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Argentinian Beef
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EggSimon
Posts: 422
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:
salted.
cooked first direct:
resting before slicing:
slicing:
cooked today a Maminha, a cut close to the rump of an Argentinian beef. This cut actually had a very nice fat cap:
salted.
cooked first direct:
resting before slicing:
slicing:
Comments
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Looks amazing, did you only do direct with this?
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Looks good Was it tender looks it? Did you do any indirect? What was total cook time?Large, small and mini now Egging in Rowlett Tx
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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. -
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,DarianGalveston 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.
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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: -
Awesome looking cook, I like the idea you left it whole and cooked right on the grate. Good Eats
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