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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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11-15-2013, 08:12 AM | #1 |
On the road to being a farker
Join Date: 05-10-13
Location: Sao Paulo, Brazil
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A Brazilian 'Little Nappy' slow cook on the UDS
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!
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11-15-2013, 08:20 AM | #2 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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The only pulling I would be doing is pulling the tops off a few more of those beers - would love to try some Brazilian cerveja! On a serious note, I can't wait to see how this turns out. Keep us posted!
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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11-15-2013, 08:28 AM | #3 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Looking good so far!!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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11-15-2013, 08:35 AM | #4 |
Is lookin for wood to cook with.
Join Date: 08-24-10
Location: Amsterdam area netherlands
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Looking good! nice weather too...
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11-15-2013, 08:40 AM | #5 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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That looks like it will be some good eats.
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11-15-2013, 08:44 AM | #6 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Como vai, tudo bem? Can't wait to see how it turns out!
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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11-15-2013, 08:45 AM | #7 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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I like your drum.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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11-15-2013, 08:47 AM | #8 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Everything looks Great
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11-15-2013, 08:51 AM | #9 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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As for the internal temp. I always pull them at 125-130F internal.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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11-15-2013, 10:04 AM | #10 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Is it done yet?
I've never heard of that before. Google is telling me fraldinha is generally referencing a flap or skirt steak. Although I also saw bottom sirloin. That is definitely not a skirt steak. I would cook it to 125-130* and let it rest. Either way, I have a feeling that it's going to be tasty!
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11-15-2013, 10:40 AM | #11 |
On the road to being a farker
Join Date: 05-10-13
Location: Sao Paulo, Brazil
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I've pulled it off and left it to sit - internal temps were quite high at 170 as I wanted this moist but not pink. The internal temp when it went in was near to 100 to start with! Will see how it carves in about 20 mins. Thanks for looking and the comments! Obrigado!
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-Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS - |
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11-15-2013, 11:37 AM | #12 |
On the road to being a farker
Join Date: 05-10-13
Location: Sao Paulo, Brazil
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Well - that wasn't good. The flavour was nice, but it is still tough as an old boot. I am putting it back on to break down some of the internal fat and fibre, having wrapped it in foil, and will see how it is in a few more hours.
I've not tried this cut before on the UDS, and it seems it wants to be cooked like a rack of beef ribs - slow, slow and low.
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-Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS - |
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11-15-2013, 11:43 AM | #13 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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You had to take it off at around 130F dude. Now you're going to have to take it to the 200F range to try and get it tender again.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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11-15-2013, 11:58 AM | #14 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I like your IPA Best consumed @ 50-55 degrees. lol Oh you were talkin the temp of the meat weren't ya? ;)
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11-15-2013, 03:33 PM | #15 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Awesome!
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