Mike Reeber

Otto Wilde:
Mike, on your Instagram account you like to show your hunting experiences. How did you get into it and what did you feel during your first hunt?

Mike:
I first got into hunting when I was about 7 years old in the hardwoods of northern New York State. Both my father and my Uncle hunted and spent endless amounts of time in the woods during the year. And, as a kid, there was nothing better than escaping to the woods any chance that I could get. To me, the woods were (and still are) a very peaceful retreat from the busyness of the world. When I was 8, I shot my first whitetail deer and to this date, it still probably is the largest doe that I’ve ever got! I can still remember that hunt like it was last week. It was a blustery cold morning during November, and I was sitting at the base of this giant oak tree with my dad. We had deer all around us and I can remember shaking with excitement as the sun rose. After the shot, I was overwhelmed with happiness, though I think it took a while for me to process that I got a deer! As a kid, it almost seems like an unattainable challenge and the feeling accomplishment is overwhelming. From that point on, hunting has been a way of life for me and I wouldn’t trade it for anything.

Otto Wilde:
You prepare and cook your self-hunted meat on The Otto Grill. Is The Otto Grill suitable for cooking game meat and what should be considered?

Mike:
Yes, indeed I do cook all the meat that I collect from my hunts on my Otto Grill and it’s been quite a game changer. Oftentimes, wild game can be difficult to cook, and that’s primarily because there’s little or no fat on game animals. With that said, I like to say that medium rare is about the most that I’ll cook a piece of game, in order to keep it tender and juicy. Because The Otto Grill is able to cook at temperatures over 1,000 degrees, this helps develop a great outside crust, while still maintaining a perfectly cooked inside. Hot and fast is the name of the game when you’re cooking venison, elk or even bison!

Otto Wilde:
Game meat has a different flavor than beef or pork. How do these flavors come out especially well on The Otto Grill? How does your perfect game steak look like?

Mike:
Yes, game meat absolutely has a much different flavor than beef or pork. To me, most game meats tend to be a bit denser than other meats and because it doesn’t have fat running through it, the flavor tends to be the same throughout. What I like most about cooking wild game on The Otto Grill is that I’m able to develop a great crust, which significantly adds to the flavor of the meat. The result has two different flavor profiles, the interior and exterior, which are completely separate from one another. It’s extraordinary and unbelievably delicious.

Otto Wilde:
A good piece of meat also needs a tasty side dish. What’s your favorite side dish straight from The Otto Grill? Do you have a secret recipe?

Mike:
Every superhero has a sidekick, right?! I actually really enjoy using The Otto Grill for side dishes while the meat rests on the cutting board. One of my favorite recipes is actually pretty simple, but it goes with a whole bunch of different things.

Creamy roasted potatoes with lemon, thyme and Dijon

Ingredients:
4-6 red potatoes
3 Tablespoons of extra virgin olive oil (divided)
Tablespoons of fresh thyme, chopped
2 Tablespoons of Dijon mustard
Zest of 1 lemon
Juice of 1 lemon
Salt and Pepper to taste

In a small bowl, mix together the fresh thyme, Dijon, 2 tablespoons of olive oil, lemon zest, lemon juice, salt and pepper. Set aside. Take the red potatoes and cut them into 1-inch chunks. In a medium stock pot, bring water to a boil, salt well and place the potatoes in. Cook the potatoes until you can easily pierce with a fork. Once they reach this stage, drain and set aside. At this point, my Otto Grill is usually still hot from whatever I’ve got cooking, so keep the heat high. Place the cooked potatoes into a cast iron pan and give them a good toss with some olive oil (about 1 tablespoon). It’s also important to give them a good mix with a fork. This will help to give some rough edges to the potatoes which will become super crispy once under the heat. After 2-3 minutes under the heat, pull the potatoes out and toss well with Dijon mixture. Place the potatoes back under the heat for another 30 seconds to warm everything up.

Otto Wilde:
The Otto Grill is very versatile. Which function is the most important for you and how do you use it?

Mike:
My favorite function has to be the ability to easily raise and lower the internal cooking rack. Obviously, you can control both burners with the knobs on the top of the unit, but depending on what I’m cooking, it’s equally as important to be able to adjust just how close the meat is to the heat. For larger chunks of meat or thick steaks, like a tomahawk, I like to start with the steak on one of the lower settings and then finish right under the heat to build a solid crust. It’s also nice to have the ability to adjust the cooking rack when making side dishes!

Otto Wilde:

Mike, you are now a true Otto Grill professional. What kind of grillers would you recommend The Otto Grill to? Do you have any tips for beginners?

Mike:
If you’re a fan of a fine cut of meat cooked in a local steakhouse, then I would say that The Otto Grill is going to be right up your alley. Without a doubt, this piece of cooking equipment is a complete game changer for making steaks, chops and even fish at home. Everything about it is commercial grade and because of that, the end result is steakhouse quality. If you’re just starting out using this grill, my biggest tip would be to watch your heat and adjust your grill grate accordingly until you’ve cooked on it a few times and are familiar with how different things cook on it.

Now it’s your turn! Are you ready for 1500 degrees? Then get The Otto Grill and sear perfect steaks, cook amazing game dishes or serve the delicious desserts!