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Old 06-20-2019, 06:41 PM   #21
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Quote:
Originally Posted by The Gritz Carlton View Post
The Real Deal...
...those look like the ribs from Costco meat dept?
They look Perfect!!

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Old 06-20-2019, 06:52 PM   #22
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Originally Posted by revjeffrey View Post
...those look like the ribs from Costco meat dept?
They look Perfect!!

COSTCO???? (throws up) I sear them, then smoke them for 6 hours over temps varying from 180 to 220 with 4 different kinds of wood...make my own butt rub and BBQ sauce also. One of the two big secrets is, (don't print it here)...spray them often with apple juice. Best ribs and butts in the South. My son and I have a small recreational business doing BBQ in the "outback" for home weddings, family reunions, employee appreciation events, etc. Not a lot of events but enough to make it fun. The business slogan is "Putting Lips & Butts Together For Over 40 Years". Smoking meats is my passion!! If I'm able to make Mr. Sunshine's Rally I'm doing ribs and butts.
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Old 06-20-2019, 06:58 PM   #23
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Dammit... Look how hungry you just made me!
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Old 06-20-2019, 07:19 PM   #24
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Bob take your time on seasoning it and don't use to much oil. To much oil will cause it to be sticky

Jerry


I wish I knew this before I seasoned mine.
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Old 06-20-2019, 07:37 PM   #25
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I'm gonna try the first application with Canola oil...

... then switch to SPAM, and then Bacon!
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Old 06-20-2019, 07:42 PM   #26
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If you put too much oil to start with, can't you just burn it off or scour it own a bit an start over?
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Old 06-20-2019, 07:47 PM   #27
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Originally Posted by The Gritz Carlton View Post
If you put too much oil to start with, can't you just burn it off or scour it own a bit an start over?


I used Steel wool and started over and used (olive oil)just what I put on a towel each time. Applied it 5 times. And did much better.
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Old 06-20-2019, 07:52 PM   #28
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If you put too much oil to start with, can't you just burn it off or scour it own a bit an start over?
I vote for burning it off!

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Old 06-20-2019, 08:44 PM   #29
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Originally Posted by The Gritz Carlton View Post
If you put too much oil to start with, can't you just burn it off or scour it own a bit an start over?
yes. Best to use small amount if oil and do several coatings/ burns

Jerry
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Old 06-20-2019, 09:34 PM   #30
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I believe that the directions call for two tablespoons...
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Old 06-20-2019, 10:21 PM   #31
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Lots of YouTube videos on it...not rocket science...like flushing the commode...you can always do it twice if need be.
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Old 06-20-2019, 10:22 PM   #32
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Don't mention the outhouse, when I've got my mind on food...

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Old 06-20-2019, 10:29 PM   #33
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Thanks but I had the new card

https://i.pinimg.com/originals/3e/db...6a79007037.jpg
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Old 06-21-2019, 02:23 AM   #34
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I believe that the directions call for two tablespoons...
just do a lite coat of oil over the entire surface, sides, and the back of the sides. Medium heat until the smoke is gone. Let cool and repeat
Jerry
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Old 06-23-2019, 01:21 PM   #35
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Bob, you've probably already seasoned the BS by now (sorry, I just read this thread) but a trick I learned from experienced BS users is to season it in your home oven or a larger grill. That way the entire plate is at the same temperature all over as opposed to being hotter above the burners and less heat in the middle and edges. I used the oven method and worked great but I didn't have a way to compare it to the other method. Just thought I'd share one of the many tips of griddling that I'm learning. Many of them on this site.
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Old 06-24-2019, 12:35 PM   #36
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Good point, Mike. One thing I did learn, while seasoning mine yesterday (and cooking Gulf Shrimp Fajitas)...during the process you will see the surface areas that get hotter faster than others...they turn black sooner...those infamous "hot spots" every device has. They can be helpful to know when cooking and moving food around the surface later...especially if yours is a single burner model. While I will continue to carry the Napoleon grill with us, the griddle is a welcomed addition and offers a new twist on some meals you just can't do without one. Check out the "Smash Burgers" videos on YouTube...there's nothing better in the food world than a good hamburger.
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Old 06-24-2019, 12:55 PM   #37
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Quote:
Originally Posted by pavemike View Post
Bob, you've probably already seasoned the BS by now (sorry, I just read this thread) but a trick I learned from experienced BS users is to season it in your home oven or a larger grill. That way the entire plate is at the same temperature all over as opposed to being hotter above the burners and less heat in the middle and edges. I used the oven method and worked great but I didn't have a way to compare it to the other method. Just thought I'd share one of the many tips of griddling that I'm learning. Many of them on this site.




I wish that I had known about this earlier... but then I would have missed out on a meal of SPAM and onions!
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Old 06-24-2019, 02:20 PM   #38
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Originally Posted by The Gritz Carlton View Post
COSTCO???? (throws up) I sear them, then smoke them for 6 hours over temps varying from 180 to 220 with 4 different kinds of wood...make my own butt rub and BBQ sauce also. One of the two big secrets is, (don't print it here)...spray them often with apple juice. Best ribs and butts in the South. My son and I have a small recreational business doing BBQ in the "outback" for home weddings, family reunions, employee appreciation events, etc. Not a lot of events but enough to make it fun. The business slogan is "Putting Lips & Butts Together For Over 40 Years". Smoking meats is my passion!! If I'm able to make Mr. Sunshine's Rally I'm doing ribs and butts.

Hello Gritz, WOW, Houston we have a problem, Your in Georgia & I'am in California. LOL
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Old 06-24-2019, 02:40 PM   #39
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Hello Gritz, WOW, Houston we have a problem, Your in Georgia & I'am in California. LOL

That is exactly why you bought a motorhome!!
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Old 06-24-2019, 03:14 PM   #40
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That is exactly why you bought a motorhome!!

That is Correct, When can I stop by?
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