Okay you've had your vortex for two days and you already have more experience on it than I do, and I've had mine for like three years. Haha. All I've ever cooked is wings using it. I was thinking to do a steak, you'd do it indirect like the wings. I don't even want to guess how hot it was in the center there. I've gotten the weber as hot as 900 F using the vortex, and that's on the outer edge! On the center? I would not venture a guess. Something in the four figures for sure.
Tonight we are doing tex mex tacos in the kitchen. We make damn good tex mex tacos, it's actually non-FB Anne's cook, but they are not nearly as good as the birria tacos. But the birria tacos are a long involved cook - at least to do them right. We actually haven't made tex mex in three years because we got addicted to birria, but we're doing them tonight as a change in pace. I might do Birria next week and invite a few of the boys over for lunch.
Meanwhile, tomorrow is going to be a beautiful sunny day, high 72, so I've already taken the cover off the offset and getting it ready - I'm fixin' to do a rack of st. louis ribs. Straight salt & pepper rub this time. No sugar! I think I'm going to go with straight cherry wood. I haven't cooked on the offset since last fall. Get the offset going, sit on the back porch, make a drink, light a cigar, put some music on, monitor and maintain the offset - I think it will be a very nice afternoon/evening.
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