Thread: Cast iron?

Originally Posted by Benz

Tonight I whipped up a double batch of waffle batter and got the Griswold waffle iron hot. Waffles smothered in Mrs. Butterworth's syrup.........comfort food for a cold evening with snow on the ground. Enough left over for breakfast tomorrow.

Mm waffles But friends don't let friends use fake syrup,, you must go now and get REAL SYRUP ! Ttc

Once Maple Syrup season comes I'll have access to some great stuff we make here where I live.
I'll keep you guys informed.

Benz, if you've never had real Maple syrup, you have no idea what you're missing

Tc and Dieseld, you should try sorghum syrup on waffles sometime. Yep, thick gooey sorghum and a couple of pork sausage patties to mop up your plate when you're done. It's a killer on the taste buds.

I have tried sorghum before, not bad but just not my thing.
I actually cook the sap down to syrup for the family, that's been doing it here for over 150 years. So I"m kind of partial to the Maple

Originally Posted by tcrideshd

Mm waffles But friends don't let friends use fake syrup,, you must go now and get REAL SYRUP ! Ttc

Or fruit....
Apple butter, blueberry syrup, strawberry...
Whatever is in season.

Do not forget the butter.
I have taken to using drawn butter for waffles and pancakes.
It releases food better than butter if the milk solids scorch.
I used to wonder why the best egg cook at the university kept a pan of melted (drawn) butter
on the back cooler corner of the grill. Tastes good too..

The Wagner Dutch oven is slow cooking up a pile of beef short ribs seasoned with Montreal rub. All served up today with a baked potato smothered in butter, sour cream, and chopped sweet onions. Don't drool on your keyboards Roy and Glenn.

Originally Posted by Benz

The Wagner Dutch oven is slow cooking up a pile of beef short ribs seasoned with Montreal rub. All served up today with a baked potato smothered in butter, sour cream, and chopped sweet onions. Don't drool on your keyboards Roy and Glenn.

Now thems my kind of vidles.

Originally Posted by Benz

The Wagner Dutch oven is slow cooking up a pile of beef short ribs seasoned with Montreal rub. All served up today with a baked potato smothered in butter, sour cream, and chopped sweet onions. Don't drool on your keyboards Roy and Glenn.

While they won't get cooked in the Dutch, I've got beef ribs rubbed with my homemade BBQ rub marinating in a vacuum sealed bag in the frig. I'm also having a baked potato with sour cream but with caramelized onions and genuine bacon bits and some imported 'fresh' asparagus that'll be drawn in butter infused with wine and onion.

So I'm not far behind ya!

Yeah I realized I forgot the final pic hehehe but hey I cut the chicken up and put it on top of the salad


Lodge 10" Grill Pan with a Butterflied Chicken Breast, Peanut Oil, Himalayan Pink Salt and Lemon Pepper

Half n Half Spring Mix and Baby Spinach some mixed color Cherry Tomatoes

Just a touch of Ranch for dressing with an extra squeeze of Lemon juice









I really like using the grill pan for stuff like this, it is harder to clean, but I feel it is worth it

Griswold #6