100% Completely Game Changing.  Turned my bbq world upside down.  Not expecting that after decades time and hundreds of bbq’s.  

My tendency is to reverse sear my steaks.  Cook them to the temperature I want while accounting for carryover cooking, letting them rest and the energy inside the steak dissipate, and then sear them.

The problem is that I could never get whatever method I was going to use to sear them hot enough.  Certainly not to 1500 degrees.  And certainly not in 3-5 minutes.  

And that is what the Big Horn does, and that quickly.  In fact, I used it during one of the recent snow storms in near zero degree weather.  And wow, could not be happier.

And there are a number of people who I have cooked lots of steaks for who have experienced the Big Horn, and each one of them, agrees - best steaks ever.

Here in fact is a perfect and easy way to cook your steaks, with minimal effort and during the winter time.  Use your sous vide

( https://www.eachdayagift.com/sous-vide ) and set the temperature to 133 degrees for medium rare.  If you can, salt the steaks the day before using Maldon Sea Salt ( https://www.eachdayagift.com/maldon-sea-salt ). 2-3 hours in the sous vide depending on the thickness of the steak.  Take them out of the bag, apply coarse black pepper and granulated garlic. 

Make sure you turn on your Big Horn a few minutes ahead of time.  The steaks will take about 60 seconds per side, the sides of the steak 45-60 seconds and you are done.  And get ready for a slice of heaven down here on Earth.

And if you have to, you can cook other things on it too including fish, veggies, and pizza (it comes with a pizza stone). 

Here is the link to the Big Horn: https://bighornoutdoor.com/collections/grills-griddles/products/big-horn-outdoors-portable-infrared-broiler-propane-gas-grill-1500-degree-stainless-steel

Wishes for a great day to all,

Each one a gift,

David