You’re a confident griller of steaks. You’ve mastered New York strips, you can handle flank steak, and on several occasions, have produced magazine centerfold-worthy porterhouses.
Now it’s time to tackle extreme steak grilling: That means on a shovel, grilled over spruce branches, wrapped in hay, in a salt and cloth crust, on a pitchfork, and my favorite—grilled directly on the embers. Read More…
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