About the Author
Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005.
Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the coauthor of The Back in the Day Bakery Cookbook.
Excerpt. © Reprinted by permission. All rights reserved.
Perfect Steak with Wiley’s Special Mushrooms
The rib-eye, sometimes called the Delmonico, comes from the small end of a rib roast. It’s swirled with lots of marbling, which translates into great taste. While grilling, keep an open can of beer close by to extinguish any flare-ups caused by the fat. The beer puts out the fire, gives off a heady aroma, and leaves behind a rich flavor.
1 cup teriyaki sauce
1 cup red wine vinegar
1 cup water
1⁄4 cup good-quality Kentucky bourbon
4 boneless rib-eye steaks, at least 1 1⁄2 inches thick
Wiley’s Special Mushrooms (page 8)
In a medium bowl, mix together the teriyaki sauce, red wine vinegar, water, and bourbon. Transfer the marinade to a heavy-duty plastic bag with a secure enclosure.
Wash the steaks under cold running water, then pat the steaks dry. Place them in the marinade and close the bag. Allow the meat to marinate at least 3 hours, but preferably overnight.
Prepare the grill for high heat, according to the directions on page 9.
Remove the steaks from the marinade. Rinse the steaks and pat them dry. Lay the steaks diagonally across the grill grates in order to get good marks. Turn the steaks after 4 minutes. After another 4 minutes, flip the steaks again. Monitor the temperature of the steaks with a thermometer through the thickest part. Do not take the reading immediately after turning, as you will get a higher and inaccurate reading.