It's seasoned, and I've done 4 or 5 rounds on it myself before cooking. With these burgers, according to Serious Eats, you WANT it to stick, that's why it gets so crusty. Then use the scraper like a spatula. Worked very well.
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I wonder what that would be like for blackening? Imagine it glowing before tossing a snapper on it? Yes I saw the channel, whats the oven version weigh?
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I imagine it would do that very well. I set the smoke alarms off in my house with burgers, though. Blackening would probably billow smoke all over the South!
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What's wrong with doing this inside? you need to upgrade exhaust fans!!!!!
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Amazeballs.
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Boiled then lowered to simmer for 3 hours with the spice packet. It was already salted-preserved. Then I cut into BIG pieces. Forked tender.

Had some spiced canned cabbage from Margaret Homes, Birdseye Steamfresh Brussels sprouts that I added soy sauce, sesame oil and mustard powder after, extra wide egg noddles with butter, S&P and grated pecorino romano cheese and a leftover piece of Pepperidge Farms garlic bread. Had two Negro Modelo's.

Just fantastic.

Sunday I'll make corned beef and swiss sandwiches with the leftovers. :-)
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forgot the pics, again

Bulgarian Pinjur eggplant cassorole

Egg white and seasoned flower dredged eggplant, pan fried in EV and drained.

Placed eggplant in small casserole dish layering sauce, pinjur, eggplant. mozzarella, roasted garlic cloves, and my homemade pasta sauce three times and then a generous layer of Pinjur on top. Baked for 20 Min till bubbly and served with crusty Italian bread and garlic, and hot pepper infused EVOO for dipping.
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Low carb crockpot pork loin with low carb BBQ sauce. Was going to smoke but the rainstorms finally hit Houston after threatening the past two days.
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Having a few friends over, so getting ready to throw some spare ribs and chickens on the smoker.
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I have been on a steak finger/chicken fried steak kick.
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I sort of feel the need to push for a steak finger resurgence. They seemed to be in the regular rotation when I was younger and now I rarely see them on menus.
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Cooked up 3.5 lbs last night. Then had a few this morning with hashbrowns and eggs.

Peppered Gravy and Heinz 57 for dipping sauces
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Have you ever had chicken fried chicken?

It's a huge tenderized (not beaten to death) chicken thigh soaked in buttermilk, breaded, and pan fried.
I had it once ( OK a dozen + times, in a place (AQ Chicken House) in Springdale, AR and I have never had better or seen it again cooked the way they did.
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I am assuming they are .....?


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You would think that something that would clog your arteries so fast would be on every menu.

Steak fingers: making chicken fingers look healthy since 1957!
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