Does anyone remember this?


 
JohnTak

JohnTak

TVWBB Pro
Years ago Lea & Perrins had recipes on the bottle. 50/50 butter and Worcestershire sauce simmered together for a baste for grilled chicken. Salt and pepper the chicken throw the chicken on the grill and baste with a long handle brush because there was going to be fire. My son would watch me cook and called it fire chicken. 😂
 
I have an old label from 2003 with a recipe for steak. I also have quite a lot of recipes using W. sauce. And a lot using White Wine Worcestershire sauce. Will post upon request. lol
 
Don't remember ever seeing that, or anything else, on Lea & Perrins but will definitely try it on the thighs that are going on the Santa Maria tomorrow.
 
My grandfather (born in 1895) was the oldest of eight children, growing up poor in New York City.

His father was a strict disciplinarian and one of the many rules in the house was no one could touch his bottle of Lea & Perrins.

My grandfather was a bit of a bad boy in his early years, so he and his younger brothers would sneak into the pantry after everyone was asleep and treat themselves to Lea & Perrins sandwiches.

I tried one once- not too bad.

“Hunger is the best sauce” as my mom says.
 
I don’t recall recipes but Lea and Perrins is an absolute requirement in my kitchen. Always have it and Kikkoman on hand.

I bet that chicken marinade is amazing
 
In the spirit of this thread I am making TriTip sandwiches for a group dinner (15 people). Instead of mustard or hot sauce, I rubbed the steaks with Worcestershire sauce followed by SPOG. Been a long time since I did this. Thanks for the good idea.

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Worsch and soy sauce are the two main ingredients in Dale's steak marinade.
I got a kopy kat version around here somewhere.
 
Not the same marinade as the old Lea and Perrins recipe but I used to marinate chicken quarters in salad dressing and cook on the kettle. The similarity was fire. Long handle tongs required:ROFLMAO: . I jokingly called the chicken "railroad chicken" because as a kid in the 1970's I remembered Edaville Railroad (Carver, MA) cooking up huge batches in a similar way over split 275 gallon oil tanks - lots of fire and similar singed edges. I think you could order a half or quarter bird.

The name stuck and to this day my Wife and some friends know exactly what I'm gonna cook when I say "railroad chicken". I like the name "fire chicken" - more to the point...
 
Growing up even though it was a VERY Italian household, I still recall my mom back in the 50's and early 60's reading those recipes and using them They made a very distinct odor in the kitchen and even now writing this I can still recall that odor, and honestly while it brings fond memories of mom I hated the smell and the taste (especially on burgers).
 
Mark Foreman said:
In the spirit of this thread I am making TriTip sandwiches for a group dinner (15 people). Instead of mustard or hot sauce, I rubbed the steaks with Worcestershire sauce followed by SPOG. Been a long time since I did this. Thanks for the good idea.

View attachment 78762
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The Tri Tip was really good.
Set up E6 with charcoal grate on lower position. CBs filled with JD lump and red oak chunks. No diffuser plate. Cooked TTs at 275 for an hour, no reverse sear.
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The funny thing was one of the CBs went out and dinner cooked with only one. I guess next time, I’ll only use one. Go fish.
 
JohnTak said:
Years ago Lea & Perrins had recipes on the bottle. 50/50 butter and Worcestershire sauce simmered together for a baste for grilled chicken. Salt and pepper the chicken throw the chicken on the grill and baste with a long handle brush because there was going to be fire. My son would watch me cook and called it fire chicken. 😂
Click to expand...
Good timing! I have 4 thighs to grill tomorrow and I was originally planning on Cornell Chicken, but I just might give this a try instead.
 
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