sotv Posted May 20, 2020 Share Posted May 20, 2020 Rib eye and Sirloin, needs some practice at design searing marks 😀 Thought it works better than the stainless steel supplied GBS Grate, no sticking, grate held temperature well, cleaned up easily as well. Hefty bit of kit. Not the best photo, my wife likes her sirloin steak well done, but shows the caramalisation on the surface hopefully from the butter over it ((get a nice flame kiss from the flavoriser bars as well)) and the finished sear marks 3 Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 21, 2020 Share Posted May 21, 2020 (edited) 20 hours ago, sotv said: my wife likes her sirloin steak well done Why not just have Chicken Nah to each their own. My Dad always eats his steak well done due to Gastro issues. A "Grate" way of getting the cross hatching marks without halving to rotate etc. And if SWMBO is happy then you usually get to more often. Edited May 21, 2020 by hoogl 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted May 21, 2020 Author Share Posted May 21, 2020 2 hours ago, hoogl said: Why not just have Chicken Nah to each their own. My Dad always eats his steak well done due to Gastro issues. A "Grate" way of getting the cross hatching marks without halving to rotate etc. And if SWMBO is happy then you usually get to more often. My wife is much preferring the finished food on the Smokefire, get to cook on it 2-3 times a week at the moment 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.