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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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Old 07-14-2019, 05:55 PM   #1
Stingerhook
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Join Date: 02-13-12
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Default "Bulgogi Picanha"

I picked up a twin pak of Picanha about a week ago, the date was good so let them sit in the fridge

Since you all know I am not normal, how about scoring the fat and a 48 hour marinade in “Bulgogi” turning every 12 hours

One goes into the 18” vents wide open and the other into the freezer for future reference

At the turn

Ready to go

Off for a rest

And sliced and ready for dinner

Thanks for looking
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Old 07-14-2019, 06:04 PM   #2
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That’s a beautiful slice of beef Marty!
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Old 07-14-2019, 06:13 PM   #3
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That looks awesome! Nice job


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Old 07-14-2019, 06:18 PM   #4
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Killer-b cook, Marty! Looks delicious!
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Old 07-14-2019, 07:08 PM   #5
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Nicely done Marty
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Old 07-14-2019, 07:42 PM   #6
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That looks terrific. My thoughts on Picanha should be obvious at this point. How was the Korean marinade?
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Old 07-14-2019, 07:47 PM   #7
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Looks great. I love the color
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Old 07-14-2019, 07:49 PM   #8
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Nicely done! That result wasn't normal either...it was outstanding!
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Old 07-15-2019, 12:13 AM   #9
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Quote:
Originally Posted by chingador View Post
That looks terrific. My thoughts on Picanha should be obvious at this point. How was the Korean marinade?
I have used it on all types of meat and seafood and it is great.
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Old 07-15-2019, 12:17 AM   #10
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Looks cooked to perfection it does
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Old 07-15-2019, 04:06 AM   #11
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Outstanding!!!....We have a marinade made in the delta with an oriental slant to it called “Hoovers”..........Absolutely love it on pork tenderloin and western ribs....
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Old 07-15-2019, 07:09 AM   #12
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Marty, that looks stupid good!

Picanha is probably my favorite cut, it's been way to long since I cooked one!
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Old 07-15-2019, 08:02 AM   #13
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Mighty fine there Marty!
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Old 07-15-2019, 08:29 AM   #14
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Love it! "Bul" is "fire" and "gogi" is "meat" in Korean. In the old days, it literally was marinated meat cooked over open fire. But today, most people cook it in frying pan on a stove so it has lost some of its original meaning IMO.

"Yeongi" is "smoke" in Korean. But I don't think there's such thing as "yeongigogi" in Korean as smoking is foreign concept to them.
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Old 07-15-2019, 09:20 AM   #15
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Oo la la!

A perfect pincaha!
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