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General Category => General Discussion => Topic started by: Cam3512 on June 01, 2023, 06:20:47 PM
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Putting this out there for some feedback. After 20+ years with a traditional Weber propane grill, I’m considering a Blackstone griddle. For those with experience with both, what do I need to know? Pros and Cons? Not interested in a smoker right now.
https://blackstoneproducts.com/collections/griddles?utm_campaign=google-branded&gclid=CjwKCAjwg-GjBhBnEiwAMUvNW1v31SPuoqKZ4Fi40f5fvXQ_4jf3tEA-pTLDK68Zblzd_WeHU5ApaRoCpP0QAvD_BwE
Cam
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I bought a cheap propane fired Cuisinart round griddle.
https://www.cuisinart.com/shopping/outdoor-grilling/grills-griddles/cgg-888/ (https://www.cuisinart.com/shopping/outdoor-grilling/grills-griddles/cgg-888/)
I don't like it. Basically it's a large cast iron skillet and everything is fried. I don't like the taste of fried meat. Not the same char either that I Iove so much. It is great for doing a stir fry though.
Was going to try pizza this evening but daughter said no.
-AJ
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Horses for courses. Use both, not either or. I simply cannot LIVE without my smoker, though. Use it 10 to 1 over all the others.
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It’s apples vs oranges. Both have their merits and pitfalls. With arguments of propane/charcoal/smoke flavor aside, an open grill allows direct exposure to flame, evaporation and ultimately char that a solid heating surface simply cannot. So it depends upon what you’re cooking and your specific goals.
Because Caramelization (Maillard Reaction) happens quickly on an open grill, the very efficient evaporation characteristics of the open grill means it progresses just as quickly to drier charred surfaces which may or may not benefit your goals. You also loose the potential of using any food particles that cook & stick to the grill in your final preparation or sauce work. A solid surface allows the caramelization to occur with more control and in a way that the fond (cooked bits that accrue and stick on the surface during caramelization) can be more easily captured and incorporated into the preparation.
If I had to choose just one, I would buy or use a good grill and get a nice flat griddle plate or large iron skillet that I could place upon the grill to use when needed. Then it is instantly convertible and I have the option to cook however I want to cook whenever I cook, which is all that matters to me.
Fwiw, more people will generally ooh and ahh over food cooked in a nicely seasoned 24” diameter dual handled cast iron skillet than anything cooked on a plain old griddle. It’s all about the presentation- The difference between sauce and gravy is at least $5 a plate…..
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Putting this out there for some feedback. After 20+ years with a traditional Weber propane grill, I’m considering a Blackstone griddle. For those with experience with both, what do I need to know? Pros and Cons? Not interested in a smoker right now.
https://blackstoneproducts.com/collections/griddles?utm_campaign=google-branded&gclid=CjwKCAjwg-GjBhBnEiwAMUvNW1v31SPuoqKZ4Fi40f5fvXQ_4jf3tEA-pTLDK68Zblzd_WeHU5ApaRoCpP0QAvD_BwE
Cam
I have a large cast iron griddle that covers 1/2 the burners of my grill. NOTHING takes the place of a griddle seared steak or burger, but the flamed grill also has its place, especially when you can add smoke box and a high quality grill like a Weber or Ducane. I say Grill with griddle accessory.
I was an early adopter of the pellet smoker grills, have had a RECTEQ since 2015 and I love it. You can crank it up to 450-500 and use like a regular grill with a decent sear, or down to 180-225 for low and slow smoking, but you can also set it for any temp in between for baking and cooking. It is the ONLY way I make Bacon now...... RECTEQ is a small family owned business and makes quality stuff. They also stand behind the product. My grill is old, so doesn't have wifi control, or internal heat probes and controls, but it is a solid work horse and I do just about everything with it. That said, I won't go without an old school gas grill or grill top griddle.
Open up that wallet pal! :cool:
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Timely topic. I was thinking I needed to upgrade my 22 year old Weber Grill and look for a new grill/griddle combination. The only parameter that
I really had is there is just me and the wife, so didn't need a large unit. Well, that pretty much eliminates most of what is available. The other
curious thing I found was that most of the combination units did not have a cover for the griddle part. Not really sure why that is but I am sure
there must be some cooking reason, but I wanted the option of covering it with a lid. I did find a decent size unit that Walmart sells that has hoods that cover both sections and priced around $347.00. When I started really checking it out, the actual grill surface looked cheap and flimsy, no where near the quality of the grill on my Weber. So, I decided to rehab the Weber and give it some love that it was sorely lacking and with some deep cleaning, replacing a few parts, and a little high temp paint, it cleaned up amazingly well. Then I bought the 16" x 9" Lodge griddle with flat surface on one side and the raised ribs
on the other, purchased from Amazon for $37.00. So now, I can grill on one side and griddle on the other and all for a total cost of about $70.00
and about 5 hours of actually working on cleaning and refurbishing. I think I am good to go for another 22 years. Must say, the quality of our old
Weber is pretty amazing.
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You can put a cast iron griddle on a grille to sear things.
You can't grille, without a grille.
So a grille and a griddle plate can do both.
That's what I use.
That said, if I were buying now, I'd buy a grille that is also a separate fire box smoker. As I also have a separate smoker for now.
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Weber (or generic for less) sell griddles that you can use in place of the grill. You can do just one side and leave the other open for normal grilling. Simple to switch back and forth depending on your needs / tastes.
https://www.amazon.com/7658-Grill-Griddle-Weber-1000-5000/dp/B0B6G41QLF/ref=sr_1_5?hvadid=598854726877&hvdev=c&hvlocphy=9003742&hvnetw=g&hvqmt=e&hvrand=11184342058799761320&hvtargid=kwd-50897411641&hydadcr=23410_13531684&keywords=weber+griddle+insert&qid=1685671756&sr=8-5&ufe=app_do%3Aamzn1.fos.006c50ae-5d4c-4777-9bc0-4513d670b6bc (https://www.amazon.com/7658-Grill-Griddle-Weber-1000-5000/dp/B0B6G41QLF/ref=sr_1_5?hvadid=598854726877&hvdev=c&hvlocphy=9003742&hvnetw=g&hvqmt=e&hvrand=11184342058799761320&hvtargid=kwd-50897411641&hydadcr=23410_13531684&keywords=weber+griddle+insert&qid=1685671756&sr=8-5&ufe=app_do%3Aamzn1.fos.006c50ae-5d4c-4777-9bc0-4513d670b6bc)
(https://i.ibb.co/v16VvDC/710-Gj-Qa-Hbu-L-AC-SL1500.jpg) (https://ibb.co/v16VvDC)
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https://www.academy.com/p/outdoor-gourmet-gas-and-griddle-combo?sku=black&&ogmap=SEM%7cPLN%7cMSFT%7cSHOP%7cc%7cSNR%7cIM%7cNon-Brand-Shopping-SmartShopping-SportsRec%7cSportsRec%7c%7c427186219%7c1288628052626660&msclkid=e48d66a4ed1e15cc47df02dda2760cc5&utm_source=bing&utm_medium=cpc&utm_campaign=Non-Brand%20%7C%20Shopping%20%7C%20Smart%20Shopping%20%7C%20Sports%20%26%20Rec&utm_term=4584138880494703&utm_content=Sports%20%26%20Rec&gclid=e48d66a4ed1e15cc47df02dda2760cc5&gclsrc=3p.ds
Why settle for One ! ??? I have the "Black Stone" version .
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why not get a flat top for a gas grill or just use cast iron pan?
I use several small flat tops and griddles to cook veggies, peppers, asparagus, onion bacon burgers and the like.
I also use a gas grill that I don't have to preheat for thick meats and chicken. And have a pellet smoker tube that allows me to smoke independently from the gas heat.
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I have not used a propane grill since I bought my BGE a decade or so ago. If grilling needs done now it's on the BGE or the Lodge hibachi over lump charcoal. Your taste buds will thank you for choosing to grill over lump verses LP.
I have about 10 different heat sources I use for cooking over and last year got a griddle and have really been enjoying it. It great for breakfasts, burgers and quesadillas amongst other things. I did get one with u shaped burners so it heats evenly but I would prefer if the burners had a little more oomph to them or the steel was thicker as it is easy to overwhelm the griddle with cold foods like if you are doing a full pack of lo-mein noodles you end up doing it in batches to break out the wok and turkey fryer burner.
I will say we were looking at Blackstone griddles and then found a 2 burner 20,000 BTU Razor on a collapsible rolling base that was on sale fo $159 at Camping World that was comparable a Blackstone that didn't have a base and was over $200. It did come prepped to be portable and was fed with a 1lb LP bottles I bought a $10 adapter and hose to be able to use a 20lb LP bottle and it also is equipped to hang/support a 20lb bottle on the cart.
Honestly I would not get caught up in name brand as they are all made in China. They are all a piece of steel with a LP burner under the plate and a couple of diales. For me if and when I buy another I will look fo rthe highest BTU output and the thickest steel plate for heat retention.
Yikes I got a heck of a deal. Looks like the Razor 2 burner is $249.99 everywhere now.
https://www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwiDke_oraT_AhXW_cgKHfiBBxYYABAGGgJxdQ&ohost=www.google.com&cid=CAASJeRousvtSGqmAireRA_g2lZKhbCqszwfXjk3Lw2lSMccWum6cZc&sig=AOD64_1Ryk7UE07huEROhibNLPc05YxYjA&ctype=46&q=&ved=2ahUKEwioteToraT_AhWYElkFHVENAwsQ9aACKAB6BAgHEEA&adurl=
When griddling cleanup is a snap. after you get he plate seasoned after I'm done cooking I use the spatula to scrape off the big chunks then I keep a on water bottle with a nozzle on it. Let the griddle get smoking hot then grab a couple paper towels squirt some water on the griddle and then use the end of the spatula to move the paper towels around the griddle surface to pick up the pieces the water is steaming off. Griddle surface is cleaned and ready for the next cook.
Here's pic's from 6/22/22 on its 1st day home. Double bacon cheeseburgers were that evening's fare.
(https://i.ibb.co/ZGpPbLt/CAMP1.jpg) (https://ibb.co/ZGpPbLt)
(https://i.ibb.co/0V0fNbn/CAMP2.jpg) (https://ibb.co/0V0fNbn)
(https://i.ibb.co/8KDx597/CAMP3.jpg) (https://ibb.co/8KDx597)
remove duplicates from large text file (https://dedupelist.com/)
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IMHO, some foods are difficult to cook over a grill. As stated, bacon and eggs.. But also vegetables and pancakes, try an outdoor breakfast. Also thin meats, my favorite being pepper steak subs.
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There ya go, just put a griddle on top, or replace one of the grates with one on a side. Guess I got caught up with just buying something new.
You guys are brilliant!
Cam
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I'll keep grilling and smoking on the Big Green Egg and use my soon to be outlawed gas stove and cast iron skillet in the house. If you're cooking breakfast for a group the griddle might make sense.
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I'll keep grilling and smoking on the Big Green Egg and use my soon to be outlawed gas stove and cast iron skillet in the house. If you're cooking breakfast for a group the griddle might make sense.
Even if you are only cooking for one or two making stuff like dippy eggs on the griddle is a smidge easier. It doesn't cook any better or different than a nice CI skillet (love my cast iron cookware) but you have lots of room around the eggs for getting the long blade spatula under it and in a quick sweeping motion to not break the yolk and there is plenty of fresh hot griddle space to land the egg after flipping. Same for pancakes. in the 10" Griswold even if only cooking two pancakes they have to be relatively small so when you flip them you don't land one on the other.
FWIW the BGE also works good for skillet cooking. Nice even heat under the whole skillet.
The biggest benefit for me is cooking outside keeps the smells and mess of cooking outside. As much as I love bacon or a good bacala and red sauce I don't want to enjoy the house smelling like it for days.
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If you don't have experience with a griddle, there is a bit of a learning curve on the cleaning/seasoning/care. If you store it outside or use it infrequently, be prepared for rust.
I have 'all of the above' in the grill/smoker/outdoor cooking array, and I do have a blackstone. I don't find it particularly great, the temp control is wonky ie: if you put one side on high, the entire thing gets hot, I think the plate is too thin. Also the gutter/rail drain for fats or splash & scrape cleaning is woefuly undersized and poorly designed with insufficient pitch. I have been cooking on restaurant griddles and french cooktops for decades at this point, so maybe I'm spoiled.
I do wish to say (tho it's totally unrelated) *and I always get shit for it*-- The big green egg is the most overrated marketing hype in the world... It's the yeti cooler of grills and I dont mean that as a compliment.
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If you don't have experience with a griddle, there is a bit of a learning curve on the cleaning/seasoning/care. If you store it outside or use it infrequently, be prepared for rust.
I have 'all of the above' in the grill/smoker/outdoor cooking array, and I do have a blackstone. I don't find it particularly great, the temp control is wonky ie: if you put one side on high, the entire thing gets hot, I think the plate is too thin. Also the gutter/rail drain for fats or splash & scrape cleaning is woefuly undersized and poorly designed with insufficient pitch. I have been cooking on restaurant griddles and french cooktops for decades at this point, so maybe I'm spoiled.
I do wish to say (tho it's totally unrelated) *and I always get shit for it*-- The big green egg is the most overrated marketing hype in the world... It's the yeti cooler of grills and I dont mean that as a compliment.
Yea yea, Not the 1st time I've heard you say that. I paid around $600.00 for my BGE 24 years ago. (yes they're more now) That's $25.00 a year and it works just like it did the 1st day I had it. Try that with a Webber POS!
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Yea yea, Not the 1st time I've heard you say that. I paid around $600.00 for my BGE 24 years ago. (yes they're more now) That's $25.00 a year and it works just like it did the 1st day I had it. Try that with a Webber POS!
John's que is as good as I've had and I'm pretty serious. I'm not ready to make the jump from gas due to the convenience and flexibility whether to preheat. But if I had the skill and understanding of this lump charcoal thing, I could change my mind. Bev says I should have two grills and go ahead and just get one.
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For me the BGE was one of the best investments I've made that turns out quality product every time. As it turns out like in shotgun sports the equipment is not the most expensive part. I have burned far more dollar's wort of charcoal in the BGW than the BGE cost.
I get it the BGE or lump charcoal cooking is not for everyone. Personally, I don't mind the expense or the prep/setup time that comes with cooking over lump as I am rewarded with a superior product in the end.
The BGE is not the end all be all. There are many types of Kamado style cookers, I like the BGE simply because of the dealership network. Every town has place that sells BGE and the warranty is great. I have had two fire boxes, one riser ring, one CI grate and a plate setter replaced free or what world have cost hundreds of dollars if you went with store brand stuff that has minimal if any warranty. For all who think that I have had a lot of warranty part that it true but none of them failed because of quality or craftsmanship it was from heavy use. I have burned over 7000 pounds of charcoal in my BGE over the years.
I have not missed the LP grill since I 1st lighted the BGE and made burgers to test it out. In fact, my LP grill was never lighted again and got scrapped the next time we had bulk trash day at the township building.
To each their own :thumb:
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Here's pic's from 6/22/22 on its 1st day home. Double bacon cheeseburgers were that evening's fare.
(https://i.ibb.co/ZGpPbLt/CAMP1.jpg) (https://ibb.co/ZGpPbLt)
(https://i.ibb.co/0V0fNbn/CAMP2.jpg) (https://ibb.co/0V0fNbn)
(https://i.ibb.co/8KDx597/CAMP3.jpg) (https://ibb.co/8KDx597)
remove duplicates from large text file (https://dedupelist.com/)
that looks like a slick bit of kit to me.
thankfully, that is not a can of Bud Light in the background.....
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I did do the pizza on the griddle last night. Just take-and-bake from the grocery. It did come out well though I charred the bottoms a little too much. I think 3 minutes too long.
I DID replace my gas grille with the griddle. I miss the grill. I think the griddle is a decent supplement to the grill, but you wouldn't be happy if it was all you had. I do like that it has a cast iron platen though. I'll probably get a small gas grill to go along side it. I hate charcoal.
-AJ
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that looks like a slick bit of kit to me.
thankfully, that is not a can of Bud Light in the background.....
Around here a light/lite beer is a Yuengling Premium 12 ounce can. It has 25% few calories than Yuengling Premium pounders and 50% fewer calories than a Yuengling half and half tha is comprised of one (1) 12-ounce bottle of Yuengling Porter and one (1) 12-ounce bottle of Yuengling Lord Chesterfield Ale in a tall glass :thumb: Beat's their Black & Tan by a country mile and th B&T is pretty darn good.
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Around here a light/lite beer is a Yuengling Premium 12 ounce can. It has 25% few calories than Yuengling Premium pounders and 50% fewer calories than a Yuengling half and half tha is comprised of one (1) 12-ounce bottle of Yuengling Porter and one (1) 12-ounce bottle of Yuengling Lord Chesterfield Ale in a tall glass :thumb: Beat's their Black & Tan by a country mile and th B&T is pretty darn good.
Someone is from Yuengling country! lol
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Around here a light/lite beer is a Yuengling Premium 12 ounce can. It has 25% few calories than Yuengling Premium pounders and 50% fewer calories than a Yuengling half and half tha is comprised of one (1) 12-ounce bottle of Yuengling Porter and one (1) 12-ounce bottle of Yuengling Lord Chesterfield Ale in a tall glass :thumb: Beat's their Black & Tan by a country mile and th B&T is pretty darn good.
I grew up in Genesee Cream Ale country myself..... probably disqualifies me from having a knowledgable opinion on fermented liquids.....
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I grew up in Genesee Cream Ale country myself..... probably disqualifies me from having a knowledgable opinion on fermented liquids.....
In 94, I moved from New Orleans to Asheville for a sous chef position. One of the bars/nightclubs in downtown Asheville (maybe Gatsby’s, remember place but not name) was offering Genesee Cream Ale as an import for $4.00 a bottle along with the actual imported beer. I guess down here at the time, it might as well be an import.
I’ve had a lot of Genny up in VT, but that is my favorite Genny memory.
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Love how this thread has flawlessly drifted from grillin' to drinkin'. Seems logical :boozing:
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I grew up in Genesee Cream Ale country myself..... probably disqualifies me from having a knowledgable opinion on fermented liquids.....
Screamers! About one a year or so I get a case of cream ale. Drink about 1/2 of it and the next day it feels like you are doing a colonoscopy prep.
Loved 12 Horse Ale until it was discontinued. After it was re-released (a couple times) it never tasted the same.
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"ya can't have one without the other"
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Griddle is more versatile than most think
Peachy chicken
(https://i.ibb.co/rc7PqXC/IMG-1573.jpg) (https://ibb.co/rc7PqXC)
(https://i.ibb.co/6Zd0ZCN/IMG-1576.jpg) (https://ibb.co/6Zd0ZCN)
(https://i.ibb.co/yRH5D5b/IMG-1578.jpg) (https://ibb.co/yRH5D5b)
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Love how this thread has flawlessly drifted from grillin' to drinkin'. Seems logical :boozing:
Obviously a spontaneous process of nature...
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Screamers! About one a year or so I get a case of cream ale. Drink about 1/2 of it and the next day it feels like you are doing a colonoscopy prep.
Loved 12 Horse Ale until it was discontinued. After it was re-released (a couple times) it never tasted the same.
Once upon a time, due to circumstances beyond our control, we had the opportunity to harvest loose bottles of Genesee beer at no cost. Imagine about a quarter acre of beer bottles on the ground. My brother, his friend and I gathered up 120 cases of free beer in a couple hours. During the harvest my brother's friend said "If this was Genny Cream Ale, I wouldn't pick up a single bottle!"
for those who are wondering, yes, 120 cases of beer will fit in the back of a full sized pickup with an 8' bed and under a camper shell.
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Love how this thread has flawlessly drifted from grillin' to drinkin'. Seems logical :boozing:
Burning Meat and drinking beer is THE American Way (other countries are also welcome to this manly tradition). Cant have one without the other.
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One can hardly GIVE Genny away in Rochester where it's made............... ..................
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Oh, yea. On topic. Let's see-on the pellet grill I smoked hot peppers, roasted asparagus, smoked chicken thighs, grilled fresh corn, and cooked steak. All today.
Had it running all day. Just changed heat and smoke settings as needed. Didn't need to heat up the house-it was 100 today.
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Oh, yea. On topic. Let's see-on the pellet grill I smoked hot peppers, roasted asparagus, smoked chicken thighs, grilled fresh corn, and cooked steak. All today.
Had it running all day. Just changed heat and smoke settings as needed. Didn't need to heat up the house-it was 100 today.
Another benefit of cooking outside is the heat along with the smells stay outside :thumb:
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Someone is from Yuengling country! lol
We finally got Yuengling here around the first of the year. Whenever I went out of state and found it, I thought it was great. Seemed fresh and clean, like German beer. So anyway, I've been keeping it in the fridge for a few months. THe other day I pulled out a PBR to cook some brats (thread content) and wow, that PBR really tastes good. I'm back with PBR.
PBR, endorsed by Frank Booth
(https://laughingsquid.com/wp-content/uploads/2014/08/blue-velvet-pabst-blue-ribbon-sp.jpg)
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We finally got Yuengling here around the first of the year. Whenever I went out of state and found it, I thought it was great. Seemed fresh and clean, like German beer. So anyway, I've been keeping it in the fridge for a few months. THe other day I pulled out a PBR to cook some brats (thread content) and wow, that PBR really tastes good. I'm back with PBR.
PBR, endorsed by Frank Booth
(https://laughingsquid.com/wp-content/uploads/2014/08/blue-velvet-pabst-blue-ribbon-sp.jpg)
You probably only have access to Yuengling Lager and Flight. IMHO two of the lesser products in the Yuengling family.
Don't mind me a PBR either. Usually get 6-packs while traveling because its available everywhere.
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You probably only have access to Yuengling Lager and Flight. IMHO two of the lesser products in the Yuengling family.
Don't mind me a PBR either. Usually get 6-packs while traveling because its available everywhere.
they sell all kinds of flavors. I get the Lager in brown can...for some reason the cans taste better than the bottles.
I tell ya, I was at Bikeweek 7 or 8 years ago and there a joint a few miles N or Camp Carlo that had this on tap and 50cent oysters on the half. I hit the place everyday. I really liked the beer and got it since, every time I could find it. But now, it's just another beer. I'm going back to PBR which is no longer cheap.
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Apple wood smoked then grilled over pump chicken wings for dinner and of course a few Premiums the rest of the afternoon hanging out in the garage playing ball with the hound, listening to the radio and talking with the wife.
(https://i.ibb.co/B3yhc6P/IMG-1580.jpg) (https://ibb.co/B3yhc6P)
(https://i.ibb.co/ykyL0nC/IMG-1581.jpg) (https://ibb.co/ykyL0nC)
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I personally found the griddle to be hard to keep clean. Gave it to a friend and bought another gas grill.
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I personally found the griddle to be hard to keep clean. Gave it to a friend and bought another gas grill.
I bought a cheap grill scraper just like we used in the restaurant and back in the day at McDonald's.
Works like a charm. Anything stubborn or burnt hit with a splash of water while still hot, then scrape.
Just don't steam your hands.
-AJ
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I personally found the griddle to be hard to keep clean. Gave it to a friend and bought another gas grill.
The steam clean method works a treat for me. Easier than washing a pot and/or pan.
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It really does come down to what you want to cook.
I have a 3 burner cast iron griddle (Campchef brand) which I use for big breakfasts. As said above, it works great for eggs, breakfast potatoes, and bacon all at the same time. I also like to do the Japanese Steakhouse stuff on it with fried rice and everything. The Campchef I have is convertible, which means you can mix and match your cooking area. I have a cast iron griddle which covers two of three burners and a smaller griddle which covers one burner. This allows for more controlled cooking temps if wanted. So for example I will use the two burner side for searing burgers and then use the one burner side at a lower temp for toasting the buns. I also have a grill box unit for the Campchef where I can replace the one burner griddle for a grated cast iron regular grated grill surface over the gas flame. It has its own lid to keep the heat in. The best part is that the whole thing can be easily dissembled and made portable for camping. It came with high quality carrying cases for the burner unit and for the cast iron surfaces.
I also have a pellet grill, which as said above does everything from smoking at a low temp to grilling, to baking pizzas at a high temp. and everything in between.
So just like you can't have only one motorcycle in your garage, you shouldn't have only one grill on the deck!
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All my stuff is now CampChef. It works, and works well, and is very durable. My modular "flat-top" is a two burner, but otherwise as described above.
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(https://i.ibb.co/Gcw3dk1/IMG-3274.jpg) (https://ibb.co/Gcw3dk1)
who wrote the poem ulysses (https://poetandpoem.com/meaning-of-ulysses-by-alfred-lord-tennyson)
It’s not a crime to have both.
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(https://i.ibb.co/Gcw3dk1/IMG-3274.jpg) (https://ibb.co/Gcw3dk1)
who wrote the poem ulysses (https://poetandpoem.com/meaning-of-ulysses-by-alfred-lord-tennyson)
It’s not a crime to have both.
Nice, love the outdoor kitchen vibe..... When I retire, this is on my planned list...... I'm not a BGE kinda guy, but I do love my RECTEQ pellet smoker/grill and Weber with Cast Iron Skillet..... Best of ALL worlds.............
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Griddle sausage pepper and onions with meatballs so’s youse don’t have to just be satisfied with a sausage sandwich. Meatballs will go in in about an hour.
And of course a couple Yuengling Premiums while we wait :thumb: :thumb
(https://i.ibb.co/bH5d1dF/IMG-1606.jpg) (https://ibb.co/bH5d1dF)
(https://i.ibb.co/WBtrYfJ/IMG-1608.jpg) (https://ibb.co/WBtrYfJ)
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Griddle sausage pepper and onions with meatballs so’s youse don’t have to just be satisfied with a sausage sandwich. Meatballs will go in in about an hour.
And of course a couple Yuengling Premiums while we wait :thumb: :thumb
(https://i.ibb.co/bH5d1dF/IMG-1606.jpg) (https://ibb.co/bH5d1dF)
(https://i.ibb.co/WBtrYfJ/IMG-1608.jpg) (https://ibb.co/WBtrYfJ)
Can you attach a scent file please? :wink:
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I would love too but I don’t have barricades and crowd control in place :drool:
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I would love too but I don’t have barricades and crowd control in place :drool:
When I & a couple of my peers were installing unground swimming pools one of our customers was an Italian family. At one point (mid afternoon) I had to ask "What are you cooking? It smells fantastic!!" She replied "I'm just frying some peppers and onions!" Sure enough shortly after wards there was a huge plate of fried peppers and onions for us to enjoy!
The husband got home about the end of the day and made us eat Italian food and all drink homemade wine. After a bit too much, the horseplay, wrestling, and all sorts of silliness started.
Good people! Pushing their customs on other people!
Love the old days when people celebrated their ethnic diversity. "F**k Yeah! We're different! If you don't like it, take a hike!"
https://www.youtube.com/watch?v=NMTfBjOzUSc
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Only thing better smelling the pepper and onions fryin is bacon and onions fryin…..or Hoppes #9
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Bacon wrapped thick cut pork chops and asparagus fried in bacon fat :drool:
(https://i.ibb.co/vqmxGxM/IMG-1614.jpg) (https://ibb.co/vqmxGxM)