Figured I would get out and take another shot at the char grill on the Lang today. Went a little better by cutting back to half a chimney of lit coal and going minion style. Still got pretty hot but I could work with it. I’ll get her down sooner or later. I had a couple nice CPB ribeyes I got in a little swap with @tx smoker awhile back. I marinaded those and a half dozen chuck eyes overnight in McCormick Brazilian steakhouse marinade. I’ve made my own before but this stuff is so good why bother lol. I believe @SmokinVOLfan turned me on to this stuff. To serve with it I whipped up a summer salad fav of ours with legit with Brazilian roots.
Cherry tomatoes, hearts of palm, shaved fennel, red onion and cilantro with a tangy homemade lime vinaigrette. I did record the recipe if anyone is interested. It’s very bright and refreshing. Lastly made up a chimichurri style board sauce with fresh cilantro, parsley, minced garlic, red pepper flake, olive oil and red wine vinegar. Pretty sure I got the board sauce idea from @TNJAKE Flavors on this meal were off the hook! The CPB beef was phenomenal, rich and beefy. Letting the juices marry with the board sauce was money. I didn’t take pics of the chuck eyes but man for choice from Savealot they were really tender and tasty I’d never cooked that cut before
