Try Chimichurri Instead of Barbecue Sauce
Labor Day weekend has come and gone. So has every last drop of that artisanal barbecue sauce you had shipped from North Carolina. You’ve scraped the insides of that bottle with a knife—even a chopstick, to reach every little bit of sauce—but it’s gone.
What’s not gone is your grill. It’s alive and kicking on the deck, and we say it should be until there’s snow on the ground. Instead of barbecue sauce, try chimichurri, an Argentinian sauce that doesn’t require cooking. Just mix red wine vinegar, olive oil, salt, finely chopped garlic, and herbs (parsley, cilantro, oregano), and either a minced fresh Fresno chile or red chile flakes and spoon the stuff onto grilled meats. Add some chopped shallots, if you want, to the mix, too. Either way, its intense flavors will bring a bit of brightness to autumn, and remind you of those hot long weekends when you were noshing on beer pops and cannonballing into the pool.
