In 1990, founder Ty Measom found himself both frustrated and inspired with the size and quality of the outdoor cooking equipment available. He set out to create a product that was both portable and powerful. After countless hours of brainstorming, engineering, and tinkering, the Pro60 was born-and along with it-a company to pioneer the camp-cooking industry. The simple, yet durable design was applauded by outdoorsmen everywhere. Since then we’ve added griddles and grill box attachments, a variety of cast iron pieces, and more recently-pellet grills. Over the past 30 years, our product line has expanded, but our objective remains the same-provide a better way to cook outdoors. Follow our RU-vid channel for product launches, breakdowns, and highlights. We'll post easy to follow recipes that'll make you drool behind your monitor or phone. Hit the subscribe button to join our Camp Chef community of cast iron, pellet grills, cook systems, and everything outdoor cooking.
At home grind a flat iron and skirt steak and a little of high fat thawed hamburger rounds(cheap) for a high fat content and then add your seasoning your choice with two large eggs. Mix well. Make sure your friends get three different types of cheese jack, cheddar and Coby jack or jalapeno and three pieces of bacon(lots of fat) . Grill that on your BBQ with purple union, lettuce. And "Getto style" sauce. Wasabi, ketchup, any type of cheap BBQ sauce with mayo, and a little bit of avacado will do. Cheap steak 🥩🥩🥩🥩🥩 burgers with the moistest taste with all the cheese 🧀🧀🧀 you need. Cheapest Cheapest
1 - I didn't see any "moisture." 2 - There's no purpose in "braiding" the Salmon. From your dry finished cook, I was disappointed in trying your method. You could have reached a true moisture content by not braiding it but laying it flat. And finally, you should have spent more time in the end by focusing on the final product. This was not a good video at all.
DO NOT BUY CAMP CHEF!! Their customer service might have been good in the past, but it is trash now. They won't even honor their own warranties when the cheap parts break.
Mine didn’t even ship with the instruction manual. And the bags do not go in order. The manual I find online does not call out for bags of parts. I have bags labeled as 3,4,5,6,13,15,16,17,18,19,22,24,26_27,28. Is that all of the parts bags?
I have the woodwind pro, my question is should you cook brisket, pork butts and dino ribs fat side down due to the extra heat from the smoke box? Cheers in advance from the UK 🇬🇧
5 hours so sprits or anything and rhese dried out so bad at 225 do not recommend this guys video. Trash. Idk if he sprits them but he said he let them go as is so i thought id try it. Either his instructions are leaving that out and its a shit video or his video sucks
I dont wrap any more I just roll all the smoke to it and slap it in the crock pot with a tad bit of apple juice or water in the bottom comes out good everytime
Having Flat Top King review this was genius. Ever since I saw his review, I’m collecting my pennies until I have enough to replace my crappy Blackstone. Ability to level and the low heat are huge pluses for me. Eventually, will be my next griddle!
@theallaroundguy2399 sir, the Onion burger was invented in El Reno at a restaurant called the hamburger inn back in the 20s. While it is no longer around, Marty who opened Sid's is one of the original cooks
@@tdawgnok I know all that, I used to live in El Reno. It may have been invented there but decades and decades ago j and w grill in CHICKASHA opened up and they are a lot better than Syd or Roberts or Johnny’s
Ever since you did the review of this griddle, I’ve been wanting to replace my crappy Blackstone. Especially due to the ability to level and low heat. Finances say gotta wait til the BS craps out though. Go Army!