Hey all, as some of you know… I love exploring other cultures and their foods. This last research led me to Brazil due to my love of Picanha.
Some of these pics were kinda hit and miss… so my apologies ahead of time. Tried my best, but multitasking is not my strong suit.
My research led me to the Brazilians like some veggies with their Picanha. So done some par boiled taters and bell peppers… skewered them… then cut the roast into skewerable pieces. Fired up Pete’s 18” Weber kettle for the cook with some B&B lump. Was damned hot and not many pics here. Note, next time I will used the same method but use my 22” Weber kettle with the rotisserie extension on top for some additional space between the heat and meat/veggies. Lesson learned!!
After they were done and resting…held on very low in the oven. Then mixed up what I found out to be a Brazilian staple… Farofa.
Sorry again for the lack of pics… but here’s the ingredients used. I found that there are endless variations to Farofa.
Recipe I followed…
www.iheartbrazil.com
For dessert was a guava and salted caramel pie… ingredients used…
Recipe used…
www.all-thats-jas.com
End result was really tasty… the Brazilian folks have some good stuff going on food wise and learned a bit about their culture…
Was a fun TD to enter… Congrats to the winners
civilsmoker
and
S
Smoke-Chem BBQ
on what were some fantastic and very tasty looking meals. All the entries looked mighty tasty… and I’d have no issue sitting down to any of them.
Thanks for looking all!
Some of these pics were kinda hit and miss… so my apologies ahead of time. Tried my best, but multitasking is not my strong suit.
My research led me to the Brazilians like some veggies with their Picanha. So done some par boiled taters and bell peppers… skewered them… then cut the roast into skewerable pieces. Fired up Pete’s 18” Weber kettle for the cook with some B&B lump. Was damned hot and not many pics here. Note, next time I will used the same method but use my 22” Weber kettle with the rotisserie extension on top for some additional space between the heat and meat/veggies. Lesson learned!!
After they were done and resting…held on very low in the oven. Then mixed up what I found out to be a Brazilian staple… Farofa.
Sorry again for the lack of pics… but here’s the ingredients used. I found that there are endless variations to Farofa.
Recipe I followed…
Brazilian Farofa: Easy Toasted Cassava Flour Recipe • I Heart Brazil
Farofa is a toasted cassava flour recipe that is among the most traditional dishes in Brazil. It's a smoky taste and delicious crunchy texture! Try it now!
www.iheartbrazil.com
For dessert was a guava and salted caramel pie… ingredients used…
Recipe used…
Brazilian Guava and Salted Caramel Pie • All that's Jas
Ready for a pie that whips up fast? This Guava and Caramel Pie is a Brazilian favorite and it will be yours too. With only a handful of ingredients making this pie is a breeze even for an inexperienced baker. Better yet, there's hardly any baking involved!
www.all-thats-jas.com
End result was really tasty… the Brazilian folks have some good stuff going on food wise and learned a bit about their culture…
Was a fun TD to enter… Congrats to the winners
civilsmoker
and
S
Smoke-Chem BBQ
on what were some fantastic and very tasty looking meals. All the entries looked mighty tasty… and I’d have no issue sitting down to any of them. Thanks for looking all!
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