When I was in college at Stephen F. Austin back in the 70s, we would camp out on the Angelina and Neches Rivers and run trotlines.

I would take my Griswold 20” skillet to cook ALL of our meals.

I would fry 2 dozen eggs, a pound of bacon, and/or ham for breakfast. Then, just wipe it out good with a paper towel and it would be ready for supper.

Supper would be fish or if not, we would go home.

Then, again, wipe it out so it would be ready for breakfast.

It will also grill several steaks or pork chops.

Nothing better when you are cooking on a wood fire.

PS. Pap, Cobbler and homemade ice cream is the best stuff there is!


Edited by coachblalock (06/22/19 09:44 AM)
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"Filet that fish? Hell naw! I'll scale him, gut him, fry him up in grease, take him by the head and tail, and play him like a French Harp!" - Uncle Paul sometime in the 60s.