Pitou Posted July 29, 2017 Report Posted July 29, 2017 (edited) 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 Edited July 29, 2017 by Pascalpro 9
Tyrus Posted July 29, 2017 Report Posted July 29, 2017 Medium rare just the way I like it. Great job but,,,those Karaffes look a little low. 1
Pitou Posted July 29, 2017 Author Report Posted July 29, 2017 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 Envoyé de mon iPhone en utilisant Tapatalk 1
ckreef Posted July 29, 2017 Report Posted July 29, 2017 Fantastic looking meal. Looks like a fun time on a unusual grill setup. 1
Bruce Pearson Posted July 29, 2017 Report Posted July 29, 2017 Great looking meal must have been lots of fun! 1
MacKenzie Posted July 29, 2017 Report Posted July 29, 2017 (edited) 1 hour ago, Pascalpro said: wine carafe are always better looking when empty and belly full lol Everything looks better when the carafe is empty and the belly is full. Fabulous meal, everything looks outstanding. Edited July 29, 2017 by MacKenzie 1
tony b Posted July 29, 2017 Report Posted July 29, 2017 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! 1
Pitou Posted July 29, 2017 Author Report Posted July 29, 2017 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!Envoyé de mon iPhone en utilisant Tapatalk
DennisLinkletter Posted July 29, 2017 Report Posted July 29, 2017 Please help me understand the large salt crystals seen this before but don't understand the why.. What does that do for you? 1
tony b Posted July 29, 2017 Report Posted July 29, 2017 It just adds that nice salty punch on the plate, along with a good dousing of EVOO. The bigger crystals hold up and provide a bit of crunchy texture, as well. It's just traditional on this specific dish.
Pitou Posted August 1, 2017 Author Report Posted August 1, 2017 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 saltyEnvoyé de mon iPhone en utilisant Tapatalk
