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
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.
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
