Are you over 18 and want to see adult content?
More Annotations
A complete backup of allprosoftware.net
Are you over 18 and want to see adult content?
A complete backup of greenzonemovie.com
Are you over 18 and want to see adult content?
A complete backup of roll-formingmachines.com
Are you over 18 and want to see adult content?
A complete backup of myfamilyfever.co.uk
Are you over 18 and want to see adult content?
A complete backup of apexembdesigns.com
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of https://fapa.aero
Are you over 18 and want to see adult content?
A complete backup of https://sunrise-and-sunset.com
Are you over 18 and want to see adult content?
A complete backup of https://88005554840.ru
Are you over 18 and want to see adult content?
A complete backup of https://lyrics.com
Are you over 18 and want to see adult content?
A complete backup of https://24h-6.com
Are you over 18 and want to see adult content?
A complete backup of https://sbiyono.sbi
Are you over 18 and want to see adult content?
A complete backup of https://federation-anarchiste.org
Are you over 18 and want to see adult content?
A complete backup of https://americanmoxie.us
Are you over 18 and want to see adult content?
A complete backup of https://ancienthistorylists.com
Are you over 18 and want to see adult content?
A complete backup of https://mindtheproduct.com
Are you over 18 and want to see adult content?
A complete backup of https://peoplescollection.wales
Are you over 18 and want to see adult content?
A complete backup of https://intermedia.co.uk
Are you over 18 and want to see adult content?
Text
OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
WELCOME ON BOARD, MIELE! SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
PRE SALE | OTTO'S S32 Starting at $118 /mo with Affirm. Prequalify now. Otto’s S32″ is twice as wide as the S16″ module and offers a large storage space for everything that is dear to your grill heart. In the standard version, the S32″ module comes with one drawer and two wonderful double doors fluttering directly to your home. Whether drawers orcabinets
GRILLED IBERICO PORK CHOPS WITH GARLIC HERB ROASTED PREPARATION. 1. Prepare the marinade. For Otto’s best pork chop marinade, chop garlic and fresh sage finely and mix it in a bowl with black pepper, sea salt and olive oil. Prepare the same marinade for the garlic herb roasted potatoes in a separate bowl but use freshly minced rosemary instead of sage. 2. Marinate the Iberico pork chops. OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Otto’s steak chart presents 12 cuts of beef everyone should know. Otto’s Steak Chart. Skirt Steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender but very tasty. The outer skirt steak is more tender and has much more of an intense flavor than the inner one. Brisket Beef.OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
WELCOME ON BOARD, MIELE! SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. OTTO'S GRILLING RECIPES All recipes have been tested and written by Otto himself with lots of love: tasty starters, main courses around meat and fish, veggie dishes and grilled desserts. Get it right. All recipes contain detailed instructions on preparation and grilling times, recommended temperature adjustment and Meat-O-Meter adjustment. Beautifulsoftcover book.
THE OTTO GRILL ORIGINAL From the moment you turn on the Otto Grill, you’ll have steakhouse caliber steaks in less than 10 minutes! The Otto Grill Original. $ 999.00. Local taxes may apply. Delivery time: 2-3 days. The Otto Grill Original quantity. Add to cart. Buy in monthly payments with Affirm onorders over $50.
PRE SALE | OTTO'S S32 Starting at $118 /mo with Affirm. Prequalify now. Otto’s S32″ is twice as wide as the S16″ module and offers a large storage space for everything that is dear to your grill heart. In the standard version, the S32″ module comes with one drawer and two wonderful double doors fluttering directly to your home. Whether drawers orcabinets
PRE SALE | OTTO'S G32 SMART Sale! Starting at $118 /mo with Affirm. Prequalify now. 100% stainless steel housing with double insulated hood. Measuring 32 by 18”, the G32 features a spacious cooking surface. 4 commercial grade, cast stainless steel burners for roaring power! Stainless steel burners: each 4,1 kW (220 – 840 °F). EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed THE 5 BEST BURGERS FROM THE GRILL The 5 Best Burgers from the Grill. The 5 best burgers from the grill. Otto’s Signature Burger: The Grilled Cheeseburger. The Bone Marrow Steak Burger. Mediterranean Goat Cheese Burger. Feta Cheese Lamb Burger with Dried Tomatoes. Wild Venison Bacon Burger & Gorgonzola. Homemade burgers have no alternative – mixing your own ground meat GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
A PERFECT RIBEYE STEAK WITH GRILLED Ribeye Grill. Use a paper towel to dab the Ribeye meat up a little. Their surface is supposed to be dry before you throw them on the grill. Preheat the Otto Grill onto 1500°F for about three minutes. Put the steaks on the grill grate and set the Meat-O-Meter on stage 1. OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs aOTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. WELCOME ON BOARD, MIELE! BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor.OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. WELCOME ON BOARD, MIELE! BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
PRE SALE | OTTO'S S32 Starting at $118 /mo with Affirm. Prequalify now. Otto’s S32″ is twice as wide as the S16″ module and offers a large storage space for everything that is dear to your grill heart. In the standard version, the S32″ module comes with one drawer and two wonderful double doors fluttering directly to your home. Whether drawers orcabinets
GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. PRE SALE | OTTO'S G32 SMART Sale! Starting at $118 /mo with Affirm. Prequalify now. 100% stainless steel housing with double insulated hood. Measuring 32 by 18”, the G32 features a spacious cooking surface. 4 commercial grade, cast stainless steel burners for roaring power! Stainless steel burners: each 4,1 kW (220 – 840 °F).OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed A PERFECT RIBEYE STEAK WITH GRILLED Ribeye Grill. Use a paper towel to dab the Ribeye meat up a little. Their surface is supposed to be dry before you throw them on the grill. Preheat the Otto Grill onto 1500°F for about three minutes. Put the steaks on the grill grate and set the Meat-O-Meter on stage 1. THE 5 BEST BURGERS FROM THE GRILL The 5 Best Burgers from the Grill. The 5 best burgers from the grill. Otto’s Signature Burger: The Grilled Cheeseburger. The Bone Marrow Steak Burger. Mediterranean Goat Cheese Burger. Feta Cheese Lamb Burger with Dried Tomatoes. Wild Venison Bacon Burger & Gorgonzola. Homemade burgers have no alternative – mixing your own ground meat PRE SALE | OTTO'S G32 SMART Sale! Starting at $118 /mo with Affirm. Prequalify now. 100% stainless steel housing with double insulated hood. Measuring 32 by 18”, the G32 features a spacious cooking surface. 4 commercial grade, cast stainless steel burners for roaring power! Stainless steel burners: each 4,1 kW (220 – 840 °F). OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Otto’s steak chart presents 12 cuts of beef everyone should know. Otto’s Steak Chart. Skirt Steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender but very tasty. The outer skirt steak is more tender and has much more of an intense flavor than the inner one. Brisket Beef. 5 BEST GRILLED PIZZA RECIPES Summer is coming & these are the 5 best grilled pizza recipes that you'll want on your grill. Whip 'em up on the Otto Grill & snack 'em,they're delectable!
IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs a WHAT IS A REVERSE SEAR? 3 Ways to Reverse Sear Steak. If you’re still wondering what is a reverse sear and how to do it, there are 3 ways. For rare lovers, a quick sear at 1500°F on the Otto Grill isOTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! WELCOME ON BOARD, MIELE! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Otto’s steak chart presents 12 cuts of beef everyone should know. Otto’s Steak Chart. Skirt Steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender but very tasty. The outer skirt steak is more tender and has much more of an intense flavor than the inner one. Brisket Beef. IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs aOTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! WELCOME ON BOARD, MIELE! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Otto’s steak chart presents 12 cuts of beef everyone should know. Otto’s Steak Chart. Skirt Steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender but very tasty. The outer skirt steak is more tender and has much more of an intense flavor than the inner one. Brisket Beef. IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs aOTTOS GRILLS
Lite. Beauty, simplicity, and serious heat. The Otto Grill Lite packs a mighty punch in a no-frills, easy to use grill. With the powerful Otto Grill Lite you will be the talk of the tailgate party (and possibly the town). LEARN MORE. FEATURES. 1500 °F infrared burners. Burner adjustment at three stages. 6 insert options. THE OTTO GRILL ORIGINAL From the moment you turn on the Otto Grill, you’ll have steakhouse caliber steaks in less than 10 minutes! The Otto Grill Original. $ 999.00. Local taxes may apply. Delivery time: 2-3 days. The Otto Grill Original quantity. Add to cart. Buy in monthly payments with Affirm onorders over $50.
THE OTTO GRILL PRO
Temperature is independently adjustable, allowing you to precisely control the heat to achieve a perfect sear on any cut. Perfect result. With the Otto Grill Pro you will always achieve grilling results of the highest level, and that in less than 10 minutes! The Otto GrillPro. $ 1,099.00.
PRE SALE | OTTO'S S32 Starting at $118 /mo with Affirm. Prequalify now. Otto’s S32″ is twice as wide as the S16″ module and offers a large storage space for everything that is dear to your grill heart. In the standard version, the S32″ module comes with one drawer and two wonderful double doors fluttering directly to your home. Whether drawers orcabinets
EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
THE 5 BEST BURGERS FROM THE GRILL The 5 Best Burgers from the Grill. The 5 best burgers from the grill. Otto’s Signature Burger: The Grilled Cheeseburger. The Bone Marrow Steak Burger. Mediterranean Goat Cheese Burger. Feta Cheese Lamb Burger with Dried Tomatoes. Wild Venison Bacon Burger & Gorgonzola. Homemade burgers have no alternative – mixing your own ground meat PRE SALE | OTTO'S G32 SMART Sale! Starting at $118 /mo with Affirm. Prequalify now. 100% stainless steel housing with double insulated hood. Measuring 32 by 18”, the G32 features a spacious cooking surface. 4 commercial grade, cast stainless steel burners for roaring power! Stainless steel burners: each 4,1 kW (220 – 840 °F). OTTO'S GRILL COVER BLACK Our robust Oxford Fabric is waterproof and keeps your Otto Grill protected from weather conditions. It is not only convenient and handy but Otto’s black Grill Cover is a true head turner. Starting at $20 /mo with Affirm. Prequalify now. OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! WELCOME ON BOARD, MIELE! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Otto’s steak chart presents 12 cuts of beef everyone should know. Otto’s Steak Chart. Skirt Steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender but very tasty. The outer skirt steak is more tender and has much more of an intense flavor than the inner one. Brisket Beef. IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs aOTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! WELCOME ON BOARD, MIELE! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Otto’s steak chart presents 12 cuts of beef everyone should know. Otto’s Steak Chart. Skirt Steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender but very tasty. The outer skirt steak is more tender and has much more of an intense flavor than the inner one. Brisket Beef. IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs aOTTOS GRILLS
Lite. Beauty, simplicity, and serious heat. The Otto Grill Lite packs a mighty punch in a no-frills, easy to use grill. With the powerful Otto Grill Lite you will be the talk of the tailgate party (and possibly the town). LEARN MORE. FEATURES. 1500 °F infrared burners. Burner adjustment at three stages. 6 insert options. THE OTTO GRILL ORIGINAL From the moment you turn on the Otto Grill, you’ll have steakhouse caliber steaks in less than 10 minutes! The Otto Grill Original. $ 999.00. Local taxes may apply. Delivery time: 2-3 days. The Otto Grill Original quantity. Add to cart. Buy in monthly payments with Affirm onorders over $50.
THE OTTO GRILL PRO
Temperature is independently adjustable, allowing you to precisely control the heat to achieve a perfect sear on any cut. Perfect result. With the Otto Grill Pro you will always achieve grilling results of the highest level, and that in less than 10 minutes! The Otto GrillPro. $ 1,099.00.
PRE SALE | OTTO'S S32 Starting at $118 /mo with Affirm. Prequalify now. Otto’s S32″ is twice as wide as the S16″ module and offers a large storage space for everything that is dear to your grill heart. In the standard version, the S32″ module comes with one drawer and two wonderful double doors fluttering directly to your home. Whether drawers orcabinets
EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
THE 5 BEST BURGERS FROM THE GRILL The 5 Best Burgers from the Grill. The 5 best burgers from the grill. Otto’s Signature Burger: The Grilled Cheeseburger. The Bone Marrow Steak Burger. Mediterranean Goat Cheese Burger. Feta Cheese Lamb Burger with Dried Tomatoes. Wild Venison Bacon Burger & Gorgonzola. Homemade burgers have no alternative – mixing your own ground meat PRE SALE | OTTO'S G32 SMART Sale! Starting at $118 /mo with Affirm. Prequalify now. 100% stainless steel housing with double insulated hood. Measuring 32 by 18”, the G32 features a spacious cooking surface. 4 commercial grade, cast stainless steel burners for roaring power! Stainless steel burners: each 4,1 kW (220 – 840 °F). OTTO'S GRILL COVER BLACK Our robust Oxford Fabric is waterproof and keeps your Otto Grill protected from weather conditions. It is not only convenient and handy but Otto’s black Grill Cover is a true head turner. Starting at $20 /mo with Affirm. Prequalify now. OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! WELCOME ON BOARD, MIELE! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Otto’s steak chart presents 12 cuts of beef everyone should know. Otto’s Steak Chart. Skirt Steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender but very tasty. The outer skirt steak is more tender and has much more of an intense flavor than the inner one. Brisket Beef. IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs aOTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! WELCOME ON BOARD, MIELE! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor.OTTOS GRILLS
Lite. Beauty, simplicity, and serious heat. The Otto Grill Lite packs a mighty punch in a no-frills, easy to use grill. With the powerful Otto Grill Lite you will be the talk of the tailgate party (and possibly the town). LEARN MORE. FEATURES. 1500 °F infrared burners. Burner adjustment at three stages. 6 insert options. THE OTTO GRILL ORIGINAL From the moment you turn on the Otto Grill, you’ll have steakhouse caliber steaks in less than 10 minutes! The Otto Grill Original. $ 999.00. Local taxes may apply. Delivery time: 2-3 days. The Otto Grill Original quantity. Add to cart. Buy in monthly payments with Affirm onorders over $50.
THE OTTO GRILL PRO
Temperature is independently adjustable, allowing you to precisely control the heat to achieve a perfect sear on any cut. Perfect result. With the Otto Grill Pro you will always achieve grilling results of the highest level, and that in less than 10 minutes! The Otto GrillPro. $ 1,099.00.
PRE SALE | OTTO'S S32 Starting at $118 /mo with Affirm. Prequalify now. Otto’s S32″ is twice as wide as the S16″ module and offers a large storage space for everything that is dear to your grill heart. In the standard version, the S32″ module comes with one drawer and two wonderful double doors fluttering directly to your home. Whether drawers orcabinets
EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
THE 5 BEST BURGERS FROM THE GRILL The 5 Best Burgers from the Grill. The 5 best burgers from the grill. Otto’s Signature Burger: The Grilled Cheeseburger. The Bone Marrow Steak Burger. Mediterranean Goat Cheese Burger. Feta Cheese Lamb Burger with Dried Tomatoes. Wild Venison Bacon Burger & Gorgonzola. Homemade burgers have no alternative – mixing your own ground meat PRE SALE | OTTO'S G32 SMART Sale! Starting at $118 /mo with Affirm. Prequalify now. 100% stainless steel housing with double insulated hood. Measuring 32 by 18”, the G32 features a spacious cooking surface. 4 commercial grade, cast stainless steel burners for roaring power! Stainless steel burners: each 4,1 kW (220 – 840 °F). OTTO'S GRILL COVER BLACK Our robust Oxford Fabric is waterproof and keeps your Otto Grill protected from weather conditions. It is not only convenient and handy but Otto’s black Grill Cover is a true head turner. Starting at $20 /mo with Affirm. Prequalify now. OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
WELCOME ON BOARD, MIELE! SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
PRE SALE | OTTO'S S32 Retailers. Affiliate Program. Sale! Pre Sale | Otto’s S32. $ 1,079.00 – $ 1,299.00. Local taxes may apply. Delivery time: Estimated for September 2021. Options. Choose an option S32 - 1 Drawer + 2 Doors S32 - 4 Drawer + 1 Door S32 - 4 Large Drawers. EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
WELCOME ON BOARD, MIELE! SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
PRE SALE | OTTO'S S32 Retailers. Affiliate Program. Sale! Pre Sale | Otto’s S32. $ 1,079.00 – $ 1,299.00. Local taxes may apply. Delivery time: Estimated for September 2021. Options. Choose an option S32 - 1 Drawer + 2 Doors S32 - 4 Drawer + 1 Door S32 - 4 Large Drawers. EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
PRE SALE | OTTO'S G32 SMART Sale! Starting at $118 /mo with Affirm. Prequalify now. 100% stainless steel housing with double insulated hood. Measuring 32 by 18”, the G32 features a spacious cooking surface. 4 commercial grade, cast stainless steel burners for roaring power! Stainless steel burners: each 4,1 kW (220 – 840 °F). A PERFECT RIBEYE STEAK WITH GRILLED POTATOES AND ZUCCHINIS Ribeye Grill. Use a paper towel to dab the Ribeye meat up a little. Their surface is supposed to be dry before you throw them on the grill. Preheat the Otto Grill onto 1500°F for about three minutes. Put the steaks on the grill grate and set the Meat-O-Meter on stage 1. OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Otto’s steak chart presents 12 cuts of beef everyone should know. Otto’s Steak Chart. Skirt Steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender but very tasty. The outer skirt steak is more tender and has much more of an intense flavor than the inner one. Brisket Beef. 5 BEST GRILLED PIZZA RECIPES Summer is coming & these are the 5 best grilled pizza recipes that you'll want on your grill. Whip 'em up on the Otto Grill & snack 'em,they're delectable!
IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs a WHAT IS A REVERSE SEAR? 3 Ways to Reverse Sear Steak. If you’re still wondering what is a reverse sear and how to do it, there are 3 ways. For rare lovers, a quick sear at 1500°F on the Otto Grill is WELCOME ON BOARD, MIELE! GRILLED CHATEAUBRIAND Shareable size! The cut from the tenderloin is a lot bigger than the Filet Mignon and usually weighs between 1 and 1.2 lbs. – which is enough for at least two. BONE MARROW STEAK BURGER UMAMI. No other word can perfectly describe what happens when you bite into this amazing burger. This burger is an epic experience in more than flavor alone: the texture contrast between the steak patty and the bone marrow praline makes this grilled bone marrow steak burgerunwordly.
SALTING STEAK BEFORE OR AFTER GRILLING? Presenting a milestone We founded Otto Wilde with the ambitious goal to revolutionize the grill industry – grill by grill. We develop grills that help grillers around the globe to step up their grillinggame.
WELCOME ON BOARD, MIELE! GRILLED CHATEAUBRIAND Shareable size! The cut from the tenderloin is a lot bigger than the Filet Mignon and usually weighs between 1 and 1.2 lbs. – which is enough for at least two. BONE MARROW STEAK BURGER UMAMI. No other word can perfectly describe what happens when you bite into this amazing burger. This burger is an epic experience in more than flavor alone: the texture contrast between the steak patty and the bone marrow praline makes this grilled bone marrow steak burgerunwordly.
SALTING STEAK BEFORE OR AFTER GRILLING? Presenting a milestone We founded Otto Wilde with the ambitious goal to revolutionize the grill industry – grill by grill. We develop grills that help grillers around the globe to step up their grillinggame.
PRE SALE | OTTO'S S32 Expand your workspace Otto’s S32″ is twice as wide as the S16″ module and offers a large storage space for everything that is dear toyour grill heart.
OTTO WILDE GRILLERS
The Otto 1500 °F Steak Grill is the secret to a steakhouse steak at home. Experience steakhouse style grilling in your own backyard. EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Sometimes dry can be very juicy: Dry-aged Ribeye from Ireland is an extraordinary delicacy, that will develop its full and unique flavor on the 1500°F Steak Grill. GERMAN BRATWURST AND SAUERKRAUT The German bratwurst is the cornerstone of every German-American Oktoberfest and just the right meal to go with an authentic stein filled with tasteful beer. PRE SALE | OTTO'S G32 SMART Meat probes. Included in the G32 Smart is a stainless steel probe that gives you full control over the cooking process. Reliable and accurate – the perfect core temperature every time. THE 5 BEST BURGERS FROM THE GRILL It's time to get your grill on with the 5 best burgers from the grill. Otto gives you his favorite burger recipes grilled to perfection onthe Otto Grill.
A PERFECT RIBEYE STEAK WITH GRILLED POTATOES AND ZUCCHINIS Ribeye steak and grilled potatoes is an awesome combination and proves once again: the simpler – the better! The Ribeye steak is an American classic and a cut of the prime rib. OTTO’S GUIDE TO DRY-AGING BEEF AT HOME What is dry-aging?. The secret to grilling steak to steakhouse perfection is the right temperature. Though, it shouldn’t come as a surprise that the quality of your steak makes a big difference aswell.
OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Beef is one of humankind’s favorite dishes since the pre-historic times. Today, it is still one of the most consumed types of meat. But what are the different cuts of IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs a WHAT IS A REVERSE SEAR? 3 Ways to Reverse Sear Steak. If you’re still wondering what is a reverse sear and how to do it, there are 3 ways. For rare lovers, a quick sear at 1500°F on the Otto Grill isOTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
WELCOME ON BOARD, MIELE! SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
PRE SALE | OTTO'S S32 Retailers. Affiliate Program. Sale! Pre Sale | Otto’s S32. $ 1,079.00 – $ 1,299.00. Local taxes may apply. Delivery time: Estimated for September 2021. Options. Choose an option S32 - 1 Drawer + 2 Doors S32 - 4 Drawer + 1 Door S32 - 4 Large Drawers. EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! GRILLED CHATEAUBRIAND 2. Preheat the Otto Grill. Preheat the Otto Grill to 1500°F for three minutes. 3. Serious grilling. Place the fillet on the grill grate and set the Meat-O-Meter to stage 3. Sear the Chateaubriand cut on each side for one to two minutes until it has got a golden-brown crust. BONE MARROW STEAK BURGER Place the butter in a small pan and sauté the finely diced onions for 2-3 minutes over medium heat until translucent. Next, add the finely chopped oregano and stir well. Remove the pan with the onion and oregano mixture from the heat and let it cool to room temperature. 2.Prepare the
WELCOME ON BOARD, MIELE! SALTING STEAK BEFORE OR AFTER GRILLING? How to salt steak perfectly every time. 1. At least 40 minutes before grilling. The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again. This makes for an explosive meat flavor. HOW TO MARINATE MEAT: 7 TIPS FOR DELICIOUS MARINADES 3. Fork the meat before marinating. Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife can achieve the same goal, especially when you want to marinate bigger steak cuts. 4. Cover the meat in themarinade.
PRE SALE | OTTO'S S32 Retailers. Affiliate Program. Sale! Pre Sale | Otto’s S32. $ 1,079.00 – $ 1,299.00. Local taxes may apply. Delivery time: Estimated for September 2021. Options. Choose an option S32 - 1 Drawer + 2 Doors S32 - 4 Drawer + 1 Door S32 - 4 Large Drawers. EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed A PERFECTLY GRILLED PORTERHOUSE STEAK Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5. Grill it at high temperature on each side for about one minute until it has got a nicely brown crust. Then, set the burners on the lowest stage and let the steak rest for a while at the bottom of the grill. OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
OTTO WILDE GRILLERS
Steakhouse Hot, Steakhouse Fast –. The Otto Grill heats up from 0 to 1500°F in less than 3 min. Crust seals in. Flavor & Moisture. High temperatures from above cause Maillard Effect. which creates crust on meat. Steakhouse Quality at Home. Crusty on the outside, tender and. juicy on the inside - perfect! EASY GRILLING RECIPE FOR DRY-AGED RIBEYE Remove the core of the bell pepper and cut into slices. 2. Preheat the 1500°F Steak Grill. For the perfect dry-aged steak the Otto Grill should be preheated onto maximum temperature. That takes about three minutes. Keep the grill grate out off the grill, so the grass-fed GERMAN BRATWURST AND SAUERKRAUT Season with salt and pepper to taste and let the homemade sauerkraut simmer for about 15 min at a low temperature. If you like, you can also add some caraway seeds to the German sauerkraut. 2. Cooking the best bratwurst on the Otto Grill. Preheat the Otto Grill to 1500°Ffor three minutes.
OTTO’S GUIDE TO DRY-AGING BEEF AT HOME Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging. It is possible to dry-age steak at home for 42 days or more if desired, but then the aged steak starts to develop some funky flavors that some grillers prefer but others might notenjoy as
PRE SALE | OTTO'S G32 SMART Sale! Starting at $118 /mo with Affirm. Prequalify now. 100% stainless steel housing with double insulated hood. Measuring 32 by 18”, the G32 features a spacious cooking surface. 4 commercial grade, cast stainless steel burners for roaring power! Stainless steel burners: each 4,1 kW (220 – 840 °F). A PERFECT RIBEYE STEAK WITH GRILLED POTATOES AND ZUCCHINIS Ribeye Grill. Use a paper towel to dab the Ribeye meat up a little. Their surface is supposed to be dry before you throw them on the grill. Preheat the Otto Grill onto 1500°F for about three minutes. Put the steaks on the grill grate and set the Meat-O-Meter on stage 1. OTTO’S STEAK CHART: 12 BEEF CUTS YOU SHOULD KNOW Otto’s steak chart presents 12 cuts of beef everyone should know. Otto’s Steak Chart. Skirt Steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender but very tasty. The outer skirt steak is more tender and has much more of an intense flavor than the inner one. Brisket Beef. 5 BEST GRILLED PIZZA RECIPES Summer is coming & these are the 5 best grilled pizza recipes that you'll want on your grill. Whip 'em up on the Otto Grill & snack 'em,they're delectable!
IBÉRICO PORK SECRETO: A SPECIAL SPANISH CUT The secreto of the Spanish Ibérico pig is a very delicious cut and is great for grilling due to its strong marbling. The Secreto meat is a rather thin piece and only needs a WHAT IS A REVERSE SEAR? 3 Ways to Reverse Sear Steak. If you’re still wondering what is a reverse sear and how to do it, there are 3 ways. For rare lovers, a quick sear at 1500°F on the Otto Grill is* The Otto Grill
* The Otto Platform
* Shop
* Ambassadors
* Recipes
* Blog
* Shop
* The Otto Grill
* The Otto Platform
* Recipes
* Blog
* Events
* Refer a friend
* About Otto
* Our Ambassadors
* FAQs
* Retailers
* Affiliate Program
THE OTTO GRILL
FIND THE OTTO GRILL
THAT SUITS YOU BEST
TO YOUR NEW GRILL
Buy now, pay over time - start grilling at $64/mo with AffirmOUR GRILL HAS
EVERYONE TALKING
"It cooks steaks with the best precision that only German engineeringcan."
"There's simply no better way to cook meat, pizza, or fish." "THE OTTO GRILL is a paragon of instant gratification." "This is really bringing the steak to your house." "This grill is fast and furious."HOW IT WORKS
PREHEATING
Steakhouse Hot, Steakhouse Fast – The Otto Grill heats up from 0 to 1500°F in less than 3 min.CRUST SEALS IN
FLAVOR & MOISTURE
High temperatures from above cause Maillard Effect which creates crust on meat. STEAKHOUSE QUALITY AT HOME Crusty on the outside, tender and juicy on the inside - perfect!LEARN MORE
BUY NOW
WHY BUY A 1500°F
STEAK GRILL?
RADIANT TECHNOLOGY
Radiant heat allows for higher searing temperatures, faster cooking and juicier steaks by eliminating the air-drying problem of conventional grills.OVERFIRE
BURNERS
Independently adjustable and cooking from above at 1500 °F for more even cooking while eliminating flare-ups and charring. SMOOTH MOVE HEIGHT ADJUSMENT SYSTEM Foolproof and flexible grate height adjustment using Clever Lever, which seconds as bottle opener"IT'S THAT
EASY?!" CLEAN-UP
With the flip of two latches, removable Grill Top fully detaches, allowing for unparalleled cleaning access. GREAT-STEAK-ANYWHERE PORTABILITY The Otto Grill operates on Propane and is sized just right, so you can now enjoy Steakhouse Steaks wherever you go. AWARD-WINNING GERMAN ENGINEERING The Otto Grill is built to last, to perform and to look great: for its outstanding product design, it won the prestigious 2018 German DesignAward.
LEARN MORE
BUY NOW
MORE THAN STEAKS
THANKS TO ITS PRECISE TEMPERATURE REGULATION AND FLEXIBLE HEIGHT ADJUSTMENT, THE OTTO GRILL CAN BE USED TO COOK A VARIETY OF DISHES. SEAFOOD, FISH, BURGERS, VEGGIES AND MOLTEN DESSERT WILL BE A GRILLED PERFECTION ON YOUR OTTO GRILL.LEARN MORE
WHAT OTHERS
SAY ABOUT US
> The Otto Grill is simply the best Steak Grill out there. The size of > its grill grate and two separately adjustable burners make it > particularly versatile. Seriously: 95% of all steak houses don’t > produce such results! I am truly excited! Thorsten Brandenburg | BBQPit - 2017 BBQ World Champion > “One young startup is turning heads with its impressively > powerful, high end grill called the Otto Grill. Their > single-purpose grill does one thing really well: it cooks > steaks with the precision that only German engineering can.” The Huffington Post | New York > “It cooked a perfect steak, probably the best I have had.” Arlie Bragg | Vice President Kansas City Barbecue Society > The Otto Grill is simply the best Steak Grill out there. The size of > its grill grate and two separately adjustable burners make it > particularly versatile. Seriously: 95% of all steak houses don’t > produce such results! I am truly excited! Thorsten Brandenburg | BBQPit - 2017 BBQ World Champion > “One young startup is turning heads with its impressively > powerful, high end grill called the Otto Grill. Their > single-purpose grill does one thing really well: it cooks > steaks with the precision that only German engineering can.” The Huffington Post | New York > “It cooked a perfect steak, probably the best I have had.” Arlie Bragg | Vice President Kansas City Barbecue Society > The Otto Grill is simply the best Steak Grill out there. The size of > its grill grate and two separately adjustable burners make it > particularly versatile. Seriously: 95% of all steak houses don’t > produce such results! I am truly excited! Thorsten Brandenburg | BBQPit - 2017 BBQ World Champion* 1
* 2
* 3
Otto Wilde
Mind behind the
Otto Grill
BUY NOW
OUR
GUARANTEE
Otto gives you a 2 year guarantee on all parts. And if your Otto Grill doesn’t make steaks that rival the steaks you get in a fine steakhouse – we will buy it back from you, no questions asked.BUY NOW
GET A FREE E-BOOK
GET A FREE
E-BOOK
GET TASTY RECIPES, INTERESTING STORIES & LATEST DEALS WITH OURNEWSLETTER.
YOU'RE SO CLOSE TO PERFECT STEAK! ALL YOU HAVE TO DO IS CONFIRM YOUR NEWSLETTER SUBSCRIPTION BY CLICKING THE LINK WE JUST SENT TO YOUREMAIL.
SIGN UP FOR OUR NEWSLETTER! Be the first who gets tasty recipes, interesting stories & latestdeals.
EMAIL ADDRESS
FIRST NAME
LASTNAME
You can unsubscribe at any time. But you’re not going to want that …OTTO WILDE
* The Otto Grill
* The Otto Lite
* Shop
* About us
* Jobs
* Affiliate Program
* Register Grill
ENJOY YOUR GRILL
* Recipes
* Blog
* Videos
* Events
* Retailers
HELP & SERVICE
* My Account
* FAQ
* Terms
* Privacy policy
* Contact
PAYMENT
*
*
*
*
FOLLOW US:
*
*
*
*
*
2021 BY OTTO WILDE GRILLERS. 80 PINE STREET, FLOOR 24, NEW YORK, NY 10005__
Have no product in the cart!__ 0
×
SEEMS LIKE YOU ARE COMING FROM ! Do you want to visit our international Website?Visit International
Stay in United States Shop×
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0