I've been using My Big Horn for a while. I quickly ice bag my sous vide steaks before the sear. For lean cuts I baste with ghee or beef tallow before the sear. Fantastic results. You are correct, you really have to keep an eye on it, so fast! I preheat the pizza stone, partially cook crust, add toppings and put back in. Tomorrow I'm going to try sous vide wings then crisp on the Big Horn.
Just got a Bighorn infrared grill and am having a ball learning how to use it. Your video is extremely helpful and well illustrated. One question. I live in La Paz Baja California Sur Mexico and have ready access to fresh fish and seafood. (Pescado and mariscoes here😉) and I was wondering if you have tried a tuna steak or filet yet in the Bighorn?. I usually sear my fresh tuna steaks on my Coleman propane grill, but I"m guessing that , done properly, the infrared grill would do an amazing job on them. I'm going to try it soon, but if you have any guidance or tips for the tuna, they may save me from destroying some really beautiful tuna! Thanks for a great video and thanks in advance for any info you may have for me. Gracias y buen dia, amigo!
I haven't tried fish yet! Let me know how that goes. Really good idea... gotta get around to trying it myself. Glad you enjoyed the video and cheers from Texas my friend!
Thank you for making this video! Do you ever cook anything in this grill entirely? Or do you always use another method (sous vide, oven, etc) to finish them off? I wonder if you could set the tray lower to cook them rather than dealing with the oven?
For sure can be done! I've seen some people even put a cast iron skillet in there to finish out. With thinner steaks, I'll just keep flipping them or bring them down lower in the broiler to finish them out. Come out just fine! Cheers!
@mattfrekwentflier8342 @redbeardengineered Another method is to sear the steak first, and then finish it on the drippings tray, along with butter and other spices.
Are you still using/enjoying this four months later? I ordered this and should be arriving this week, really excited. I plan to use it in a similar method to you but cook on the Traeger first and then searing after both steak and tri-tip. Great video btw!
Nice video. Would this work for adding a sear to a sous vide eye of round roast (6 or 7 inches thick)? I imagine it would need to be turned a few times?
HELP! First time and one time use, lit and warmed unit for 3 minutes, 1 1/2 inch rib eyes for 1 minute on each side, too rare. Unit would not relight and stay lit. Finished rib eyes on BBQ. Went thru drill with manufacturer, changed Thermocouple. Light unit, press knob down for 30 seconds, release knob, flame shuts down and not stay lit. How do you test Thermocouple? Has to be something else besides Thermocouple? Worked, relight, will not stay lit? Any suggestions? Thank you!
I normally turn the knob till gas is as max, then hold down until it lights. After it lights I leave it depressed and striking for about 3-5 seconds. Once running I let it go till it's very hot (maybe 5 min pre-heat) Then I sear my steaks with ~1min and 45seconds per side. Finally I bake to finish with a 280F oven and a meat probe. Targeting an internal temp of 135F
I purchased a couple of weeks ago. I have made just steaks and hamburgers so far. I agree that it takes some experience to get optimum results, but my first blind runs delivered exceptional results. Sauces should be added to the drip pan well ahead of the meat as the meat cook is so fast. I haven't tried the pizza stone yet. I'm wondering if I preheat the stone, if I should then add a finished pizza or if I should prepare the crust in the unit before adding the toppings, as they will scorch so quickly under the heat? Perhaps you have experimented with this. I can cook most meals in under 5 minutes, or the time it takes my pellet grill to get going, and the sear is better. Of course, it lacks smoke flavor, but I guess I can deliver that with a low temp smoke and finish on the infrared. Last thing of note, most seasonings will burn if added before the sear. Salt and garlic salt work fine, but I add the others with the 'rest' cycle or via compound butter at the time of plating.
Yes you could sear then finish on a lower rack for sure. You can also cook other stuff on it, but I just mostly eat steak! Burgers/fish/chicken/veggies/etc
Cool. Have you tried cooking a steak (not frozen obviously) start to finish on this ..? Bc it's always confused the F out of me that _"Ruth's Chris' secret is using the incredibly hot, 1,800° broilers."_ As it's the exact opposite of Sous Vide / Reverse Sear principles. Which ... makes me think (bc they obviously [do] get outstanding results with minimal gray border) that the IR is cooking the interior as I believe it penetrates better with the lower-wavelength of heat (literally what _infra_ means), simultaneously pasteurizing the middle in the exact same time it takes to get a crust at the exact distance they use. Which (to me) suggests that the exact distance is crucial (Ruth was a physics and chemistry major ... coincidentally, my mom knew her / was friends with her in New Orleans) and the exact energy ratio, thus, of IR is also a crucial factor to getting the respective energy into the steak at the ratio that doesn't create an excessive gray band before the interior is safe enough for a multi-billion dollar corporation now, to avoid lawsuits. Obviously, beef cooked properly is a very low risk, but when you sell over a million steaks a year, any non-zero risk will creep up and occur. I know that's practically a neurotic level of inquiry ... but it's otherwise completely counterintuitive to use such high heat. In fact, I wonder if you're able to adjust the ratio ... as in, if you're able to adjust the IR heat ..? Thanks again for creating this video, too.
Well on some thinner steaks I have cooked them 100% on this broiler. I'd say it works just as well as a normal grill does. I really only use this thing for searing steaks that I plan on baking afterwards or I've already sousvided
Pity these guys don’t make them for the Australian market I’d buy one in a flash ! In fact I’d become a distributor for them . Let’s put our steaks on the table 🥩
Sousvide, searing, oven, master probes? No wonder americans are dying of stress, in africa we just grill on the fire, season directly and you can test how done a steak is from the liquids showing on top and firmness. Food is done in minutes. No need to spend hundreds $ on all this gear you need to buy, maintain and then clean.
@ Nothing against your method I just saw you run to a sous vide bath, Broiler and oven yiu should've popped it in the microwave and stove and yiu could've used every appliance! Lol. Great video I came across it when I was re searching infrared broilers. Really appreciate the info.
Hope yall enjoyed the review! ⭐Big Horn Grill - amzn.to/3Q15iKL
📄Other Product Links:
Grill Cover - amzn.to/3QjOXCk
Table - amzn.to/3s1RveN
MEATER Probe - amzn.to/3rUvcYt
th-cam.com/users/sgaming/emoji/7ff574f2/emoji_u2b50.png
Does the small size grill cover fit this grill? The dimensions on it indicate it wouldn't?
Baste the steak with beef tallow since there's no real fat in those cuts. Will sear way better
nicccceeeee
I've been using My Big Horn for a while. I quickly ice bag my sous vide steaks before the sear. For lean cuts I baste with ghee or beef tallow before the sear. Fantastic results. You are correct, you really have to keep an eye on it, so fast! I preheat the pizza stone, partially cook crust, add toppings and put back in. Tomorrow I'm going to try sous vide wings then crisp on the Big Horn.
Sounds delicious!
Just got a Bighorn infrared grill and am having a ball learning how to use it. Your video is extremely helpful and well illustrated. One question. I live in La Paz Baja California Sur Mexico and have ready access to fresh fish and seafood. (Pescado and mariscoes here😉) and I was wondering if you have tried a tuna steak or filet yet in the Bighorn?. I usually sear my fresh tuna steaks on my Coleman propane grill, but I"m guessing that , done properly, the infrared grill would do an amazing job on them. I'm going to try it soon, but if you have any guidance or tips for the tuna, they may save me from destroying some really beautiful tuna! Thanks for a great video and thanks in advance for any info you may have for me. Gracias y buen dia, amigo!
I haven't tried fish yet! Let me know how that goes. Really good idea... gotta get around to trying it myself. Glad you enjoyed the video and cheers from Texas my friend!
Thank you for making this video! Do you ever cook anything in this grill entirely? Or do you always use another method (sous vide, oven, etc) to finish them off? I wonder if you could set the tray lower to cook them rather than dealing with the oven?
For sure can be done! I've seen some people even put a cast iron skillet in there to finish out. With thinner steaks, I'll just keep flipping them or bring them down lower in the broiler to finish them out. Come out just fine! Cheers!
@mattfrekwentflier8342 @redbeardengineered Another method is to sear the steak first, and then finish it on the drippings tray, along with butter and other spices.
Are you still using/enjoying this four months later? I ordered this and should be arriving this week, really excited. I plan to use it in a similar method to you but cook on the Traeger first and then searing after both steak and tri-tip. Great video btw!
Thank you sir! I am still enjoying it. About to go out an sear right now!
Nice video. Would this work for adding a sear to a sous vide eye of round roast (6 or 7 inches thick)? I imagine it would need to be turned a few times?
While I haven't messed with that too much, I think it would with turns and attention to detail
This will be on my Christmas list!
Cheers my friend!
HELP! First time and one time use, lit and warmed unit for 3 minutes, 1 1/2 inch rib eyes for 1 minute on each side, too rare. Unit would not relight and stay lit. Finished rib eyes on BBQ. Went thru drill with manufacturer, changed Thermocouple. Light unit, press knob down for 30 seconds, release knob, flame shuts down and not stay lit. How do you test Thermocouple? Has to be something else besides Thermocouple? Worked, relight, will not stay lit? Any suggestions? Thank you!
I normally turn the knob till gas is as max, then hold down until it lights. After it lights I leave it depressed and striking for about 3-5 seconds.
Once running I let it go till it's very hot (maybe 5 min pre-heat)
Then I sear my steaks with ~1min and 45seconds per side. Finally I bake to finish with a 280F oven and a meat probe. Targeting an internal temp of 135F
Cooking on wood table okay? Suggestions for cooking vegetables with BIGHORN GRILL? Thank You!
It's permanently on SS table. I don't have suggestions on that one... I don't eat vegetables. Cheers!
I purchased a couple of weeks ago. I have made just steaks and hamburgers so far. I agree that it takes some experience to get optimum results, but my first blind runs delivered exceptional results.
Sauces should be added to the drip pan well ahead of the meat as the meat cook is so fast.
I haven't tried the pizza stone yet. I'm wondering if I preheat the stone, if I should then add a finished pizza or if I should prepare the crust in the unit before adding the toppings, as they will scorch so quickly under the heat? Perhaps you have experimented with this.
I can cook most meals in under 5 minutes, or the time it takes my pellet grill to get going, and the sear is better. Of course, it lacks smoke flavor, but I guess I can deliver that with a low temp smoke and finish on the infrared.
Last thing of note, most seasonings will burn if added before the sear. Salt and garlic salt work fine, but I add the others with the 'rest' cycle or via compound butter at the time of plating.
I also haven't messed with the stone yet, sorry about that. Good point on the seasonings! Cheers!
I know this is late, but I pre-heated pizza stone once for frozen pizza. The rapid temperature difference caused my pizza stone to break.
Could I also use these to cook the steaks at a lower rack, and then bring them back up to sear? Or is this grill just for searing a steak?
Yes you could sear then finish on a lower rack for sure. You can also cook other stuff on it, but I just mostly eat steak! Burgers/fish/chicken/veggies/etc
Cool. Have you tried cooking a steak (not frozen obviously) start to finish on this ..? Bc it's always confused the F out of me that _"Ruth's Chris' secret is using the incredibly hot, 1,800° broilers."_ As it's the exact opposite of Sous Vide / Reverse Sear principles. Which ... makes me think (bc they obviously [do] get outstanding results with minimal gray border) that the IR is cooking the interior as I believe it penetrates better with the lower-wavelength of heat (literally what _infra_ means), simultaneously pasteurizing the middle in the exact same time it takes to get a crust at the exact distance they use. Which (to me) suggests that the exact distance is crucial (Ruth was a physics and chemistry major ... coincidentally, my mom knew her / was friends with her in New Orleans) and the exact energy ratio, thus, of IR is also a crucial factor to getting the respective energy into the steak at the ratio that doesn't create an excessive gray band before the interior is safe enough for a multi-billion dollar corporation now, to avoid lawsuits. Obviously, beef cooked properly is a very low risk, but when you sell over a million steaks a year, any non-zero risk will creep up and occur.
I know that's practically a neurotic level of inquiry ... but it's otherwise completely counterintuitive to use such high heat.
In fact, I wonder if you're able to adjust the ratio ... as in, if you're able to adjust the IR heat ..?
Thanks again for creating this video, too.
Well on some thinner steaks I have cooked them 100% on this broiler. I'd say it works just as well as a normal grill does.
I really only use this thing for searing steaks that I plan on baking afterwards or I've already sousvided
Do you know if this can be converted to natural gas?
I'm not sure about that... would need to reach out to the manufacturer
Do you leave the cooking grate/plate in the unit as it is preheating?
I do, if it has residuals from the last cook make sure to watch it... you can get some flames out the front that way
Maybe I missed it. But could you please provide the outside dimensions (H,D,W)?
13.5 deep, 15.75 wide in the front, 14.25 tall (not including the small control box on the back
@@redbeardengineered
Thank you!
what temp do you sear at in the big horn?
The max setting on the dial. Generally on the second rung.
Thanks. Bout to get into the market for a new toy for my outdoor kitchen lol
Nice!!! Good luck!
Can u wall mount it?
I don't think so. At least not natively.
Pity these guys don’t make them for the Australian market I’d buy one in a flash !
In fact I’d become a distributor for them . Let’s put our steaks on the table 🥩
Dang, sorry to hear it!
amaziiiiiiiiiing
Will be great when I’m retired and have all day. Who has time to do all that? My bbq does just fine
lol
Sousvide, searing, oven, master probes? No wonder americans are dying of stress, in africa we just grill on the fire, season directly and you can test how done a steak is from the liquids showing on top and firmness. Food is done in minutes. No need to spend hundreds $ on all this gear you need to buy, maintain and then clean.
To each his/her own! Cheers!
You're hard bro. I actually cook on a spit in the middle of a forest.
@ cave man > medieval villager
ever done a pizza on the stone?
I haven't, but that's what it's made for
135 degrees, not much steak left😅
lol
Very well done.
Not my steak😀
Seriously, I got a lot out of this. Thanks!
Glad you enjoyed it!
Skipped the ignition
Once it lights, hold it down for an additional 5 seconds... I've found this works
That is waaaay to many steps and work for a steak, boss man!
Lol, you're probably right
anyone try using pizza?
I haven't yet!
That has to be the most inefficient way I've seen to cook a steak
lol
@
Nothing against your method I just saw you run to a sous vide bath, Broiler and oven yiu should've popped it in the microwave and stove and yiu could've used every appliance! Lol. Great video I came across it when I was re searching infrared broilers. Really appreciate the info.
I just got this in the other day, great product for the price. Curious where did you get the stainless steel table
I put the links in the description of the video for some of the items I used including the table. Here it is for reference! Table - amzn.to/3s1RveN
@@redbeardengineered you’re doing the lords work