Anthony W.
TVWBB Fan
Since this site is so insightful and helpful I just wanted to share my first cook on a chimney.
I eat at a Greek resto where their squid is ever so tender. I spoke with the manager and he said it is because of their high temp grills. So I decided to put a 1/3 to 1/2 lump charcoal in a chimney and did the squid a minute or 2 on each side and it came out great, even better than the resto. I had marinated the squid in milk first, the only downside is you can only
grill 2 at a time, but they cook so fast it was no big deal.
My first summer with the Performer and I'm loving it.
Anthony
I eat at a Greek resto where their squid is ever so tender. I spoke with the manager and he said it is because of their high temp grills. So I decided to put a 1/3 to 1/2 lump charcoal in a chimney and did the squid a minute or 2 on each side and it came out great, even better than the resto. I had marinated the squid in milk first, the only downside is you can only
grill 2 at a time, but they cook so fast it was no big deal.
My first summer with the Performer and I'm loving it.
Anthony