Summer grilling is America’s favorite pastime! Backyard foodies gather with spirits in hand reminiscing, while finally beating the days heat as evening approaches. Noteworthy, the smell of a good BBQ heightens everyone’s senses while the grill master stands over his secrete weapon, his Louisiana Grill.
This Louisiana Grill cooks everything BBQ and it is the only grill you’ll ever need. Known for its heavy 14 Gauge Steel Construction & cooking versatility. High temp powder coat finish. Indirect/direct flame cooking with standard flame broiler, heavy duty casters, and wheels so you can grill anywhere. In addition, the LG series, a timeless classic is now available at Rick’s Picks.
For the “BIG DADDY BBQ GRILLER, Rick has you covered with the Ceramic k24 Louisiana Ceramic Kamado – smoker now in stock. Hence, this daddy of a grill has 661.70 Square Inches total cooking surface. Temperature ranges up to 700°F. It has a large stainless steel calibrated top damper. 304 Stainless steel main grids as well as 304 stainless steel upper removable cooking grids. Stainless steel stand and two fold-down laminated bamboo side shelves. Furthermore, this beast of a grill is made for versatile cooking for all grilling and smoking needs.
Our customers expect to pay less. As a result, Louisiana grill’s are sold at unbeatable prices at Rick’s Picks. Click the link, to see the countless satisfied customer reviews and easy to follow recipes (including how to make the grilled pork bomb) from Louisiana Grill.
Now that you own the best grill, here is a few easy to follow guidelines for a perfectly grilled BBQ steak.
- Take the steak out of the fridge and let it come to room temperature, about an hour
- Ideal 1-2 inches thick. This thickness ensures that your steak will achieve the perfect char on the outside just as the interior reaches the ideal temperature.
- Use kosher salt; the bigger grains make for a superior crust. Salt helps the cells retain water, guaranteeing juicy meat. Salt an hour before cooking and again while cooking.
- Crack pepper is best. Pepper not only adds an element of spice to steak, it also adds crunch.
- Let it rest. Ten minutes of calm does wonders for a steak–no foil tent needed. Fibers relax. Juices spread. Colors are re-calibrated and flavors retained.
- Remember: Patience is a virtue. You’ve come this far; do not squander porterhouse perfection.