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Pampered Chef: Sell me on the new Rockcrok Grill Stone

  1. DebPC

    DebPC Legacy Member Staff Member

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    I have the large white round stoneware one. Is the only difference use wise that it can go under the broiler, on the stove top and on the grill? Easy to clean??? Have you been selling them?
    Thanks!
     
    Mar 28, 2016
    #1
  2. scottcooks

    scottcooks Veteran Member Gold Member

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    I'm a fan because it seems larger than any of our stones - the "lip" gives it an ease of use that surpasses any of the stones, except perhaps the white large round stone. But that it can go on a broiler, or you can use it as a pancake or french toast pan, or make grilled cheese... Quesadillas... giant cookie... so many ideas! Same for a stone, except you can put this on the stovetop. Easy to clean? YES - it Goes In The Dishwasher :) . Selling them, not as much--haven't gotten to show it yet.
     
    Mar 28, 2016
    #2
    Alicia Messenger and chefjeanine like this.
  3. otisbg

    otisbg Advanced Member Gold Member

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    Sold four already. My recipe for shows is the mile high nachos using the rockcrok grill stone. Folks are loving the easy clean up and the fact that it is able to be used on the grill. I tell them that every summer I get calls asking if they can use their pizza stone on the grill and I have to tell my customers, NO...I am making the nachos in the oven until summer comes to OHio...lol
     
    Mar 29, 2016
    #3
  4. It was very popular used as a frozen Slab for DIY ice cream mix-ins at my party Wed night ;)
     
    Apr 1, 2016
    #4
    Elizabeth Q and chefjeanine like this.
  5. mspibb

    mspibb Member Gold Member

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    Has anyone done the flatbreads? I just did the crust in the oven but even after cooking 14 mins and flipping them over and 5 more minutes they are soft....
     
    Jun 23, 2016
    #5
  6. Roadtripray

    Roadtripray Member Silver Member

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    I made the flatbread one time on the grill stone. It turned out okay but not great. I do plan on trying again, so I'm interested in any tips as well.

    As for selling points, I think the fact that it is dishwasher safe, and the fact that you can use it on your grill is a plus. Personally I prefer putting food directly over the grill because the smoke adds so much flavor and adds the grill lines. So I'm not a great fan of using the grill stone on the grill (um, why would I want to cook outside, start the charcoal, etc if I'm going to more or less saute something?). What I CAN see is the benefit of cooking something on the side, like maybe cooking burgers on half the grill and having the grill stone for sauteeing mushrooms, onions, or other toppers for the burgers or steak at the same time.
     
    Jun 28, 2016
    #6
    raebates likes this.
  7. LOL I did with 15p too....
     
    Jun 28, 2016
    #7
  8. mspibb

    mspibb Member Gold Member

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    The Flatbreads were a huge hit! I also did another of the recipes but on a premade crust. I sold 2 that night and the host got one as part of her $600+ free!
     
    Aug 3, 2016
    #8
  9. byrd1956

    byrd1956 Senior Member Gold Member

    2,273
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    Linda, Do you just follow the Mile High Nacho recipe but use the Grill Stone? Do you do this as a Station-Style-Show? If so do you have a show format already worked out?
     
    Aug 3, 2016
    #9
    otisbg likes this.
  10. otisbg

    otisbg Advanced Member Gold Member

    911
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    I did my own version of it and made my own stations....send me your email and I will send it to you. As an FYI I take the chicken already cooked as I have orthopedic issues and cannot take alot of products
     
    Aug 4, 2016
    #10
  11. scottcooks

    scottcooks Veteran Member Gold Member

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    Brought it to my simple 2 demos show - jerk chx nachos and sold 2. Customers were excited about its versatility; forgot to tell about the ice cream nacho option! Show was about 1300 and 3 bookings. PC works if you work it!
     
    Aug 5, 2016
    #11
    otisbg likes this.
  12. Can you email me the mile high nacho recipe?
     
    Apr 22, 2017
    #12
  13. otisbg

    otisbg Advanced Member Gold Member

    911
    54
    Im sorry..I finally got back to this. Yes I do have this in station style format....send me your emial and Ill share
     
    Apr 26, 2017
    #13
  14. otisbg

    otisbg Advanced Member Gold Member

    911
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    yes - if you send me your email address I dont know how to attach things here - sorry
     
    Apr 26, 2017
    #14
  15. pmprdprettyinsnj

    pmprdprettyinsnj Member Silver Member

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    yes - if you send me your email address I dont know how to attach things here - sorry

    Karen, could I please get a copy of your notes for the mile high nachos station setup? Thank you so much chattenskitchenfc@yahoo.com
     
  16. otisbg

    otisbg Advanced Member Gold Member

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    recipe sent
     
    May 1, 2017
    #16
  17. otisbg

    otisbg Advanced Member Gold Member

    911
    54
    Here is my station style recipe for the Mile High Chicken Nachos
    Mile High Nachos


    INGREDIENTS
    1 lb (450 g) boneless skinless chicken breasts
    vegetable oil
    2 tbsp (30 mL) Chipotle Rub
    1 1/2 bags (1 1/4 lbs/575 g) restaurant-style tortilla chips (20 cups/4.75 L)
    8 ounces cheddar cheese

    8 ounces Monterey jack cheese
    1 can (15 oz/425 g) canned pinto beans, drained, rinsed
    1 can (6.5 oz/184 g) sliced black olives, drained
    1 bell pepper…either red, yellow or green

    1 lime
    4 plum tomatoes, seeded and diced
    1/3 cup (75 mL) loosely packed fresh cilantro
    1 cup (8 oz/250 g) sour cream



    DIRECTIONS
    Preheat oven to 350°F (180°C), removing upper rack.

    Heat Grill Pan and Grill Press over medium heat, about 5 minutes. Brush chicken with oil and sprinkle with rub. Place chicken on pan and cover with Grill Press. Cook about 5 minutes per side or until internal temperature is 160°F (71°C). Cool slightly and dice; set aside.

    THIS WAS DONE ALREADY

    Arrange 1/2 of the tortilla chips on White Large Round Stone OR Rockcrok Grill Pan. Top with 1/3 cheese and half of the: chicken, beans, olives, peppers and tomatoes.

    Add the remaining tortilla chips and top with 1/3 cheese. Carefully top with remaining chicken, beans, olives, peppers and tomatoes and rest of cheese

    Bake 14-16 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro and top with guacamole and sour cream; serve immediately.





    STATION #1

    1. Cut off top of bell pepper, remove seeds and veins with Scoop Loop. Dice pepper with Santoku Knife.

    2. Cut Lime in half. Juice the lime using the Citrus Press into Silicone Prep Bowl. Add Bell pepper and 1 Tbsp Chipotle Rub.

    3. Snip Cilantro into 1 cup prep bowl with professional shears or the new herb grinder mill

    4. Get your station ready for assembly





    STATION # 2

    1. Using Microplane Adjustable Coarse Grater, grate the cheeses into the stainless bowl.

    2. Get your station ready for assembly




    STATION #3

    1. Slice the tomatoes with the Quick Slice, then continue dicing with the tomato knife

    2. Drain the pinto or black beans in the measuring colander and rinse. Put in silicone prep bowl

    3. Drain the olives in the measuring colander. Put in silicone prep bowl

    4. Get your station ready for assembly
     
    May 3, 2017
    #17
    chefjeanine likes this.
  18. pmprdprettyinsnj

    pmprdprettyinsnj Member Silver Member

    219
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    Thank you so much for sharing this :)
     
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