@@sipbitego So would a fine grater that you hold over something else, which is usually how most other people do it. This isn't a hack. It's just a worse version of other stuff that already exists.
I'm not convinced you know what you're doing...that's a rub not BBQ sauce and that called aluminum foil...not parchment paper. And you somehow have a food RU-vid channel???
Very helpful. Thank you. Especially appreciated the heads about bugs and critters…I removed my ‘disposable grease tray’ and put it into the freezer to harden and reuse later. It was my FIRST time using the flat rock (LOVED IT!) so I needed the tips. I’m also in Texas, so thank you!!
i used to be really interested in getting a high end Japanese knife but I realized it wasn't really worth it in terms of price to performance. Its all dependent on skill. Instead I went to Burlington and found an 8 inch full tang cleaver with a spine of decent width and Iv had it for a year and only have had to sharpen it twice. Don't overthink knifes people. You only need 3, a cleaver or a chef knife, a pairing knife and a serrated knife.
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Wonder if A1 subbed for the ketchup in the mixture would be good? That’s my go-to on a burger so I’m curious if it would taste as good on a burger pizza. 😅
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@@sipbitego Dude, "medium-low" could mean anything and varies from griddle to griddle. Invest in an infrared gun and give specific ranges if you're trying to teach people to cook. 350 degrees F, for example.
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