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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-21-2013, 08:53 PM | #16 |
Is lookin for wood to cook with.
Join Date: 09-12-10
Location: Cincinnati
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Thanks for the great tutorial. Especially on how to cut the picanhas out of the whole sirloin. My wife loves these at the local churiscara, but we only get there about once a year. Can't wait to give this a try at the house.
Again, thanks! It's because of people like you,willing to share your hard earned knowledge, that I so enjoy this forum. Cheers.
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04-21-2013, 09:04 PM | #17 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks really Good
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-22-2013, 03:45 AM | #18 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice work!
Gotta love picanha!
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04-22-2013, 07:25 AM | #19 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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That looks great!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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04-22-2013, 08:36 AM | #20 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Terrific looking meal!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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04-22-2013, 08:43 AM | #21 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Dang fine
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04-22-2013, 09:39 AM | #22 | |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Quote:
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04-22-2013, 09:42 AM | #23 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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So.....how long on the grill/spit?
Looks great from here.....headed to the store to find me some.....
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04-22-2013, 09:53 AM | #24 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Not very long, I turned them every 1 minute. Maybe 5-7 minutes total. I cut these about 1.5", next time I'm going with 2.5".
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04-22-2013, 11:38 AM | #25 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Ooo, I had Picanha this weekend. I have an uncle who's wife is from Brazil, they recently built a Brazilian style pit in the back yard. Man is that stuff good.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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