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Discussion in 'General Discussion' started by dennishoddy, Feb 3, 2017.
It's hard to go wrong with bacon...
Lol, yer killin' me here...
These girls that help with Sweetie are absolutely spoilin' me. Not that I'm complaining...
I haven't posted a few things (beef goulash from the girl with the broken foot, and take-out chicken fried steak, onion rings, beans, gravy & toast from the other). I'm sure y'all get tired of hearing about it.
Anywho... the other girl brought a large container of fried cabbage this evening.
I had fixed a big casserole dish of bacon & beans last night, so I was going to fix a plate of that along with the fried cabbage.
I opened the container of cabbage, and it smelled so good that I just fixed a large plate of it all by itself.
Man, was it good...
I've got to try that fried cabbage. Is there onions and spices mixed with it?
Not that I noticed, but I'll ask the girl in the morning (if I can remember).
All I know is that it was soooo good...
You will absolutely love your blackstone. We have the 22" two burner with a hinged lid for the RV. I use it to smoke ribs using a smoke tube and pellets, make breakfasts, fahita's, a dozen burgers at a time, and so on. It's so versatile we quit taking our coleman propane grill.
There is an issue though you will discover. Wind gets between the griddle and the burners causing the edges to be cool and the center to be hotter. You might look into attaching a strip of sheet metal along the sides and back to block the wind and make the cooking surface more even in heating.
For my 22" I use these scrapers from the dollar tree. $1 each and they snap right onto the sides of the griddle. After a cooking session, they can be removed and taken to the dishwasher to clean.
Edit: I just looked at yours again, those side trays will prevent using these unless you can shorten them.
We had blackened red snapper tonight that I caught out of South Padre last month.