What temperature SHOULD you cook on my Griddle- Does it matter?

[@rsoto10064]

I bought myself a stainless steel Gridle for my gas grill. Since that time, I have spent most of my time at your site. I have tried other sites but you breakdown the specific how to better than most. I have Dsylexia and I have noticed that you teach for everyone. I have dedicated my life to work with autistic children for 58 years plus and I have your energy for that type of work. I want you to know how much I admire you for the way you teach. Sice I have begun cooking with your instruction, I have "Wowed" my Family. Keep doing what you are doing. It's you and me, (you on my tablet.) together "Wowing" my family. You Would have also been a great autistic therapist by teaching from the heart. God bless your family and you. PS the stainless steal griddle was because I can't aford a blackstone. It is your teaching that makes this not matter, because your teaching works great on my 64$ Dollar griddle.

[@TheFlatTopKing]

Well I truly appreciate that comment...more than you know..I too struggle with Dyslexia....without editing the videos on the channel it would be abundantly clear,...

[@hylkema101]

somehow, you always use wrong words or say the complete wrong thing, but the passion and intention ALWAYS translate on screen! great stuff! thank you for the info!

[@ChadSmithakaCCG]

The skillet analogy just made everything click! I appreciate your videos.

[@TheFlatTopKing]

Yes sir

[@rodderbob]

I hope the folks who are newer to griddle use realize all of the great info in this video (and there's a lot) gets them in the neighborhood of success. They still need to put in the time and effort to fine tune to their desired skill goals. It's clear you put a lot of "pre-production" thought and effort into this vid, maybe the most valuable one you've produced so far. I suggest you might post a link to this one in the remarks, say just above your fan mail address note, and then make reference to it briefly in each video going forward so that those who come to the channel later will learn that this vid is there to improve their success with whatever you're demonstrating each video going forward. Almost 13k, keep growing!

[@TheFlatTopKing]

Thanks BOB. I am horrible at these types of videos but think it is necessary to keep growing. I would much rather cook and tell any day. Yeah great points on the link available ill do that. I swear today I was worried about how this was going to be received and thought maybe I can come up with a way to send you stuff before launch.....You really push my culinary side and cant thank you enough. Stay Safe.

[@rodderbob]

@@TheFlatTopKing if we seek to improve we can sometimes be our own worst critics. You did fine.

[@wingnut3998]

This is what I needed to know... I'm always struggling with where to cook my burgers while my sides are going, and I end up using the middle but I think I get too hot all the time because I feel like I'm rushing when finishing up a smash burger or something like that.

[@kalamvalleyvlog]

I'm watching from Kalam valley..

[@bobbyevans9941]

Good info. I sometimes cut my griddle off completely to cook scrambled eggs after cooking bacon and hash browns. And I seldom go much above low for breakfast.

[@TheFlatTopKing]

Exactly correct. I do the same thing often and try to preach the leftover heat

[@oconnellbob]

I'm getting my Blackstone in 3 days. I'm a Big Green Egg and Weber Grill Guy. I have watched almost everybody that is anybodys videos from A to Z. You are hands down the Best Teacher on You Tube!! You really really know you're stuff and how to giude us novices. Thank You, Thank You!! You really Rock! Wow. Teach us more.

[@TheFlatTopKing]

Right on. I am a huge weber fan as well. Yeah i love what i do and I will keep on keeping on.

[@Patrick_Gray]

When I cook outside while camping I use an electric skillet: It is an Oster DiamondForce 12" x 16" Nonstick Electric Skillet with Hinged Lid. I can set the temperature and let the skillet control it and keep it near the set point. It is adjusting by turning the power on and off (1500 watts). I usually cook at 300°F to 350°F. When cooking in a frying pan, I preheat the pan on medium, but then have to adjust the cooking setting according to the load the food gives the pan and the mass of the pan. The type and amount of food it has in it really matters. It takes 1 BTU to raise 1 pound of water 1 degree Fahrenheit as 211°F to 212°F but 970 BTU's to change 1 pound of water from 212°F water to 212°F steam (Change of State), that's 970 times different. I owned an automotive air conditioning and radiator shop for 30 years and had to pay attention to temperature and the quantity of heat (BTU's) all the time. When soldering, brazing and welding with a gas torch we had to adjust both the temperature of the flame and the size of the flame. We might use a little flame not much bigger than a lighter at times and other times a huge noisy flame a foot long. We had propane, Map Gas and oxy-acetylene gas torches that were drastically different in temperature and BTU's they delivered. The large mass of some griddles work in their favor to cook at a constant temperature with a set heating flame.

[@surfislandmedia8413]

I just bought my first flat top, a 2nd generation Weber Slate Griddle. I think it is a very sexy setup for flat top grilling. Anyway, I was initially shocked when I experienced the 100 degree drop after I placed a heavy load on the grill. I learned in a couple attempts what you have just explained in your video. It takes EXPERIENCE to master griddle cooking, or anything that is worth doing. I thank you for sharing your wisdom that will save me time and money. Keep up the good work sir.

[@TheFlatTopKing]

Hey I appreciate that...truly...I wish more people would watch this video...

[@thomasazzopardi4760]

This is another great video illustrating temperature management on the griddle. I learned a lot and put into practice and got a great result.

[@TheFlatTopKing]

Glad it was helpful!

[@joev1848]

Great vid ! Very helpful and informative.. and I love the 🇺🇸tv in background..

[@TheFlatTopKing]

Yeah me to. My wife said its too distracting, but I said I win this battle.

[@toobhed3496]

The first observation on the first griddle cook, frozen hashbrowns crushed the temp....but recovered and turned out good. Love the channel.

[@jerryu6850]

Excellent tips for sure. I have had my CC for at least four years and have almost always heated on high with no problem. However, I have now started with the low idea. Your tips are all fantastic, but number six stands out with me since I, for some reason, always flip what I'm flipping back onto the very same spot. Flipping in another spot makes huge sense, so now I'm working on that. Great job!

[@TheFlatTopKing]

It always is a cheery on top when an experienced is ftg cook can get something out of my videos. Thanks for commenting

[@jaybooth4815]

Great information Neal! I don’t have a big flat top just the Blackstone 22 in. electric griddle but the same principles apply. Food acts like a heat sink and you have to adjust accordingly. Awesome video! Cheers brother!

[@TheFlatTopKing]

Thanks Jay

[@paulcupach8196]

This exactly the type of content I was looking for!

[@TheFlatTopKing]

Thanks Paul

[@frankmarullo228]

This video , Neil was very good anybody can throw something on a flat top cook it and say how good it was. But do they eat it all after the camera go off ?? What you are showing in this video desplays a lot of knowledge. Thank you... You should put that on DVD and sell it to campchef to give one with the purchase of every griddle.. ( LOL ) thank you Frank from montana...

[@TheFlatTopKing]

NOW thats a great idea. Only one could hope

[@malcolmboynton7652]

thank you for this video. sometimes my blackstone meals are 5 star. sometimes not so much. knowlege is power. got it. thanks again.

[@rch92857]

Excellent culinary thermodynamics presentation!

[@TheFlatTopKing]

Thats a heck of a word. Glad it was helpfull

[@realrasher]

This is SOOO helpful for flat top cooking!! I have totally new understanding now. Thank you very much! 🙌

[@TheFlatTopKing]

You are so welcome! Thanks for the response. I was worried it was not going to be received well.

[@realrasher]

I’ve had my 36 inch Blackstone for almost 2 years… Now I realize how obsessed I was with the temperature gun & temp knobs. I would crank it up too high for smash burgers and even fried rice… My wife & I also love the crispy parts. (Saw your hibachi episode ;) Your analogy about skillets on the stovetop really drove that point home. Your channel is now officially my go-to for flat top cooking. So glad the KZbin algorithm recommended you!

[@TheFlatTopKing]

@@realrasher well i cant lie im smiling. Thank you for the kind words. Just read the post out loud to my wife as she is doing her happy dance. Trust me it’s horrible. Thanks

[@realrasher]

😆 Right on!

[@BlackSheepBBQ]

That's wild you posted this video TODAY because I just bought that IR thermometer that you recommended and it was delivered today haha 🤠

[@TheFlatTopKing]

Hope you like it! Dont be afraid to use it especially starting out. It is a great tool when used correctly.

[@hugger5472]

A ton of really good information as well as giving an understanding of when all that info doesn't matter. Thanks!!!!

[@wayback1000]

Great content! Just got my 22” Blackstone this morning, seasoned it for breakfast tomorrow morning. The analogy of the skillet is spot on. Had never thought about flipping burgers onto a different surface, but makes total sense. I’ve had an IR thermometer for years to check wheel bearings, HVAC temperature differentials on RV. Never to cook with. Got a instant meat thermometer when I got a smoker. We use it inside a lot too. Subscribed and shared with several people today. Really great information!! Thanks so much for sharing your knowledge with us. Also, your presentation, and style is excellent! Sausage and eggs on the griddle in the morning!!

[@TheFlatTopKing]

WOW First Welcome to the family. Second thank you for sharing to many friends. Lastly that is a great way to break it in. I have plenty of videos that should be able to answer most of your questions or concerns

[@lloydcuskaden3415]

This is so informative. Thank you. I have never cooked on a flattop griddle. I am excited. Thank you for your love of cooking on the flat top and sharing it. -Lloyd

[@TheFlatTopKing]

Thanks so much Lloyd...really appreciate the support

[@timlewis2211]

Great videos, your temperature video fixed a BIG issue for me. . Recently bought CC (CAMP CHEF) 90 folding legs for camper BUT WAS DELIVERED at 3 burner 60 (90 now discontinued) 47 yrs cooking iN restaurants but never on a propane flattop/griddle. Been doing test cooks Bacon, Hashbrowns, eggs, with evoo (extra virgin olive oil) found CC 14x16 individual griddles ON LOW GET VERY HOT so switching to REFINED AVOCADO OIL 480-520 flash point also been using a 14x16 griddle but over filling surface NOW I'LL use a 14 x 16 just for 2 people cook, small batch were i start on one side flip to other to finish ( hot side to hot side cooking) also switching to a full three burner griddle for large group cooks,more "hot cooking area. 47 yrs cook/restaurant owner never to old to learn new things. I think your should do a video on temps for cooking eggs (mine stick to surface),pancakes (mine come out to dark) etc etc on food temp stir fry, DEFINITELY ONE ON TOASTED BREAD FOR SANDWICHES OIL VS BUTTER AND TEMP DEFINITELY TEMP. DEFINITELY A VIDEO ON OIL VS BUTTER FOR COOKING CERTAIN FOODS, MY PANCAKES STILL COMING OUT TOO DARK. Most of the time I do steak Melts shaved Ribeye, onion,mushrooms pepper jack cheese on Texas toast. Cooking on propane definitely different than gas (recovery time on surface area) anyway YOUR VIDEOS ROCK. 47 yrs at cooking In restaurants but a student of yours. Your are a Griddle Chef Sir.

[@TheFlatTopKing]

hey I appreciate your service to the culinary world....I do have quite a lot of videos like your asking sprinkled through...appreciate your support

[@CT-ot2fe]

Loved this video! Wish I would have watched this before commenting on another one of your videos. Thanks for your explanations.

[@TheFlatTopKing]

Glad it was helpful!

[@briansohl]

Very good info.. I did have one of my 4 burner Camp Chef grills warp at medium temperature, the three welds that attach the heat plate on the right side separated with a loud bang and the food I was cooking flew everywhere. I am waiting to see if Camp Chef agrees it was a manufacturing defect of if I have to buy a new top.

[@TheFlatTopKing]

Thats crazy. How long have you had the FTG. I have a couple of the welds pop off as well. Keep me updated

[@stevenrogers4832]

Great vid. I use a 24" camp chef, two burner. It is only the Wife, and I, and I started learning to use it about 18 months ago. I devoured all the content I could find on the net. Well, I became obsessed with temps, it was frustrating. Then I had a light bulb moment, at my age it could have just as easily been a brain fart, it does not matter what that flat top, or thermometer is telling you. Use your eyes, see what information your flat top is giving you, hear the sizzle, smell the aroma. I rarely use med or high, I have found that low works just fine most of the time. Outside temp matters, along with outside wind speed & direction, and also humidity, in your cooking equations. Do not over think the process, cook, have fun doing it, practice a lot, learn from mistakes, revel in your success. Do not wait to become proficient the day of a big get together, and cook out. They will talk bad about you for a long time, ask me how I know? lol Thanks for the analogy of the frying pan, that was truly a light bulb moment. Keep it up Brother. By the way, the instructional DVD is not a bad idea, You could do it. Keep flat topping, Brothers & Sisters.

[@TheFlatTopKing]

Extremely grateful for that comment. Thanks Steven.

[@abc-wv4in]

Very helpful; thanks. In a nutshell, a big difference is that a propane griddle is either on or off; at whatever setting, it stays on.. It does not adjust itself. A kitchen stove has thermostats and cycles on and off to maintain the setting that was chosen no matter the temp of the food added. Griddles don't do that because they don't have thermostats that cycle on and off.

[@TheFlatTopKing]

Perfectly said....along with major temp drops on places where you have cooked alotof food...

[@autorandom6884]

Great tips👍 I'm new to the flat top game and your videos have been great help. Keep em coming

[@TheFlatTopKing]

Thats the plan. Thank you

[@keithmorgan2644]

When you have a pot of boiling water for spaghetti and when you add the spaghetti the water stops boiling till the water comes back to the boiling temperature. The same thing happens to the grill when you add something that’s colder. Wind will also have an effect on grill temperature. Very good information on flipping food to a different hot spot.

[@TheFlatTopKing]

Great visual representation on the spaghetti idea...thank you....

[@rogerrathbun444]

I'm a boiler operator by trade and I can tell you if you heat the metal too fast it will buckle and break welds. It's like when you take a hot bath if you jump in hot water your more than likely to jump back out . But if you get in a tub of warm water and then heat it up slowly your body adjusts . It's the same with metal

[@harryrhine3435]

Just bought a 36 inch and these are great tips 👌 👍 thanks

[@TheFlatTopKing]

Awesome Harry...reach out if we can help

[@alans6767]

Excellent video, you sent me here from one I watched the other day. I get what you were saying but when I asked the temp, I guess it was the starting temp that I was wondering about. I figured the smash burger out on my own: HOT!. I know eggs are good at 350 just trying to figure out that good starting point for hash browns. I usually only make a handful at a time and usually make my own fresh (a pain but I don't have them very often). And yes, I have had an infra red for a long time. Thanks again.

[@TheFlatTopKing]

I would say around 350ish or higher for the hashbrowns...

[@Kenny_Edmonton]

Great video. Wish I had room for the 36” but I don’t. I’m still trying to narrow down what size to get for my patio. When your not actually a very good cook in general which I’m not griddling seems hard lol

[@TheFlatTopKing]

You can do it! Like riding a bike...once you start you just build on confidence and execution

[@steveheinz8129]

Love watching all your Videos! I Am seasoning my new Blacktop today. Can't wait to experiment and enjoy.

[@TheFlatTopKing]

Hope you enjoy and have fun

[@steveheinz8129]

@@TheFlatTopKing The seasoning went just great. Great advice! Did you mention that after you are done cooking and cleaning the flattop, add a little oil before putting it away for the day?

[@TheFlatTopKing]

@@steveheinz8129 i hope i did. Ahhahahahaha that’s how it’s correctly done

[@2Wheels_NYC]

All great tips man.... This should be a first watch for anyone getting into the griddle! If I may add 1... Temp zones, especially for folks with 4 burners like us... Keeping a cool zone/working with a burner off. But, all awesome info! And, I had my IR thermometer before the griddle 🤣

[@TheFlatTopKing]

Did u really? Did or do you use it inside. If so kinda explain the thought behind it. Great tip about zones

[@2Wheels_NYC]

@@TheFlatTopKing I learned how to cook on gas indoors... you can estimate the temperature by eyeballing the flame. It was my 1st time cooking on electric at our new house and I used it to help me learn where I should be with the settings on the stove. Non-stick, stainless, and cast all cook different on the glass top electric, and it sped up the learning process!

[@TheFlatTopKing]

@@2Wheels_NYC yep. Spot on.

[@cedaroakfarm8596]

Good discussion of temperature. I think most are looking for the guide temp., the one to start with and then understand the influences from all the variations of content, material, quantity or even outside temperature that you explained. The butter technique is a super point for eggs!! The infrared temp gun is a great accessory for many reasons. As a biologist we also use the same model for surface temp influences on small game, especially small game birds like quail where 125 degrees can be fatal. Really enjoying your videos, joined your facebook page as well.

[@TheFlatTopKing]

hey that is awesome...looking forward to your knowledge...thanks for the kind comments..

[@jrm637]

Such a great video! Thank you for doing a great job of breaking this down for everyone. Just made my first meal on my 36" griddle last night in 110 degree Arizona weather and that griddle was BLAZING hot. I probably should have left some burners off. Still good tasing smash burgers thanks to your other videos!

[@TheFlatTopKing]

Its so hard to say hey what temp....till you do it and think wow that was fast and HOT...hahaha

[@jrm637]

@@TheFlatTopKing lol you should’ve seen me, I had put too many patties on at the same time then immediately realized it was way too hot and when I went to flip them to put my cheese on the patties, my cheese slices were melting together because it was so hot outside. Which left the burgers on the griddle even longer while I was trying to deal with cheese slices that weren’t separating. Lol But I learned a lot!

[@TheFlatTopKing]

@@jrm637 😂😂😂😂. I have a video you might want to watch. Smash Burgers for beginners. I go over 5 important things to consider when doing them. Just my 2 cents

[@miket4737]

What a great video!! I'm learning so much from this channel!

[@TheFlatTopKing]

I appreciate that Mike...truly..

[@LollyGaggler]

i have 2 flat tops cant wait to get grilling...thanks for your helpful vids!!

[@TheFlatTopKing]

Glad to help. What kind do you have.

[@LollyGaggler]

@@TheFlatTopKing the big blackstone for the deck and pitboss 2 tabletop for camping....excited to get griddling hoping the hubby will switch from his bbq grill 🤤😎

[@TheFlatTopKing]

@@LollyGaggler no way you git to have all three.

[@joebelcher5689]

Your videos provide needed info. Very well done and appreciated.

[@TheFlatTopKing]

Thanks Joe

[@MiguelGonzalez-um3cx]

Great information I surely learned a lot from your video as a beginner, I truly appreciate this. Gracias!!

[@TheFlatTopKing]

Great to hear!

[@charlesrose7212]

Great information. Thanks!

[@TheFlatTopKing]

You bet!

[@robbiesmith5169]

Great information in easy understand presentation, thank you!

[@DouglasUphoff]

Great info, thanks

[@TheFlatTopKing]

Yes Sir.

[@larrygreene4407]

When do put oil on grill before lighting or after to cook

[@TheFlatTopKing]

Both....but that depends on many circumstances..

[@dmx71234]

Excellent Production and very educational!

[@TheFlatTopKing]

Thanks Daniel

[@doylemccoy8911]

Do you use the grease covers for the burners underneath the flat top? I am using mine. But wondering if I need to.

[@Joyful-213]

I left mine on thinking they would help distribute the heat better. I took the grill racks out because I will never grill steaks on them.

[@TheFlatTopKing]

Yes I do! But I do not use the cooking grates underneath. No clue if it matters but...Cam Chef has responded to me before with this same question. The answer was they built everything to stay on while in use.

[@waynethompson4315]

Thanks for this video! Very helpful.

[@TheFlatTopKing]

thanks Wayne..

[@Freynightwalker]

Good information, thanks.

[@veloriser4]

Great Video...thanks for the knowledge

[@TheFlatTopKing]

Glad it was helpful!

[@lesleyfitzpatrick1711]

So it is really all thermodynamics. So paying attention to how you load the griddle surface (heavy vs light and temp of food) and then know where to move food across the surface is key

[@TheFlatTopKing]

Absolutely perfectly said. Hot and cold on the same griddle with different foods happening all the time. Better said then what i did. Thanks

[@tortiedude]

Just got a flat top the other day and picked up an IR Thermometer. This may sound like a silly question but it has a chart with 'emissivity settings'. Do we just pick the steel .80 emissivity setting or is there one you recommend? The temps vary greatly depending on that setting.

[@TheFlatTopKing]

Thats what I picked....

[@benjaminblanchard4713]

Thanks for the explanation

[@TheFlatTopKing]

You're welcome

[@davidholden7331]

Great information thanks again

[@TheFlatTopKing]

You bet

[@fusfea]

What is the starting temperature for eggs?

[@TheFlatTopKing]

Typically around high 200 low 300. 275-325. Got to move fast though because if your griddle is on it the temp will keep rising

[@fusfea]

@@TheFlatTopKing did you ever try rhe 3 little dashes before the high setting .... those are extremely low settings... we have the same griddle

[@TheFlatTopKing]

@@fusfea i did. The flame keeps burning out. I guess i try to push it to far on low.

[@fusfea]

@@TheFlatTopKing i haven't done eggs on mine in quite a while, I'll try it again when it warms up

[@bwhadlock]

What infrared thermometer would you recommend? Is a dual laser necessary? I’ve been looking at all the different models that range anywhere from $20 bucks to $80 bucks. I don’t mind spending more money “if” it’s worth it, I want something that will get the job done and is easy to use. What are your thoughts and opinions?

[@TheFlatTopKing]

I use mine and its the only one I have ever had..Honestly is a good one to start with but like most things the more you cook the more you will not need it. You will natually just know by the way things react how hot your flat top is...remember they are only a hand full of items that need a temp reading and after that everything needs heat...dosnt matter if its 375 or 435...

[@bwhadlock]

@@TheFlatTopKing which one do you own?

[@TheFlatTopKing]

@@bwhadlock The infrared laser thermometer is listed in the description below…, it will take you to the exact link. Same one i have had the whole time and the same battery. I think if I remember its less than 30 bucks

[@sandybuchanan3479]

Great info. Thank you!

[@TheFlatTopKing]

Yea Mam.

[@11cmower]

Thank you so much for these videos!

[@TheFlatTopKing]

Glad you like them!

[@nicklombardi4160]

I would highly recommend NOT putting cold nor frozen food on your griddle. I ended up shocking my Camp Chef when I put chicken fajitas (fridge temp) on my griddle. The drastic change from hot to cold shocked my griddle and warped it 😭 and Camp Chef won't replace it under warranty. They suggest using two large pots of water and let them come to a boil, then cut the heat. And the weight of the water should bring the griddle back to it's normal form. Gonna try this and let you know how it works!

[@RosemarieWamp]

Do you have a link of that temperature thermometer?

[@TheFlatTopKing]

I do...its listed below....

[@jdemuro1]

3:12 homie just got out of prison and couldn’t wait to get on his flat top 😂

[@dtennant1967]

Very helpful. Thank you.

[@TheFlatTopKing]

Glad it was helpful!

[@ricklundberg1152]

Awesome video , Thanks!

[@TheFlatTopKing]

You're welcome!

[@othergary]

Excellent video

[@TheFlatTopKing]

Thanks for the visit

[@LeeH-Ranger83]

What brand is your Infared Thermometer?

[@TheFlatTopKing]

OOHHH geeze no clue..i have a link for them in the description below...I bought this one over 3 years ago..

[@ToddB1]

Good stuff. Thanks.

[@TheFlatTopKing]

Yes Sir.

[@kevincorriveau1304]

All of that is true but i have a thermostatically controlled restaurant quality flat top and this males it much easier to control your temperatures

[@zimmy1958]

Thank you.

[@TheFlatTopKing]

Thanks for watching..

[@CatfishCraig]

Do i need the dual laser or just the advanced

[@TheFlatTopKing]

Regular is fine....

[@mr.rogers7612]

I need an FTK shirt with a smash burger with two crossed spatulas behind it! Let's make it happen cap'n!

[@TheFlatTopKing]

In the works,,,,

[@justinwaid6323]

What temp gauge do you recommend?

[@TheFlatTopKing]

that would depend on what you are cooking...i 99 percent of the time cook on low...its about how long it heats that really matters..eggs should be very low 300s...400s and above to create the dark part on meat..maillard reaction...

[@justinwaid6323]

@@TheFlatTopKing What IR gun do you use or recommend?

[@TheFlatTopKing]

@@justinwaid6323 I have the links listed below the description. I have had it for about 2 years. It literally just broke and its my fault. I dropped it way to many times. Because of filming we move things way more than most.

[@johnmccaffery5186]

Well explained! I hope you didn’t get any potato grease on that nice Columbia jacket… :-)

[@TheFlatTopKing]

Not yet! Thanks Jon

[@fusfea]

I use the lazer gun to scare the buzzards out of the trees more then checking the temp

[@TheFlatTopKing]

Im interested. I have bird problems as well. Especially in my garden. How does it work

[@fusfea]

@@TheFlatTopKing the buzzards all roost in like a flock in trees you end up with 50 of them or more and they don't like the red dot but yiu have to hit them with it just before dark so they fly away a roost somewhere else

[@TheFlatTopKing]

@@fusfea how do they know. Shine in eyes maybe

[@fusfea]

@@TheFlatTopKing no just dance the red dot around the trees

[@TheFlatTopKing]

@@fusfea thanks. I was just thinking what foes through the mind of a buzzard when it sees a res light on its body…, like he thats a sniper res dot or oh crap boom.

[@FoxyJeff]

Well done Professor King Top….

[@TheFlatTopKing]

Thanks bud

[@porter105]

😊 P R O M O S M!

[@FatalJapan]

That's a whole week of potatoes 🤣

[@TheFlatTopKing]

Making hashbown casserole out of it.

[@riabrown2379]

Great information. Thank you so much

[@TheFlatTopKing]

TY