Wasn't sure if it was a regional thing. I'm from SW PA. We used to use it for ham bbqs, and replaced dried beef in creamed chipped beef. I agree on the thin slices or chipped for sammies.
I grew up near Mansfield, Ohio and live outside of Columbus now. I recently got to hang out with jdmessner when he came to my area because of a really cool local charity he wanted to talk to. I never thought of using chip ham for ham BBQ, pretty good stuff? I like to get a cheap log of bologna and slice it down the middle and use pork butt rub on it and smoke it. The guy I originally saw do it called it Mississippi Prime Rib and it is amazing how bologna transforms being on the smoker like that. Smokes a few hours and then slice it and set it in a pan with bbq sauce and back on the smoker to get more smoke and kind of glaze the sauce. When not for a large group I have about inch thick slices done that I season and smoke and brush sauce on till it is glazed.
On my 36" blackstone I like to do smash burgers, the mongolian bbq kind of thing, large breakfasts, we like to eat fish that I season and slap on the blackstone as well. The rest of my family loves salmon and I think it tastes like what I imagine licking the bottom of an aquarium would taste like. So I can do salmon for them and whatever white flaky fish that has no real flavor that I like to eat. It keeps the fish smell out of the house and away from my smoker since that fish oil loves to linger.
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Topic: Things we cook on the Griddle. (Read 20049 times)