Quote:
Originally Posted by Buzz
If you use cheap bologna, how many pieces do you use and if so, do you fry separate or stacked? Is butter involved with flaming hot cast iron and sear?
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If you can, track down Nathan's.
Most bologna should have plenty of grease in the meat to obviate the need for any butter or oil. Not so much as hamburger or sausage, but enough to keep it from sticking.