👉🏻 Big Horn Infrared Grill: https://amzn.to/4mUVnol 👉🏻 Probe thermometer: https://amzn.to/4odKRtm Can a 1500°F infrared broiler actually deliver restaurant-quality steak at home—in five minutes? Today I put the Big Horn Outdoors Portable Infrared Broiler (propane) through a real-world test: two ribeyes (round 1 fail ➜ round 2 redemption), a messy pizza attempt, and full cleanup. No fluff—just my honest experience, what worked, what didn’t, and how I’d dial it in next time. What you’ll see: Unboxing + setup (stainless build, accessories, pizza stone, rack heights) My steak method (simple salt, probe to 130°F target) The “5-minute steak” claim tested (spoiler: not so simple) Why rack height + burner level matter way more than you think Pizza stone reality check (and the tool you absolutely need) Cleanup demo (everything comes apart = dishwasher easy) Final verdict: steak = win with tweaks; pizza = needs practice/tools Chapters 0:00 Intro: 1500°F claims & test plan 0:54 Build, accessories, ignition & safety notes 2:45 Preheat routine & Steak #1 prep (salt + probe) 7:00 Steak #1 cook: fast browning, slow internal temp, rack shuffle 12:00 Results, over-char, and a hot table warning 13:00 Steak #2: lower rack, medium heat, much better crust 16:05 Taste test reaction, then… the pizza fiasco 20:50 Cleanup walkthrough & final verdict (steak win, pizza TBD) My Takeaways Steak: Excellent crust possible. Start lower rack, medium heat, pull a bit earlier than usual (carryover is real). Pizza: Start on low, preheat the stone longer, and use a turning peel to rotate—top burns fast while the center stays doughy otherwise. Cleanup: Legit easy—everything detaches and fits in the dishwasher. If you try this grill, tell me your rack height + burner settings so we can crowd-source the perfect combo. And drop your pizza tips too! (Disclosure: product sent for review; affiliate links may pay me a small commission at no extra cost to you—thanks for supporting the channel!)

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