But what if you don’t own a flat-top griddle? No Blackstone, no plancha, no cast-iron slab? No problem. I found a workaround that’s perfect for gas grillers: the Porcelain Coated Griddle Topper from Oscarware.

BarbecueBible.com’s Test Kitchen Director and Photographer Extraordinaire Steve Nester has written about how great Oscarware products are, and I managed to get my hands on some!

The Griddle Hack Every Gas Grill Owner Needs

This topper turns any gas grill into a makeshift griddle. It’s a lightweight, porcelain-coated steel surface that sits right over your grill grates. You get the sear and sizzle of a flat-top, with the heat of your gas burners below. It’s vented just enough to let grease drain and air circulate, but solid enough to give you that Maillard magic — that deep, brown crust that makes a burger unforgettable.

Why Griddle Your Burgers?

Don’t get me wrong — I love a grilling a burger! With those grill marks and slight char? Amazing! But sometimes, I’m in a mood for a crispy, evenly browned crust you get from a diner-style patty. And for that, griddling is the way to go. It gives your burger more surface contact with the heat, which means better browning and more flavor. Instead of juices dripping through the grates and causing flare-ups, they stay right where they belong — in the burger. That makes for a juicier, more flavorful bite every time.

Using the Oscarware Griddle Topper

Super easy:

1. Preheat your grill with the lid closed for 10–15 minutes. You want that surface HOT.
2. Place the topper directly on your gas grill grates.
3. Lightly oil the surface or brush your patties.
4. Smash or sear your burgers directly on the topper — you’ll hear the sizzle instantly.

Pro Tips for the Perfect Burger

I thought I’d share some great tips that I have learned from Steven over the past few years.

• Use 80/20 ground beef — you want that fat for flavor and sizzle. (I recently had Waygu Burgers! Amazing)
• If you are making Smash Burgers, smash early — within the first 30 seconds to build crust.
• Don’t overcrowd — give each patty breathing room.
• Let it rest — just 2–3 minutes post-griddle lets the juices settle.

Cooking the Burger

With this in mind, I put the Oscarware Griddle Topper to the test and made a batch of four burgers — and they came out awesome. Smash them or not, you get classic patties generously seasoned with Steven’s Malabar Steak Rub. The griddle topper gave me a beautiful, even sear on each one without any flare-ups or lost juices.

Once they were nearly done, I topped them with Colby Jack cheese and let it melt while I toasted the buns directly on the grill. Piled on some crisp lettuce and thick-cut tomato slices, and that was it — no fancy extras, just a straight-up backyard burger. It tasted like something straight off a roadside diner menu — only better, because I made it myself.

And cleanup? A breeze. The porcelain coating meant nothing stuck, and it wiped down fast once it cooled. Plus it’s dishwasher safe.

Final Thoughts

If you’ve ever drooled over a diner-style burger and thought, “I can’t make that at home,”—now you can. The Oscarware Griddle Topper is the perfect tool for gas grill lovers who want the best of both worlds: the control of a griddle with the firepower of a grill.

So fire up that gas grill, grab this topper, and start griddling.

Your burgers — and your friends and family — will thank you.

More Burger Blogs!

• The Great Smash Debate: When to Flatten Your Burger
• The Battle of the Grilled Beef Burgers!
• 10 Chef-Approved Tricks to Make Your Burgers Taste Awesome

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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About Oscarware Grill Toppers

If you missed my previous blogs, let me introduce you to Oscarware Grill Toppers. They’ve been making outdoor cooking accessories since 1989. They offer a range of grill toppers including:

• Porcelain-coated grill toppers
• Disposable grill toppers
• Round grill toppers

The porcelain-coated grill topper was the original and remains one of Oscarware’s most popular products.

All Oscarware Grill Toppers are 100% recyclable and made in Bonnieville, Kentucky. The grill toppers allow the grilling enthusiast to cook food that might present a challenge on the grill. They are ideal for pizza, fish, seafood, and vegetables.

Why I Like Them

The porcelain coating does not react with tomato, vinegar, or citrus-based sauces, making it safer than other coatings. The topper is constructed with high-quality, food-safe materials. The perforated porcelain grill topper also prevents you from losing food through the grill grates.

In addition to grill toppers, Oscarware offers a porcelain-coated XL Roast and Rib Rack. It’s ideal for whole chicken, turkey, prime rib, pork butt, and ribs. The rack has convenient handles for moving large cuts on and off the grill and features the same durable construction as their toppers.

Why I Made Crab Rangoon Stuffed Mushrooms

One of their most popular products is the perforated grill topper. It is ideal for keeping smaller items from falling through the grates, grilling vegetables, and fish. I thought grilled stuffed mushrooms would be a cool way to use the perforated grill topper. My wife loves stuffed mushrooms and crab Rangoons, so I decided to combine the two.

How I Made Them

I started by mixing lump crab meat with softened cream cheese, soy sauce, sliced green onions, lemon zest, and toasted panko breadcrumbs. The lemon zest added a bright, fresh flavor. While that mixture set up in the fridge, I prepped twelve small portobella mushrooms.

Meanwhile, I set up my gas grill for indirect heat and let it reach medium-high. While it heated, I fried a few wonton wrappers to get them crispy — I planned to crush them on top of the finished mushrooms.

I spooned the crab Rangoon mixture into each mushroom and placed them on the Oscarware perforated grill topper. Oscarware recommends putting the food on the grill topper first. Food is likely to stick if you heat it up while the grill comes up to temperature.

Grill Setup & Results

I used the grill topper to transport the stuffed mushrooms directly to the grill. I placed the mushrooms on the cool side of the grill and indirect grilled them for 20 minutes. I also placed two wood chucks in the smoker box to produce wood smoke. I then moved the stuffed mushrooms directly over the heat for 5 minutes to finish cooking. I placed the grill topper on a sheet pan to bring the mushrooms inside. The mushrooms release easily from the grill topper.

To finish the crab Rangoon stuffed mushrooms, I topped them with more green onion, crushed wonton wrappers, and Thai chili sauce. The mushrooms had a subtle smoky aroma. The smoke-roasting and then grilling created a crusty exterior that balanced the creamy filling on the inside. The filling tasted just like a crab Rangoon with the added flavor of the mushroom and wood smoke. These were better than crab Rangoons due to the amount of lump crab meat used. The green onions and the crushed wonton wrappers added a crispy texture that complemented the mushroom and the filling.

Take Your Grilling Further

These stuffed mushrooms were a hit, and the Oscarware grill topper made the whole process smoother. It’s a tool that brings versatility and control to the grill, especially for tricky or delicate foods.

You can find Oscarware Grill Toppers on Amazon and at Oscarware.com.

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It’s a great way to discover what’s cutting-edge in the world of live fire cooking—and check in with old friends, like Robyn Lindars from GrillGirl.com, who was kind enough to give us a recipe for Reverse-Seared Steaks with Cowboy Butter. See below.

Hearth, Barbecue and Patio Expo

The hottest new grill isn’t a grill at all: it’s a griddle. Make that many griddles. It seems like all the manufacturers now have one—high-style griddles by Fire Magic, Napoleon, and Coyote.

Portable griddles perfect for tailgating—like the new Rooster griddle from France. (It comes with a dedicated bun warmer—that is burger buns!)

Griddles with thermostatic controls, like the Twin Eagle, which enables you to dial in the surface temperature to the precise degree.

Griddles with arced lids that function like griddle domes, like The Halo, so you can cook your food both from above and below—the griddle equivalent of indirect grilling.

As for grills themselves, Fire Magic has launched an impressive electric grill, the EL500, which achieves temperatures of 700 degrees and comes with, what else, a griddle. Condo dwellers take note!

Elsewhere, I saw gas grills with red, blue, and turquoise trim—a welcome switch from the ubiquitous stainless steel of most high-end gas grills these days.

The Hottest Pizza Ovens You Need to See

The home pizza oven craze shows no sign of abating. I liked the high-style designs of OVENEAT from Italy—both portable ovens and full-size standups available. I also like the -multi-function, pellet-fired RAD pizza oven, which doubles as a, you guessed it, griddle.

Charcoal’s Big Comeback: Cool New Grills & Fuels

Charcoal grilling is back with a vengeance—with cool new grills and impressive new charcoals. Among the former is the Thaan grill—a smart-looking, black, hibachi-style grill from Thailand. It fits on a tabletop and comes with a bar grate, mesh grate, and, yes, a griddle.

And to fuel it, Thaan makes a variety of sustainable charcoals, from a high heat, slow burning Thai-style charcoal to Western-style oak large lump charcoal and high dessert blend briquettes.

Speaking of charcoal, we ran into our old friend, Stebin Horn, formerly of the wood-burning KUDU grill. He sold his interest in KUDU to start the African Charcoal Company, specializing in sustainable lump charcoal and hardwood from South Africa. What makes these fuels sustainable? They use subtlety-scented acacia wood. The more you burn, says, Stebin, the more you rid South Africa of a pest tree that impedes the growth of other native species.

While we’re on the subject of wood, fire pits were much in evidence, including a massive multi-function and exceedingly handsome unit from Sea Island Forge. (Yes, it comes with a griddle attachment.)

Then there’s the Cowboy Cauldon Co, with its Ranch Boss and Wrangler models—impressive metal fire bowls hung from sturdy iron tripods.

To light all this charcoal and wood, there’s a new generation of grill blowtorches. Like the VMAX-550, which looks like a cross between a power drill and a rocket ship. And the Grill Gun from GrillBlazer, which resembles a 44 Magnum and sounds like a military flame-thrower.& Both will light your charcoal or wood in minutes.

Smart Tools & Accessories

Of course, there were no shortage of grilling accessories at the show. My host at the show was ChefsTemp and they’re working on some very cool thermometers and heat controllers for charcoal grills—both will communicate with your smart phone.

Another accessory that caught my eye is the new heat-resistant grill gloves from Grilaz. Textured on the palm side and smooth on the back side, the Grillaz has a feature so useful, you wonder why no one thought of it earlier: a loop on the back of the glove for easy removal. If you’ve ever struggled to pull off slippery food gloves, you’ll appreciate this feature.

And to boost the flavor of your food—as if smoke and fire weren’t enough. You can now buy aerosol duck fat, made by Cornhusker Kitchen. Spray it on grilled corn, chicken and duck breasts—just about anything. Speaking of which, check out the recipe below of a Reverse Seared Steak, that utilizes the duck fat, from our friend Robyn Lindars from GrillGirl.com.

A huge thanks to ChefsTemp for inviting us to this year’s Hearth, Patio, and Barbecue Show! It was a blast exploring the latest in live-fire cooking and cutting-edge gear. From high-tech griddles to sustainable charcoal, the future of outdoor cooking has never looked (or tasted) better. Now it’s your turn—which of these innovations are you most excited to try? Let us know on social media!

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If you missed my last blog, let me introduce you to Oscarware Grill Toppers. The company has been making outdoor cooking accessories since 1989. They offer a range of grill toppers that include their porcelain-coated, disposable, and round grill toppers. The porcelain grill topper was the original and is still one of Oscarware’s most popular products.

Oscarware Grill Toppers

All Oscarware Grill Toppers are 100% recyclable and made in Bonnieville, Kentucky. The grill toppers allow the grilling enthusiast to cook foods that might present a challenge on the grill. They are ideal for pizza, fish, seafood, and vegetables.

The porcelain coating does not react to tomato, vinegar or citrus-based sauces making it safer than other coatings. The topper is constructed with high quality and safe materials. The perforated porcelain grill topper also prevents you from losing food through the grill grates.

In addition to their grill toppers, Oscarware has a porcelain-coated XL Roast and Rib Rack. It is perfect for a whole chicken, turkey, prime rib, pork butt, and ribs. The roast and rib rack has handles that make it easy to move larger cuts of food on and off the grill. It comes with the same durable construction as the grill toppers.

Grilling a Whole Chicken

To highlight the capacity of the roast and rib rack I cooked a whole chicken and three large Hasselback potatoes. I set up my Big Green Egg XL (BGE) for indirect grilling and heated it to 400 degrees. While the BGE heated up I prepared the chicken and the potatoes.

I rubbed the chicken with olive oil and then seasoned it with Steven Raichlen’s Greek Island Rub. [LINK] To keep the chicken compact for grilling I used cool technique to truss the chicken. I used a long toothpick, ran it through each leg, twisted it, and ran it back through the chicken and cut off the end of the toothpick.

To Hasselback a potato you cut crosswise slices in, but not all the way through the potato every one-eighth an inch so it fans open as it cooks. Next, I prepared a basting sauce for the potatoes that consisted of melted butter, smashed garlic cloves, fresh thyme, kosher salt, and freshly ground black pepper. I basted the potatoes once before grilling.

I placed the chicken and potatoes in the roasting rack and placed them in the BGE. The potatoes and chicken cooked for about thirty minutes, and I basted the potatoes with the butter sauce. I decided to use the same baste for the chicken since it would boost the flavor and help to crisp up the chicken skin. I continued to baste the chicken and potatoes until the potatoes were fork tender on the inside and the chicken reached 165 degrees on an instant-read thermometer.

It was easy to lift the chicken and potatoes off the grill due to the handles on the roast and rib rack. I placed the rack on a baking sheet and carried it all into the house.

The chicken skin was crispy due to the high heat of the BGE, the rub, and the basting sauce. The chicken had a nice golden-brown color. The chicken was so juicy. I enjoyed the contrast of the crispy skin and the succulent meat. The rub and basting sauce created a delicious flavor on the chicken skin. The potatoes were tender on the inside and crispy like French fries along the edges. The butter, garlic, and thyme in the basting sauce added another level of flavor to the potatoes. I paired the chicken and potatoes with grilled asparagus. What a meal! Thanks to Oscarware for sending me their XL Roasting and Rib Rack.

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Today, I want to introduce Planet Barbecue to Oscareware Grill Toppers. They have been making outdoor cooking accessories since 1989. They offer a range of grill toppers that include their porcelain-coated, disposable, and round grill toppers. The porcelain grill topper was the original and is still one of Oscarware’s most popular products.

Oscarware Grill Toppers

All Oscarware Grill Toppers are 100 percent recyclable and made in Bonnieville, Kentucky. The grill toppers allow the grilling enthusiast to cook foods that might present a challenge on the grill grate, especially foods that are likely to fall through the grates. (There are only so many sacrifices you’re willing to make to the grill gods!) They are ideal for pizza, fish, seafood, and vegetables.

The porcelain coating does not react to tomato, vinegar and citrus-based sauces, making it safer than other coatings. The topper is constructed with high quality and safe materials.

The Oscarware Grill Topper was perfect for a dish my wife and I enjoy. We call it grilled shrimp bowls. It is just grilled shrimp, veggies, avocado, and rice. We mix up the veggies based on what is at the store or fresh from our garden.

Since I used food that was fresh and already at room temperature, I placed the grill topper on the grill while it heated up, so they came to temperature together. Putting chilled or frozen food on a hot grill topper is never a good idea. I heated my gas grill to high heat.

I started by making cilantro rice. Next, I made a marinade for the shrimp that consisted of the zest and juice of one lime, sea salt, freshly cracked black pepper, chili-margarita spice, and extra virgin olive oil. I let the shrimp marinate for ten minutes while I prepped all the veggies. For this shrimp bowl, I used fresh asparagus, red onion, cherry tomatoes, and diced avocado.

I lightly oiled the Oscarware grill topper before adding my food. The asparagus spears were grilled first, then the onion slices and cherry tomatoes. The grill topper allowed me to grill the asparagus without any of them falling through the grill grates. I did not have to skewer the onion slices or the tomatoes due to the perforated grill topper.

Once the veggies were cooked, I grilled the shrimp. The porcelain and perforated design of the grill topper created a nice sear on the shrimp. I did not have to skewer the shrimp and they did not fall through the grill grates.

This dish came together by topping the cilantro rice with sliced red onion, asparagus, blistered tomatoes, diced avocado, and grilled shrimp. We make this dish year-round, but is a light and fresh meal perfect for a summer night.

The design of the grill topper allowed me to sear the shrimp on the outside while the inside remained succulent, and evenly grill all the veggies without losing any through the grill grates.

The spice of the shrimp, crisp asparagus, creamy avocado, the bite of the onion, and the juicy tomato make for a tasty bite. Feel free to put all the ingredients in a wrap instead of a bowl. Thanks to Oscarware for sending me their versatile grill topper.

GET THE RECIPE >>

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Today’s grillers face a staggering selection of grills, from modestly priced hibachis to “supergrills” costing $20,000 or more. And while I wish I could give a one-size-fits-all answer, I can’t. I urge would-be buyers to define their own grilling personalities.

My personal “desert island” grill would be a conventional kettle grill as it offers great
versatility—perhaps I could make my own charcoal from coconuts! But a convenience-minded gas griller or diehard wood griller wants a different sort of live-fire experience.

CHARCOAL GRILLS

If you love the sport of grilling—that is, building and maintaining a fire—a charcoal grill (preferably with a lid) is for you. While great for direct grilling, most are well suited to indirect grilling and smoking, too. They tend to be relatively inexpensive and take up less real estate than a gas grill on your patio. And you have many options, from the American backyard favorite, the kettle grill, to two models that hail from Japan—the diminutive hibachi (great for one or two people) to the egg-shaped kamado-style cooker, which is an awesome grill or smoker.

A factor to consider: oftentimes, a kettle-style grill offers a rotisserie as an option—something I find appealing, as I love rotisserie chicken. Some offer cast iron grill grates, the kind that make killer grill marks. Most important, purchase a grill that is durable and that offers a solid warranty. This protection is especially important for kamado-style cookers, which are usually made from ceramic.

GAS GRILLS

There are hundreds (thousands?) of gas grill models for grillers who appreciate their convenience. How do you sort through the options?

You’ll want at least two burners, so that you can shut one off for indirect grilling. Three or four are even better. Higher quality grills offer burner tubes that are made of stainless steel or brass.
Higher-end gas grills also feature a battery-powered igniter.

A grease collection system is a plus, too, especially if you and your people love pulled pork or other fattier meats.

Side burners are convenient—I often use them on my shows. Although, you can inexpensively replace them by purchasing a butane-fueled burner that you can position on a side table. They are great for warming sauces or making side dishes.

Before buying, kick the tires. In other words, does the grill look and feel well-constructed and solid, or cheap and flimsy? Are there plenty of tool hooks and ample storage? How is the company’s service record? Buy a grill built to last, and buy more grill than you think you need. Believe me: you’ll grow into it.

Again, buy a grill with a comprehensive warranty.

I’ll cover smokers in a separate blog.

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Working for Steven Raichlen has its benefits. One is. that occasionally I get to play around with some new gear. I have been fortunate enough to have received a few thermometers and other barbecue toys. I even got to attend Barbecue University (I am a proud graduate of the class of 2022).

But nothing could prepare me for what I got next. A FLAMETHROWER!

One of my favorite grilling You Tubers, “Cooking with Ry” uses one when he lights his coals. I also remember seeing this tool in our annual Holiday Gift Guide. So, I was excited when I found out I would be getting a very powerful cooking torch from SearPro.

Introducing, the SearPro Cooking Torch

The SearPro is very easy to use. Simply attach a camping propane tank to the handheld unit, push the button, and you have up to 1800 degrees of firepower in your hands. There is a small knob that will allow you to adjust the strength of the flame so it can be very gentle all the way to full blast. It’s not too heavy and when you use it, it’s a very satisfying feeling.

I love grilling with charcoal. But I find myself not using it all the time simply because it takes a while to get going. With a blowtorch I’m able to get my coals lit so much faster. I don’t have to wait around while the fire slowly spreads across the coals. Now I can just light the coals with the SearPro and have the grill ready to cook in just a few minutes.

The SearPro is not only good for lighting charcoal. You can also use it to sear a steak, caramelize a crème brulee, char a wooden plank for a planked salmon, and many other uses.

Cooking a New York Strip Steak with Compound Butter

Steven is always challenging me and getting me to go outside my comfort zone. He suggested grilling a steak, and then searing it with some compound butter on top.

It seems easy enough, but anytime I grill, my biggest fear is burning the food. I’m always on the lookout for flare-ups. Now I’m going to just blast my steak with a blowtorch!

I had a couple of NY strip steaks laying around, so I thought I’d give it a go. I had never made compound butter before, never seared meat before, so it was all new to me.

Making the compound butter was super easy, so easy in fact, I wondered why I never did that before! I found a recipe in The Barbecue! Bible. In a nutshell, just grab a stick of butter, let it come to room temperature and mix in some dried parsley, pepper, and a clove of garlic minced up. Steven’s recipe calls for lemon zest and juice, but I didn’t have any on hand.

Then just mash it all together, slap it on some parchment paper, roll it up to make a cylinder, and then refrigerate it. The next day you can then take it out and cut it into disks.

Now it was time to cook the steaks. But first, flame on! I set up my Weber kettle with some lump charcoal and I set it ablaze with the SearPro. Here is a very important safety tip: The SearPro requires very little gas for it to ignite. So only turn the knob a little bit until you hear the slightest hiss of gas before you pull the trigger. I torched the coals for about a minute, and I could see that they were ready to go. If you follow Steven on social media (see below), there will be some cool video of this!

Before taking the steaks to the grill, I seasoned them with salt and pepper and grilled the steaks indirectly. Cooking about 5 to 6 minutes a side until I reached an internal temperature of around 145 degrees as I was going for medium doneness. Depending on how well cooked you want your steak, cook it to 130 for rare and 160 for well done.

After I allowed the steaks to rest for about 8 to 10 minutes, I put them back on the grill, and then I seared one side of the steak for about a minute. Maybe a minute and a half. I didn’t really pay attention to the time as I was kind of anxious blasting steaks with fire. But once I was happy with how it looked visually, charred, but not burned, and a nice dark crust, I flipped it over and repeated, except this time, I added a disk of the compound butter that I made earlier.

The Results

The steaks really turned out great! They had an amazing char grilled, herby flavor to them in addition to
the natural taste of a perfectly cook steak. It had a slight crusty texture on the outside while tender and juicy on the inside. Even if I cooked this on a gas grill it would be amazing, but it would not have that slight char grill flavor that comes from a charcoal grill that we all love.

I would highly recommend getting the SearPro tool if for nothing else, being able to use charcoal more often.

Now I just have to decide what to make next!

Do you have any experiences with a cooking torch you would like to share? Hit us up on social media!

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Petromax is a German company known for self-sufficient adventures in nature. Since 1910, Petromax has been passionate about bringing quality items for outdoor living, outdoor cooking, bushcraft, and lighting to the world. The Petromax product range combines tradition with innovation in a unique way and is characterized by the highest possible level of quality, durability, and well-thought-out details.

In addition to the versatile Atago grill and the Griddle and Fire Bowl, Petromax sent me one of their Dutch oven tables and a Dutch oven. The Dutch oven table allows you to comfortably cook outdoors without hurting your back, at the same height as your stove top. The four legs are sturdy and support up to 100 kilograms (220 pounds). The legs can be removed, and the table can be placed on any heat resistant surface. The large table is large enough to accommodate three Dutch ovens depending on their size.

The tall windbreak quickly attaches to the table and helps to conserve charcoal and heat when cooking outdoors. The practical hangers located on the front and side allow you to keep tongs, a dish towel, and grill gloves within reach. Clean up the spent charcoal and ashes easily by sweeping them through the gap in the front of the table.

I received the FT12 Dutch oven. Petromax’s Dutch oven is perfect for cooking and baking in outdoors or in the home. Cast-iron is known for its ability to retain heat, but Petromax has added a few refined details. Their Dutch ovens come pre-seasoned and be used right away. They can be used in an open fire or with charcoal or briquettes. The raised lid allows the Dutch oven to hold embers or coals on top to create even heat on all sides which is ideal for baking bread.

It is easy and safe to move the Dutch oven due to the sturdy handle. The legs provide stability. There is even a thermometer hole which allows you to check temperatures without removing the lid and letting the heat out. The lid lifter makes it easy to lift the hot lid. The top can be flipped over and used as a pan.

Petromax’s Dutch oven is perfect for soups, meat dishes, stews, casseroles, breads, and even cakes. Soups, stews, and casseroles are great comfort foods for a cool fall day in New England. Here is a classic comfort food, pot roast. I felt that cooking outside on the Dutch oven table would be fun way to make pot roast.

Campfire Pot Roast

I started by lighting a chimney starter full of briquettes. While the briquettes heated up I prepared all my ingredients. I seasoned the chuck roast with kosher salt and freshly cracked black pepper. I quartered 2 onions and peeled my carrots and washed my potatoes. I also prepared a bundle of herbs that contained fresh thyme and rosemary. I also had a cup of red wine to deglaze the pot as well as beef stock.

Once the briquettes were gray and hot, I poured them out on the Dutch oven table. I created a layer of briquettes and placed the Dutch oven on top. I added some oil and butter to the Dutch oven. Once the oil and butter started to sizzle, I started to brown the chuck roast on all sides. I removed the chuck roast and started to cook the onions. Next, I deglazed the pan with red wine. Once the wine started to reduce, I placed the chuck roast back in the Dutch oven, added the carrots and potatoes, herb bundle, and beef stock. I placed the lid on the Dutch oven and placed more briquettes on top.

The pot roast cooked for just over three hours. I removed the chuck roast, onions, potatoes, and carrots. I then let the liquid reduce for about 15 minutes. I served the chuck roast with the veggies and broth. The pot roast was juicy and had a great beef flavor. The potatoes and carrots were tender. The onions added a boost of flavor and texture to the dish. The broth was delicious and reducing it at the end concentrated its flavor.

Once again Petromax has got you covered for your next camping or outdoor adventure with their Dutch oven table. Their Dutch oven is rugged enough for the outdoors and stylish to use in your kitchen.

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Wagyu Ribeye

To create the perfect steakhouse experience, you need to start with a great steak. Select a steak from Holy Grail Steak’s Wagyu Tour Pack and you’re on your way. I recently received their Kobe Japanese A5 Wagyu Ribeye. It is one of the four 16-ounce steaks in the pack.

The Wagyu Tour Pack consists of one Kobe Japanese A5 Wagyu Ribeye, one Kobe Japanese A5 Wagyu Strip Steak, one Takamori Japanese A5 Drunken Wagyu Ribeye, and one Takamori Japanese A5 Drunken Strip Steak.

Kobe ribeye is the mount Fuji of Japanese Wagyu beef. The Kobe ribeye weighs is intensely marbled so it melts in your mouth. Kobe beef is rare and is limited to 100 head of cattle exported each year. Kobe beef is A4 to A5 (top grades) only and comes from the top cattle of Hyogo Prefecture. The cattle are humanely raised and harvested with no added hormones or antibiotics.

The Schwank grill

In addition to the Kobe A5 Wagyu ribeye, Holy Grail Steak sent me their new Schwank portable infrared grill. The Schwank grill is fueled with propane and can reach 1500 degrees Fahrenheit to create the ultimate sear on your steak. The intense heat produces a golden and crispy exterior without overcooking your steak. Most steaks can be cooked in less than three minutes, so no waiting to enjoy your steak. Most gas grills only reach 600 degrees.

Here is how it all came together. I set up the Schwank grill; it heated up in minutes. While the grill heated up, I seasoned the steak with kosher salt and freshly cracked black pepper.

The Schwank grill has two settings, on and off. You raise or lower the grate to control the heat. Once the grill is hot, move the grate to bottom level and then slide out the grate and place your steak over the logo. The logo is in-line with the burners. Push the grate back in and move the grate up to position your steak about an inch from the burner. The heat at the top setting is about 1500 degrees, the middle setting is about 900 degrees, and the bottom setting is about 500 degrees. There are seven setting total.

Once your steak is positioned under the infrared burner, it will cook in minutes. I positioned the Kode A5 Wagyu steak an inch from the burner at setting number five. The steak cooked for 45 seconds. I then lowered the grate to the bottom level, slid the grate out, flipped the steak and returned the grate to level five and cooked for another 45 seconds. The Kobe A5 Wagyu was only three-fourth of an inch thick, so it cooked quickly. If you have a thicker steak, sear on each side for 90 seconds on each side and then let it finish cooking at a lower level until your desired internal temperature is reached.

Here is one additional step I took to boost the flavor of the steak: Once the steak started to cook, I placed a few pats of butter, a few smashed garlic cloves, and some fresh thyme in the drip pan. The butter melted while the steak cooked and created a compound butter. As the fat renders from the steak, it will fall into the drip pan. Once your steak is done, give it a quick dunk into the butter sauce that is perfumed with fresh thyme, garlic, and flavored with the steak drippings.

I let the steak rest for 5 minutes on a wire rack over a sheet pan.

I sliced the steak into 1/2 inch strips to serve. This might be the tenderest steak I have ever eaten. The Kobe Japanese A5 Wagyu ribeye was succulent and flavorful due to the marbling. The butter mixture in the drip pan added one final boost of flavor and freshness to the steak. The high heat of the Schwank grill created the perfect sear. I could see the Maillard reaction taking place under the infrared burners and the steak turning golden brown.

The Kobe A5 Wagyu Steak and the Schwank grill from Holy Grail Steak will allow you to create the ultimate steakhouse experience.

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One of the most important aspects of your outdoor cook, whether you are grilling or smoking, is being able to control and monitor the temperature of your food and the temperature of your grill. A lot of the time the built-in thermometer on your grill can be inaccurate. Especially in my setup. So, some kind of digital thermometer is a MUST HAVE in your arsenal of grilling and smoking tools. I recently received the INKBIRD INT-11P-B Wireless Thermometer for review. The fact that this thermometer is wireless was really appealing to me. So, I was really looking forward to trying out this thermometer for my next session over the grill.

The INKBIRD INT-11P-B Wireless Thermometer

The INKBIRD Wireless Thermometer model I received was the INT-11P-B. The device uses Bluetooth 5.1 technology, which eliminates the need for wires and has a range of over 300 feet. Moreover, this meat thermometer can locally store 30 minutes of offline data and automatically synchronize with the app after a Bluetooth connection without lost data.

The dual temperature sensor monitors the ambient temperature of the grill as well as the food itself. It supports a food temperature range of 14 to 212℉ and a ambient temperature range of 32 to 572℉, with a measurement accuracy of ±1.8℉ according to their website.

INKBIRD asserts that the Thermometer’s dock can fully charge the probe in just 25 minutes and can used continuously for 25 hours. It can be used with grills, smokers, ovens, and frying pans.

The user-friendly app contains a list of pre-sets and it can also be customized for all kinds of different food options as well as alarms and alerts.

Unboxing and Set Up

First and foremost, the packaging was elegant and very Apple-esque. The package includes, the charging dock, the probe, the manual, and charging wire (a USB type C). Setting up the thermometer was fairly simple (although a QuickStart guide would be helpful). The QR code to download the app was all the way on page 7 of the manual. So. It took some digging around to find the app. But found, it was easy to install and set up was a breeze.

Not only does the packaging look cool, but the device itself does as well. It has a nice sleek black and gold color, and the build quality is very durable and comfortable to use. The ergonomics of the thermometer are very nice; the unit feels sturdy in my hand.

Using the Thermometer

Since the thermometer is wireless, I wanted to test out its battery life and its range. So, I decided to try it on a somewhat longer cook. Pork butt! The probe is pretty thick compared to what I am used to, so I would say that this product is best suited for large cuts of meat. The way I cook pork butt is that I smoke it using indirect heat until the internal temperature is around 155 to 160℉, and at that point (which is usually the stall), I wrap it. Depending on my coal situation, after I wrap the pork butt, I either keep it on the grill, or I put it in the oven. In this case I put the pork butt in the oven. In the oven I consider it finished once the pork is probe tender. Around 200℉. The total cook time for me was around 6 hours.

I set the custom alarm to 160℉ and put the pork butt on the grill. The first surprise for me was that the thermometer also monitored the ambient temperature of the grill, which I didn’t know it did until I saw that in the app. That’s huge! Being able to watch the temps of the grill is important because the temperature gauge on my dome can be pretty inaccurate. Especially since I put the vent side of my dome over the food, which means the gauge is over the coals.

Bluetooth Connectivity and User Interface

I will say that the Bluetooth connectivity is very good when I am outside. But when I was inside my house the probe lost the connection every once in a while. The distance of the Bluetooth connection is accessible 300ft, but the actual distance will be different due to certain conditions. For example, if there is a wall between the probe and your device, that could affect the transmission. But it always regained the connection, so it was never really that big of a deal. When I moved the pork butt inside to the oven, the connection never went out.

I thought that the interface of the app was intuitive. The temps were very clear and easy to see. Like I mentioned before, there are several pre-sets, alarms, and notifications that you can set. Also, if you have other products from INKBIRD, you can connect to them with the same app. What I especially liked was the graph showing the history of how the cook went. I can see the food temperature rise and the ambient temperature fluctuate, as it does when I grill. I can look at the graph and say, “Yeah, that’s when the coals started to die out.” Next time, I’ll know when the coals die out and be better prepared.

Battery Life

In terms of battery life, the indicator was a little confusing. I started at 100 percent charge; after 3.5 hours it was at 82 percent. Two hours later in the oven it still said it was at 82 percent. Then a bit later when I was going to charge it again, it was at 45 percent. So, I could not really tell how much time was actually left. Admittedly, it was sitting around for a few hours before I put it back on the charger. Bottom line is it never died and I didn’t have any issues. Once my cook was done it appeared that there was plenty of time left.

Final Thoughts

A digital thermometer is one of—if not the most important—tools you need for grilling or smoking. Between the dual temperature reading, the great user interface on the app, and the long battery life, I would say that the INKBIRD INT 11P-B is a great wireless thermometer and is highly recommended.

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