At the outset of The Post-Courier Redux Cookbook project, for which chefs were asked to submit recipes reflecting contemporary Charleston, it seemed dangerously likely that half of them would come up with steak tartare preparations: The raw beef dish is so popular that even seafood-focused restaurants, such as The Ordinary and Rappahannock Oyster Bar, take pride in their renditions.
But Greg Garrison’s version is unique in its use of smoke. At Prohibition, it’s smoked to order and served under a glass cloche. As Garrison writes, “If you do not wish to purchase a smoking gun, you can smoke this on your grill.” Whew.
And for more grilling tips, tune into Episode 41 of The Winnow podcast, featuring a guest appearance by the Washington Post’s Smoke Signals columnist, Jim Shahin. It’s available at bit.ly/2rslLyC, or through your favorite podcast app.
— Hanna Raskin