Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

A wedding, a 1st. Communion, Egging & Partying

13»

Comments

  • Jeffersonian
    Jeffersonian Posts: 4,244
    According to Wiki, it's the rump cover, part of the sirloin. It was one of my favorites in rodizio, the others being coraçao de frango (chicken hearts) and cupim, the hump from a brahma bull.
    · Share on FacebookShare on Twitter
  • Beli
    Beli Posts: 10,751
    Great TKS. Delicious!!!!!!
    · Share on FacebookShare on Twitter
  • Frank from Houma
    Frank from Houma Posts: 5,755
    Beautiful Beli - absolutely beautiful.
    · Share on FacebookShare on Twitter
  • Beli
    Beli Posts: 10,751
    My friend TKS a lot!!! Now, please tell me who sent the vanilla???? :unsure: :( :laugh:
    · Share on FacebookShare on Twitter
  • Big'un
    Big'un Posts: 5,909
    Outstanding mi hermano! What a great series of celebrations! Blessings on you all!
    · Share on FacebookShare on Twitter
  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    Looks like you've had a very busy and fun couple of weeks! Your photos of your family gatherings always make me homesick. We have a big extended family that we got together a lot with. But then we moved up here where there are no relatives and everyone else stayed back in Calif. :( I miss those family happenings.

    Both your daughters are lovely. I'm so glad to see you did not follow in my father's footsteps and cut your daughters hair yourself the week before the communion. I had basically no hair for my first communion, thanks to my father. :ohmy:

    Now, about that food...that looks fabulous. How soon can you send me the spanish tortilla and the sea bass recipes?
    · Share on FacebookShare on Twitter
  • Frank from Houma
    Frank from Houma Posts: 5,755
    Rusty Rooster
    · Share on FacebookShare on Twitter
  • Beli
    Beli Posts: 10,751
    Hey Todd TKS my brother. hope everything is ok with you & not in pain anymore,Best wishes to you & yours
    · Share on FacebookShare on Twitter
  • Beli
    Beli Posts: 10,751
    Good thing about getting a haircut too short is that normally only oneself notices, most of the others don't but then on an important occasion there are usually lots of photos to remind you forever :laugh:, Impossible to substitute the family & very difficult to find good friends, I've always thought this forum is a great source. Will ask the Chef for the original recipes & will e-mail you. Have a great day!!
    · Share on FacebookShare on Twitter
  • phar71
    phar71 Posts: 44
    Wow all of those dishes look great. I am Brasilian moved to the US when I was 6, so that Picanha really look fantastic. Could you give me a little more detail around how you all made it? I would like to give it a go.

    And congrats on your daughters marriage and the communion.
    · Share on FacebookShare on Twitter
  • Beli
    Beli Posts: 10,751
    My friend, I must be honest, this is the first time I cook it & it was outstanding,

    Picanha is usually served grilled or roasted. I decided to roast the whole piece on the egg at 350* F or lower until 130 * internal. Then I cut it into slices thick enough to stand on their edge on the grill, then grilled with the thick layer of fat down until most of it melts away and the remaining fat becomes crispy. Each of the sides is then grilled for about ten seconds. The slices are then cut down the middle, each thus producing two slices only half as thick. The uncooked side of the new slices should then be grilled for a short time and are ready to be served.BUEN PROVECHO
    · Share on FacebookShare on Twitter
  • Angela
    Angela Posts: 545
    Gorgeous pictures, congratulations to both your daughters and family. I love the depiction of Our Lady of Guadalupe on the cake.
    Egging on two larges + 36" Blackstone griddle
    · Share on FacebookShare on Twitter
  • Ripnem
    Ripnem Posts: 5,511
    Beli,

    C'mon man....Your taking up half the site here. :laugh:

    Outa this world buncha goodness you seem to never stop creating. Keep it up ;)
    · Share on FacebookShare on Twitter
  • Beli
    Beli Posts: 10,751
    Thank You Arduinna, The cake was made by a house specialicing in designs, this one is of Valeria's invitation.
    · Share on FacebookShare on Twitter
  • Beli
    Beli Posts: 10,751
    Adam Sorry my friend...but is there another way??? :laugh: TKS!!
    · Share on FacebookShare on Twitter
  • Lobicho
    Lobicho Posts: 557
    WOOOOOOOOOWWWWWWWWWWWWW!!!!!!!!!!!!!

    PICAÑA..the other day we made some on a weber gas grill can't wait to get my BGE so i can make some on it...

    The bone marrow and tenderloin loooks aweesome!!!

    as everything else...

    you outdid yourself with this post!!!
    · Share on FacebookShare on Twitter

Categories