Wood Fired Steak on the Franklin PK Grill | Mad Scientist BBQ

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Red Chimichurri

Ingredients (8 Servings)
4 cloves garlic, minced
1 shallot, minced
1 or 2 small hot chiles, minced
1 cup roasted red bell pepper, chopped
1/2 cup red wine vinegar
1/2 cup fresh lemon juice 1 cup chopped fresh parsley, lightly packed
1 cup olive oil (add until desired consistency)
1/2 teaspoon ground cumin
2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper
Salt and pepper to taste

Instructions
• Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining (olive oil to desired consistency) ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.

This video is sponsored by Hone.

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39 Comments

  1. Red Chimichurri

    Ingredients 8 Servings
    
4 cloves garlic, minced

1 shallot, minced

1 or 2 small hot chiles, minced

1 cup roasted red bell pepper, chopped
    
1/2 cup red wine vinegar

    1/2 cup fresh lemon juice 

1 cup chopped fresh parsley, lightly packed

    1 cup olive oil (add until desired consistency)
    
1/2 teaspoon ground cumin
    
2 teaspoon smoked paprika

    1/2 teaspoon crushed red pepper

    Salt and pepper to taste

    Instructions
    * Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining (olive oil to desired consistency) ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.

  5. I'd love to know more about this Franklin PK Grill. In particular, I'm curious about your thoughts on high heat vs. low n slow cooking, and I'm also curious about your thoughts on cleanup/maintenance of that grill.

  15. I will be doing this on my new Hasty Bake. Im even tempted to do it caveman style right on the coals… I’m in search of a large volume heavy walled charcoal chimney to place wood chunks in to produce my coals, anyone have advice where to find one? Thanks Jeremy for another fine cook.

  16. I have had a thermapen for about 2 years now. The consistency of my cooks greatly improved. What’s funny is how cocky so many people are about NOT using thermometers. Baffles me.

    I’m a scientist in my professional life and I guess I just value accuracy and consistency

  30. I watched on Chuds BBQ page him smoking a brisket in his offset and then he vacuum sealed the brisket and did like a 12hr rest in a sous vide bath at 160 degrees or something like that. I know you are a fan of the long rest and have a warming oven. I would love to see you do this and get your opinion on it. I think it is a good idea I'm just worried of what it might do to the bark but Chud had nothing but good things to say about the method. And so far Chud is the only video I have seen on it, but that doesn't mean there isn't more. Cheers

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