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View single post by VelociRanger
 Posted: Sat Jul 28th, 2018 07:02 pm
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VelociRanger
I’ll probably do it tomorrow


Joined: Mon Jun 25th, 2018
Location: Dallas, Texas USA
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 So I'm just starting to learn how to properly cook on a grip, and I've done really thin cheap steaks (cooked to rare and medium), burgers (came out really small) and just did pork chops (super thick, cooked too long). I was wondering if anyone would like to share some tips/tricks to make me better. Thanks to everyone who posts. :)  :cheers

Last edited on Sat Jul 28th, 2018 07:03 pm by VelociRanger



____________________
knowing when to quit is wisdom, being able to quit is courage.

1983 Ranger, reluctantly taking apart. Donor/project vehicle.

1997 Ranger Ex Cab Manual 4.0 2wd, dead on arrival. Hopefully reviving for a daily driver.

1984 Ranger, currently in ≈861 pieces. She’s donating what’s salvageable.