Blackstone Grill

Spent a portion of the 113 degree day seasoning the griddle. Cooked some bad ass jalapeño and some maple bacon from our local butcher. Then for dinner I made smash boogers with jalapeño bacon. I have to say they were the best I’ve ever made. Tomorrow morning breakfast burritos.

IMG_6778.jpeg

IMG_6777.jpeg
 
Okay you assholes.

If one were to purchase a 36", which is better, the hard cover or the hood? I imagine it's easier to cover the whole thing with a hard cover on it.
 
kevman65 said:
Okay you assholes.

If one were to purchase a 36", which is better, the hard cover or the hood? I imagine it's easier to cover the whole thing with a hard cover on it.
Click to expand...
The hood covers the whole thing and when it's open, it sits attached. You don't have to move it and put it elsewhere.

I also have the cloth cover and it goes on easy even with the hood.
 
Jsouder53 said:
Haven’t had scrapple in forever. It just popped in my head last week too lol
Click to expand...
I always have a brick of Habbersett in the fridge. It’s the best one out there. There are some fresh local ones from farms I have had as well but it’s always hard to get my hands on
 
You must log in or register to reply here.
Top Bottom