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Round 2: Picanha
Comments
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dude I'm just trying to bacon wrap a hot dog and you go and do that! :-Oha love your cooks man!!_______________________________________________XLBGE
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MCN - I give you extra credit for stuff like burger bombs though.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Enough!!!! Not really loving the cooks but now I want spears!Lynnwood WA
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looks great!!!!Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Looks great even at 7am. Where are you getting the recipes from?Dunedin, FL
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I wonder if the sale of those skewers is going to go up with all your awesome posts! Even on the weekdays!
I will have to get my Raichlen skewers out and try one of your great recipes soon!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. -
Nice!! I'm going to go get some of that this week. I can't remember what was in that grouper marinade, I just remember it was good even though I called it in and cooked it in the oversized box in the kitchen.
@yzzi - the grouper and parmesan pork we both picked up at a store called Central Market (which is a gourmet grocery store run by HEB). Right now they are having a Brazilian theme going on and they have all kinds of foods from there.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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@yzzi: as Griffin said, there is a Brazilian fest going on at Central Market. The pork and fish were bought to throw on the egg as is. For the picanha, my search of the interwebs revealed that many folks just salt the meat, but with very coarse ground salt, like icecream salt. Kosher or sea salt ends up being too salty because more salt ends upon the meat due to the finer grind.
But I wanted more than just salt, so a little more searching turned up the recipe for grilling with the garlic slather. Easy peasy and oh so good.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
You hit another one out of the park! Very nice.
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@Solson005: you must do it with the garlic slather! It was very good (but I've been on a garlic kick recently)
@Griffin: the picanha did not have the nice fat cap that I have seen in restaurants, but the beef was outstanding. I may not have had top sirloin before, and its been a looong time since I ate a hunk of beef, but it was really tasty. I dont think I'll be buying NY strip or ribeyes for a while.
BTW, what IT did you cook that grouper too? The marinade is cheiro verde - lime juice, parsley, spring onions, EVOO, chiles, and cilantro.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I see a lot of places that say to cook fish until IT is 145, but that night for some reason I was thinking 134 (I think I must have seen that in a book recently for it to be on my mind). Some say you want it to flake with a fork and its opaque (milky white), but I've also heard if it flakes, you've already overcooked it. Anyway, I pulled at 134 and I'm still alive.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks. I'll try 135.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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NO!! Not 135! 134! )
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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HOLY BRAZILIAN BEEF BATMAN!
Would you consider using that garlic paste on steak or brisket or any other cuts? -
Now that's awesome!PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Got to get some flat skewers for the new mini. Nicely done @calikingColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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headed over there right now. i'm doing picanha chimichurri tonight and TFJ is baking those cheesy biscuits they do at Fogo de Chao. Looks like Caipirinhas (kind of a Brazillian Mojito) are on the menu tonight too.Keepin' It Weird in The ATX FBTX
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WiltOnTilt said:HOLY BRAZILIAN BEEF BATMAN!
Would you consider using that garlic paste on steak or brisket or any other cuts?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
The Cen-Tex Smoker said:headed over there right now. i'm doing picanha chimichurri tonight and TFJ is baking those cheesy biscuits they do at Fogo de Chao. Looks like Caipirinhas (kind of a Brazillian Mojito) are on the menu tonight too.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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