ABOUT THE IT AIN’T ALWAYS SmokeShow

you can smoke anything if you’re brave enough, BUT I must admit that I enjoy all facets of outdoor cooking. Lately, with summer right around the corner, I have really been leaning into my griddles. Whether you have one of the new Traeger Flatrocks, a Blackstone, or a cast iron griddle atop a grill grate, griddling is a game changer when it comes to quick, easy outdoor meals. Griddles have a large, flat surface that is placed over a heat source versus grilling or smoking which uses direct or indirect heat.

Over the last couple of years, griddling has grown in popularity. Despite its deep history (think pre-oven days), some may say griddling is “having a moment.” With its simple set-up, ability to cook mass quantities, and easy clean-up, what’s not to love?

Some of our favorite recipes include classics like fajitas, burgers, and chicken-fried rice, but nothing beats breakfast on the griddle. Recommended by our friends at Meat Church via True North Café, we recently tried our own spin of the Crispy Hashbrown Omelet recipe, and it was love at first bite. Give this a try and tell me this doesn’t become a weekend breakfast staple!