Got a 22" Blackstone Griddle a couple days ago. Hope to get it seasoned up this weekend if the Flaxseed oil comes tomorrow. Should be fun to play around on. Thanks Marty for the heads up [emoji106]
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Gonna be some awesome grub coming off of that soon, I bet.CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Congrats! Something tells me Craig and Phil won't be far behind getting one...
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OMG !!!
More Awesomeness coming from "The Great Northwest" real soon !!!
Congrats Scott !!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Looking good! Just a friendly tip... always griddle with clothes on as the adjustment knobs can provide some embarrassing selfies when taking pics.
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