- Messages
- 3,501
- Location
- Saint Helena Island, SC
- Grill(s) owned
- Bull
- Bullseye
- Trailblazer
- Matador
- WyldSide
So, this is a hack that is working well for me, but I’m hesitant posting it as there is high potential for things going wrong. As background, I’ve been cooking my breakfast on the Bullseye pretty much every day since I got it back in June. I bought the griddle for it, but have found it to be more of a nuisance than an asset. Instead, I put in a cast iron skillet, cook my meat (usually bacon), then pull the bacon off and put in two eggs. Now that the weather is cooler, I’m finding that my bacon is getting cold while the eggs cook.
What I have been experimenting with is resting a 8”x11.5” cooling rack on top of the Bullseye lid and placing my plate with the bacon on it while I cook my eggs. Keeps the food warm while I finish with what is inside. The potential challenge with this is a gust of wind blowing off the plate, so don’t try this with your fine plates like what I have done here with my 100+ year-old Blue Willow that I inherited from my grandmother.
What I have been experimenting with is resting a 8”x11.5” cooling rack on top of the Bullseye lid and placing my plate with the bacon on it while I cook my eggs. Keeps the food warm while I finish with what is inside. The potential challenge with this is a gust of wind blowing off the plate, so don’t try this with your fine plates like what I have done here with my 100+ year-old Blue Willow that I inherited from my grandmother.
