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.
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.
Have you ever made chimichurri? What’s your recipe? What type of protein do you like to serve it on?
Up to this point, Duke has never shown any interest in hamburgers. But this weekend he kept talking about it, so I knew I had to make some this week for him. I kept the sliders simple, 2 oz of 80/20 and some salt and pepper and topped with cheddar cheese.
His got some ketchup on it along with some pickles. The kid will absolutely devour pickles. He’d eat the whole jar if we let him. It must be the Czech in him from his Mom’s side.
Mine got a little more stuff.
I think he enjoyed it.
Sometimes, its hard to get a kid to eat, so when you find something they like or show an interest in, you gotta jump on it. For a minute there, I thought something was wrong with the kid. What kid doesn’t like a burger? But he polished it off!
We added a new toy to our arsenal this past week…a Blackstone 17″ griddle. I wanted to get the 36″ cuz bigger is always better, but I reigned myself in as our back porch really doesn’t have the room and I knew if I stored it in the garage, it just wouldn’t get used. The 17″ will easily stow away in one of the cabinets that we are building into our outdoor cooking area when not in use. And 17″ will probably work out just fine for the three of us.
I started off by thoroughly washing the griddle in hot soapy water, then heated it to medium to medium warm and applied grapeseed oil and wiped it around with a paper towel. I hear flaxseed oil is the best to season steel and cast iron, but my grocery store doesn’t carry it and grapeseed oil has a high smoking point so I figured it was probably good to go. I repeated that for around 30 minutes until it had started to get a nice color.
After that, I threw on one chopped onion and started sautéing that. From what I’ve read, this step will take away the metallic taste and help further season the griddle. Throw away the onions when you are done and after the have cooled off.
The next step was bacon because it’s bacon and you really don’t need a reason to cook bacon and because we were making bacon cheeseburgers.
Our first “official” cook was smashburgers. Not going to go into detail because it was our first try, and while they were great, I feel like we could do better and that we could should perfect the technique before sharing it.
I also got the Cuisinart melting dome so that we could melt cheese. The description on Amazon said it had a 9″ diameter, so I only got one thinking that 9+9=18 which is greater than 17″, but either my math is wrong or the dimensions of either the griddle or the dome are wrong because I can easily fit 2 on there. I’ll have to pick up another one regardless.
Mrs. G said that it was one of the best burgers she’s had in a long time. Now, she has always been a fan of a griddled burger and I can understand. All that contact with a hot surface produced a nice crust on the burger that is just so tasty. Don’t get me wrong…I still love a grilled burger, but a griddled burger is damn tasty too.
I can’t wait to do burgers again and to see what else we can whip up on this new toy…
FYI I picked this up at my local Ace Hardware for $79.99. You can order it online and have it delivered to your closest location and it should arrive in something like 5-8 business days. I can’t remember. Or for a bit more, you can have it shipped to your house. It’s also available on Amazon for over $100 with free shipping with Prime right now.
And as always, I have no connection or affiliation with either Blackstone, Cuisinart or Ace Hardware. I purchased these products with my own hard earned money and are not receiving any kind of compensation for this post.
…so I’ve been cooking up the stuff that’s not on her diet…which makes it not on mine. Funny how marriage works that way.
Started off with a pizza on Friday. Three cheese and pepperoni and salami.
My usual dough recipe, Egg setup (Bge stone on top of the AR) and temp, but for some reason it didn’t cook up like normal. Bottom was getting done, so I popped it on the oven under the broiler to finish up the top. Only thing I can think of is that my dough was less than 24 hours old and I usually let it go 48 to 72 hours. Oh well, still good.
Last night I went with burgers, 1/4lb patties
Double meat, double cheese, corn and some fries. Apparently we were out of tots.
Sitting here at work, trying to finish up and wondering what’s on the menu tonight. Me thinks wings might be in order…
This is the follow up post on the new Flame Boss 100. For its trial run, I figured go big or go home and nothing tops brisket! I had a 13 pound brisket all trimmed up. I rubbed it down with mustard and a mix of Fiesta Brisket Seasoning and Dizzy Pig Cow Lick. Normally, I just use a 50/50 mix of salt and freshly ground black pepper by weight for brisket, but after realizing just how many spices and rubs I have during our move, I thought it was time to clear some out. No more Fiesta. Started the Egg around 10:30 Friday night to allow plenty of time for the Egg to get dialed in with the new controller. I wasn’t sure how long it would take to get up to temp and didn’t want to mess up the finishing time on the brisket. Nothing worse than having a horde of starving masses at your house and you don’t want them filling up on chips and dips and such.
Played with the temps a bit between 10 and 12 and it did a really good job responding. Brisket went on at midnight with B&B oak lump and mesquite (both chips and chunks scattered in the lump) for smoke. Temp set at 235F. Went to bed around 1:30 and all looked good. Not sure what time I got up, but the Egg was steady at 236. 1 degree difference. I think I can live with that.
I’m pretty sure I pulled it at 1PM (13 hours or so) when the temp had hit around 200F in most places and the probe went in like “buttah”. Forgot to take a pic. Sorry, totally gotten out of the habit of writing posts and documenting the cook with pictures. The brisket was wrapped in foil and placed in a cooler (FTC or foil, towel, cooler) to rest for a few hours as it wasn’t time to eat just then. Then it was time to bump the temp to 250F the ABTs on.
Yes, there were 3 nekid, vegan ones for my cousin. How a Griffin became a vegetarian? I blame it on living in California for a few years. 😕
The brisket was so tender after sitting in a cooler for a few hours. I was able to separate the point and the flat with the back of a knife. Here’s the flat. For some reason I can never get a smoke ring on a brisket on the Egg. Not that effects taste, just cosmetic.
Some people really like the flat or the “lean” portion of the brisket. Not me.
I could cook a whole brisket, toss the flat and just eat the point or “fatty” portion of the brisket and be totally happy. A little bend test. Fork tender.
After pulling the ABTs, I raised the temp from 250 to 375 so my cousin could cook his vegan patties. The Flame Boss had no trouble bringing it up to temp in less than 15 minutes. No pictures of that cuz well they were frozen vegan patties. Who cares?
So what are my thoughts? I did notice when installing the Flame Boss, that the new fan does not have those two bendy wires that attach it to the adapter. Kinda freaked me out finding that at first after having a few drinks. I thought mine must have been defective. Turns out it has a new lip design that keeps it attached. Forgot to take pics of that.
Do you need a pit controller to take care of your Egg? Absolutely not. Is it nice not having to worry about the possibility of your fire going out overnight? You betcha!! Is it nice to just light you egg, plug it in, walk away and know that it will hit your desired temp and not overshoot while you’re prepping your meal? Or watching tv? Or having a cold beverage? You’re darn tooting!
As far as performance, I’m totally happy. Works like a champ. Besides the way it attaches, the new design of the controller itself (the most obvious change and appears to be just cosmetic) and new wires that I have no info on, it works just like the original…perfect IMHO. Quickly brought the egg up to temp, held it there for over 13 hours then quickly brought it up to a higher temp to direct grill some burgers. The “Open Dome” function works just as it should, stopping the fan from coming on when you are checking your meat.
No it doesn’t have internet or wi-fi. No it won’t keep track of your temps and graph them. No it won’t tie your shoes or open your beer, but then again I don’t want or need a pit controller that does all those things. If you do, hey, that’s your thing and this one isn’t for you. No biggie. Different strokes and all. Actually, if it could open my beer…
If you want a controller that just controls your pit and that’s all without all the fancy bells and whistles, this one deserves looking at. Obviously, I’ve only used it once, but I’ll keep testing it to see how it does over time and how durable it is. So far, I am pleased with it. In fact, I’d love to try it out again this coming weekend but I’ve already got plans on Saturday. Maybe there will be some time for ribs on Sunday…
**Edit – since I wrote this, I was asked on the Egghead Forum by a fellow named BRushOO “Here’s the bottom line of the Flame Boss 100 as I see it: If this flame boss was stolen/broke/you were no longer it’s owner….. would you buy another one at retail cost?” I thought about it and quite honestly I would say that yes, I would. I would not hesitate to buy one. Unless, I opted to check out the DigiQ just for sake of change and in order to do review a different brand.