Austin thanks very much for your reply Austin, completely understandable. I’ve since browsed a lot more here, and now understand the incredible amount of time and work Walton’s has put in here. It is a great site and knowledge base, and thank you so much to you personally and Walton’s in general for all your efforts!
Saw a post for egg in a hole, can't find it
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Lookin for egg in a hole
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look in all recipies.com
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
JoeB probably in “What did you cook today?” What are you wanting to know about it, I probably posted it.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Tex_77 looked good, did you cut a hole in the bread and grill it?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by Tex_77
JoeB ya, just take a small cup or biscuit/cookie cutter and cut the middle out of the bread. Then drop an egg in the middle fry, flip, add cheese, eat.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Tex_77 wow that would work great on my griddle. Thanks
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
JoeB did you toast or egg the bread before. Like French toast??
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Just butter in the skillet, throw bread in give a minute then crack the egg in. Toast while frying, toast the holes as well. Not like French toast.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Tex_77 Thanks Tex, never saw that before, will work great on my griddle with breakfast guests… I have 4" loops for eggs, just never thought of the buttered bread combo
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by Tex_77
This was an epic carton of eggs, notice all the double yolks.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Tex_77 That’s what I’m’ talking about Tex. I can see me doing that on my next LEast Coast trip to the lake Erie shore… Thad’s a great tip. thanks.
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One of my favorites! Throw some Mrs. Butterworths on top and dress with some homemade breakfast sausage and you are good for the day!
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Tex_77 Yep. Couldn’t be simpler. It’s even better with some substantial, home baked bread.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
TexLaw Thanks, these thoughts will end up on the griddle next road trip
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
smokinbubba You guys just an’t right. It is a great meal. Just never saw it before. I must have lived a sheltered life. Here I thought S.O.S WAS GORMAY COOKIN!!!
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How is the griddle being heated?
Is it over a fire?
Just asking because I can’t see any fire. -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
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Tex_77 Once Austin gets back he and I are going to talk about a few new things. I am pretty sure he has tried his best to get the blackstone in Walton’s but they have been resistant. The Camp chef side griddle is good, but nowhere near the size of what you are doing above.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon I believe that griddle is from Camp Chef as well. The main difference compared to a Blackstone is going to be heat distribution on the griddle, where you will have hot and cold spots, but thats not all bad as you can move things to the cooler spots as they are done cooking. I’ve done hash browns, fajitas, steak etc. on it.
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