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Centex gets mad at the Picanha

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,502
edited May 2013 in EggHead Forum
Well, @caliking got us all hot and bothered to go Brazilian......oh wait, TFJ said that means something completely different. Nevermind, we did those steaks that everyone else in TX did. They were really good. We headed down to Central Markup.......Er.....I mean Central Market to grab all the essentials. The Austin Samba School was there with a full drum line and dancers dancing down the aisles of the store and outside. Super cool and made me spend at least $50 extra.....damnit, they did it again. Anyhow, here's the deets:

Centex is angry at the meat:

image

The egg is angry at the meat:

image

TFJ making the Pao De Queijo (Brazilian cheesy biscuits) these were a hit.

image

Plated with Chimichurri, Brocollini, roasted potatoes and the Pao De Queijo:



image
Keeping it Weird in the ATX
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Comments

  • cazzycazzy Posts: 8,808
    That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?
    Just a hack that makes some $hitty BBQ....
  • cazzy said:
    That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

    I'll have her post it
    Keeping it Weird in the ATX
  • calikingcaliking Posts: 8,256
    :) I love that first pic! The pao de queijo look amazing too. Looks like you got some garlic on them - definitely took it up a notch for us.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • travisstricktravisstrick Posts: 4,895
    I hate you more today than I did yesterday.

    Now I must go get some tomorrow.
    Be careful, man! I've got a beverage here.
  • caliking said:
    :) I love that first pic! The pao de queijo look amazing too. Looks like you got some garlic on them - definitely took it up a notch for us.

    Ii did the smashed garlic, EVOO, salt and pepper like you did. Could have doubled it just like you said. That meat was great but can handle some flavor! Great call on the garlic.
    Keeping it Weird in the ATX
  • cazzycazzy Posts: 8,808


    cazzy said:

    That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?




    I'll have her post it

    Sweet!

    How did you season the picanha?

    Just a hack that makes some $hitty BBQ....
  • CPARKTXCPARKTX Posts: 1,482
    Looks great. Chimichurri a nice touch.
    LBGE & SBGE.  Central Texas.  
  • Girl_on_GrillGirl_on_Grill Posts: 71
    edited May 2013
    cazzy said:
    That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?
    I used a copycat recipe for Fogo de Chao bread, but I think it needs a lot of work. It was way too oily for my taste...... Here is the link.......http://www.copykat.com/2009/05/12/fogo-de-chao-cheesy-bread-puffs-hot-cheese-puffs-fresh-out-of-the-oven-are-hard-to-beat/
  • cazzy said:
    cazzy said:
    That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

    I'll have her post it
    Sweet! How did you season the picanha?

    Tons of smashed garlic, evoo, salt and pepper
    Keeping it Weird in the ATX
  • cazzycazzy Posts: 8,808
    Thanks @Girl_on_Grill

    I'll tweak it and tell ya if it works out.
    Just a hack that makes some $hitty BBQ....
  • I hate you more today than I did yesterday. Now I must go get some tomorrow.

    i didn't know that was possible (but go get some, it's really good meat).
    Keeping it Weird in the ATX
  • CPARKTX said:
    Looks great. Chimichurri a nice touch.

    it was really good on there. Still loving the nest! Thanks for hooking me up with it.
    Keeping it Weird in the ATX
  • Girl_on_GrillGirl_on_Grill Posts: 71
    edited May 2013
    cazzy said:
    Thanks @Girl_on_Grill I'll tweak it and tell ya if it works out.

    Based on my experience with this recipe, I'd try this next......http://www.epicurious.com/recipes/member/views/PAO-DE-QUEIJO-AKA-BRAZILIAN-CHEESE-PUFFS-1266023
  • MickeyMickey Posts: 17,596
    edited May 2013
    cazzy said:
    That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?
    I used a copycat recipe for Fogo de Chao bread, but I think it needs a lot of work. It was way too oily for my taste...... Here is the link.......http://www.copykat.com/2009/05/12/fogo-de-chao-cheesy-bread-puffs-hot-cheese-puffs-fresh-out-of-the-oven-are-hard-to-beat/

    Hay girl: Fogo has bread? Took two times there to find out they had veggies.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • cazzycazzy Posts: 8,808
    Mickey said:




    cazzy said:

    That's some good stuff right there cen. Swords with meat on them will always be appealing to me. What recipe did she use for the cheesy biscuits?

    I used a copycat recipe for Fogo de Chao bread, but I think it needs a lot of work. It was way too oily for my taste...... Here is the link.......http://www.copykat.com/2009/05/12/fogo-de-chao-cheesy-bread-puffs-hot-cheese-puffs-fresh-out-of-the-oven-are-hard-to-beat/



    Hay girl: Fogo has bread? Took two times there to find our they had veggies.

    =))
    Just a hack that makes some $hitty BBQ....
  • Here is the Austin Samba School gettin' down in front of Central Market:

    image
    Keeping it Weird in the ATX
  • BOWHUNRBOWHUNR Posts: 1,479
    That looks great!  I need to get busy and try some of these new cooks.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • bbqlearnerbbqlearner Posts: 760
    Looks great. I'll be mad as well if I saw those meats. :D

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • Solson005Solson005 Posts: 1,911
    That looks really good! All these posts make me wish we had good grocery stores here.. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • caliking said:
    I swear i really try to behave like a grown-up, but I can't be the only one to have noticed that the dance school's initials are A.S.S???

    That is hilarious. They were shaking it too. It was like Carnival in the store.
    Keeping it Weird in the ATX
  • Solson005 said:
    That looks really good! All these posts make me wish we had good grocery stores here.. 

    we moved away to a smaller town and ended up opening our own grocery storejust to get good food (not recommended). I'll never live without access to good food again.
    Keeping it Weird in the ATX
  • EddieK76EddieK76 Posts: 415
    First off, where did you find those huge skewers :)  Second of all what was your set up for this?  We love Fogo or any brazillian steakhouse but this would be a much cheaper alternative :)
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,502
    edited May 2013
    EddieK76 said:
    First off, where did you find those huge skewers :)  Second of all what was your set up for this?  We love Fogo or any brazillian steakhouse but this would be a much cheaper alternative :)

    And way better than FOGO too. I got the skewers at the grocery store when I got the meat (Central market in Austin). @caliking is the skewer guy so he can chime in on where he gets his. The set up is to lay the skewers down across the base and shut the dome. I did like 3 minutes a side around 500 or so. Checked temp and pulled when most were like 130 or so. One tip i would recommend is to put the biggest pieces in the middle of the skewer and the smaller pieces on the sides. That way the big pieces get more heat and cook around the same time as the smaller pieces. it was good to have a few different finish temps though. TFJ and I like rare/med rare and the kids like it more med rare/medium. There was plenty for all to enjoy. The kids said it was the best steak ever. Not sure about that but Caliking was right, the sirloin ws excellent and I haven't had a good sirloin in years. Just kind of overlooked them for the glory cuts. Not anymore.
    Keeping it Weird in the ATX
  • Austin  EggheadAustin Egghead Posts: 3,565
    DAYUM. that looks so good. Only three more hours of highway time till we hit CM I can feel the wallet getting lighter and lighter
    Large, small and mini SW Austin
  • R2Egg2QR2Egg2Q Posts: 1,652
    Looks great! I love picanha but have a hard time finding it around here. I need to find some large skewers like those.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • ChubbsChubbs Posts: 6,701
    Wow down CT!!!! Looks great =P~
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SmokeyPittSmokeyPitt Posts: 8,744
    vache sacrée qui semble incroyable.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • DAYUM. that looks so good. Only three more hours of highway time till we hit CM I can feel the wallet getting lighter and lighter

    this sirloin is off the charts, Joan. Just EVOO, Smashed (like to a paste) garlic, salt and pepper. @caliking really nailed it, I just copied his. I recommend doing that cuz it was goooooood.
    Keeping it Weird in the ATX
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