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cutting for skewers

fishlessman
fishlessman Posts: 34,553
in EggHead Forum
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
fukahwee maine

you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,553
    maybe i should mention picahna cut/coullete =) way to thorough at times
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lkapigian
    lkapigian Posts: 11,549
    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
    Visalia, Ca @lkapigian
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  • fishlessman
    fishlessman Posts: 34,553
    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

    Picanha Coulotte North 44 Farm

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lkapigian
    lkapigian Posts: 11,549
    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

    Picanha Coulotte North 44 Farm

    Like Abraham Lincoln once said “ It’s hard to verify the authenticity of what you read on the internet “
    Visalia, Ca @lkapigian
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  • ColbyLang
    ColbyLang Posts: 4,385
    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
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  • fishlessman
    fishlessman Posts: 34,553
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • ColbyLang
    ColbyLang Posts: 4,385

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  • fishlessman
    fishlessman Posts: 34,553
    ColbyLang said:

    Looks good. Can't wait to try this cut
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • MasterC
    MasterC Posts: 1,579
    I'm trying the wheel barrel technique. Thanks for your post. 
    I have a wheel barrel 

    Fort Wayne Indiana 
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  • Foghorn
    Foghorn Posts: 10,224
    @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.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • MasterC
    MasterC Posts: 1,579
    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 
    Fort Wayne Indiana 
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  • otter
    otter Posts: 359

    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
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  • otter
    otter Posts: 359
    Many moon ago. I’m the good looking one on the left. 1990’s….
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
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  • alaskanassasin
    alaskanassasin Posts: 8,883
    Charcoal in a galvanized tub...
    South of Columbus, Ohio.


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  • Foghorn
    Foghorn Posts: 10,224
    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. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Botch
    Botch Posts: 17,332

     
    I'll stick to my ceramic cooker.  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • Foghorn
    Foghorn Posts: 10,224
    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.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • DoubleEgger
    DoubleEgger Posts: 19,141
    Botch said:

     
    I'll stick to my ceramic cooker.  
    If @caliking cooked on that thing, I’d probably still eat the food. 
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  • Botch
    Botch Posts: 17,332
    edited April 2024
    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.  
     

    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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