Dammit @SmilingOgre, NOW I gotta get me a flattop !!!
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They’re not expensive and they are a pure joy to use. Plenty of room to work. A quick scrape and clean for the next thing. Get a big cover lid at webstruant or whatever and your off and cookin!!!
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Oh ya! Now I’m hungry for sure. Chicken tonight on the deck. Pretty simple. Toss it on the grill and flip it. Got a new balsamic vinegar marinade to try.
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Get some proper Yellow mustard!
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Mmmm fresh fries !!!
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Really, crinkle cut!
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@SessionDrummer I see you have the Famous Dave’s rub. I’m not sure if you know or even like spicy food, but FD’s has a spicy version of their rib rub. It’s pretty much the same as the original only has some heat. I especially like it on a Boston Butt and will usually reapply it right before wrapping.
@Timwis I love Colman’s. Funny though, I only use it for things like sauces, never as a condiment. For hotdogs, burgers, sandwiches etc, it’s got to be French’s.
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@SthrnMixer I LIVE for da heat. I was bummed out that the only one Amazon had in stock was the “low heat”. I second the French’s.
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Sorry the French is for big girl blouses mate, lol!
I always put a heaped teaspoon in any gravy I make just for flavour but on a cold winters day double up to add some real warmth as well!
We get that “Yellow American Mustard” it’s not low heat it’s no heat, it’s the Korma of the mustard world!
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@Timwis I use French’s in my BBQ, and typical sandwiches, BUT, when I’m doing Pastrami, or German Sausage …
https://www.amazon.com/Inglehoffer-Mustard-Dijon-Stone-Grnd/dp/B00KOBGTHI/
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Dijon French mustard is ok:
I also like the honey Dijon and Wholegrain Mustard:
The bog standard French mustard has very little heat, not a fan at all:
Is that French’s Dijon hot like the proper Djon? Only asking because our English Yellow Mustard is hotter than any of the mustards mentioned but that French’s Yellow Mustard isn’t hot at all!
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Grey Poupon
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The mustard seed they use in that brand is grown in Canada!
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Germans know how to mustard… I buy this jar from Menonites here (I think they’re german) and they have this whole seed grainy mustard that has the sourness of plain yellow but a lot of kick, kind of a similar burn to horseradish… It’s amazing on some nice roast beef sandwiches.
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Sounds like wholegrain mustard of some type, some can be on the sweet side and the white wine vinegar cuts through and some can carry quite some punch, quite pricey though compared to the others discussed!
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Fajitas on the deck
Veggies sautéed on the flat top
Stew meat (beef) and shrimp Sous vide
Shrimp browned on flat top
Beef seared in a cast iron pan outdoor burner
Used a YouTube recipe for seasoning.
Sour cream and cheese on top
Browned the shells in the oil from the rest of the mess
Ate too much again. Gonna forget about loosing weight.
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I forget things ALL the time @SmilingOgre, and THAT, is def. one of the ones, … I think …
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It’s losing the hair is my biggest bugbear! Used to have hair down to my arse which due to getting exposed to sunlight and being naturally fair would go very blonde, even had the occasional shag perm so I looked like a rockstar! Now I have to have the clippers because I’m that thin on top combined with the tonnage I have acquired I now look like humpty dumpty!
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