Picanha...Performer...Pron!
With Papillote Vegetables, beget and Chimichurri Sauce
sea salt https://i.imgur.com/m54wtEgh.jpg and were are spinning https://i.imgur.com/44WIa5Oh.jpg https://i.imgur.com/EA7XGYah.jpg https://i.imgur.com/vPSX1EQh.jpg https://i.imgur.com/AdZLUEOh.jpg pulled and sliced https://i.imgur.com/EtRVY0vh.jpg https://i.imgur.com/fGrb56Ah.jpg https://i.imgur.com/KZlgc19h.jpg https://i.imgur.com/YepmojPh.jpg https://i.imgur.com/I5a5ZWMh.jpg no need for a plate, just eat it off the board, this was so farkin good I wll be doing this again soon. Thanks for lookinq |
Hell yeah brother!!
Absolutely killer post and all I can say is you've got my vote. Can no one beat that. |
Oh that looks so fine!
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Yessir!!
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Gorgeous!
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Nice job beautiful day
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That is livin' right! :clap2:
Picanha is the favorite cut of beef these days at casa de gtr. The beef is great, but that salt/fat/fire thing is just magic. Nicely done, Tom! |
OUTSTANDING!!!! :thumb:
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Artwork.
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I don't understand the fascination with picanhu. Isn't it sirloin with a fat cap? Someone enlighten me as to why I should care with all the other delicious cuts that are available.
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My GOODNESS
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Oh, wow. This may be beef-land, but we can't find anything like that out here.
That's beautiful. |
Quote:
As the meat turns on the roti, the fat renders and continuously bastes the outside where the crust is forming. Here's a decent video https://m.youtube.com/watch?v=5R21tWhB5A8 It's actually kind of difficult to do this on a Weber roti due to the square shape of the roti spit and the forks. Both make it hard to slice repeatedly. Sent from my Nexus 6 using Tapatalk |
Also, while it's "sirloin fat cap", the muscle itself is more tender and flavorful than the other muscles that make up sirloin.
Sent from my Nexus 6 using Tapatalk |
Beautiful plate of food!
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