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06-09-2008, 09:53 PM
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#21
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,446
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Kingdaddy, how long have you been selling these?
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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06-09-2008, 10:20 PM
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#22
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Assistant Cook
Join Date: Jun 2008
Location: Fort Worth
Posts: 49
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I don’t sell anything, I thought this was a forum where you could talk about gear and cooking techniques and get feedback and other opinions.
Sorry if I offended anyone, if my posts are not welcome then you can delete or do whatever you like, I’m just a visitor looking for a place to talk about cooking outdoors.
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06-09-2008, 10:26 PM
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#23
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,592
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Thanks, Kingdaddy. Sometimes we're inundated by folks who are intent on "selling" us on their stuff. Please don't be offended.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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06-10-2008, 07:44 AM
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#24
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,446
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Quote:
Originally Posted by Kingdaddy
I don’t sell anything, I thought this was a forum where you could talk about gear and cooking techniques and get feedback and other opinions.
Sorry if I offended anyone, if my posts are not welcome then you can delete or do whatever you like, I’m just a visitor looking for a place to talk about cooking outdoors.
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No ofense here. I was just taken by the glowing terms you used to talk about your griddle. You sounded like a salesman. The comment was made witha smile on my face.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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06-13-2008, 12:24 AM
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#25
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Senior Cook
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
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Wow, I definitely want one of these.. When I worked at the Korean Restaurant, we used a 4 foot professional version of something just like this.. I would give anything to have one at home!
I guess I've got some work to convince my wife. But, I will prevail!
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06-13-2008, 10:29 AM
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#26
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Assistant Cook
Join Date: Jun 2008
Location: Fort Worth
Posts: 49
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Quote:
Originally Posted by candelbc
Wow, I definitely want one of these.. When I worked at the Korean Restaurant, we used a 4 foot professional version of something just like this.. I would give anything to have one at home!
I guess I've got some work to convince my wife. But, I will prevail!
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One of the things me and my girlfriend really liked about it was that we can both cook on it at the same time which is a lot of fun.
Its also great for big cookouts, if you have a charcoal grill then you can get both of them going and move meat between the two to get the effect you want or use one grill as a warmer or smoker. I’m a big fan of multiple grills now that I have two, all I need to do is add a BGE and I will be set.
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06-13-2008, 12:14 PM
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#27
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Executive Chef
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
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I'll be oveer for stuff on post #11, at 6, Thank you very much.
OH, TO WIN THE LOTTO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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06-13-2008, 02:20 PM
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#28
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Senior Cook
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
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Quote:
Originally Posted by Kingdaddy
One of the things me and my girlfriend really liked about it was that we can both cook on it at the same time which is a lot of fun.
Its also great for big cookouts, if you have a charcoal grill then you can get both of them going and move meat between the two to get the effect you want or use one grill as a warmer or smoker. I’m a big fan of multiple grills now that I have two, all I need to do is add a BGE and I will be set.
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I can see that. I miss a good zone cooking environment. I try to set it up on my big charcoal grill, but it's not the same! It would be nice to have an outdoor version of what I am used to, without having the pay for a big fancy overhead exhaust hood. Otherwise, I'd have one in my house!
I gotta get one!
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06-13-2008, 03:23 PM
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#29
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Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
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Looks pretty cool, I would have a blast with it I am sure!
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06-18-2008, 08:43 AM
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#30
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Assistant Cook
Join Date: Jun 2008
Location: Fort Worth
Posts: 49
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Pizza, phili cheese steaks and a nice steak dinner with a red wine sauce was on for the weekend.
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