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The Water Cooler
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<blockquote data-quote="p238shooter" data-source="post: 4066508" data-attributes="member: 24583"><p>Thanks for sharing. It is similar to what I do on my Blackstone griddle Its kinda same thing, just a big cast iron skillet you can oil one side heavy then move over to less oil a little space over for the second side and over further for the top bun. Myself I add a few chopped onions as I turn to fry in for the second side.</p><p></p><p>Reply about Dennisshoddy's post: Last week I thawed and smoked leftover $.79 10lb breast I froze after a last Christmas sale. Yep, good any time of year.</p><p></p><p>Had spachcock BBQ sauce smoked chicken legs for dinner this evening.</p><p></p><p>Boiled and put in the refrigerator 20 Amish pickled mustard eggs this morning. My first try with them.</p><p></p><p>Yep like others here, I like to cook my own. Thanks to everyone for sharing.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 4066508, member: 24583"] Thanks for sharing. It is similar to what I do on my Blackstone griddle Its kinda same thing, just a big cast iron skillet you can oil one side heavy then move over to less oil a little space over for the second side and over further for the top bun. Myself I add a few chopped onions as I turn to fry in for the second side. Reply about Dennisshoddy's post: Last week I thawed and smoked leftover $.79 10lb breast I froze after a last Christmas sale. Yep, good any time of year. Had spachcock BBQ sauce smoked chicken legs for dinner this evening. Boiled and put in the refrigerator 20 Amish pickled mustard eggs this morning. My first try with them. Yep like others here, I like to cook my own. Thanks to everyone for sharing. [/QUOTE]
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