How We Make Chimichurri

Our version of chimichurri. Hard to make sauces look appealing, but trust me. It’s good.


There are thousands of recipes for chimichurri out there. Many claiming to be “original” or “authentic” and then some that have been modernized with all kinds of extra ingredients. I don’t remember where I got our recipe. I really wish I did. I want to say it was on a barbecue forum. Somebody probably asked for a recipe. All I remember is one guy complaining about all the fancy recipes. I think he might have been Argentinian. I do remember he said it was supposed to be simple and he posted his recipe. I tried it later that week, and I’ve been using it ever since. And that has been for years.

This is how I copied it from the good ole interwebs and how we have it in our cookbook.

I’m not going to bother typing up the ingredients. It’s all right there in the picture above. As for prepping it, we just use a food processor. Put all the ingredients in except for the olive oil. Start processing it and add the olive oil until you get the consistency you desire. Too thin? Add some more parsley. Too thick, add more olive oil. Want it more spicy? Add more red pepper flakes. Honestly, its good the way it is, but you can customize it to your liking however you want. I mainly just eyeball it these days and adjust the taste to how I’m feeling.

For the most part, we just serve it on beef. Usually flat-iron, flank steak or skirt steak grilled on our BGE, usually with a bit of mesquite for a touch of smoke until a medium rare. When using it for beef, use red wine vinegar if you have it.  It is also good on chicken with white wine vinegar or you can sub lemon juice for the vinegar.

Served on flat iron steak with some roasted potatoes and corn. Sorry, not the most exciting plate. ūüėČ

Have you ever made chimichurri? What’s your recipe? What type of protein do you like to serve it on?


Smoke by Thermoworks

Smoke by Thermoworks

I’m a big fan or Thermoworks. Years ago (maybe 7 now?), I received the Classic Super-Fast Thermapen as a Christmas present. 2-3 second readings, accurate to 0.7F, water resistant. What’s not to like? In all that time, I think I’ve only changed the battery on it once.

Classic Super-Fast Thermapen 


About a year ago, I purchased the Chef Alarm. Originally, I bought it to check on my mash temperatures and to keep an eye on my wort as it came to a boil when I was brewing beer. It does all that well, but also gets used as a timer when cooking and to monitor temperatures of food being cooked in the oven or on the BGE. The ability to set low and high temp alarms is very helpful as you don’t have to open the oven or Egg to check and let out heat. The Chef Alarm will let you know when its ready.

Chef Alarm

I’ve been looking at Smoke ever since it was first announced, before they ever released it. Monitor meat temp? Check! Monitor Egg temp? Check!! 300 ft range? Awesome!! Way better than my old Maverick ET-73, which crapped out on me anyway and would no longer send a signal to the monitor, and ¬†which never did reach the¬†100 ft¬†it claimed.


What comes in the box

When I opened the box, I found:

  • Base unit
  • Pro-Series¬ģ High Temp Cooking Probe
  • Pro-Series High-Temp Air Probe
  • Grate Clip
  • Wireless Smoke Receiver w/Lanyard
  • Operating Instructions
  • a small bag of jellybeans which I found was a nice personal touch. Duke will enjoy them I’m sure
Up close view of the Base Unit

You might have noticed, in the first picture the “Open Box Item” sticker. If you keep an eye on their website, or are on their mailing list, you’ll see that frequently they have sales and special offers. While the Smoke is regularly $99, I was able to pick up this open box item last week for only $76!! I wasn’t overly concerned that it was an open box item, but when I did receive it, I took the time to look it overly carefully. The box appeared to me to have never been open. After opening it, I looked over the base unit and the receiver, and it looked in pristine condition. No scratches anywhere or signs of use. As far as I can tell,¬†it is¬†brand new and I saved $23. Score!!

So far I’ve only used it once…and not really in the way the creators probably envisioned. The other day I brewed my first lager. Lager being a beer using lager yeast versus and ale using ale yeast. I needed to cool my wort down to 50F before pitching my yeast. So I sanitized the probe, stuck it in the carboy and put the carboy in my fermentation fridge. I set the alarm to let me know when it had dropped down from 68F to 50F. Then, I stuck the receiver in my pocket and went out and mowed the yard and did some other chores around the house. Not once did it lose signal!! It was nice to know that it was reliable and I can’t wait to try it out on an overnight brisket. Having the alarm sitting right next to me on my nightstand to let me know if my fire went out or got to hot will definitely let me sleep better…not that I usually worry about the temp on my Egg

Buy once, cry once. Don’t buy those cheap¬†units that you might find at Home Depot or Target or Bed Bath and Beyond. Buy quality and you won’t regret it.

The only thing I do regret is that last night I saw an advertisement on FaceBook from Thermopen that it is now offered in 9 different colors. When I purchased this unit, grey was the only color it came in. Oh well, I think the grey looks pretty slick.

Disclaimer: This unit and the other thermometers from Thermoworks were not given to me by Thermoworks. They were purchased with my hard money or in the case of the Thermapen a Christmas present from my parents. I have no affiliation with Thermoworks, nor was I asked to give a review.