Camp Chef Somerset IV 4-Burner Outdoor Gas Range--A Winner!

[Huskee]

I am very impressed. Very. Review coming soon!

[NapMaster]

Uncle Bob Thanks for that info.

[HouseHomey]

I’m feeling you. Am considering a spirit or genesis but I’m liking the stove next to the Blackstone. I’ll move it to the middle of the lawn if need be. Darn outdoor cooking and MCS.

[HouseHomey]

Willard Legacy Series "Fish Pan" by Lodge. It’s a great pan!

[Willard]

I like the fish pan. Bayou Classic?

[MBMorgan]

I recently acquired a Grilla Silverbac

Awesome! And as they say in Grilla land, "Welcome to the jungle"!

[Huskee]

Great update/review. Now I want one of those & a griddle too. I recently acquired a Grilla Silverbac so my deck is getting full as it is! Love the idea of keeping deep fry stink out of the house.

[Uncle Bob]

So, the CC ci griddle has two sides (as others do) and for dinner tonight, flip that baby over and...…...…………..it's Cuban sandwich time!!

[cgrover60]

Glad that was helpful fzxdoc. I fired my little two burner up on Fathers Day with an oversize griddle for a 3 lb bacon and 20 hash brown patty cook and it's still going strong.

[fzxdoc]

Do you smoke your wings before tossing them in the fry pan, @HouseHomey?

Kathryn

[HawkerXP]

Very nice! Congrats on your new toy.

[HouseHomey]

Wings with tip removed and sliced at the joint without cutting through

[HouseHomey]

fzxdoc What you see there is 5lbs of lard and 12 ”Wings ala Rempe.” I would start with half depending on how you like to fry. Also consider more protein and harder temp flux. 2nd pic is 8lbs but was too much

[fzxdoc]

Never even gave it a thought. Thanks for the tip, HouseHomey . Looks like a good idea. Would I fill it only 1/2 full with the grease like I do with my dutch oven?

Kathryn

[Uncle Bob]

Kathryn will likely have some terrific pictures down the road, but for now I'll submit a mundane example of a couple smash sliders I did for lunch today on the ci griddle atop the Somerset IV. Only took a few minutes to get the griddle up to around 440 degrees, a point that seems to put a nice crust on the meat in a matter of a couple minutes.