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The heart is a muscle. It’s meat, not guts. An elk’s heart is the size of my head. I’m not leaving that for the coyotes. :cool:

Weight is best but don’t overthink it. You’re making goop to rub on a skillet.

1 part beeswax to 2 parts grape seed oil is what I’m playing with lately.

A plastic scraper works great to dislodge anything stuck in place. You should be drying the piece on a stove burner or in a low oven when you’re done. Oil +beeswax is a nice protective coating .

Stain LESS , not stain free.

I would be all over an orange one. Maybe a fade from red to orange like LeCreuset does.

Keep posting photos of your collection and I’ll do the same (y)

You kids with your new fangled 1930s skillets! Here are a couple of my Erie skillets. Erie preceded Griswold. The #6 is a transition piece. The number 8 is in Like New condition, flawless. These are a few of my herd that I don’t cook with.

Myron Mixon is a peach wood guy.

There’s a whole lot of Huli going on :p

Cut em in half.

It’s a stinking vegan conspiracy man! :cool:

Never thought about tracking it to tell the truth. I don’t like to cook meat inside so I grill or smoke year ‘round. I have a Silver B gasser but I might use it 3 times a year. I should give it away.

AND… They’re both better than filet mignon . #FACT

apparently this isn’t true so deleting

I hit the farmers market tonight and the huli huli rig was there. They were cranking out some yardbird on that cool trailer .

Very nice (y)

I get my Dillo Dust from LaRue. Never knew Dillon sold it too.