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  • #1 by ZCZ on 05 Nov 2017
  • I rounded up the usual suspects. With some baked potatoes brewing in the oven below

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  • #2 by ZCZ on 05 Nov 2017
  • My soon to be 96 year old father-in-law is staying with us for a bit so had to treat him to his favorite steak (& mine) - Ribeye.
    The Memphis Pro (a.k.a. “Lean, mean grilling machine”) is warming up to 600.
  • #3 by Kristin Meredith on 05 Nov 2017
  • Where is a beautiful landscape photo? :)
  • #4 by Canadian John on 05 Nov 2017
  •  It would be nice to see a "done" photo...Photo or not it has to be GOOD!
  • #5 by ZCZ on 05 Nov 2017
  • Quote from: Kristin Meredith on November 05, 2017, 01:48:29 PM
    Where is a beautiful landscape photo? :)

    DOH!

    From a recent walk near my Chaska home

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  • #6 by ZCZ on 05 Nov 2017
  • Quote from: Canadian John on November 05, 2017, 02:07:48 PM
    It would be nice to see a "done" photo...Photo or not it has to be GOOD!

    Smoking well, even at 600

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    Coming right up!

    At the flip. 3 minutes, rotate 90 deg, 3 more minutes

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  • #7 by ZCZ on 05 Nov 2017
  • Veggies added at the flip for the last 5 minutes

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    Juicy. Resting before serving

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  • #8 by ZCZ on 05 Nov 2017
  • Plated up

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    Insides

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    My favorite. A piece of steak matched up with a piece of mushroom

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    Thanks for watching.
    Z
  • #9 by pmillen on 05 Nov 2017
  • See!

    I'm beginning to think that a direct zone is highly over-rated.  Why burn off a layer of smoke flavor by reverse searing?

    Great post, Z, and with a bit of teaching thrown in.
  • #10 by Bentley on 05 Nov 2017
  • I definitely do not think the PG series grilling areas are over rated.   As far as it effecting the smoke flavor after a reverse sear...that I guess could happen.  My 2010 Memphis Pro came out before any of the direct flame inserts...but I have always felt I got a great grilled piece of meat on my MP!
  • #11 by triplebq on 05 Nov 2017
  • Nice looking steaks.
  • #12 by Quadman750 on 06 Nov 2017
  • Looks good,ribeye is my favourite.
  • #13 by Phrett on 06 Nov 2017
  • Great looking food! 
  • #14 by StevenM on 06 Nov 2017
  • Looks great Z
    • StevenM
  • #15 by ml504 on 07 Nov 2017
  • Quote from: pmillen on November 05, 2017, 03:45:19 PM
    See!

    I'm beginning to think that a direct zone is highly over-rated.  Why burn off a layer of smoke flavor by reverse searing?

    Great post, Z, and with a bit of teaching thrown in.

    I’m wondering the same thing.  I’ve been using my pro for a couple of months now and have not yet had the need to use the direct flame insert.  Guess I will try it eventually though.

    Those steaks look awesome!
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