This past Wednesday, Sam Sifton, Food Editor of The New York Times, published an article on Peter Meehan's genius recipe for Lucky Peach Lamb Burgers. In the same article, Mr Sifton talks about using his Baking Steel Griddle to crisp the lamb "beautifully."
I have been using the Baking Steel Griddle for the past year and a half and it continues to blow me away. It can literally do anything. We believe we have a life changing product on our hands and we are so grateful and humbled to have the support of the New York Times.
Stay tuned and thank you for joining me on this crazy journey.....