My mother-in-law bought me a great grilling cookbook for my birthday: Charred and Scruffed, by Adam Perry Lang. The author has a unique take on grilling with lots of interesting ideas and techniques. I’m not going to delve into deep detail on this blog when I use his recipes and techniques. If you’re interested in learning more, buy his book!
When I first opened the book, I was immediately drawn to a technique he called “clinching.” The author grills meat directly on the coals! How barbaric! How exciting!
I had to try this right away. I used New York Strip steaks at the recipe’s suggestion. I had two steaks to cook but I decided not to cook them both at the same time. In case of utter failure, I didn’t want to go home hungry.
I was so excited about this process, Mrs. Esquire came out to watch. Spectator grilling! The first steak worked out great. Mrs. Esquire then had the great idea to start filming the action. I was reluctant at first, but the video ended up being pretty interesting.
Now bear in mind, I didn’t start this cook with the intention of putting out a video. I would have done a little more explaining along the way if I’d been thinking about it. I also would have spent a little more time in hair and makeup. But I invite you into my backyard as I “clinch” my second New York Strip Steak. Video Here.
Here’s a photo of the steak down in the coals.
This was really a fun technique. The steaks tasted great, too! Chef Lang is a little heavy on the salt for my palate, so I’ll adjust that going forward, but the steaks had a really nice charcoal flavor. I can’t wait to play with more of his techniques!