One of the several gift exchanges I did last Christmas was with our good friend Jake (
TNJAKE
) and one of the goodies he bestowed upon me was a dry aged Picanha roast. I knew from the deep, dark, rich coloring of that roast it was going to be spectacular and it didn't disappoint. Had a couple friends over who I built their house for about 15 years ago and we have all gotten to be great friends. Decided to pull out some of the stops and make a nice dinner. Nothing over-the-top crazy, just a few nice offerings. I did a couple of the things on Friday to lessen the stress of putting it all together the day of.
Started with an authentic Key Lime pie made with Nellie and Joe's Key Lime juice. Ready to go into the oven for a few minutes to set the filling
Out of the oven, chilled, real whipped cream, and a garnish of lime zest. Now into the fridge
Next up was to make some fresh chimichurri
The roast
Slice the fat cap (which you can hardly see) and dry brine overnight with coarse Kosher salt
Onto the Weber the next day. Running 250* with a nice chunk of mesquite
While the roast is cooking I made a delicious beef based cream gravy. Just threw it together as usual and didn't measure anything. Started with beef broth, heavy cream, and a little Better Than Bouillon beef base.
Added some minced onion, black pepper, and a bit of garlic powder
Let that simmer for a bit and thicken with corn starch
Made some sour cream and garlic mashed potatoes with chives
Roast all done and resting. Pulled at an IT of 128
This is close to Picanha Perfection I'd say
The whole spread. Dr. Flo made a beautiful heart of palm salad to round out dinner
My dinner
Last but not least was the Key Lime Pie for dessert
This turned out to be an excellent meal. The first slice of roast I ate was the end cut and I thought UH OH!! It was kind of tough. Then I realized it was the end cut and my hopes went up some. Cut into the second slice and it was a slice of Heaven!! Absolutely spectacular piece of meat. Melt in your mouth tender with a deep, rich beef flavor that is almost unimaginable. The heart of palm salad was an offering I took to their house last year when they hosted a dinner for us and Flo fell in love with it. That has become her standard offering when they come to visit, which is fine because it is an outstanding salad. Now here's where things get really interesting and is a testament to the great folks in this forum. As noted the roast came from Jake. The heart of palm salad came from Jeff (
jcam222
). The chimichurri and Key Lime pie came from Joe (
xray
). The only thing I contributed to this dinner was the mashed potatoes and gravy How's that for a team effort? Many thanks to all for your contributions.
Well, gonna call this one a wrap. Thanks for dropping in and we'll see ya next time.
Robert
TNJAKE
) and one of the goodies he bestowed upon me was a dry aged Picanha roast. I knew from the deep, dark, rich coloring of that roast it was going to be spectacular and it didn't disappoint. Had a couple friends over who I built their house for about 15 years ago and we have all gotten to be great friends. Decided to pull out some of the stops and make a nice dinner. Nothing over-the-top crazy, just a few nice offerings. I did a couple of the things on Friday to lessen the stress of putting it all together the day of.Started with an authentic Key Lime pie made with Nellie and Joe's Key Lime juice. Ready to go into the oven for a few minutes to set the filling
Out of the oven, chilled, real whipped cream, and a garnish of lime zest. Now into the fridge
Next up was to make some fresh chimichurri
The roast
Slice the fat cap (which you can hardly see) and dry brine overnight with coarse Kosher salt
Onto the Weber the next day. Running 250* with a nice chunk of mesquite
While the roast is cooking I made a delicious beef based cream gravy. Just threw it together as usual and didn't measure anything. Started with beef broth, heavy cream, and a little Better Than Bouillon beef base.
Added some minced onion, black pepper, and a bit of garlic powder
Let that simmer for a bit and thicken with corn starch
Made some sour cream and garlic mashed potatoes with chives
Roast all done and resting. Pulled at an IT of 128
This is close to Picanha Perfection I'd say
The whole spread. Dr. Flo made a beautiful heart of palm salad to round out dinner
My dinner
Last but not least was the Key Lime Pie for dessert
This turned out to be an excellent meal. The first slice of roast I ate was the end cut and I thought UH OH!! It was kind of tough. Then I realized it was the end cut and my hopes went up some. Cut into the second slice and it was a slice of Heaven!! Absolutely spectacular piece of meat. Melt in your mouth tender with a deep, rich beef flavor that is almost unimaginable. The heart of palm salad was an offering I took to their house last year when they hosted a dinner for us and Flo fell in love with it. That has become her standard offering when they come to visit, which is fine because it is an outstanding salad. Now here's where things get really interesting and is a testament to the great folks in this forum. As noted the roast came from Jake. The heart of palm salad came from Jeff (
jcam222
). The chimichurri and Key Lime pie came from Joe (
xray
). The only thing I contributed to this dinner was the mashed potatoes and gravy How's that for a team effort? Many thanks to all for your contributions.Well, gonna call this one a wrap. Thanks for dropping in and we'll see ya next time.
Robert
