1. Preheat your Blackstone griddle to medium-high heat (around 375°F). You want the surface hot enough to caramelize the beef without burning.
2. Drizzle the vegetable oil or bacon fat over the griddle. Let it heat until shimmering but not smoking.
3. Add the chopped onion and bell pepper to the griddle. Cook for about 4-5 minutes, stirring occasionally, until they soften and develop a slight char. This step builds a deep flavor base, just like Mama Lu’s slow-stewed veggies.
4. Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn — it should smell sweet and inviting.
5. Push the veggies to one side of the griddle and add the ground beef in an even layer. Let it sit undisturbed for 3-4 minutes to develop a crust.
6. Begin to break the beef apart with a spatula, mixing it with the cooked vegetables. Sprinkle the smoked paprika, black pepper, kosher salt, and red pepper flakes evenly over the meat.
7. Pour the Worcestershire sauce over the mixture and continue cooking, stirring occasionally, for another 5-7 minutes until the beef is fully browned and cooked through. You’re looking for a rich, deep color and a mouthwatering aroma that fills your kitchen or backyard.
8. Taste and adjust seasoning as needed — sometimes a pinch more salt or a dash more pepper brings it all home.
9. Turn off the heat and sprinkle with fresh parsley or cilantro for a pop of color and freshness.

From my own kitchen adventures, I’ve learned that patience is key — rushing to stir or crowd the griddle can prevent that lovely crust from forming. Just like Mama Lu taught me, sometimes the best flavors come from waiting a little and letting the ingredients do their thing.