There's a point that everyone is missing, it's BROILING, from the TOP ,when you cook from the bottom all the burning grease and smoke goes on the meat, broiling lets the grease run off without burning, much cleaner. Different taste.
Get an uncoated stainless steel pan, pretty sure u ll be happy with that too, as for the splash use a splashscreen and save urself some big amount of money
$1,000 is a little out of my budget but I'd definately purchase one if I could. I usually pan sear the steak in a black iron skillet and finish it in the oven for 10 to 15 minutes.
Try it backwards. Start it in a 250 degree oven for 20 minutes or until the temp is about 15 degrees less than what you want. Then sear it in the cast iron.
My $200 Weber propane cooks two ribeyes in 7 minutes. Why should I buy this Otto Wilde? This is a serious question. I have the money, but what are the real advantages?
For once, I can afford this Original or the Otto Lite. Which to buy? Also, if I clean after use, and buy and use the cover, will it outlive me? I am 51yo, near San Francisco’s 🇺🇸 Ocean Beach, and so worry about RUST, corrosion. Thanks 👍🏻doc.
I don't give a rat's ass about grills, but I like to support Shawn Baker and bait vegans. Hey, all you vegans, I have a wonderful drink of water, chicken liver, stevia, honey, 1 egg, and blend like CRAZY. You would love it.
It would be great if you actually showed how the handles connect to the accessories (and try to hold the camera still or get help filming), assembly of cooking system. Also could've showed what steaks looked like before flipping. Overall impression of review poor to fair. Never showed any assembly of product, way too shaky on many parts of video. If receiving free products as well as commissioned sales I guess my expectations of a review to be too high.
this video needs help, almost every thing is filmed at a distance of about 2 inches kind of like viewing the world through a microscope, then move the camera a few inches and then get motion sickness
*PUBLIC HEALTH WARNING* _the char that you get from a well-grilled steak @__6:43__ onward is not good for you. When fat from the cooking meat drips down on the hot coals, the smoke that forms contains stuff called polycyclic aromatic hydrocarbons (PAH). And the charred exterior of the meat (or inside, if you like things extremely well-done) is chock full of something called heterocyclic amines (HCA).Both of these have been linked in studies, like one conducted by the National Cancer Institute in 1999, to higher rates of colorectal cancers, and both chemicals have been added to the DOH's official list of carcinogens (PAH all the way back in 1981, HCA in 2005). In 2009, another study found that people who preferred their steaks "very well done" were 60 percent more likely to get pancreatic cancer than those who liked them bloody (or didn't eat steak at all)_ . *YOU HAVE BEEN WARNED*
Those studies are not significant. Need meta analysis of many studies done with randomized controls. Something so random as cancer of the pancreas? Lol. If you look hard enough you'll find some link to something somewhere in non randomized survey studies. Also, what is the percent chance of dying from pancreatic cancer? If it is one in a million, does 1.6 in a million even matter?
Never been officially proven ! Where is the documented Facts ? Study of Who ? And study by Who ? A lot of Americans Study are Funded by very suspicious People with there own agendas and the studies were done on People who had High Carb Diets and were Drinkers and Smokers ? True Facts ?
