patrick.net

When done right, there's no need for any Worcestershire sauce.

Rin says

When done right, there's no need for any Worcestershire sauce.

I have never had a steak yet that required anything but maybe some salt.

Worcestershire sauce was made a staple at American steak cook outs. Because people used the new fangled Charcoal Briquettes, along with Starter Fluid. The earlier grills weren't kettle grills, but rather flat round pans. They weren't as sophisticated as they are today. Most grills regardless of style. Lifts the charcoal up off the bottom of the grill, some how. This allows all of the fluid to cook out, more air to get to the charcoal. So they turn white hot faster and don't give off that kerosene vibe. Most would douse the charcoal, light the match, let it burn out, douse more let it burn out. Then grill their meats. Worcestershire sauce helped mask the shitty flavor of the lighter fluid.

Worcestershire sauce was the product of bad grilling, which grilling was a product of Henry Ford needing to get rid of wood scraps to squeeze more profit from his waste.

Now that our grills and our grill techniques are more refined. And everyone knows lump charcoal is far superior and one should never use Briquettes.
One should also never put more than Salt and Pepper on a good Steak.

Tenpoundbass says

Worcestershire sauce was the product of bad grilling

Worcestershire is from the British Empire from all the way back to the 19th century.

Here's its story ...

https://en.wikipedia.org/wiki/Lea_%26_Perrins


Further on down the article ...

"The Lea & Perrins brand was commercialised in 1837 and was the first type of sauce to bear the Worcestershire name.[5] The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came "from the recipe of a nobleman in the county". The company has also claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it while in India with the East India Company in the 1830s, and commissioned the local apothecaries to recreate it. "

Yes but why did it become a backyard grilling staple?

Nobody marinates steaks in Worcestershire sauce anymore.

Tenpoundbass says

marinates steaks in Worcestershire

Yes, it's only a dipping sauce.

Rin and I don't always agree on stuff on this websites, but we sure do when it comes to his cooking!

Well done sir! Ummm... not the steaks, they look like a beautiful medium-rare. Ha ha ha!

personal

personal

BlueSardine says

can only afford the tips of steaks

There's a certain pride in taking a "lesser" piece of meat and making a great meal out of it. Hanger steak especially comes to mind.

Rin makes a bunch of posts on various topics. You're free to ignore and/or disagree. But here, I suspect you're disagreement with his political posts is spilling over into his sharing pictures of a great meal. I wish he were sharing more than just pictures of that meal.

Let's enjoy things together when we can. Save the meanness for the political differences. :-)

I guess that cow thinks "You steal my milk, I'll steal yours!"

SunnyvaleCA says

But here, I suspect you're disagreement

Sardine is a well known troll, In his past incarnation as some Soft Shell Crab, he was railing against seeing hoes all of the time.

Ppl never change, they only change their username and proceed in the same vein, year after year.

I can't understand it. All of Rin's food threads remind me of a stiff, turgid clitoris.