So after the success with the parm crusted pork, tonight I fired up the egg to grill up the picanha.
Got my garlic fix today. Tossed a garlic bulb, some EVOO, and pink Himalayan salt into my mortar and pestle. Mashed it all up to make a creamy buttery garlic paste.
Lit the small egg with Wicked Good. I must say - I love the stuff now! Lit up evenly, was at 400°F in barely 15mins. Burns cleanly. I've gotta get more of this stuff. Back to the cook - slathered the the garlic paste on to the meat, sprinkled some more pink salt on, and started grilling. I used one of the 2-pronged skewers today and like how it works. The lid closes easily over it, meat is stable and doesn't turn.
Pulled them when the IT hit 145°F.
Man were these good! I think I liked them better than ribeyes, because they had great meaty/beefy flavor without being too fatty. Don't get me wrong - I love the flavor of beef fat, but these had a cleaner beefy taste that really appealed to me.
Thanks for looking. Next up: grouper marinated in a green chile marinade (I think) but I can't remember what its called. Looks and smells damn good though. Maybe @Griffin
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.