cutting for skewers

fishlessman

prep cut thick against the grain and skewer, then cut down the side of the skewer at the plate? this sounds right to me but youtube is all over the place......if cooked as a steak prep it with the grain.  first time ever seeing this cut here

fishlessman

maybe i should mention picahna cut/coullete way to thorough at times

lkapigian

I've done quite a few Kebabs , never gave much thought on cutting it as it will be cubed, I do tend to skewer it With the grain though

fishlessman

lkapigian said:

I've done quite a few Kebabs , never gave much thought on cutting it as it will be cubed, I do tend to skewer it With the grain though

im looking at these, i think i have it figured out but the web seems conflicting. im going to cut against, curl and skewer, then slice down the skewer across the face

lkapigian

fishlessman said:

lkapigian said:

I've done quite a few Kebabs , never gave much thought on cutting it as it will be cubed, I do tend to skewer it With the grain though

im looking at these, i think i have it figured out but the web seems conflicting. im going to cut against, curl and skewer, then slice down the skewer across the face

Like Abraham Lincoln once said “ It’s hard to verify the authenticity of what you read on the internet “

ColbyLang

So I cut it into steaks, don’t skewer it. Salt it a couple of hours prior. Cook it hot and fast till 122-125 internal. Slice into smaller chunks for serving

fishlessman

ColbyLang said:

So I cut it into steaks, don’t skewer it. Salt it a couple of hours prior. Cook it hot and fast till 122-125 internal. Slice into smaller chunks for serving

From what I see on the web, cut strip like steaks with the grain and slice the steak the short wat against when serving. I think this is where people are confusing the two prep methods and mixing them up. Going to decide when  I open the back side and see the fat cap. They are cheap right now compared to other cuts, robably because we don't see this cut around here

ColbyLang

fishlessman

ColbyLang said:

Looks good. Can't wait to try this cut

Foghorn

+ 1 on cutting them as individual steaks.  

MasterC

I'm trying the wheel barrel technique. Thanks for your post. 
I have a wheel barrel 

Foghorn

@MasterC, the wheelbarrow originally belonged to my grandfather.  He had a few acres of orange groves and a small pasture for a few cattle.  He would have one butchered before we would visit and cook us 2.5" thick T-bones on the wheelbarrow using a drain grate over the orange wood.  

MasterC

Awesome story thanks for sharing.
I have an old wheel barrel up at camp that needed a reason to keep it, which you just supplied me with.
Is that just one layer of foil or multi layers 

otter

otter

Many moon ago. I’m the good looking one on the left. 1990’s….

alaskanassasin

Charcoal in a galvanized tub...

Foghorn

MasterC said:

Awesome story thanks for sharing.
I have an old wheel barrel up at camp that needed a reason to keep it, which you just supplied me with.
Is that just one layer of foil or multi layers 

The bottom of the original wheelbarrow rusted out. I bought an insert for it and use 2 layers of foil in addition. The new insert isn’t as thick or sturdy as the original. 

Botch

 
I'll stick to my ceramic cooker.  

Foghorn

Botch said:

 
I'll stick to my ceramic cooker.  

SWMBO won't let me add that to my arsenal.  I expect it would cook some fine picanha.

DoubleEgger

Botch said:

 
I'll stick to my ceramic cooker.  

If @caliking cooked on that thing, I’d probably still eat the food. 

Botch

Foghorn said:

Botch said:

 
I'll stick to my ceramic cooker.  

SWMBO won't let me add that to my arsenal.  I expect it would cook some fine picanha.

Today's video from Sam TCG featured picanha, which he did on an open grill.  He managed to burn off half of one glove, but it wouldn't be a Sam video without him getting burnt, spilling, or making a mess.  
 
https://youtu.be/PeC_YSOs_ak?si=DouXg8c2KUPrDZFZ
 
I posted a question there (which is pointless on popular ewetube videos); he salted those thick cuts heavily just a few minutes before grilling, and then shaved off the top charred 1/4" or so to eat, then put them back on the grill.  The salt surely had no chance to penetrate very deep in that time, and I'd think those shavings were way too salty (I don't think he re-salted the remainders before they went back on the grill).
 
Then after thinking about it, I've left two all-you-can-eat brazilian steakhouses for the same reason: not that I was full, but that I was all "salted" out; all of the shaved meats were too salty to enjoy (is this anyone else's experience?).  I figured they did that to get people to leave sooner, just as some bars offer free salty snacks to sell more beer.