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In Reply to: A bit off topic posted by Ray Basso on October 02, 2011 at 00:37:53:
Great minds think alike ;-) I started doing that about 4 years ago and it works awesome. Added to what you said Ray is not to do it over med to med low heat so it will heat through out evenly and not burn the bottom. I always use a heat diffuser plate under the skillet too so it doesn't have a hot spot. I agree, better than fresh out of the oven most times and I make A LOT of homemade pies, gives it that 'super crisp' crunch!
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