The steak is slowcooked and then quickly grilled over the firepit.
RECIPE, PG. 94
OYSTER AND CLAM BBQ “IN FRANCE, THEY TAKE A HOOP FROM A WINE BARREL, PUT CHICKEN WIRE OVER IT TO MAKE A GRILLING BASKET FOR SHELLFISH AND PUT IT RIGHT ON THE CHARCOAL. I DON’T CARE IF WE’RE NOT FROM FRANCE OR SOMEPLACE BY THE SEA, WE’RE GOING TO LIVE LIKE THAT FOR THE EVENING, YOU KNOW?” RECIPE, PG. 96
REVERSE-SEARED SIRLOIN “THE SECRET TO PERFECT STEAK IS A SLOW COOKER. THROW IN THE MEAT WITH BUTTER AND WORCESTERSHIRE SAUCE, AND SLOW-COOK IT UNTIL THE STEAK IS JUST RIGHT. AFTER THAT, YOU JUST BARBECUE IT ON A VERY HOT GRILL FOR A FEW MINUTES TO GET A NICE CRUST. IT’S LIFE-CHANGING.” 90 H&H AUGUST 2017
