This Camp Chef flat top grill review dives into the experience of cooking a delicious meal, from assembly to the final taste test. We explore its ease of setup, highlighting the clear instructions and surprisingly lightweight design despite its robust build. The focus is on grilling ribeye steaks – both grass-fed and regular – showcasing the grill's even heat distribution and ability to achieve a perfect sear. We also demonstrate the versatility of the Camp Chef by preparing accompanying sides like sautéed mushrooms and grilled vegetables.This comprehensive review details the cooking process, emphasizing the benefits of the two-zone system for temperature control and the grill's ability to cook various foods simultaneously without compromising quality or taste. Ultimately, we assess the overall performance and culinary results, concluding whether the Camp Chef flat top grill lives up to its expectations and represents a worthwhile investment for grilling enthusiasts looking for a versatile and durable appliance. Get ready to discover if this grill delivers a perfect grilling experience from start to finish.
Pros And Cons
- Versatile: Can be used for various cooking styles, including grilling steaks and sauteing mushrooms.
- Heats up quickly
- Uneven cooking: One side of the grill may char better than the other, potentially due to the grill grates or placement of food.
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Unboxing and Setup
The Camp Chef flat top grill arrived well-packaged and ready to assemble. The instructions were clear and concise, making setup a breeze. It's surprisingly lightweight for its size, making it easy to move around. The build quality looks robust, suggesting it's designed for long-term use.
Cooking the Steaks
I decided to cook ribeye steaks, one grass-fed and one regular. The flat top's even heating ensured consistent cooking across the surface of both steaks. Achieving a perfect sear was effortless. The two-zone system made it easy to manage cooking temperature and prevent overcooking.
The grass-fed ribeye developed a beautiful char, while the regular ribeye had more even browning. Both cooked quickly, and the flat top retained heat perfectly, ensuring the steaks were consistently juicy and flavorful.
Mushroom and Vegetable Sides
Preparing the sides was equally easy. Sautéing mushrooms in butter, garlic, and rosemary infused them with incredible flavor. The grilled vegetables (zucchini and squash) cooked quickly and evenly, retaining their texture while developing a slightly charred exterior.
The Camp Chef's large cooking surface easily accommodated both the steaks and sides simultaneously, making it perfect for preparing a complete meal for two or more people.
Taste Test and Final Thoughts
The taste test revealed a clear preference for the grass-fed ribeye. Its unique flavor and beautiful char were standout features. The regular ribeye was delicious but lacked the richness of the grass-fed option.
The Camp Chef flat top grill exceeded expectations. Its even heat distribution, large cooking surface, and durability make it an excellent choice for grilling enthusiasts. I found its versatility to be particularly impressive, effortlessly handling both steaks and sides to perfection. The ability to have two different temperature zones is also a bonus, making it very efficient.