Current Backyard- Electric Grill
Grilling on a Sunday night is one of our favorite ways to kick off the week! If you know us, you know we love hosting. Whether it is a big party or a small get together, we love having our family and friends over for a nice home cooked meal. By home cooked I mean George grilling something, because we all know he is the cook of the house. So when we got our new electric grill from Current Backyard we couldn’t wait to try it out immediately.
Our Favorite Features:
Before we talk about the menu, I want to talk about some of the features that made us fall in love with this new grill.
Dual-Zone Control- we cooked both our steak and our vegetables at the same time, making it very convenient.
Wi-Fi Control- we used the integrated temperature probe and monitored the app while inside. This way we were able to continue to host inside and keep an eye on the kiddos.
Versatility- The fact it can reach up to 700 degrees is amazing. This allowed for max searing, as you can see by the grill marks on our steaks.
Environmentally Mindful- 6x greater energy efficiency than a standard gas grill, saving money and the environment.
Tonight’s menu is:
Tomahawk steaks- cooked medium rare, one seasoned with smokey butcher’s salt and the other seasoned with pepper and spicy mojo seasoning (see below for how to cook).
Asparagus- seasoned with salt, pepper and butter, grilled at 300 degrees.
Corn on the Cob- seasoned with smoked paprika, salt, pepper and butter, grilled at 300 degrees.
How to Cook to a Medium Rare:
The steaks were first seared for 3-4 minutes on each side (due to thickness) at 700 degrees. Then the grill was cooled down to 300 degrees to finish them off to a medium rare. We used the integrated temperature probe and the app to monitor the cooking process. Once done, we took them off the grill and let them rest for ten minutes while the corn and asparagus were finishing. They were cooked perfectly and were delicious.
Ta Da! What should we cook up next on our Current Backyard Electric Grill?
