Churrasco - Alcatra com Maminha

EggSimon

Ola Amigos !

after a few succesful Picanha cooks, I wanted to reach the next Churrasco level. Alcatra com Maminha. Unfortunately the only cut I got was smaller compared with the cuts at Fogo i.e.



skewed:



salted, and cooked in the Mini:



































after 10 minutes:



again 1 hour later:



Wish everybody a nice weekend !

Adeus Amigos

Richard Fl

Must be the weather. I just bought some churrasco beef wrapped in bacon today to cook at high heat on my Himalayan Salt block tonight.
The block is great IMHO.

bees

Man that looks great.Have you tried this with any other cuts?
Thanks,
Randy

thebtls

I'm pulling up my foreign language translator software application, BRB...

Beli

Loved it Simon. What temps. did you cook at?

EggSimon

Beli wrote:

What temps. did you cook at?

Hey Beli !

seared at 600 F and finished indirect @ approx 350 F.

Grillin & Chillin

Tasty Cook Simon and nice libation! What part of Germany are you in?

EggSimon

Grillin & Chillin wrote:

What part of Germany are you in?

In the south. 50 miles northeast of Stuttgart.

chocdoc

Ok - you got me last time with the pichana cook - contacted my butcher up north and got him to cut me a rump cap (haven't gotten around to the cook yet though).

So what cut do I need for this one?

Did you close the mini lid during the cook - or keep it open the whole time?

EggSimon

chocdoc wrote:

So what cut do I need for this one?

Did you close the mini lid during the cook - or keep it open the whole time?

It´s actually the tri tip cut. Normally the Alcatra com Maminha is bigger than mine, and has also a bit a other shape than the US tri tip.

During the prior searing the lid was open. During the indirect finishing I closed the lid.

Jeffersonian

Nice cook and perfect Portuguese, too! (Though "tchau" was more appropriate if you're coming back :P )Parabens!!