A BBQ thread

[Fast14riot]

Anyone have some input on cooking methods for picanha going to do one on a gas grill and the other on hardwood coals....going to buy a couple this weekend

Its the Sirloin cap, so hot grill around 400°, make sure you get one with some of the fat cap on it still and trim it to about 1/4" thick. Start with fat side down, about 5ish minutes per side. Pull it between 120-130° internal.

 

[Tesoro]

Anyone have some input on cooking methods for picanha going to do one on a gas grill and the other on hardwood coals....going to buy a couple this weekend

I like the idea of how he does the pre-slicing. Spanish version ( or sous vide it for 3 hrs at 135 and then grill to sear outside and paint with herbed garlic butter)

 

[Tesoro]

Me too.

Never...

I am looking at some new smokers. I found a guy that makes a nice vertical cabinet smoker with pull out shelves, that is basically a knock off of the $4000-$5000 smokers (I cannot believe what they are charging for these USA made smokers--- $10k to 20k for a smoker? really?) But no Chi-Comm smokers in my house. Once I figure out my space issues here in the shop, I might just make my own. I mean it is NOT rocket science at all. When I worked at Bell Helicopter I designed shipping containers that would have made great smokers. Not to mention the gas coolers I designed. Fab on a box is not a 100 hour operation.

what do you want to 'smoke'? cured meats?