Joined: Sep 2007
Posts: 1554
I like the large, very sticky ones without icing, with one stipulation. They must be cut in half, buttered with real butter and grilled butter side down. On top of this, it needs to be served with a generous amount of butter.
I suggested this to a place just north of the Black Hills in SD and they made one for us. The owner said that the staff thought it was interesting and that it smelled so awesome on the grill, that they made some for themselves. After tasting it, it was a big hit & the owner said that they would put it on their menu. :D