Andrew Aceti Andrew Aceti, was Great to Work With, He was extremely helpful, knowledgeable & professional. Also the web site was easy to use & well presented.

Make The Best Ribeyes! I’m very impressed with customer service, quality of packaging, and above all, I’m impressed with the quality of the Blazing Bull grill by Schwank. Set up was simple. The only tool needed was a small crescent wrench to tighten the propane line to the grill. Starting the grill was straightforward. Pressing the propane knob on top and the striker button on front, both within easy reach, caused the grill to start right up. We waited the recommended five minutes then placed already Sous vide ribeyes on the two blazing bulls carved into the grill rack. Immediately sizzling could be heard. I cooked each side for 70 seconds. This created a beautiful crust. In the drip pan below, butter was bubbling with garlic, spices, and drippings from the steaks. After slicing the steaks, we added the butter to steak. The best steaks we’ve had at home or out. Clean up was fairly simple. Just removed the rack and drip pan and washed with dish detergent and let dry. Delighted with this purchase!

Impressed with quality of the grill and… Impressed with quality of the grill and quality of food after use of grill.

I’m really impressed with the excellent… I’m really impressed with the excellent support and integrity of the Schwank support team and company standing behind their product on support of their customers. A+++

Try using cast iron pan The broiler is great as I mentioned in a previous review. My complaint if any is the cleanup which requires disassembly and scrubbing rack and shelf and pan prior to dropping in the dishwasher. so I tried a sheet pan with a rack and that worked well and the cleanup was quicker. Next I tried a 12 inch cast-iron fry pan and it works great. I heated up the fry pan under the broiler and when it got up to about five or 600° I added a little oil dropped my steak in a little bit of butter and broiled from the top and pan fried from the bottom Cutting cooking time in half. I also was able to cook mushrooms in pan after the steak came off with red wine all going into the beef juices and it made a wonderful sauce so I’m very happy now and I suggest trying this method when next you do a steak