quote:

Originally posted by LarryR:
Here you go, it's very tasty (from a previous post of mine):

I'm huge fan of Worcestershire sauce, so much in-fact that I doubled the Worcestershire syrup portion of this recipe. Your taste may vary.

Here's the recipe with a couple of slight changes on my part

Kricky! That was good. Several large pats on huge ribeye tonight and it was great!!!!

I just made the basic version, but it will be a staple in our fridge and I can't wait to serve it to guests.

Thanks Larry.

I use the worchestershire compound butter on everything. This past weekend I took a head of garlic cut off the end and roasted it in foil with a large pat of the butter. It was awesome! I also did a version of Paula Deen's vidalia onion recipe using only the butter which also turned out great! I end up buying steaks just to use the butter!

Just an update on the chimicurri recipes posted up thread by Larry and Rita. I doubled Larry's recipe and added the onion mentioned in Rita's (not doubled). I did that after letting it set and adjusting flavors. After adding s&p to taste adding the red onion made it perfect. I hand chopped the parsley, cilantro, and oregano as Rita mentions in her recipe. Nice texture.

So basically I combined them with a bias on ingredients towards Larry's, and the CC came out just great. So start with Larry's recipe and add the onion from Rita's, and prep the greens as Rita mentions. I used two red jalapeno's. The CC was used last night on my first Treuth's tri tip last night. Great recipe. Not going back to TJ's for tri's anymore.

Ray, glad you liked it and sounds like some good "tweaks" too. It's amazing how flavorful the sauce is isn't it. I'm going to have to do some again soon.

I've been reading this thread and wondering when I could give this technique a try - I've got a wonderful meat market at the top of the hill above my house. I wonder if I could accomplish a similar sear by using about the same amount of lump in a Weber Smokey Joe? It's a small grill and that much lump would likely push the temps up pretty high. Transfer to the gasser or even to the Weber kettle to finish. Anybody tried this?

Pat Smith
Weber One Touch Silver x 2, Weber Smokey Joe, El Cheapo Brinkman, Char Grill Commercial Series

Question, does it have to be lump in the chimney or can it be briquets?

Pat, I haven't tried what you suggest but I have heard of other's using their smokey joes for searing. Regarding transferring to a gasser or kettle to finish; I dump the chimney of lit on one side of my kettle, place grate on and place steaks on the opposite side of the kettle to come to temp. Gasser would serve the same purpose I suppose.

Rod, I've done this over Rancher, didn't get quite as hot as lump but it was plenty hot for the sear.

Lump worked better for me. Although I really liked Rancher for smoking, for grilling I don't think it gets as hot as other briq. and not as hot as lump in my experience.

As for other techniques, in the section on using the WSM as a grill, Chris describes a way to have the grill only 3 inches above the coals...I've been wanting to try that, should work great for 2+ steaks. But for only one, can't beat the ease of the chimney. The grate to my side burner on the gasser fits perfectly over the chimney (with a little bit of persuasion).

I read about using Chimney yesterday.
My firs reaction was why would you do this?

Upon reading all replies and thinking about it - I am intrigued by it.

I guess you would use for super high temps and small items, saving on fuel used.

Has anyone used chimney starter upside down and get with like 30 coals? Does this put coals too close to great?

Just curious?

Based on my experience, I think using the bottom of your chimney would be too close to your steak. When I do this I start with 3/4 chimney of lump and let it burn down to about 1/2 chimney leaving me several inches between my steak and the lit. I think moving it closer would over-char the steak.

My first inclination was it would be too close too, but I am still cuious to try for quick sear or cook.

I say it all depends on what you're grilling and how done you like it. If it's something like a skirt steak or a half inch ribeye and you like it on the rare side, then you can definitely use the inverted chimney. If you like it past med-rare, then there might be too much charring for most tastes before you hit that level of doneness.

I love the chimney method for thinner steaks. It's the only way I can get a nice char without overcooking the meat. I'm a rare to med-rare (warm red center, not pink) kinda guy.

quote:

Originally posted by LarryR:
Based on my experience, I think using the bottom of your chimney would be too close to your steak. When I do this I start with 3/4 chimney of lump and let it burn down to about 1/2 chimney leaving me several inches between my steak and the lit. I think moving it closer would over-char the steak.

Tried this with some nice thick NY Strips last week. Did it as Larry mentions. I was surprised at how much flame was still coming up and around the steaks. Nice nice blue kind. But had no ill effect. Left on until I got the nice char/grill marks I wanted then dumped the coals into the kettle and grilled indirect with some wood chips (added some more rub on each side) until temps were 130.

Most excellent steaks. Nice crispy sear outside excellent juicy on the inside.

This message has been edited. Last edited by: r benash,