Which one is mine? The one done medium with no pink?
burlap82
Looks delicious. Hang in there. Killin it, chef. =]
chefb53
Respect
feraldegen420
jesus!😍
catnipxxx
Here I was thinking mine was the special and only one.
someguy916
Nice grill marks chef
PlayStationPepe
RazorrBeam
TwoSillyStrings
God’s speed Chef. Remember to hydrate.
empty40oz
That is some mammoth asparagus
spandexvalet
Thoughts and prayers
MuscleEquivalent1444
Blessings be with you
SuperKingAir
Customers should always hv the option to tip the kitchen as well as the server
natalie_mayy
Thats just a warm dream right here
Sad_Conversation3661
Damn, those sear marks are gorgeous. Stay hydrated dude
king_of_the_b3ars
Out-fucking-standing chef, you got this. Remember to drink water.
LargeArugula6262
You reached the adrenaline high tonight
Acrobatic_Resist7985
Racks. Get racks for resting.
arewecoupdela
Front of house here. Don’t know how you guys do it.
Legitimate_Cloud2215
It’s fuggin Tuesday. WTF?!
godfreechef
Bruhhhhhhhh Fucking get it
henrydaiv
TRH?
apey1010
Hell yeah brother
Ocmikeyz
I love a slammed full grill !!! In the zone, killing it!! Drink a 1/2 gallon of water n never piss! Your grill looks tight! Have a Bourbon n enjoy your night!!!
SergeiMosin
Godspeed, king. Have some pickle juice and cold water, and a cold brewski after you’re done.
vellu212
Those grill marks turn me on
Lock in, chief. Good luck
nickaruski
how do you remember what’s what lol, i’ve never worked grill and i’m in awe watching the grill dude at work lol
Lovedontlove77
Wow on a Tuesday?!
Yojimboroll
Ooooooooo
FinnsRedditCorner
Looking at this is stressing me out… it’s also making me hungry
Far-Rip4120
I’ll take that Tomahawk plzzz and TY! 🤤
Zigs4Zags
That poor burger, just chillin’ with the big boys
Dankzei
Rocking it on a Tuesday night, nice job!
Equivalent-Fan-1362
Glad to see everyone had an equally fucked night. Cheers.
DandyElLione
How do keep track of it all?
AjiChap
Lol “I’m crazy busy let me take a few pics”
ELDR3TH
On a fucking Tuesday
Dont_Order_A_Slayer
Use your strike zone properly. Looks like you understand.
I wanna read this thread next time I take a dump and see you laughing at and having handled this density, like it ain’t a problem. Couldn’t be one.
That’s a line of demarcation where masters are separated from the average.
Show them all. Let them know exactly who you are.
(Bit of a mess, though. Don’t you think, Mr. Liquidgrin? Saying that with a wink. I ain’t gonna harp on that one. Not tonight. You’re doin’ fine.)
_dont_look_4_me
It’s amazing how yall manage to keep straight what is what? Like is there a section on the grill for rare, medium rare, well done ect.
MUDDYONE2023
Nice. Rock on Yinz.✌️
delta49er
Who took the picture?
BeanBurritoJr
Man knows how to juggle meat. Size, shape, matters not.
19peacelily85
SuitednZooted
When you find that “golden zone”…life slows down and every plate leaves the pass on time…. expo has no extra words. Just the beautiful machine working as intended.
Then I woke up.
dontknowdontcareXYZ
Please cross post to r/steak
screaminginprotest1
Get off your fuckin phone and pay attention chef!
Edit: real talk though, ask if you can get some wire halfsheet drip racks so your steaks arent sitting in the juices like that, im sure you’ve noticed the sear marks on the side that rests facing down dont look as nice. It’ll also cool down quicker, so temps stay more accurate during the carry over cook.
medium-rare-steaks
No resting rack?
commercial_ape
Yeah, I’d rather go back to digging up a collapsed sewer pipe in a crawlspace by hand than be in that hellish landscape. I spent enough time in the kitchen.
49 Comments
🫡🫡🫡
Which one is mine? The one done medium with no pink?
Looks delicious. Hang in there. Killin it, chef. =]
Respect
jesus!😍
Here I was thinking mine was the special and only one.
Nice grill marks chef
God’s speed Chef. Remember to hydrate.
That is some mammoth asparagus
Thoughts and prayers
Blessings be with you
Customers should always hv the option to tip the kitchen as well as the server
Thats just a warm dream right here
Damn, those sear marks are gorgeous. Stay hydrated dude
Out-fucking-standing chef, you got this. Remember to drink water.
You reached the adrenaline high tonight
Racks. Get racks for resting.
Front of house here. Don’t know how you guys do it.
It’s fuggin Tuesday. WTF?!
Bruhhhhhhhh
Fucking get it
TRH?
Hell yeah brother
I love a slammed full grill !!! In the zone, killing it!!
Drink a 1/2 gallon of water n never piss!
Your grill looks tight!
Have a Bourbon n enjoy your night!!!
Godspeed, king. Have some pickle juice and cold water, and a cold brewski after you’re done.
Those grill marks turn me on
Lock in, chief. Good luck
how do you remember what’s what lol, i’ve never worked grill and i’m in awe watching the grill dude at work lol
Wow on a Tuesday?!
Ooooooooo
Looking at this is stressing me out… it’s also making me hungry
I’ll take that Tomahawk plzzz and TY! 🤤
That poor burger, just chillin’ with the big boys
Rocking it on a Tuesday night, nice job!
Glad to see everyone had an equally fucked night. Cheers.
How do keep track of it all?
Lol “I’m crazy busy let me take a few pics”
On a fucking Tuesday
Use your strike zone properly. Looks like you understand.
I wanna read this thread next time I take a dump and see you laughing at and having handled this density, like it ain’t a problem. Couldn’t be one.
That’s a line of demarcation where masters are separated from the average.
Show them all. Let them know exactly who you are.
(Bit of a mess, though. Don’t you think, Mr. Liquidgrin? Saying that with a wink. I ain’t gonna harp on that one. Not tonight. You’re doin’ fine.)
It’s amazing how yall manage to keep straight what is what? Like is there a section on the grill for rare, medium rare, well done ect.
Nice. Rock on Yinz.✌️
Who took the picture?
Man knows how to juggle meat. Size, shape, matters not.
When you find that “golden zone”…life slows down and every plate leaves the pass on time…. expo has no extra words. Just the beautiful machine working as intended.
Then I woke up.
Please cross post to r/steak
Get off your fuckin phone and pay attention chef!
Edit: real talk though, ask if you can get some wire halfsheet drip racks so your steaks arent sitting in the juices like that, im sure you’ve noticed the sear marks on the side that rests facing down dont look as nice. It’ll also cool down quicker, so temps stay more accurate during the carry over cook.
No resting rack?
Yeah, I’d rather go back to digging up a collapsed sewer pipe in a crawlspace by hand than be in that hellish landscape. I spent enough time in the kitchen.