Chimichurri for Latin Grilled Skirt Steak

Chimichurri Aioli

(Yield: 1 quart)

Ingredients:

1 ea.          Jalapeno Pepper, roasted

2 oz.          Shallots, mined

1 oz.          Garlic, minced

 In a Food processor, pulse the pepper, shallots and garlic until fine and puree

1/2 cup     Egg Yolks

Add the egg yolks

2 1/2 cups         Salad Oil or vegetable oil

With processor running, slowly add the oil until mixture thickens like mayonnaise.

 2 TB.         Cilantro, chopped

2 TB.         Fresh Oregano

2 TB.         Fresh Flat Leaf Parsley, chopped

1 TB.         Fresh Lime Juice

1 TB.        White Wine Vinegar

to taste     Kosher Salt.

Add the herbs to the mixture while running. Add Lime juice, vinegar to the running processor. Season to taste with the kosher salt.

"Take Your Breath Away" BBQ Sauce

Recipe By: RWMCPEAKE
Preparation Time: 1 hour 30 minutes
Categories: SAUCES

1 #10 can Ketchup
1 cup Horseradish, "THOR'S" hot prepared
2 cups Chicken Broth canned
2 cups White Vinegar
1 cup Corn Syrup light
2 tablespoons Dry Mustard
2 cups Brown Sugar golden brown
1/4 cup Shallot minced
2 cups Worcestershire sauce L & P
8 tablespoons Hot Sauce Frank's
3 tablespoons Kosher salt
2 tablespoons Pork Butt Rub Seasoning
5 ounces Kitchen Bouquet
5 ounces Pick-a-pepper Sauce
1 tablespoon Black Pepper table grind

Make a paste of the Worcestershire Sauce and dry mustard. Combine all the rest of the ingredients together and add the paste to the mixture, blend well. Bring to a boil and simmer for 1 hour to reduce slightly.

DO NOT ALLOW THE SAUCE TO SCORCH!

Remove from the heat and hold service or cold completely and store in the refrigerator until needed.

Great with Shredded Pork Butts, Spare Ribs or Grilled Chicken Breast!

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™