After cooking with gas my whole life to date (I’m 40), it has definitely been a learning curve using a charcoal kettle.
That vortex gets HOT. I seared the NY strips a little too much on one side and not enough on the other. Finished on indirect heat, though to be honest they were pretty much done after that initial sear. SMH. Was still enjoyable to eat, but below my cooking standard.
Going to do some baby back ribs later this week.
What advice would you give to a person starting to cook more using a Weber Performer?
by AcceptableTaro6914
5 Comments
I guess steak not good enough for you if you use steak sauce on it
Looks great! Nice job!
What cart are you using? I’ve been looking at getting a cart for my 22”.
You’re going to get brutalized for the steak sauce.
I only started using charcoal during covid when I had the time to experiment with it. I found it was helpful to pick a charcoal that I liked, and stick with it. Switching fuels all the time made it hard for me to get a consistent feel for preheat time, cooking temp, and burn duration. In a similar vein, focus on one particular dish, with one particular preparation on the grill. Maybe that means perfecting your New York strip technique. Or maybe it means creating absolutely fantastic wings. Diversity is fun, but it’s also rewarding to be able to master something and knock it out of the park on demand, especially if you have guests over and want to rock their socks off. 🙂