First off I have to give a big thank you to @gmc2003 and @tx smoker for giving us a place to show off our meals.
Congratulations to @DRKsmoking as the overall winner. It was well deserved.
Now for the Picanha. I have wanted to cook one for quite a while after seeing a few really well done ones in these forums.
I was at my local Walmart and a few happened to show up.
I had been reading up and watching videos and learned that it was a traditional cut you would get at a Brazilian steak house. Since I have never been to one I had to figure out some of their side dishes as well. I liked the skewered look so I went with that.
I fired up the pit with lump charcoal then used chunks of Red Oak and Mesquite to get it going. I only used coarse sea salt on the meat.
It started with two per skewer but it was cooking unevenly so I quickly moved it to one per skewer.
For the sides I went with a Brazilian salad and cheesy bread balls.
The salad is pretty simple. Raisins, peas, carrots, corn and green onions with a dressing made with 1/2 cup of mayo, 1tps honey, 1 tps of fine sea salt, juice from 1 lime and white pepper.
It was set on buttercrunch lettuce with cucumber and green olives.
The cheesy bread was made on a bubble waffle maker. 1 cup of milk, 1/2 cup vegetable oil, 2 cups of flour, 3/4 cup of Parmesan cheese and 3/4 cup shredded sharp cheddar cheese.
The best part about doing these contests is getting to eat what you made right after it.
I hope that can inspire one of you to give this great cut of meat a try.
Congratulations to @DRKsmoking as the overall winner. It was well deserved.
Now for the Picanha. I have wanted to cook one for quite a while after seeing a few really well done ones in these forums.
I was at my local Walmart and a few happened to show up.
I had been reading up and watching videos and learned that it was a traditional cut you would get at a Brazilian steak house. Since I have never been to one I had to figure out some of their side dishes as well. I liked the skewered look so I went with that.
I fired up the pit with lump charcoal then used chunks of Red Oak and Mesquite to get it going. I only used coarse sea salt on the meat.
It started with two per skewer but it was cooking unevenly so I quickly moved it to one per skewer.
For the sides I went with a Brazilian salad and cheesy bread balls.
The salad is pretty simple. Raisins, peas, carrots, corn and green onions with a dressing made with 1/2 cup of mayo, 1tps honey, 1 tps of fine sea salt, juice from 1 lime and white pepper.
It was set on buttercrunch lettuce with cucumber and green olives.
The cheesy bread was made on a bubble waffle maker. 1 cup of milk, 1/2 cup vegetable oil, 2 cups of flour, 3/4 cup of Parmesan cheese and 3/4 cup shredded sharp cheddar cheese.
The best part about doing these contests is getting to eat what you made right after it.
I hope that can inspire one of you to give this great cut of meat a try.
