CambuiAl
Knows what a fatty is.
It's a public holiday here in Brazil today, so I thought I would get the drum going, and try a slow cooked beef Fraldinha. The sun is shining, and it's going to be a hot one.
A Brazilian cut called Fraldinha (little nappy) with my choice of rub. Mustard powder, some hot smoked paprika, some flaked garlic and onions, sea salt flakes - mixed together with some water to make a paste.
1.
It's a fairly cheap cut in Brazil, but has a good fat cap, and suits slow cooking nicely. 1.26kg and R$33 (about US$14).
2.
Here it is with the fat showing - this should render down nicely.
3.
The rub is on.
4.
The drum is up to heat - my UDS runs pretty hot, so a crusing temperature is about 280 F.
5.
Onto the UDS with the meat probe in.
6.
Time to sit back and enjoy the sunshine
7.
With one or two of these..
8.
Will update the photos later with how it looks. Anyone any thoughts on a good internal temperature for when to pull this?
Cheers from Brazil, and thanks for looking!
A Brazilian cut called Fraldinha (little nappy) with my choice of rub. Mustard powder, some hot smoked paprika, some flaked garlic and onions, sea salt flakes - mixed together with some water to make a paste.
1.
It's a fairly cheap cut in Brazil, but has a good fat cap, and suits slow cooking nicely. 1.26kg and R$33 (about US$14).
2.
Here it is with the fat showing - this should render down nicely.
3.
The rub is on.
4.
The drum is up to heat - my UDS runs pretty hot, so a crusing temperature is about 280 F.
5.
Onto the UDS with the meat probe in.
6.
Time to sit back and enjoy the sunshine
7.
With one or two of these..
8.
Will update the photos later with how it looks. Anyone any thoughts on a good internal temperature for when to pull this?
Cheers from Brazil, and thanks for looking!