Argentine picanha churrasco style + USA chuck (pron)

Hi Brethren and Sisteren,
today I buyed 2 great pieces of meat: an argentine 2,3lb picanha and a 12lb USA chuck, both imported in Italy.

With the chuck I made 11 steaks, and the picanha was cut in 4 pieces.

Chuck steak reverse seared, while cooking picanha churrasco style, with a spade. Everything was basted sometimes during cooking with a herb brush ala Adam Perry Lang (fresh rosemary, marjoram and lemon thyme, bent over a piece of cherry wood), with a hot baste made with extra virgin olive oil, unsalted butter and garlic.

When the picanha was seared, I cut the external part, seasoning it with salt&pepper, then again the spade over the coals, and so on for 4 or 5 times. Lid was on during the cooking.

Everything was delicious and the cooking and presentation method of the churrasco picanha had also a great visual impact with friends and family!


















Do you see the herb brush?





And...the money shot:


For dessert, grilled figs topped with baldamic vinegar and cinnamoon and vanilla icecream:



Thanks for reading :grin:,
Gianni

aawa said:

Great looking cook!

I checked my email, text messages, and missed phone call log and I didn't get an invite

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Thank you! Didn't you receive my QTM (Q Telepathy Message)? :laugh:

sknabnoj said:

That all looks really good. I think that the picanha is more of a brazilian cut though, not Argentine. Still, looks great... how do you like your cast iron grate for the grill? I've been thinking about getting one of those.

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Thank you! You're right, picanha cut is brazilian, but the beast was argentine!:mrgreen:

I love my cast iron grate! Sure you can live without it, as you can live without a Ferrari. :becky:

Damn True said:

My Italian is weak but:

Questo è bello. Dove vivi in ​​Italia? Mia moglie ed io siamo sposati a Citerna che è vicino a Citi DI Costello.

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Grazie! I live in south Italy, near Bari, over the sea.

Thank you all guys!:grin: