Hey , what's up guys ?
It's Trevor with emerge fireplaces and outdoor living .
I wanted to spend a couple of minutes and talk about side burners .
Now , the Napoleon freestanding grill is our best selling freestanding brand .
And we have so many consumers tell us that they don't use a side burner and I can't argue with them .
They say they don't really find much use for them .
And the fact of the matter is , is the regular sideburn will show you a close up of another one .
They are useless .
They put out very little heat .
They don't really do much .
And it's not like you're sitting there sauteing your mushrooms right next to your cheeseburgers or whatever .
But the Napoleon side burner is a different animal .
In fact , I'd call , I didn't even say side burner is a bad word for it .
So we're not gonna call it a side burner .
They call it their sizzle zone .
So any customer that cooks any sort of red meat at all , you're gonna want this side burner and we're gonna show you why is because it's all ceramic .
So it's gonna be all infrared heat .
We're gonna , it show you how hot it is and it gets from 12 to 1800 degrees , they say so that is perfect for searing red meats .
So it's a different animal .
And if you cook any sort of red meat , you like searing steak , you are gonna want , want this .
And we're going to demonstrate just how impactful of a burner this can be .
And I thought there's no better way to demonstrate the power of this side burner than to cook a Tomahawk steak on it .
So we are gonna cook this monster of a steak and we're only gonna cook it on the side burner .
Um So we're gonna demo that and show you that this side burner is such a cool tool and can give us restaurant quality steaks and really you got to have it and this isn't a plug or anything like that .
But our sales pitch , but when I'm using a Napoleon grill , I use the side burner predominantly , especially when it comes to red meats .
So we're going to throw this on the grill and show you just what a good job it can do cooking on the side burner .
So let's put this on the grill .
The truth of the matter is that I really have no interest in telling you guys the power of the side burner .
I just want an excuse to cook a Tomahawk steak for lunch .
So , no , just kidding .
Let's get this on the grill and get it fired up .
So we got our side burner fired up again .
This is ceramic burner .
I hit it with our gun so I could see our temperature .
Unfortunately , this guy maxes out at 7 62 .
And so we're maxing out this gun , so it's not working .
So anyways just trust us that we're above 760 we've let it preheat for a little bit .
It is definitely hot .
What we're going to do is you can see , I put a rub on here .
I just like heavy salt and pepper .
This is a Saskatchewan rub , which is basically just super peppery .
I like to put a lot of rub on because when we get this restaurant quality sea , it's gonna lock all those juices in .
But obviously it's going to overheat the outside of this when we're doing a steak this big , we're not just doing a small little steak .
So what I'm going for , this is just my personal taste .
I like a really crispy salty crunchy bark on the outside and then nice , medium rare on the inside by doing this high heat .
This is what we're going to accomplish .
And for some reason you don't like that , you still want to sear it on your side burner and then just move it over to your regular grill and just cook it that way if you don't like a nice crispy crunch on the outside .
So we have our Bluetooth thermometer , we're gonna put this in .
So we know exactly when to pull this guy .
So we'll keep track of it this way .
So let's get the close up going and we'll put it on the grill .
So you see , we have our Bluetooth thermometer , so we're at 123 degrees .
We're going to pull it now and let it rest and then after it rests for 20 minutes or so , we should be at that perfect medium rare 1 30 temperature .
So you can see we got that nice crust on it and then what's really cool about this ?
Infrared is the flare ups just sort of dissipate away because it's so hot .
The grease just sort of incinerates .
So you get a quick little flare up .
But like I said , if you don't like all this chunky crust , which I don't know why you wouldn't .
It's awesome .
Uh , just put it over on the regular grill , but , uh , we'll see , we're gonna double wrap this , take it inside , do a taste test and see it's a side burner , side burner can actually cook a Tomahawk steak .
Ok , guys .
So we just got this out .
I got Tate here and Brandon with me and they're gonna help me taste this .
Now again , we are not professional chefs or anything .
We're just some guys that sell barbecues .
So I don't know if this is the right way to cook this thing , but we're going to open it up now and , uh , see what we're dealing with .
So we're gonna cut it open this , we have some Jacobson salt that's gonna flavor it pretty well .
And again , what we're going for here is not only could the side burner cook a full tomahawk .
Um , but when you sear , you get that initial sear , that's when we get that restaurant quality product where it's nice and juicy and locks in those juices .
So you can see we have this nice layer of bark here and then a perfect sort of pink , medium rare on the inside here .
So I'm cutting off some pieces for these guys .
And what I want to know is I want to hear from you guys .
Would you , you spent 102 100 bucks at a steakhouse ?
Would you be happy with this ?
So take a bite of that .
Tell me what you think .
So you got the juice ?
Yeah , it's definitely juicy .
That's perfect .
Oh yeah , it's really tender too .
Yeah , that's what I like it .
It's super tender and you get that nice crunch .
That bark is really flavorful .
Yeah , problem is is outside .
We burned it so good to get that nice crunch .
I think we lose some of the saltiness .
A little bit sprinkled some salt on it .
Now we got some salt on here .
You need to grab a piece with salt .
So what's the , what's the verdict guys ?
Is that uh your ordinary side burner ?
No , no , we'd say that's not your grandmother's side burner on that grill .
So , we did a full tomahawk .
What , what was the brand of 64 ounce ?
Yeah , it was like £4.04 pound steak .
But we never turned the main burner on and you're completely satisfied with this .
Yeah , I spend $100 on that .
So , we never turn the grill on .
That should show you how important that side burner is if you cook in any sort of red meat .
So when people come in here and say I never use a side burner , that's because you don't have a Napoleon side burner .
So come check out these infrared side burners for yourself .
Come and cook on them yourself too .
Come try them out .
We're in the Denver Metro area , Westminster Colorado and you can find us at uh on our website at www dot embers living dot com .
Uh You can call or text or staff at 303 805 659 .
I got to end this video because I got some steak to eat .
Thanks so much for checking out this video .
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