The key with any cast or carbon steel is seasoning. Any from my selection of both will fry eggs and they slide right out of pan. I would think too that BBQ chicken would come out better on grill than griddle. Just my thoughts. Bon aperitif!!!First cook on Blackstone bbq chicken thighs and legs was good but the cleanup was no where near easy as I've heard or seen on video I musta screwed up somewhere
That's as good as it gets at our house. It's also a favorite for anyone who stops byFried cubed meat, in gravy, with "normal" extras. NOT wrapped in bacon. Lol. Taste too good as it is. But...bacon wrapped has good companions.
This is fish from my past Friday's supper. Dipped in buttermilk & seasoned w/ salt & pepper, coated w/ Marsh Hen brand white cornmeal, formerly Edisto Island's Geechie Boy brand, & then fried in Canola oil @ 350 degrees in my favorite 1950's Griswold cast iron skillet, these Whiting & Croaker were the "fruits of my labor" from a April/May trip to North Topsail Beach Seaview Pier.
Those things are serious work to make them correct. I have tried a couple times, but never as good as the ones my neighbor brings home. He knows a lady in Sanford that has us spoiled.Chili poblanos
We eat lunch at a place in Apex that has a burger called the lucky clucker. It is a bacon cheeseburger with an over easy egg on it. I always told them to hold the egg. No bacon cheese burger on the menu. One day the waitress gave me some flack and I ordered it like it came. Freaking delicious.