Greetings RT family, I cooked some Cod this weekend, I wanted it fried so I put a cast iron skillet on my Blackstone. I was going to use my Bullseye, but after my wing ding last week, I was terrified of another fire. It worked ok, just very slow getting oil to temp.
We really don't fry that often and don't like to inside as it creates a mess, smoke etc, but may want to occasionally.
What do you guys do for the occasional fry?
We really don't fry that often and don't like to inside as it creates a mess, smoke etc, but may want to occasionally.
What do you guys do for the occasional fry?