Dog Just Had Puppies And Digging

Picanha - boiled beef with a difference

We have so, since we are gonna wind up in the GSV, have some barbecue, and I must say that most of it is managed well, especially thanks to the good advice in this forum. And it has always been a some increases given. We could not believe that this continues, but today we ate pretty much the best meat we've ever cooked on the grill or in oven. We've done a couple stunned almost 1.3 kg (I guess no more than 250g are left).

all began - like so much else - with a few contributions in the grille sports club on Picanha. Did I even say anything at first, so hastily looked inside, what is it anyway. Then began to Mark, I always send pictures of Picanha to the office, that scoundrel ;-). So it was clear that we had to try it. So, at first a lot, read a lot and then decided that the U.S. beef a chance to give. In the Metro, we have two very nice pieces to get beef, where fortunately still, the thick layer of fat turn came. One of them landed in the freezer.

morning then went off the question of where we are bitter long skewers. The brief we have, but we wanted to work with no rust, only the meat directly over the fire. In no barbecue we have found what we wanted, so we go out in the DIY area. The hardware store we bought square steel sections, plus a matching drill bit and a beech-rod of which we have been sawn off handles. Then a hole drilled in the handle, sink the steel sections with a hammer and cut at the other end a bit. Trimmed and finished.

Once that was done, could you go. Such was our 1.342 kg piece of meat from the top.



The back I'm still slightly trimmed, otherwise the meat was really very nice.



Mark is then cut into thick slices about 4cm



this and I've rubbed with coarse sea salt (was a little bit much, next time less).



Our home




While the coal burned in a AZK, we rubbed the steel skewers with oil and baked on the embers



The salt was now also recovered well.



so you can put on the fire, turning always beautiful, and now let me speak at the pictures.






saw on the plate there will be so out of


And the gate.


And the meat was sooooo good, unbelievable. It was incredibly tender, better than filet, served with the tasty fat crust and wonderful flavor. Just perfect. Better I can not imagine. This is repeated in any case.

But a bit of meat, we still had. And after a brief respite in which we have recovered from the full Fleischdröhnung, we have ignited a second AZK and more sizzling then the second skewer. Finally a few pictures, because the sight can not get enough of that.