tekobo Posted August 10, 2018 Report Share Posted August 10, 2018 @BonFire and @Tangles previous posts on the subject inspired this cook. And what a cook! We have eaten in Brazilian meat places in NYC and all over Brazil. Truly amazing, to be able to replicate the experience at home using a KK. Compared to slicing the meat off the skewer, the following plated picture looks mundane. Served with Brazilian farofa simples and pepper sauce. Tender and utterly delicious. How did I get here? Rewind: Cooked for about 20mins at 230C with tray underneath. Last five minutes without tray. The MEATER thermometer disliked the direct heat and asked to be removed. Butchers in England don't know the picanha cut so I watched this You tube video. Picanha cutting starts at about minute 24. Here is my version: Lump of 75 day aged rump Follow muscle seam to separate out the picanha End product Trimmed up and cut Skewered Yippee! Heaven within our reach. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 10, 2018 Report Share Posted August 10, 2018 What an awesome cook, stunning, you nailed it. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 10, 2018 Report Share Posted August 10, 2018 Wow, not only a great cook, but you butchered it, too! 2 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 11, 2018 Report Share Posted August 11, 2018 Looking good tekobo, love picanha skewered or reverse seard Outback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted August 11, 2018 Report Share Posted August 11, 2018 Tekebo great looking cook, i think it comes out better in the KK.....I'm actually looking for a couple of rump caps for next week-end, family wants Picanha for a get-together. It'll be 2 weeks that i haven't cooked and my hands are shaking (work sucks) can't wait, your pics are getting me fired-up 2 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 11, 2018 Author Report Share Posted August 11, 2018 8 hours ago, BonFire said: I'm actually looking for a couple of rump caps You're lucky that you can find them! I need to find out if any butchers in the UK sell picanha. It would get awfully expensive if I had to buy a whole rump every time we got the shakes for picanha. 8 hours ago, BonFire said: i think it comes out better in the KK. I think you are right. We ate and cooked a lot of picanha when we were in Brazil last year and not one of them came out as well as last night's. Even better, our friend didn't join us for dinner last night because the weather was rubbish. That means there are leftovers for lunch today. Double hurrah! 2 3 Quote Link to comment Share on other sites More sharing options...
Smokydave Posted August 11, 2018 Report Share Posted August 11, 2018 I see a muddler in the pic and an empty glass--How many caipirinhas were part of the cook? 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 11, 2018 Author Report Share Posted August 11, 2018 3 hours ago, Smokydave said: I see a muddler in the pic and an empty glass--How many caipirinhas were part of the cook? Good spot @Smokydave. I had bought half a box of limes and some passionfruit in anticipation of some caipi action. In the end, it felt more like a long drink night so we had a couple of long drinks with muddled mint. No name because The Husband said he made the recipe up but they did contain green chartreuse and, unusually, I actually liked them. I feel obliged to report that no caipis were harmed in the making of this meal. I think there will be many repeats of this cook. I went online and found multiple suppliers of picanha in the UK. Anything from ridiculously expensive imported premium Argentine beef to picanha steaks from the supermarket, Sainsburys. Shows you what I know. Oh well, I had fun doing the butchery. 3 Quote Link to comment Share on other sites More sharing options...
todc1963 Posted August 14, 2018 Report Share Posted August 14, 2018 Looks awesome. Looking over all of the meals posted here I am having a hard time figuring out what I should do first once I have the KK. 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 15, 2018 Report Share Posted August 15, 2018 Tekobo great looking tasty cook and meal! Plus you are a butcher how cool is that. 1 Quote Link to comment Share on other sites More sharing options...
