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#5321 |
Møøse bites can be nasty
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OMG Dom,
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
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#5323 |
Raw Dog
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About an hour. Pit Barrel runs at around 310 degrees.
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Sex junkie looking for a dealer |
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#5324 |
Dad Jokester Supreme
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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#5326 |
Sexy Dave
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Looks awesome. Sorry for the stupid question, but what's picanha?
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"Beer is proof that God loves us and wants us to be happy." - Benjamin Franklin I "heart" Boobies and Beer! ![]() |
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#5327 | |
Raw Dog
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Popular in Brazil, and served sliced off the spit in Brazilian steakhouses. I have heard it called Coullet (SP?) and sirloin cap.
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Sex junkie looking for a dealer |
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#5329 | |
That's a Corgi
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Best to cook as a roast. One Brazilian super market in town also has grass fed one's from Australia or NZ. Not too grassy tasting either. I crank the WSM as hot as I can get it with no water pan. If I cannot get it to 375, I just cook it to around 100 F or so and then finish it n the oven. The kitchen smells amazing if you do that technique. Alcatra is another Brazilian sirloin cut that is worth looking for.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#5330 | |
Møøse bites can be nasty
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
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#5331 | |
That's a Corgi
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Pretty sure we can get that at the store or it's served at the many Brazilian churrascarias in town. This place is really popular in my town. Everyone goes there. From construction workers to models. http://terrabrasilisrestaurant.com/
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Port Wine & Claret | British Cars | Welsh Corgi's |
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#5333 |
Ain't Never Gonna Leave
![]() Join Date: Oct 2008
First Name: Todd
Location: Northcentral woods of Wisconsin
Posts: 6,835
Trading: (51)
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I host a "retreat" for pastors at my "cabin" in September. We do some fishing in the morning, and a Seminary Professor who comes us teaches us in the afternoons.
While I grill handcut ribeyes for supper on Tuesday, I will be doing smoke a few things for our "lunch" meat. 1 - a whole brisket 2 - a pork butt roast 3 - a venison butt roast. I have a rub for each, then I will smoke them (probably at the same time) for about 3 hrs, and then finish them (slow cooked in my own wrap sort of like finishing brisket) for another 8 hours in the oven. I will try to remember to do pictures of: 1) pre-smoke/post-rub; 2) post-smoke; 3) finished and/or cut up for serving. Yeah, I saw this here and had to post my plans. Peace of the Lord be with you.
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Todd__ "Smoke what you like, and enjoy it!" |
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#5334 | |
Dad Jokester Supreme
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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#5335 |
Raw Dog
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Some Al Pastor tacos on the Assassin
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Sex junkie looking for a dealer |
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#5337 |
Life is for living
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A 1911 in the hand is faster than 911 on the phone |
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