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A war is coming. I’m about to write something that, if I had more than 12 readers, would set off a firestorm of angry comments and Tweets more intense than a hundred year Trump campaign. A rage worse than an old-person and a young-person arguing over COVID (origins, treatments, and vaccines).
Ready? Stop reading if you don’t want to be part of the world’s next, heated (pun) debate.
The Camp Chef flat top grill is the BEST grill. Anyone who calls themselves a grill master or a foodie, and doesn’t have a Camp Chef flat top grill (or a Blackstone …which is NOT as good, but it is a flat top, griddle, so I don’t judge those owners as harshly) is a phony and a poser.
It’s OK if you don’t (yet) own a non-Camp Chef grill, as long as you admit, money not an issue, you would have a Camp Chef and it is a superior outdoor cooking contraption to anything else.
Actually, what am I talking about. This shouldn’t be controversial, at all. The Camp Chef flat top grill (or “griddle” if you’re nasty) is the best. Everyone knows it. It’s like saying some other canyon is better than the Grand one, or that some other series of five lakes are greater than the Greats. To say something so absurd would get you laughed at.
What can’t the Camp Chef flat top do? I’ll wait. What? You can’t answer that question? Of course you can’t. Because the Camp Chef grill does everything.
Scrambled eggs? Check. Bacon? Check. Grilled veggies? Check. Pancakes, hash browns, burgers, chicken? Check. Check. Check. Check. Oh, and if you simply MUST have flames and grill marks on your steak or you think food smothered in BBQ sauce needs to be “caramelized” …if that’s your game, well, take the flat top off and you have a traditional grilling surface.
But you know the flames and that burnt, charred food is all full of Cancer, right?
Here’s what’ll blow your mind . . . it has no lid! That’s right. No lid, but don’t fret …some simple disposable (I re-use mine) foil pans can cover your food if you want that convection heat.
Why did I wait until my 48th birthday to get one? Well, because the Camp Chef is like a super secret society and nobody wrote an impassioned Blog entry like this one. It’s like Camp-Chef-anon for grillers and I’m not gonna lurk in the shadows anymore!
Camp Chef flat top is the best because…
The only drawbacks are the extreme heat (which is why I built my Camp Chef it’s own altar (is it sacrilegious to say my grill is an altar, or I placed my grill on an altar?) and you need it almost perfectly leveled so the grease and oil runs off correctly into the drip tray. Luckily the feet on the legs are adjustable and under the steel cooking surface are little screws you and tighten or loosen and adjust the slope ever-so-slightly. Oh, Camp Chef …you thought of everything.
Here’s my quick video on how to know if it’s leveled and slopes correctly (I know, total genius).
You’ll need a cover for when you’re not using it and when you’re using it, keep it away from your house (just like a regular stupid grill) because it kicks off alotta heat and can melt vinyl windows …don’t ask me how I know this and why I built the altar. OK? Many videos will say use vegetable oil but here’s my pro tip …get some old fashioned Crisco. It doesn’t have a lid, but foil pans solve that problem. It takes discipline and a little extra time to clean …it …each and every time. Very important. But worth it and when you clean it and season it. Cook on it, clean it and season it. Cook on it, clean it, and season it …oh, it gets better and better.
That’s enough for now. Just one guy, crying out in the night, begging the world to join him in flat top grilling bliss (unless you count all the YouTubers with thousands of videos about flat top grilling).
There. I said it. I ain’t afraid to take a stand.
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