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Anyone use a Cajun Broiler grill?
Posted on 6/4/18 at 8:50 pm
Posted on 6/4/18 at 8:50 pm
Someone was telling me about these the other day. Does anyone on here actually own one. Supposed to work great on steaks. The burner is located over the top of the cooking surface. Reaches 1200°. R&V Works makes the original but supposedly someone around Greenville or Greenwood Mississippi also makes a version of this.
Cajun Broiler
Cajun Broiler
This post was edited on 6/4/18 at 8:52 pm
5
Posted on 6/4/18 at 9:12 pm to highcotton2
I have one. Pleased so far. I've done steaks, pork chops, chicken, and even pizza (with a preheated stone) in it.
Posted on 6/4/18 at 9:21 pm to Btrtigerfan
quote:
I have one
Does it clean up easy? What is the reason to have a drip pan draining to another pan?
Posted on 6/4/18 at 9:24 pm to highcotton2
Well,
Guess I’ll start saving my allowance now.
Guess I’ll start saving my allowance now.
Posted on 6/4/18 at 9:25 pm to highcotton2
Probably direct heat burning the drippings and causing a small grease fire.
Posted on 6/4/18 at 9:27 pm to highcotton2
quote:
What is the reason to have a drip pan draining to another pan?
The top drip pan is under the broiler and gets hot. The drippings flow under it into the lower one and prevents flare ups.
I can get a grill that hot with a blower, I can't keep it from flaring. That's the beauty of the broiler.
Will do oysters one day.
Posted on 6/4/18 at 9:29 pm to Btrtigerfan
What’d ya drop on that bad baw?
Posted on 6/4/18 at 9:34 pm to BRgetthenet
quote:
What’d ya drop on that bad baw?
Mine went unsold for a couple years at a local reseller at $700. I offered $500. He helped me load it, and only took $400.
I was willing to pay up to 6.
Posted on 6/4/18 at 9:41 pm to BRgetthenet
bout tree fiddy. 
Posted on 6/4/18 at 9:43 pm to Btrtigerfan
The steaks that guy did looked thin.
Ever throw a slabumous class porterhouse on there?
Ever throw a slabumous class porterhouse on there?
Posted on 6/4/18 at 9:50 pm to BRgetthenet
quote:
Ever throw a slabumous class porterhouse on there?
I like mine med rare. Thick cuts, I reverse sear in the oven first. 30 minutes at 275F.
I could cook them in the broiler, but at a lower heat-longer time. I'm still learning how to be consistent with that. I tend to want to run it on high. 1200F-ish is hot. Things change fast.
Posted on 6/4/18 at 9:54 pm to highcotton2
I want one
How much
How much
Posted on 6/4/18 at 9:55 pm to Btrtigerfan
I thought about that. I’d like to reverse sear with that thing. At 800°, I’d like to think you could sear a 2” thick porterhouse after bringing the internal temp up with a RS. Or as LSUballs said, tossing it on a charcoal grill at a low temp for an hour (the dad style RS from back in the day before anybody knew what the hell they were doing).
Posted on 6/4/18 at 9:55 pm to highcotton2
God I looked at so many videos of Chef Tony Matassa when I was building my outdoor space.
Posted on 6/4/18 at 9:59 pm to GRTiger
I’m looking at a Sunstone Double Slide-in Side Burner, or something like this thing.
Did you get a Cajun broiler?
Did you get a Cajun broiler?
Posted on 6/4/18 at 10:05 pm to BRgetthenet
Posted on 6/4/18 at 10:24 pm to BRgetthenet
No. Primo, grill, side burner, sink, beer fridge, and wood pellet pizza oven. I may have gotten the kegerator there, but might have been from somewhere else.
Posted on 6/4/18 at 11:13 pm to BRgetthenet
I bought my Cajun Broiler a couple years ago. As much as I loved my Weber kettle for grilling steaks, the Cajun Broiler made the kettle obsolete. I went from having to light charcoal 30 minutes before cooking over it to preheating the Broiler for 5 minutes before searing ribeyes for 1.5 minutes per side. Most of the time I make one 1.75” ribeye and a 2.5” filet. Two minutes, maybe a touch longer, per side for the filet and 1.5 minutes per side on the ribeyes. They come out rare with a little black crust beginning to form. Seared tuna steaks are even better and quicker cooking. Truth be told, I’ve never lined nor cleaned either of the drip pans in the bottom of mine. It gets so hot most everything evaporates out of them during the preheat. I cannot recommend the cooker highly enough.
Posted on 6/5/18 at 6:58 am to highcotton2
My buddy has one that we use from time to time. Works great
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