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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-21-2013, 05:25 PM   #1
Smoothsmoke
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Default Brazilian BBQ - Picanha

Tossed the picanha on some skewers for some Brazilian bbq today.



















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Unread 04-21-2013, 05:27 PM   #2
landarc
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Looks authentic to me. Nice cooking.
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Unread 04-21-2013, 05:43 PM   #3
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Looks authentic to me. Nice cooking.
Thanks! I know that the churrascarias normally just use coarse salt for seasoning. I love garlic and pepper way too much to omit it.
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Unread 04-21-2013, 05:45 PM   #4
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Where did you find that particular cut of sirloin? Could you just take some top block and skewer it?
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Unread 04-21-2013, 05:57 PM   #5
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Where did you find that particular cut of sirloin? Could you just take some top block and skewer it?
It's the rump/sirloin cap which can be found on a whole top sirloin butt.

http://www.bbq-brethren.com/forum/sh...d.php?t=158898
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Unread 04-21-2013, 05:59 PM   #6
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So that's why we had the great tutorial on cuttin up these! Two really good posts!
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Unread 04-21-2013, 06:03 PM   #7
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Where did you find that particular cut of sirloin? Could you just take some top block and skewer it?
Man, you are one of the few people I have heard in 30 years call it 'Top Block'. They use Top Block, sliced and skewered like that in Santa Maria, it is delicious.
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Unread 04-21-2013, 06:09 PM   #8
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Yes, great tutorial! I just joined the forum. I will have to try this cut on my new hybrid Santa Maria/Argentine Parilla......

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Unread 04-21-2013, 06:20 PM   #9
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Looks good to me!
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Unread 04-21-2013, 06:22 PM   #10
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Looks magnificent ,love the Top cap
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Unread 04-21-2013, 06:51 PM   #11
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Quote:
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Man, you are one of the few people I have heard in 30 years call it 'Top Block'. They use Top Block, sliced and skewered like that in Santa Maria, it is delicious.
Yes! That's what it reminded me of.....pics I've seen of the Santa Maria Elks.
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Unread 04-21-2013, 08:15 PM   #12
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So that's why we had the great tutorial on cuttin up these! Two really good posts!
Better late than never, or you didn't expect me to cook em.
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Unread 04-21-2013, 08:16 PM   #13
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Yes, great tutorial! I just joined the forum. I will have to try this cut on my new hybrid Santa Maria/Argentine Parilla......
Great looking grill! I'll be getting something similar in the future.
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Unread 04-21-2013, 08:23 PM   #14
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looks awesome .
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Unread 04-21-2013, 08:32 PM   #15
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Great looking grill! I'll be getting something similar in the future.
Highly recommend it. The v slots are worth the extra cost.
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