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Picanha - Brazillian BBQ - DM Anyone Tell me more! - Where to start?
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Stoater
Posts: 292
I am sure everyone saw the photos of Dom Marco's egg centre, as well as that lovely piece of meat on a skewer roasting over one of his many bge's, If anyone.. Don Marco if your reading this, could provide some helpful hints on what to read or where to start as far as recipes and techniques go I would be most grateful.
Cheers.
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Yeah thanks Richard, I am at work and starving, just drooled on my keyboard, 2 more hours, better get back to work.
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I think the link to Belis Post says it all. Except that in my opinion he cut it a but too thin. The best par of picanha is to slice off the crusty goodness and some of the pink meat below and then put it back on the grill
to get a new crust.
Heres a nice video of Picanha on an awesome rotisserie
http://www.youtube.com/watch?v=JK0jX0glTP8
DM
www.don-marcos-bbq.de -
Now I am really hungry, thanks for the link.
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Awesome, but where can one get the thin sword-like skewers that can be put on the egg with the dome closed?
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BJ (Powhatan, VA)
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These are picanha cuts I got from my local publix, not much fat so I had to wrap in bacon they were still great.
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Bought rear quarter of a steer. Now I am looking to find these cuts in my freezer. I think it will be top sirloin cut. This looks so good.
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You can get the skewers from here: http://superskewer.com/brazilian-skewers/
I want the sword like ones that DM uses. They look like swords and would make for great presentation. The brazilian-skewers look nice, but they're angled, so you couldn't close the dome. Maybe I'll settle for the amazon ones. It looks like they'll do the trick. They're just not as fancy.
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Finding the picanha is pretty difficult in my area. Here it seems limited to Restaurant Depot or specialty butchers who can cut it. I hear the cut can be identified as NAMP #184D and "Top Sirloin Cap" or "Rump Cap".
I don't have the nice skewers yet so I've cooked and sliced it similar to how I cook tri-tip and it was quite tasty:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_9255.jpgXL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Not fancy but look like they would work well. http://www.amazon.com/25-Inch-Stainless-Brazilian-Style-Barbecue-Skewers/dp/B002LC783W/ref=sr_1_5?ie=UTF8&qid=1339865835&sr=8-5&keywords=long+skewers
GeorgeGeorge -
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That looks really good. I'll have to look for this cut sometime.
Cooking on an XL and Medium in Bethesda, MD. -
@misu What is that sealing your egg?
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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Looks like Permatex ultra copper made into a gasket...most people use it for adhesive for Rutland gaskets.
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@misu What is that sealing your egg?
what he said above but it's gone now
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