Disclaimer: Saber Grills, LLC contacted me regarding an offer for a complementary grill. By accepting a Saber Grill, I was under no obligation to write a favorable review nor was I paid to do so. My analysis of products on this blog will not be influenced by any type of compensation. In addition, I am not liable for any recommendation or instruction of the product that appears in this review.
Spring has arrived and many of you are considering a high end grill this season, look no further…the Saber Grill Cast 500 (Model R50CC0312) is the answer. Saber grills (Retails for $999.00) are the grandiose adaptation of Char-Broil’s line of infrared grills. This souped up cooker is tough and built to last, but the most impressive feature is the ability to produce picturesque, juicy food. Not to mention the overall quality of this propane grill has a good dose of bling bling.
Out of the Box
For starters, if you’re a stickler for the care of your package like I am, prepare to have your mind blown. My Saber Grill was packed tighter than antique artwork. Every nook and cranny had packing foam, plastic or cardboard protecting every piece of hardware…literally! Even the screws, washers and nuts were meticulously packaged so you know you won’t be missing these essential parts. This leads me to believe that something special is in this box.
In addition, the stainless steel sections were sturdy and heavy…an indication of a well built cooker. So much so, that I needed a buddy, Tony, to help me lift some parts. No problem, we grabbed a beer and unfolded the assembly instructions which was as large as a world map. This was because the graphics were enormous, perfect for the farsighted griller. Clear instructions were much appreciated along with detail boxes to show close ups. Total time of assembly: a 6-pack, equivalent to about an hour.
One nugget of advice for assembly, the edges are sharp and we sustained a couple of cuts as one would handling stainless steel edges. None were remotely serious, but still, gloves would protect your hands. Nonetheless, we fought through our pain and suffering to complete the assembly.
Afterwards, Tony and I gazed upon the Saber Grill in complete awe, then we looked at each other as if we telepathically said…GRILL MEAT! Okay, that didn’t happen, but we were impressed with the grill space. Easily you can stretch out a couple racks of ribs or place a whole turkey on this bad boy. Additionally, if you’re a patio partyer, there is plenty of room for burgers and brats for your large gathering of friends, family or neighbors.
As I eluded to at the beginning, the Saber Grill brand is manufactured under the same parent company that produces Char-Broil grills. Thus the infrared grill technology, which became a sensation for Char-Broil, is the focal point to this outdoor cooker and rightfully so. What you get is a more flavorful and juicier product on the grates.
Saber Grilling in Action
Instead of further boring you with specs and such (which you can find here), why don’t we get to the good stuff…grilling!
What can’t you do on this grill? I put the Saber grill through a rigorous course of techniques and skill that few gas grill are able to achieve. This stainless steel brute has the ability to roast peppers, cook delicate foods, sear and smoke meats to tender, juicy perfection.
It’s easy to write about how simple it was to grill on this amazing cooker, so here are the results in all its delicious glory!
Indirect Cooking on the Saber Grill
Here’s a tip for high heat meat grilling…Most grill masters make the mistake of searing the outside of meat, but not cooking the inside. The best method is to cook indirectly (see the 2-zone method) after searing. In other words, turn one end burner on high while the other burners are turned off. I illustrate this below…this is my favorite setup to perfectly cook anything on the grill.
Notice which burners are turned off and on. Above, the far left is on and reads 500+ degrees on the temp gauge. The other burners are off, but look what they read on the temp gauge…between 250-300 degrees. Use the hot side for searing, use the cool side to finish at the desired internal temperature of the meat. This is a great rule of thumb to have succulent, tender meat.
More grilling on the Saber Cast 500
I was impressed how intense the heat was on my grill, it reached in excess of 600 degrees in minutes! As a result, I achieved some wicked grill marks. Grill marks not only make your food look appetizing, they add flavor to your palate. Furthermore, I was able to cook pizza dough on my Saber grill to perfection without burning or sticking the grates…amazing!
As you can see, the Saber Grill can cook a variety of cuisines. But how does it perform on the most important test for a grill…cooking a steak!?!? On this final task, I select two delectable cuts of steak; teres major and a prime strip.
Look at those grill marks! My strip steak was juicy and full of flavor. Notice that the steak is not burnt, an indication of even heat distribution. Even more, the fat drippings did not cause flare ups. Instead, it dissipated and enhanced the savory meat….gotta love that infrared technology!
Lastly was a teres major steak, a delicacy in my region (St. Louis, MO). However, I intended to add smoke this time. I placed a handful of dry pecan wood chips directly on the grate. Pecan wood has a mild scent, the smoke will infuse the meat during the cook to add a layer of smoky flavor. Typically, wood chips flame up when placed directly on gas grills.
Not on the Saber Grill! The wood chips lightly smoldered on the grates for a long period of time. They didn’t flame up despite the fact that the surface was more than 600 degrees! Because of this, I was able to enjoy my smoke infused steak. I would be enticed to try smoking ribs on the Saber! Here is the final product cooked to my liking…look at all that juice!
My Saber Grill was able to do so much, it did everything I wanted except fetch me a cold pale ale. I highly recommend this cooker for those who are ambitious with their cooking and can appreciate a well built grill.