Watcha cookin'?

OverlanderJK said:
I picked up one of these silicone mats a while back to cover mine once mine does have a lid and from what I read the lids are cheap aluminum or stamped steel anyway. Works well for keeping crap off the griddle.
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Been getting tons of ads about that cover lol. Mine has a lid and I put a cover over it but was thinking of getting this as well.
 
Ddays said:
make sure you use a quality oil with a high smoke point as well. Avacado works well or a good Evoo.

also with our humidity you have to make sure it doesn’t rust if it’s gonna be a while in between uses. It’s no problem bringing it back to a clean surface, just a pain in the dock
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I have been using the blackstone conditioning stuff for the first season and just good ol canola oil since. For summer time I may not worry about it to much then when winter comes it may get moved to the basement or just a heavy seasoning between uses.
 
Gave my first go at some smash burgers and fried onion tonight. Didn’t take pics while cooking cause I was in hyper focus mode but they came out awesome! Super juicy, hard seer, and most importantly not too greasy! Didn’t add any extra oil since I applied it after last cook and they came out awesome!
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cozdude said:
Gave my first go at some smash burgers and fried onion tonight. Didn’t take pics while cooking cause I was in hyper focus mode but they came out awesome! Super juicy, hard seer, and most importantly not too greasy! Didn’t add any extra oil since I applied it after last cook and they came out awesome!
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Seems like you figured it out. !!!
Meets and greeats at West Chester???
 
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