Cast Iron Skillet
... Easy enough to do, with peanut oil...If it's skinless it goes in whole, but if'n it's a natural casing dog or cajun hot link I'll split it, open it up, and score the outside surface with a bunch of crosshatching to prevent curling, and it also crisps up nicely... Wood fired outdoor cowboy grill
... I cook using LIVE flames, not coals...this type grill is suspended by a metal tripod...I have lots of oak on the ranch so it's a free resource, but in the winter and in times of very high wildfire danger, I use my: Gas Grill
... very convenient...I'm thinking about how I can build a simple shed so I can continue grilling in the wintertime when rain and snow usually means the end of outdoor cooking...
As a side note...I ALWAYS
toast my buns...in the toaster oven IF it's the cast iron method, and directly on the grill the other 2 methods...
post edited by BackRhodes - 2011/09/12 19:39:33