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SVTPerformance's Chain of Restaurants
Pics and Videos Buffet
Grilling Season Thread
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<blockquote data-quote="JPKII" data-source="post: 16928865" data-attributes="member: 12867"><p>I just put in a <a href="https://breeo.co/products/x-series-smokeless-fire-pit?variant=41234325700653" target="_blank">Breeo smokeless fire pit</a>. And added their <a href="https://breeo.co/products/breeo-outpost-grill-with-bag" target="_blank">Outpost grill</a>. Basically a cowboy setup. This deal has made some of the best steaks I've ever made. That direct flame really changes the meat.</p><p></p><p>Bone-in Ribeye. First attempt. I was drunk off my ass (it's a bonfire, go figure) when I did this. So I have no clue how long it was on for. Just kept it on until the meat felt right.</p><p></p><p>The next night I did like a hibachi style deal for a group of people. Went to butcher and picked up a dry aged bone-in ribeye, prime bone-in ribeye, prime tenderloin, and a piece of Wagyu. I cooked each one up and we sliced it and everyone got a taste. Most liked the Wagyu followed by the dry aged. I did put gorgonzola on the dry age and the tenderloin. But, consistently, the meat was cooked perfectly and was super tender.</p></blockquote><p></p>
[QUOTE="JPKII, post: 16928865, member: 12867"] I just put in a [URL='https://breeo.co/products/x-series-smokeless-fire-pit?variant=41234325700653']Breeo smokeless fire pit[/URL]. And added their [URL='https://breeo.co/products/breeo-outpost-grill-with-bag']Outpost grill[/URL]. Basically a cowboy setup. This deal has made some of the best steaks I've ever made. That direct flame really changes the meat. Bone-in Ribeye. First attempt. I was drunk off my ass (it's a bonfire, go figure) when I did this. So I have no clue how long it was on for. Just kept it on until the meat felt right. The next night I did like a hibachi style deal for a group of people. Went to butcher and picked up a dry aged bone-in ribeye, prime bone-in ribeye, prime tenderloin, and a piece of Wagyu. I cooked each one up and we sliced it and everyone got a taste. Most liked the Wagyu followed by the dry aged. I did put gorgonzola on the dry age and the tenderloin. But, consistently, the meat was cooked perfectly and was super tender. [/QUOTE]
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