Thanks so much Jed. This one came out looking pretty decent but was one of the most gratifying meals ever. Simple and basic but that roast was so far over the top I can't even begin to describe it. House is safe from the fire the neighbors thought we had but not so much from the 3 solid days of non-stop ice coming down. Another ice disaster on our hands that we will likely be months cleaning up from.
Thanks to both of you for the accolades regarding the meal. Insofar as the bacon goes, that is correct: 45 pounds of it. Did 3 pork bellies, each just over 10 pounds each and each a different flavor profile. Also did one beef belly that was 14 pounds. I learned from the beginning of my bacon making career that it takes just as long to cure 45 pounds as it does to cure 10 pounds. Sure, slicing and vac sealing takes longer but you already have the equipment out and are set up so might as well do some quantity. This will last us for a few months and it's a pain doing a batch every 2 weeks so I just do a lot at once and be done with it for a while.
Thanks so much for the kind words about the meal. As far as the view goes, it's a lot better looking straight back from the patio. We own all the way to the bottom of the canyon about 500 feet back than there's a green belt where nobody can build. We'll never have a house in our back yard
Thanks so much my friend. We need to do a gift exchange of some sort I got the green light from Tracy last night to order a case of the picanha roasts so I'll have about 50# of them heading my way shortly.
My first introduction to Picanha was in São Paulo back in the mid 60s. The Brasilerios definitely knew where the 'good stuff' was on a cow and how to prepare it. Totally in agreement with ya Robert. The combined tenderness and rich flavor of this cut IMO is unmatched. Your picanha is perfect my friend.
Thanks very much Matt for the high praise. you got introduced to this cut the proper way. I got it via Joe at CPB and was on my own to figure it out. Picanha is the quintessential cut of meat served at the top shelf Brazilian steak houses so you are 100% correcet that those folks know how to do it right my friend.
Looks like the mess is finally starting to clear out and temps supposed to go up over the next few days. I can't wait to see your shoulder clod. After your last post about it you've got me on the verge of ordering a huge batch of them. Only problem is that I've never cooked one, know nothing about them, and am reluctant to buy 50# of unknown meat
Robert, I'm not sure how I missed this, but that's an excellent meal regardless of the cut of beef and a well deserved ride, my friend!! I don't often see picanha, but it's not quite as rare as hen's teeth and tri-tip around here..
Thanks so much for the kind words my friend. The picanha is an excellent cut. If you can find it, I'd highly recommend grabbing one or a dozen. If properly cooked, you'll be hard pressed to find a better piece of beef anywhere....and I know you can cook it properly
Thank ya thank ya. Blessedly my wife likes the beef cooked the exact same way I do. No need to torch hers for her to be happy. You're correct about cooking like a tri tip. They will be done very similarly but the picanha is typically smaller so will cook faster. The low and slow approach is really hard to beat.