Inspired by the Traeger thread - share some of your go-to outdoor cook successes.
I'll start: I've got a local butcher who makes a three meat pre-cut bundle that makes the best Philly cheesesteaks on the Blackstone. The meat is tri-tip, ribeye, and skirt steak all blended into one package and sliced in thin strips.
White American cheese melted and mixed into the meat, add in green peppers, topped with provolone, all slapped on a mayonnaised hoagie bun that was toasted on the flat top.
I want one right now.
I'll start: I've got a local butcher who makes a three meat pre-cut bundle that makes the best Philly cheesesteaks on the Blackstone. The meat is tri-tip, ribeye, and skirt steak all blended into one package and sliced in thin strips.
White American cheese melted and mixed into the meat, add in green peppers, topped with provolone, all slapped on a mayonnaised hoagie bun that was toasted on the flat top.
I want one right now.
