MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-15-2013, 08:12 AM   #1
CambuiAl
On the road to being a farker
 
Join Date: 05-10-13
Location: Sao Paulo, Brazil
Default 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!
__________________
-Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS -
CambuiAl is offline   Reply With Quote


Thanks from:--->


Old 11-15-2013, 08:20 AM   #2
ITBFQ
is One Chatty Farker

 
Join Date: 09-17-12
Location: Oswego, IL
Default

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!
__________________
- 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]
ITBFQ is offline   Reply With Quote


Old 11-15-2013, 08:28 AM   #3
PatAttack
somebody shut me the fark up.

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: In the Marsh
Default

Looking good so far!!
__________________
"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
PatAttack is offline   Reply With Quote


Old 11-15-2013, 08:35 AM   #4
Hollando
Is lookin for wood to cook with.
 
Join Date: 08-24-10
Location: Amsterdam area netherlands
Default

Looking good! nice weather too...
Hollando is offline   Reply With Quote


Old 11-15-2013, 08:40 AM   #5
sliding_billy
somebody shut me the fark up.

 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

That looks like it will be some good eats.
sliding_billy is offline   Reply With Quote


Old 11-15-2013, 08:44 AM   #6
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

Como vai, tudo bem? Can't wait to see how it turns out!
__________________
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Old 11-15-2013, 08:45 AM   #7
c farmer
Babbling Farker
 
Join Date: 06-13-13
Location: pa
Default

I like your drum.
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.

Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
c farmer is offline   Reply With Quote


Old 11-15-2013, 08:47 AM   #8
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default

Everything looks Great
__________________
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
Big George's BBQ is offline   Reply With Quote


Old 11-15-2013, 08:51 AM   #9
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

As for the internal temp. I always pull them at 125-130F internal.
__________________
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Old 11-15-2013, 10:04 AM   #10
fingerlickin'
Quintessential Chatty Farker

 
Join Date: 07-08-10
Location: Boyertown, PA
Default

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!
__________________
[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]
fingerlickin' is offline   Reply With Quote


Old 11-15-2013, 10:40 AM   #11
CambuiAl
On the road to being a farker
 
Join Date: 05-10-13
Location: Sao Paulo, Brazil
Default



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!
__________________
-Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS -
CambuiAl is offline   Reply With Quote


Old 11-15-2013, 11:37 AM   #12
CambuiAl
On the road to being a farker
 
Join Date: 05-10-13
Location: Sao Paulo, Brazil
Default

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.
__________________
-Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS -
CambuiAl is offline   Reply With Quote


Old 11-15-2013, 11:43 AM   #13
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

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.
__________________
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Old 11-15-2013, 11:58 AM   #14
Fwismoker
somebody shut me the fark up.

 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

Quote:
Originally Posted by c farmer View Post
I like your drum.
I like your IPA Best consumed @ 50-55 degrees. lol Oh you were talkin the temp of the meat weren't ya? ;)
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR]



Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures

Website & Blog: [url]www.octoforks.com[/url]
Fwismoker is offline   Reply With Quote


Old 11-15-2013, 03:33 PM   #15
swamprb
somebody shut me the fark up.
 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Default

Awesome!
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:44 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts