling was. I dunno. I don’t have a sports car. Anyways, how about some breakfast!
Have you ever been on those sorts of kicks where you just want breakfast food all the time? Well that’s been the case for things around the pit lately. And the Mojoe Griddle certainly supports such gastronomic whimsy in the human spirit. I didn’t fight it either. So we diced up two large potatoes to uniform size, and tossed them on the freshly oiled griddle. They sizzled henceforth to life, as we in turn, dusted them over with some all-purpose seasoning. With a lovely beverage in hand, we escorted the spuds about with our steel spatula as per the promptings of our pit master instincts. Very pleasant. Reminiscent of cooking on one of them fancy griddle tops you see in restaurants and cafes. Very much like the one you see at the Mongolian stir fry places. After a time, we added in some chopped onions and bacon to the ensemble. Man, the aromas bellowing about the patio could have tipped the nose of any black bear within a twenty and one mile radius. And I suppose it would have, iffin there were any black bears in the suburbs of Minneapolis. But there weren’t. And I still don’t have a sports car.
Now I was told that the surface of the griddle was nearly non stick, and I’d say that by and far, this was an accurate statement. The more you use it, and season it, the better it gets. The first cook here hardly anything stuck, and if it did, it wasn’t bad. The onions, in point of fact, slid about a little too happy-go-lucky, like you were engaged in a game of competitive air hockey or something. I even lost a few morsels over the edge, and if it weren’t for the griddle lip accessory, I probably would have lost a few more to the tall grass residing below.
The griddle lip, or metal strap, arcing around the back of the griddle, proved to be quite useful for us sloppy backyard chef types. You can take it on or off, by popping it into the same holes used for the handles. The lip was a real potato saver for this patron of the pit, and in general, a very good idea we thought. When the spuds were done, we banked them accordingly against it, to keep them warm there, and to open up room for the rest of our breakfast feast. Man! I love breakfast! Can you smell it yet!
Here is one of the other simple pleasures of the Mojoe Griddle – no edge lip or grease trough. Thus allowing one to sweep his spoils directly onto his dinner plate with aplomb. No edge around the griddle also makes clean up poignantly swift! As Cam from Mojoe Outfiitters coined, “Clean up is a snap!”. I like his thinking!
There is something therapeutically right which impresses upon the emulsion of your soul, when you cook out-of-doors. Sure we could do this sort of thing inside, whilst the TV flickers in the background, under artificial lights, and processed air, but why. For what blue skies yonder do we miss then, and the bird song too, and the sweet summer breeze which flutters the green leaves just past our outdoor kitchen. And the sun, how it sweeps in a golden trail across a beautiful blue sky, and the cloud shadows which drift silent over the land and the sea. This is why we cook outside. The food is only half the reason.
A beautiful product. We really enjoyed our maiden cook on it. It’s almost, but not quite, non stick. It sports vast acreage of cooking space. At 35 pounds, it is a bit heavy for ye types of scant muscle mass, but we reckon you’ll be able to manage. If you can lift a chubby toddler you can lift this griddle just as well. The craftsmanship is excellent. The handles are very nice. The legs were simple, but effective. We also liked that you can cook a lot of food at once on it, which makes it worthy for back yard parties, group camping, or even tailgating. Or maybe you just like to eat! The griddle lip accessory is wonderful too. If you get one of these griddles, you’ll probably want to pick up a griddle lip. We liked the option of being able to pop it on and off at our discretion. The only hit against this griddle we could find really was the price point. $264 is enough to make most wallets groan a little, but at least you only have to buy one of these. Ever. It’s not like we are going to out live the thing. Shoot, these griddles will probably still be around after the third world war has re-arranged the posture of the planet. High grade steel is like that. Over all, though, a rock-solid, versatile, large, nearly stick free, enjoyable cooking surface built to last the ages. Your grandchildren’s grandchildren will inherent this griddle. And in this disposable society in which we tarry, say what you will, but that’s money well spent. And yes, try as I may, my superpower was all but ineffective against the Mojoe. Indeed, I couldn’t break this thing, no how. And I like that. I like that very much.
WHERE TO LEARN MORE
When you get a chance, go check out http://www.mojoeoutfitters.com. Cam Stone, the man in charge over there, we found to be a kindly, salt-of-the-earth, engaging chap, with a sense of humor as durable as his griddle. A griddle 8 years in the making he said. Much tinkering in overland campsites, cooking for his trail mates. He said he got disgruntled with his little frying pan trying to cook for 4 to 5 people, that eventually he found himself a surplus steel disc, propped it up over the camp fire, and was “blown away” by the performance. He was able to cook for 5 people in about 20 minutes. Thus the Mojoe Griddle was conceived. And the world is just a little better place now, because of it. Go check it out if you please!