I made simple burgers. They were pretty darn good too.

My grilling invention Hybrid Grill

Cast Iron Hibachi + Infrared Gas grill

Infrared cooks bird perfect and burgers too but I don't like the way it does steak.
Not the thickest steaks around but I get a deal at the butcher
5 lbs of Tbone
5 lbs of Rib steak
5 lbs of hamburger
5 lbs of pork chops
3 lbs of chicken wings for 85 dollars

https://scontent-b-iad.xx.fbcdn.net/...76396597_n.jpg

Or you could quit being such a nancy boy and cook it all on a big charcoal grill. :D

I know but the infrared cooks chicken so damn good man with almost no chance of burning it....

Good Lord, 23 pounds of food... have a lot of guests, or do you just reeeally like having leftovers?

Even when i just cook for myself, i almost always make enough for 2-3 meals for myself afterward, but 23 pounds :)

Did strips tonight that i cut. 1
1/2 inch. Salt pepper and penzys old english ribeye rub. Rare. So very fine.

Did bacon-wrapped steak. Twas awesome!!! (Worst picture ever!!!!!!!)

http://img.tapatalk.com/d/13/10/20/vyve4u3a.jpg

This has turned into the "make me jealous and hungry" thread.

Hmmmm, that's an interesting way to look at it. Tomorrow's tailgate should be fun - dinner food!

Well I went to the grocery store friday and paid 10 bucks for 1 thin tbone and said screw it...

I have a Foodsaver system and just used it to package the steaks in packs of 2 ...
Lots of money saved overall.

All is perfectly vacuum sealed and frozen now

I am now about 4 steaks into using my cast iron skillet and I am struggling to get that perfect crust. Any recommendations?

I am using Kosher salt, Montreal steak seasoning, and minced garlic. I heat my oven to 500 degrees with the skillet in the oven. I turn up the stove top to high.

Once I reach temp I pull out the skillet and place on stove top then I put everything on the steak while the skillet gets to high temp on stove top.

I rub conola oil lightly on both sides and drop the steak into the pan for 30 sec/side.

Then I place the steak into the 500 degree oven for 2 minutes/side.

Rest for 5-10 minutes after.

I just can't get that crust that I feel should be on there. The cook is perfectly even throughout and it's delicious, I just feel I could do a bit better.

I have no idea why some of these idiots thought you were cooking 23lbs of food at once!?

I clearly understood that you bought it all for $85 but obviously were freezing some of it. ROFL

Sounds like a good deal. I'd take that any day.

Crust = heat. Your stove just can't get that hot.

:sulk:

Grilled 2 big Ribeyes and a Porterhouse on the Big Green Egg last night. Awesome.