Looks so good! I will try this for first cook on breeo tomorrow, can't wait! I like the table, can you please share where it was purchased from? I want to get one too. Thanks!
By far the most realistic drilling video... How I do it.. The step by step chef stuff isn't perfect just a guideline n opinion... temp even cooking and yep fat rendering. Awesome video
Give that man a glass of wine to go with his bad boys! hahaha (I just bought an x series BREEO and intended it for fire pit use, but didn't know it had cooking functionality on the top (sear=plate) very good.
When I salt my steak I leave it out longer. I find that yes, the salt pulls moisture out , but the steak will draw most of it back in and take some of that salt in with it
With all of the recent focus on the reverse-sear method, this demonstration by Scott reminds us that the sear-first method is sometimes the best choice. Reverse-sear is most effective in a controlled low temp (< 250F) oven environment. That’s not something you can create on a one-sided open-fire grate.
Could you give me dimensions of grill plate vs sear plate 19 ,24, size of these would help, inside to outside is there a place to see all dimensions and do you make universal pieces to fit all sizes. More videos too
Awesome video. Knowledgeable Chef, and two perfectly cooked Rib-eyes. I need one of these multi-purpose units. And so do all of my friends.
Looks so good! I will try this for first cook on breeo tomorrow, can't wait! I like the table, can you please share where it was purchased from? I want to get one too. Thanks!
By far the most realistic drilling video... How I do it.. The step by step chef stuff isn't perfect just a guideline n opinion... temp even cooking and yep fat rendering. Awesome video
Give that man a glass of wine to go with his bad boys! hahaha (I just bought an x series BREEO and intended it for fire pit use, but didn't know it had cooking functionality on the top (sear=plate) very good.
I want to love the breeo cause it’s so cool but is the lack of temp control and cooking space worth it?
When I salt my steak I leave it out longer. I find that yes, the salt pulls moisture out , but the steak will draw most of it back in and take some of that salt in with it
Looks really easy for the steaks to slip right into the fire.
Even blacked out drunk I wouldn’t let that happen. It’s really not an issue as long as your IQ is above 65.
With all of the recent focus on the reverse-sear method, this demonstration by Scott reminds us that the sear-first method is sometimes the best choice.
Reverse-sear is most effective in a controlled low temp (< 250F) oven environment. That’s not something you can create on a one-sided open-fire grate.
You ABSOLUTELY want the moisture out. What do you think dry aging is?
Dude, that’s not blood that comes out of the steak. Geez…
This model is being discontinued. Have you tried the new model with the added searplate griddle? Any recommendations?
I got the new sear plate, same methodology, just more room.
Shame we cant afford steak any more in America
awesome, thank you for this video. love the step-by-step instructions. what are the gloves?
Most people get welding gloves.
thanks
Scott
Even easier, reverse sear at 300F in the oven to 90F internal or so then sear on the ring. Easy!
Could you give me dimensions of grill plate vs sear plate 19 ,24, size of these would help, inside to outside is there a place to see all dimensions and do you make universal pieces to fit all sizes. More videos too
Niceeeee
The top is the deckel
What size is this one?
This is our X 24 model.
that's the one I just bought!!!! awesome.
.. How many of the people's possess one of those grill machine?..
You said "... where I come from". Where did you come from?
The first one is well done. What a way to ruin a good cut!
You aren't cutting across the grain. The grain is going up and down. It is a steak!
Way too much salt, and overcooked
That is a lot of salt bro.
Buddy, your hand hygiene....