Picanha

[BonFire]

So i had done this twice on the BigJoe and everybody loves the Brazilian way. Made the chimichurri the night before, finely chopped not blended.

Set up the basket with basket splitter pieces and SS pegs (don't tell the missus) 2 chunks of Pecan 1 of Jamwood

Got the rump cap out and prepped it with 2 different salts

Then onto the fire, was thinking 350f for about 45mins before i take the 1st slices, but now realise because meat is farther away need to up it to around 400f next time

Sorry about the poor lighting and missing the money shot.....but had trouble popping out the roti-spit, i think something expanded with the heat and had to get out my pliers to crack the Blue Locktite so i could screw it back to get it off the flame. Oh well...next time

But it was delish

 

 

 

Edited May 29, 2018 by BonFire

[Pequod]

Very nice! What pieces did you use to split the basket and how did you secure them?

[BonFire]

give me a min or 2 for foto

3 pegs, 2 end ones held it in place once you slide them into basket 

Edited May 29, 2018 by BonFire
forgot

[Aussie Ora]

Looking great mate .nice idea with the pegs

Outback kamado Bar and Grill

[Tangles]

That is bl00dy genius. Dennis should do a prototype for that.

Looks like a awesome cook mate. Great stuff. How was the cape grim? I haven’t tried that one yet.


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[MacKenzie]

@BonFire, about the split rod sticking, I've had that happen a few times and what works for me is to turn the rotisserie motor on and and just spin the rod to another spot. It seems to jam on that side and this always frees mine up.

[tony b]

I took about 1/8" off my spit rod with the Dremel so I don't have that problem anymore. 

[MacKenzie]

I took about 1/8" off my spit rod with the Dremel so I don't have that problem anymore. 

I did too but sometimes the sleeve on the right hand side freeze and won't allow you to push the rod to the right, that is when I engage the motor.

[BonFire]

14 hours ago, Tangles said:

That is bl00dy genius. Dennis should do a prototype for that.

Looks like a awesome cook mate. Great stuff. How was the cape grim? I haven’t tried that one yet.


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CG was nice fair bit of marbling and melt in your mouth, one mistake i made was putting salt on the fat-cap...which is a no-no

 

13 hours ago, MacKenzie said:

@BonFire, about the split rod sticking, I've had that happen a few times and what works for me is to turn the rotisserie motor on and and just spin the rod to another spot. It seems to jam on that side and this always frees mine up.

Thanks for the tip MacKenzie, its happened twice to me now...the 1st time i yanked it out, the pineapple ended up on the floor 

 

6 hours ago, tony b said:

I took about 1/8" off my spit rod with the Dremel so I don't have that problem anymore. 

Cheers Tony, will give MacKenzie's tip a go 1st

[Aussie Ora]

Wow everything has spun from the get go for me. Give it some wb 40 and push the rod in a few times until it feels loose

Outback kamado Bar and Grill