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Argentinian Beef

EggSimonEggSimon Posts: 422
edited 11:46PM in EggHead Forum
Hello to all,

cooked today a Maminha, a cut close to the rump of an Argentinian beef. This cut actually had a very nice fat cap:





cooked first direct:



resting before slicing:









  • Looks amazing, did you only do direct with this?
  • Austin  EggheadAustin Egghead Posts: 3,347
    Looks good ;) Was it tender looks it? Did you do any indirect? What was total cook time?
    Eggin in SW "Keep it Weird" TX
  • EggSimonEggSimon Posts: 422
    Austin Egghead wrote:
    Did you do any indirect? What was total cook time?

    I satret direct (gave it a sear) and finished indirect. All in all it took approx 50 minutes.
  • Photo EggPhoto Egg Posts: 3,928
    That ia a work of art...
    Looks very much like a Tri-Tip. Same grain texture and also the grain angle change.
    Always forget if the Tri-Tip is the top or bottom of the sirloin cap.
    Thank you,

    Galveston Texas
  • That looks super tasty. And yes, it looks like a tri-tip cut. If we could only taste things on the forum, my life would be perfect.
  • gdenbygdenby Posts: 4,620
    If we could only taste things on the forum,

    I'd be sitting here for the rest of the day tasting that slab of deliciousness. :silly:
  • Pork Butt MikePork Butt Mike Posts: 2,584
    Awesome looking cook, I like the idea you left it whole and cooked right on the grate. Good Eats
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