I tried my hand at blackened NY strips tonight. While they tasted very good, they didn't blacken well. I did it on the WSM with the top grate on the charcoal ring, and a full chimney of lit coals inside the ring. I let the skillet heat for about 4-5 minutes before putting in the steaks. I was hoping for a sear but didn't really get that effect. Still, I did both sides then finished them on the grill and they were good.
Does anyone use a skillet on their grill or WSM to blacken meat? If so, please let me know what works for you. Thanks.
Does anyone use a skillet on their grill or WSM to blacken meat? If so, please let me know what works for you. Thanks.