Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
I might suggest adding a neutral cheese that melts good and makes a mess, mozzarella or even white American. The feta had great flavor and played well with the other flavors but gave it a "dry" taste if that makes sense?
I might suggest adding a neutral cheese that melts good and makes a mess, mozzarella or even white American. The feta had great flavor and played well with the other flavors but gave it a "dry" taste if that makes sense?
That looks amazing!! I think provolone or pepper jack would work pretty good, too!
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