Last night it was brussel sprouts, mushroom and onion skewers and ribeyes on the 2009 Weber Performer Deluxe.
Decided to swap out the standard Weber grates for the cast iron ones on the STOK. Worked out well using the STOK veggie basket insert to grill the brussell sprouts which were lightly coated in evoo , Atlantic Saltworks Salt and crushed black pepper.
Fire up the pit and leave the charcoal insert in to create a vortex like heat concentrated right under our meat. BBQing with high heat vents wide open and direct.
Took steak tips out 45 minutes in advance to bring to room temp and rubbed with evoo and then a liberal seasoning on all sides of Atlantic Saltworks Tuscan Blend.
Once the coals are orange fired up hot we place the steak directly over the coals on the STOK Charcoal Drum’s Cast Iron Grates.
Can we ali about the sear produced by the STOK concentrating the heat up through the Vortex like charcoal basket and the cast iron grates? Incredible!
Northeast BBQ 