First time firing up “Cadillac” as the Summit will be referred to as such going forward - since all the upgrades of bowl, sweeps, ignition system, Kisk Ash basket and Killa Grilla grates. Lots of pics, please forgive but I was excited to share all the details. My usual marinade of soy sauce, olive oil, lime juice, salt, pepper, garlic and red pepper flakes was used on this magnificent outside skirt steak from Wild Fork and it did not disappoint. We also made chips out of low carb tortillas inside in 350F canola, sprinkled with fine sea salt. Dipping cheese, crumble cheese, onions and peppers rounded out the taco goodness. Garden peppers on the side, oh man. Loved cooking on Cadillac tonight….
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