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  1. I add salt only and and wait. No need for oil as the salt melts into the meat and it becomes tender. Then I add my rub or sometimes just black pepper and a little garlic salt 👌. In saying that… do whatever works as there is nothing wrong with a bit of olive oil

  4. Gas grill is not even close to the flavor of kicking over wood… Something wasn't done right if gas was the winner… You can so much more flavor with wood chunks etc… Obviously you haven't perfected it yet if gas is the winner…

  9. "Super good" video Trevor! 🙂 Really fun and interesting to watch! In summary, would you recommend buying a Kamado Big Joe III if I already have a Blaze Pro 44 gas grill? I am seriously considering it due to charcoal taste and more fun. Thanks!

  11. putting oil, salt and pepper onto the steak should be done 24 hours before, at least. You then preserve the steaks in the refrigerator for one day or two, then you take them out and let them warm up to room temperature before putting them on the grill. Ask Gordon Ramsey 🙂

  16. First time I've seen any of your videos. First red flag, bragging how you perfected steaks again and again. Sure doesn't look like it. You couldn't conduct a fair test between gas and charcoal. Another huge red flag is how bad you talk to your employees and that's on camera. I can just imagine how you are off camera. I've watched so many shows with Michelin star chefs who have accomplished so much and never heard anyone show off and gloat.

  17. I’m in full agreement with everything, but my concern is did you burn the pepper on the Lynx steak? Maybe only salt at first with that temp, and pepper later if you really want as you bring it down. Thoughts???

  24. The only reason the gas grill was juicier is because it seared immediately locking in the juice, sear on the charcoal grill initially and then bake like you did on the gas grill and you will get a juicy steak with some honest smoke flavor; I know this because I've been doing caveman steaks for a long time.

  28. You're using a Meater meat probe. I've one of those things too but I'm a little worried using it with the rotisserie and the back burner on my Napoleon Rogue. I'm not sure the transmitter part of the probe can withstand the heat from the back burner.
    Do you have any experience with that?

  30. Can you not do sear first on charcoal grill and then slow cook as you did with the gas grill?
    Forgive my ignorance, I am trying to learn and decide which fuel source grill to get- my obvious choice was charcoal until your video

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