Sorry David (
DRKsmoking
), another beef thread...but it does have gravy so hopefully that makes up for the duplicity 
Be forewarned everybody, this meal was a two day ordeal putting together and a lot of steps involved. That means a lot of pics and dialog....and I mean a LOT. Grab a cold beverage and a large tub of hot buttered popcorn and settle in for the ride.
I've made an observation: seems as though the only people on the planet that are familiar with the Picanha roast are in this forum. Nobody I've talked to that's not an SMF member has ever heard of it. Same with Jeff and Kandi. They are truly special people and great friends so I just had to change that for them They came for dinner Saturday and I decided in advance that it was just gonna be too hot to enjoy the meal outside. Since it was going to be indoors, I pulled out all the stops to make a true dining experience for them, much more than just a meal. I got things rolling about 10:00 Friday morning.
First up was the beef consommé. All the players gathered in the pan.
While that was simmering I put all the stuff together and made the Key Lime pie...and it's real-deal legit. Now into a 375 degree oven for 15 minutes to set the filling.
Earlier in the day I made the dough for the sour cream & onion rolls. Here it is after the 2nd proof.
Beef consommé finished simmering and strained. The dregs after cooking. Kinda nasty looking but the soup is amazing!!
A half pint of heavy cream whipped up to top the pie with.
Rolls portioned out and finished proofing for the 3rd time. Onto the grill to bake.
The Picanha roast.
Fat cap trimmed down a bit, silver skin removed, and sprinkled with kosher salt. It will dry brine for about 30 hours before cooking.
Now we move to Saturday morning. Got some veggies sweating in a skillet that will go into the potatoes.
Taters all mixed up. I'll be making the cheese stuffed potato balls that
Chris_in_SoCal
posted last week. Those looked SO good!!
Softened cream cheese, minced onion, and shredded cheddar to stuff the potato balls with.
Potato balls all stuffed and formed up. These will go into the fridge for a bit to firm up before breading.
Chimichurri made. All the herbs in this are fresh out of Tracy's little herb garden.
The Heart of Palm salad all put together. Dressing is made too but will not get applied till time to serve the salad.
The roast after dry brining. Look at the amazing color of the meat. Such a dark, deep, rich ruby red.
Score the fat cap both directions and apply the seasonings. Very simple and something I've never done before. Warmed up some BTB beef base in the microwave and brushed a light coating over the roast then covered with butcher's grind black pepper.
SmokinAl
will love this!! He and I share the same propensity for black pepper
Now to start the Parmesan cream gravy to go over the potato balls.
Gravy all done. This stuff is fantastic.
All the components lined up to bread the potato balls.
Breaded and I cannot wait to try these things.
Got the smoker up to temp and rolling with some cherry wood. Time to get the roast on.
Maybe it's just me but I never get tired of seeing this.
My target temp starting out was 200. Figured I'd adjust as necessary based on how fast the roast is cooking. Pretty close here.
Kandi made some incredible appetizer kabobs. These were so cool and just delicious. Somebody here is gonna steal this one, I just have the feeling....
They also brought some shrimp cocktail.
Tracy is in the spirit of the 4th and has the dining room table all set up for the occasion.
Some things in life just aren't fair. Somebody is noticeably missing from the pool.
Time to get the potato balls on the grill to cook.
Here is the roast at the 2 hour mark. It's basically done so shut down the smoker and left the door open. This will keep it warm without cooking it any more.
Time to start eating.....finally. First course is the beef consommé garnished with green onions.
Second course is the Heart of Palm salad
The roast all done and getting happy. Looks kinda pretty
And sliced. Not too bad I don't guess.
Third course is the main plate. The Picanha roast, chimichurri, sour cream and onion rolls, and potato balls with the Parmesan cream gravy.
A little closer glimpse.
The 4th and final course: Key Lime pie.
Hey Chris (
gmc2003
) sorry to revert back to a bygone era and resurrect a certain descriptor but in this instance, it is applicable my friend This truly was an epic meal. I won't be doing it again for a while though due to the vast amount of work involved but it sure made for a great experience. Tracy says the best meal I've ever done but I kinda question that. I'd certainly put it in the top three though but have no clue what 1 and 2 would be. Everything came out really, really well. The consommé was simply outstanding. The Heart of Palm salad is always a huge hit. The salad itself is top shelf but the dressing has such an amazing vibrancy to it that just brings the salad to life. That recipe came from our good friend Jeff (
jcam222
) I believe and the pie came from another good friend, Joe (
xray
) if I'm not mistaken. So cool to get so many great inspirations from people here. The potato balls were one of the most popular things I've ever served and that gravy was over the top. Subtle flavor but rich, decadent, and perfectly balanced. The biggest thing that really stood out for me though was brushing the BTB beef base on the roast. WOW!! That really brought it to life and will forever be a part of my beef seasoning profile. Just use it sparingly if you try it. That stuff can bring a huge salt element if overdone. All in all a very successful meal and 4 people in a food coma.
Speaking of over done, that would describe this thread. I'm done and going to crawl back under my rock now. Kudos to any of you who made it all the way through Take care everybody, stay safe, and have a great 4th of July holiday!!
Robert
DRKsmoking
), another beef thread...but it does have gravy so hopefully that makes up for the duplicity Be forewarned everybody, this meal was a two day ordeal putting together and a lot of steps involved. That means a lot of pics and dialog....and I mean a LOT. Grab a cold beverage and a large tub of hot buttered popcorn and settle in for the ride.I've made an observation: seems as though the only people on the planet that are familiar with the Picanha roast are in this forum. Nobody I've talked to that's not an SMF member has ever heard of it. Same with Jeff and Kandi. They are truly special people and great friends so I just had to change that for them
They came for dinner Saturday and I decided in advance that it was just gonna be too hot to enjoy the meal outside. Since it was going to be indoors, I pulled out all the stops to make a true dining experience for them, much more than just a meal. I got things rolling about 10:00 Friday morning.First up was the beef consommé. All the players gathered in the pan.
While that was simmering I put all the stuff together and made the Key Lime pie...and it's real-deal legit. Now into a 375 degree oven for 15 minutes to set the filling.
Earlier in the day I made the dough for the sour cream & onion rolls. Here it is after the 2nd proof.
Beef consommé finished simmering and strained. The dregs after cooking. Kinda nasty looking but the soup is amazing!!
A half pint of heavy cream whipped up to top the pie with.
Rolls portioned out and finished proofing for the 3rd time. Onto the grill to bake.
The Picanha roast.
Fat cap trimmed down a bit, silver skin removed, and sprinkled with kosher salt. It will dry brine for about 30 hours before cooking.
Now we move to Saturday morning. Got some veggies sweating in a skillet that will go into the potatoes.
Taters all mixed up. I'll be making the cheese stuffed potato balls that
Chris_in_SoCal
posted last week. Those looked SO good!!
Softened cream cheese, minced onion, and shredded cheddar to stuff the potato balls with.
Potato balls all stuffed and formed up. These will go into the fridge for a bit to firm up before breading.
Chimichurri made. All the herbs in this are fresh out of Tracy's little herb garden.
The Heart of Palm salad all put together. Dressing is made too but will not get applied till time to serve the salad.
The roast after dry brining. Look at the amazing color of the meat. Such a dark, deep, rich ruby red.
Score the fat cap both directions and apply the seasonings. Very simple and something I've never done before. Warmed up some BTB beef base in the microwave and brushed a light coating over the roast then covered with butcher's grind black pepper.
SmokinAl
will love this!! He and I share the same propensity for black pepper
Now to start the Parmesan cream gravy to go over the potato balls.
Gravy all done. This stuff is fantastic.
All the components lined up to bread the potato balls.
Breaded and I cannot wait to try these things.
Got the smoker up to temp and rolling with some cherry wood. Time to get the roast on.
Maybe it's just me but I never get tired of seeing this.
My target temp starting out was 200. Figured I'd adjust as necessary based on how fast the roast is cooking. Pretty close here.
Kandi made some incredible appetizer kabobs. These were so cool and just delicious. Somebody here is gonna steal this one, I just have the feeling....
They also brought some shrimp cocktail.
Tracy is in the spirit of the 4th and has the dining room table all set up for the occasion.
Some things in life just aren't fair. Somebody is noticeably missing from the pool.
Time to get the potato balls on the grill to cook.
Here is the roast at the 2 hour mark. It's basically done so shut down the smoker and left the door open. This will keep it warm without cooking it any more.
Time to start eating.....finally. First course is the beef consommé garnished with green onions.
Second course is the Heart of Palm salad
The roast all done and getting happy. Looks kinda pretty
And sliced. Not too bad I don't guess.
Third course is the main plate. The Picanha roast, chimichurri, sour cream and onion rolls, and potato balls with the Parmesan cream gravy.
A little closer glimpse.
The 4th and final course: Key Lime pie.
Hey Chris (
gmc2003
) sorry to revert back to a bygone era and resurrect a certain descriptor but in this instance, it is applicable my friend This truly was an epic meal. I won't be doing it again for a while though due to the vast amount of work involved but it sure made for a great experience. Tracy says the best meal I've ever done but I kinda question that. I'd certainly put it in the top three though but have no clue what 1 and 2 would be. Everything came out really, really well. The consommé was simply outstanding. The Heart of Palm salad is always a huge hit. The salad itself is top shelf but the dressing has such an amazing vibrancy to it that just brings the salad to life. That recipe came from our good friend Jeff (
jcam222
) I believe and the pie came from another good friend, Joe (
xray
) if I'm not mistaken. So cool to get so many great inspirations from people here. The potato balls were one of the most popular things I've ever served and that gravy was over the top. Subtle flavor but rich, decadent, and perfectly balanced. The biggest thing that really stood out for me though was brushing the BTB beef base on the roast. WOW!! That really brought it to life and will forever be a part of my beef seasoning profile. Just use it sparingly if you try it. That stuff can bring a huge salt element if overdone. All in all a very successful meal and 4 people in a food coma.Speaking of over done, that would describe this thread. I'm done and going to crawl back under my rock now. Kudos to any of you who made it all the way through
Take care everybody, stay safe, and have a great 4th of July holiday!!Robert
