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.

 

 

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

 

 

 

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Please help me understand the large salt crystals seen this before but don't understand the why..  What does that do for you?

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


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Made the mistake of not trying the bistecca when I was in Florence many years ago. Saw you did it right with the big salt crystals at the end! I've made them here, but it would have been special to have tried it there. 
However, I just bought my first picanha yesterday. Had to order it from my butcher. Have out of town guests next weekend. That puppy will get tossed onto the grill Friday night! Thinking Brazil/Argentine style (churrasco) on the rotisserie with chimichurri sauce. 
Nice looking bottle of vino. A 10 yr old Antinori Chianti, had to be outstanding! 

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!


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Medium rare just the way I like it. Great job but,,,those Karaffes look a little low.

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

 

 

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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!
 
 
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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!
 

 
 
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4 hours ago, tony b said:

Classic churrasco! 

Yes Churrascarias baby!

 

Dude, that steak cook is just sick! 

Not familiar with that wine style at all. Any tips? 

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!

 

 

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Pascalpro, you are killing me, that looks wonderful.  

Lol there are worst ways to die Mac! Enjoy!! Lol


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I absolutely love picanha but the Rib is sooo good on the kk!

 
 
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Wow very nice!!!


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1 hour ago, tony b said:

Sounds yummy. Will ask my butcher if he can get me one.

Number 8 Tony! Enjoy!!

On 2017-07-15 at 1:45 AM, Steve M said:

It looks delicious. Did you do anything special to it or is it just the cut?

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!

 

 

On 2017-07-14 at 11:34 PM, SmallBBQr said:

One of my favourite cuts now.    My butcher has been cutting these out of his carcasses and no one around here seems to understand how amazing this cut is....

Some butchers will also confuse them or label them as the tri-tips.

p.s.  spelled Picanha  

Thanks my mind slipped into my fingers. Picanha indeed!

Wow this was the best piece of beef I've ever had!

 

 

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Just an observation. The baking stone you used is very dense, a bit too hot for the pizza and temp you were cooking. The bottom was already browning before the top was cooked. For this stone, you might want to try using a heat deflector between it and the charcoal to lower the baking stone's temp. One on shot, you can see the cheese has not flattened out yet the edges are already browning and the dough on top far from browning.  First pie is always the guinea pig.. see what happens and adjust from there.  Top cooks/browns too fast, reduce temps. Crust to fast, reduce stone temp or raise grill temp.

KK's seem to need less heat than people think. Too many articles talk bout 800-1000º pies. This would produce charred KK Pies for sure. 

 

 

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Thanks for the feedback Dennis ! I preheated the pie before I actually put the topping so the top cooks just lightly, I like the sauce to be almost raw, I use san marzanno tomatoes, the mozzarella di buffala and the salame picante as well as the basil they are all ingredients that don't need too much heat to release flavour. My temp was at 550-600.

 

I will try the heat deflector way next pie to compare! Your probably right!

 

Btw: gimme a call or email me, my inlaws want the 19 inch KK. I 've sent you an email.

 

 

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looks fantastic so do you want to go back to your old cooker lol j/k

Lol. Never!


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No problem but it's a french recipe:

Poulet grillé portugais

Ingrédients :
1 poulet de 1 à 1.5 kg
3 gousses d’ail émincées
3 pincées de paprika
1/2 tasse d’huile d’olive
1/2 tasse de vin blanc
1/8 de tasse de persil
haché
1 oignon haché
1 feuille de laurier en
morceau
1 c. à soupe de Sambal
Oelek ou de piment piri-
piri haché
Sel et poivre mélangé

Préparation :
Couper le poulet en deux sur le sens de la longueur et
bien aplatir. Pratiquer plusieurs entailles d’environ 1
pouce de profondeur dans la chair du poulet.
Bien masser le poulet avec le mélange de sel et de
poivre. Laisser reposer de 60 à 90 minutes.
Mélanger tous les autres ingrédients dans un sac à
marinade ou dans un bol. Saler et poivrer.
Avant de mariner le poulet, enlever le surplus de sel et
de poivre en grattant celui-ci. Déposer le poulet dans
la marinade et bien l’arroser. Laisser mariner
environ 60 minutes.


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And the english version...

Ingredients:
1 chicken 1 to 1.5 kg
3 cloves garlic, minced
3 pinches of paprika
1/2 cup olive oil
1/2 cup white wine
1/8 cup of parsley
chopped
1 chopped onion
1 bay leaf in
piece
1 C. Of Sambal
Oelek or piri-
Piri chopped
Salt and mixed pepper

Preparation:
Cut the chicken in half lengthways and
Well flatten. Practice several notches of about 1
Inch deep into the flesh of the chicken.
Thoroughly massage the chicken with the mixture of salt and
pepper. Allow to stand for 60 to 90 minutes.
Mix all the other ingredients in a bag
Marinade or in a bowl. Salt and pepper.
Before marinating the chicken, remove the excess salt and
Pepper by scratching it. Place chicken in
The marinade and water well. Leave to marinate
About 60 minutes.


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We tell people all the time about how moist chicken stays on the KK, but seeing/tasting is believing! 
Care to share your recipe, please?

No problem but it's a french recipe:

Poulet grillé portugais

Ingrédients :
1 poulet de 1 à 1.5 kg
3 gousses d’ail émincées
3 pincées de paprika
1/2 tasse d’huile d’olive
1/2 tasse de vin blanc
1/8 de tasse de persil
haché
1 oignon haché
1 feuille de laurier en
morceau
1 c. à soupe de Sambal
Oelek ou de piment piri-
piri haché
Sel et poivre mélangé

Préparation :
Couper le poulet en deux sur le sens de la longueur et
bien aplatir. Pratiquer plusieurs entailles d’environ 1
pouce de profondeur dans la chair du poulet.
Bien masser le poulet avec le mélange de sel et de
poivre. Laisser reposer de 60 à 90 minutes.
Mélanger tous les autres ingrédients dans un sac à
marinade ou dans un bol. Saler et poivrer.
Avant de mariner le poulet, enlever le surplus de sel et
de poivre en grattant celui-ci. Déposer le poulet dans
la marinade et bien l’arroser. Laisser mariner
environ 60 minutes.


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Well I have to say this is amazing and moisttttt

 

 

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Sweet. Looks seriously tasty. So, I was pretty close. I like planked salmon; plus I have alderwood chips from Fruita woods for cold smoking. I eagerly await the Copper River salmon every summer. Surprisingly, my local market gets it, Yes, here in Iowa. Nothing better!  

 

I use to go fish my own back in Nova Scotia... too bad now I'm too far!