Open flame is the only way. My opinion…by okieSuperman 10 Comments jyrique 3 days ago if u dont show the cut, u should be banned R1T-wino 3 days ago Pan sear is best if you want an even crust and maximum Maillard. okieSuperman 3 days ago Oooooooh I gotcha. Sorry about that. I will remember next time for sure. Thanks for the reminder. lol Jello_Penguin_2956 3 days ago Your zoom makes it real hard to tell what you’re cooking on. Outdoor gas grill? ViolinistEmpty7073 3 days ago The flat-earther equivalent in grill-world is flat-platers. Hagfist 3 days ago Agreed. Just need a tad more seasoning, imo jizzbandito 3 days ago THIK celeb0rn 3 days ago Need a cross section cut photo , otherwise this is garbage Electronic_Space_366 3 days ago I hotbox with smoke indirect for 30 minutes on the Big Green Egg on cast grates. I like the smoke flavor on a 2.5″ cowboy cut ribeye. TheSignificantDong 3 days ago And not a single money shot.
okieSuperman 3 days ago Oooooooh I gotcha. Sorry about that. I will remember next time for sure. Thanks for the reminder. lol
Jello_Penguin_2956 3 days ago Your zoom makes it real hard to tell what you’re cooking on. Outdoor gas grill?
Electronic_Space_366 3 days ago I hotbox with smoke indirect for 30 minutes on the Big Green Egg on cast grates. I like the smoke flavor on a 2.5″ cowboy cut ribeye.
10 Comments
if u dont show the cut, u should be banned
Pan sear is best if you want an even crust and maximum Maillard.
Oooooooh I gotcha. Sorry about that. I will remember next time for sure. Thanks for the reminder. lol
Your zoom makes it real hard to tell what you’re cooking on. Outdoor gas grill?
The flat-earther equivalent in grill-world is flat-platers.
Agreed. Just need a tad more seasoning, imo
THIK
Need a cross section cut photo , otherwise this is garbage
I hotbox with smoke indirect for 30 minutes on the Big Green Egg on cast grates. I like the smoke flavor on a 2.5″ cowboy cut ribeye.
And not a single money shot.