Pascalpro

Mille grazie Tony!

Hey all! Back on the forum, have been away for some time. I have to say this is a fantastic pie tonight! Best on the KK so far. Envoyé de mon iPhone en utilisant Tapatalk

I hate to use my kk as a fire pit but hey if you need a fire pit why not do it in style! Sent from my iPhone using Tapatalk

Pink Himalayan salt in larger crystals has a more subtile taste and does not salt as much it's more refined ans mineral. If the salt is too small it melts right away on the meat and most of the time it's too salty. For la picanha, the salt and the fat melts together and creates a flavourfull meat. You can always remove the extra salt for those who finds it too salty Envoyé de mon iPhone en utilisant Tapatalk

It was fantastic Tony! Keep me posted on your picanha experience, cut against the grain it a delicious cut. Inbox me if you need anything! Envoyé de mon iPhone en utilisant Tapatalk

Yes I found the carafe where small as well but the wine had 4 hours to decant and it turned out it was perfect! As for the wine being low, wine carafe are always better looking when empty and belly full lol Envoyé de mon iPhone en utilisant Tapatalk

Well, without my KK, travelling in Toscany We where invited to friends house where we purchased la bistecca alla florentina and a picanha. Slow indirect cook on a ciment carbon bbq as they call it here, smoking was a challenge but we finally used mesquite wood and it turned our really well! Envoyé de mon iPhone en utilisant Tapatalk

Had the share this incredible pizza Diavola as I enjoy it here in Sorrento! Took some advice to reproduce this crust and results with the kk. The cooks here where all amazed by the kk ) And here is their recipe! Envoyé de mon iPhone en utilisant Tapatalk

Yes Churrascarias baby!

Super Tuscan, french roots built in Tuscany, less traditional but excellent with a med rare meat, tight tannins but soft finish... it's got a great alcohol, wood, tanins, fruit and acidity balance. I'm all over red wines and red meats if you need anything or suggestions inbox me! Envoyé de mon iPhone en utilisant Tapatalk

Lol there are worst ways to die Mac! Enjoy!! Lol Envoyé de mon iPhone en utilisant Tapatalk

I absolutely love picanha but the Rib is sooo good on the kk! Envoyé de mon iPhone en utilisant Tapatalk

Wow very nice!!! Envoyé de mon iPhone en utilisant Tapatalk

Number 8 Tony! Enjoy!!

Use only salt, preferably rock salt an hour before, do not put any salt on the fat, just the meat, then remove the salt. Leave at room temp, score the fat, you can add a bit of salt while it cooks but taste to make sure it's not too salty. Slow reverse sear fat first, then meat up to 110 with mesquite wood, (maybe it took 45 min)...Then high temp sear to 125 The piece should be at the most 3lbs or so. Cut in 1 1/2 inch pieces, against the grain and keep the fat on! A must taste with the fat!!! You can dip it into manioc flour... Very tasty!! This cut has it's own taste and it's wonderful! ps: The traditional way is on a skewer folded fat out. This is very informative: Enjoy!