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-   -   Picanha...Performer...Pron! (https://www.bbq-brethren.com/forum/showthread.php?t=259174)

tom b 04-15-2018 06:48 PM

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

ssv3 04-15-2018 06:52 PM

Hell yeah brother!!

Absolutely killer post and all I can say is you've got my vote. Can no one beat that.

Stingerhook 04-15-2018 06:53 PM

Oh that looks so fine!

chingador 04-15-2018 06:59 PM

Yessir!!

Blythewood BBQ'er 04-15-2018 07:00 PM

Gorgeous!

Mrs B 04-15-2018 07:19 PM

Nice job beautiful day

gtr 04-15-2018 07:25 PM

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!

Hoss 04-15-2018 07:28 PM

OUTSTANDING!!!! :thumb:

Hankdad1 04-15-2018 07:32 PM

Artwork.

93_confirmed 04-15-2018 07:52 PM

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.

Kade 04-15-2018 07:55 PM

My GOODNESS

ShadowDriver 04-15-2018 10:27 PM

Oh, wow. This may be beef-land, but we can't find anything like that out here.

That's beautiful.

Demosthenes9 04-15-2018 11:01 PM

Quote:

Originally Posted by 93_confirmed (Post 3981547)
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.

At the Brazilian restaurants that I've been to, you don't eat Picanha like a steak. I. E. Grilling a hunk to mid rare then cutting it up on a plate. Instead, they thinly slice the outer layer from each side giving you the nice crusty side, midrare on the other and some of the nice crispy fat. Then, the roti goes back over the fire to develop a new crust on the exposed edge.

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

Demosthenes9 04-15-2018 11:07 PM

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

Joshw 04-15-2018 11:10 PM

Beautiful plate of food!


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