This is definitely one of my favourite pieces of meat!
Picanha. It’s Brazilian meat, and it’s goooood! Really good!
The thing is, I had a piece of dutch bought picanha of 2kg, although the traditional Brazilian chefs tell you that the original picanha is a maximum of 1 – 1,1 kg. So here’s what I did. I cut of the tip so I ended up with a nice picanha of 1 kg, and I was going to do the other side (top half) on a different way. If it’s not picanha, that doesn’t say it’s not good!
Continue reading Picanha from my trusted OTP
This weekend we have been grillin again, as usual and saturday I had a beautiful piece of rib eye roast, about 1 kg of it.
I started out with a nice rub I found, which was very straightforward and sounded really good. The contents were the following.
- Bruised Black Pepper
- Paprika powder
- Garlic powder
- Cumin powder
Rub the piece of meat in with this rub in a generous (not too generous, though) way and place in in the refrigerator for about an hour. Meanwhile prepare your Weber OTP for indirect grilling at a temperature of about 120-130 Celcius.
Continue reading Rib-Eye Roast
This is one of my favorite BBQ recipes, as it doesn’t take that much time to prepare, and when executed properly, it can’t go wrong.
Besides, the kids love it!
I usually make a large amount of rub, so I can do it a few times before I have to make it again. For this I use the classic bbq rub, described in the Rubs section from the side menu.
Of course, you need a chicken, a full beer can and a BBQ too, but I guess you already know that…
Continue reading Beer Can Chicken
One of the best pieces of meat, from my perspective, must be the picanha. It’s a very tasty piece of meat from the back of the cow. You can get the Argentina one, Scottisch one, or whatever country you like. It’s a very easy, yet very very good Q piece.
First of all, we do not do a lot of seasoning with it. I personally just start with cross cutting the fat, so the taste can go in real good and it stays roughly the same shape while burning. We then do a good twist of salt on it. When that’s done, we’re done. Pepper is done afterwards, since that will just burn off without leaving taste, in my perspective.
Continue reading Flaming Picanha