sous vide. .... and all about steaks
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We grill our steaks, preferable, rib eye, about 300 degrees, two minutes on a side. It turns out like
a bit more rare than medium. Just pink in the center. That is for a steak that isn't very thick.
they keep turning out terrific - but my grill - the burners and shields have rusted out. Grease pan rusted out.
Cheap crap. lol.
We are looking at different grills, specifically a * Blackstone grill. Haven't decided yet.
* Several of our TBB members have Blackstone grills. syd, Cambridgeho come to mind from the GAMEDAY FORUM, most people I know really like them.
You can ask around there. Also Weber and others.
* Several of our TBB members have Blackstone grills. syd, Cambridgeho come to mind from the GAMEDAY FORUM, most people I know really like them.
You can ask around there. Also Weber and others.
I only use Weber kettle, with the charcoal chimney. Don't care for gas grills.
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I only use Weber kettle, with the charcoal chimney. Don't care for gas grills.
Weber also a top notch grill.
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I gave my father in law in Japan my weber grill in 1982. He's no longer around, but his son is still using it.
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