One of my favorite restaurant meals is Steak and Frites, when done well. I travel a lot and have had many varieties, but always enjoy when it's a Flat Iron Steak or NY Strip (both of which I can nail on the Egg) along with shoestring fries. I have issues duplicating the shoestring fries at home. Any one able to successfully do shoestring fries - on or off the Egg?
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA