I have but usual finish it in the the oven for a few minutes. Most of my family likes their steak medium. Just curious about how to get thicker cuts of meat done on a griddle.
If you don't spend the whole week talking like a pirate, I'm going to be very disappointed in you.
Glad the first part went well. Hoping the rest does as well.
I've watched several videos on smash burgers in the Blackstone and they look great.
Honestly steaks and thick cut chops are my only big concern with going the griddle route, but I'm thinking I could smoke/ cook them in the smoker and sear them on the griddle.
My infrared grill is on it's last legs so this summer is going to be replacement time. I'm really intrigued by the Blackstone 30 inch but not sure if it will serve as a good replacement for a grill. I get the differences, but just wonder if anyone here has a Blackstone, and what you think of...
Jeff, your package went out yesterday. Hopefully you find at least 1 in there you like.
For my wish, how about a robusto or corona gorda that you love.
And of course I'd never be unhappy with an Opus.
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