First time cooking picanha. Saw at Costco for the first time and couldn’t pass it up. Cut the larger of the two cuts (about 3 lbs) into thick steaks. 24 hr dry brine followed by reverse sear on SnS Kettle. Full chimney of KBB has that thing ripping hot so I was worried I overcooked but they were excellent. I’d say they were a little closer to medium vs med rare but still very tender and amazing flavor.
Just salt and pepper, chimichurri on the side but not really needed. Hopefully Costco keeps these around but I’m going to go snag a few this week either way.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Hanging tender from click (highly recommend) reversed seared with a little leftover white oak chunk. Roasty potatoes from csa and "blistered" green beans. Which translates to I was steaming them, but spent too much time finishing the tenders on the grill, that they burnet a bit. Nothing a little garlic butter couldn’t fix, though.
Smoked up a package of thick cut Berkshire bacon from Wild Fork. A 14-oz/~400g package contained just eight slices - these bad boys are THICK. 30 minutes on the low-T SMOKE setting (about 140F/60C) then 90 more at 225F/107C. This was some of the best bacon I have ever tasted, just spectacular, and made for killer BLT+cheese sammiches for our lunch just now.
Made another batch of pizza dough in the stand mixer last night, then made some pizzas today on the Big Green Egg to take over to my parents house for Father's Day. Both pizzas are half mushroom, half without, because my dad doesn't like mushrooms
Thanks klflowers for your post of recipe for Santa Maria-Style Pinquito Beans https://pitmaster.amazingribs.com/fo...15#post1230715. I thought they would go perfect with my Tri-Tip, and they did!
This was a Costco Tri-Tip that I seasoned with "McCormick Grill Mates Brazilian Steakhouse" and then froze. I took it out of the freezer and direct into a 142F sous vide bath for 4 hours. Then it went onto a hot cast iron into my preheated Ooni pizza oven for the sear. My wife made a nice potato salad to round out the meal!
Beans I used and they were good... https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Last edited by treesmacker; June 19, 2022, 03:07 PM.
Glad you liked it. That is a good looking plate. I am going to have to get a tri tip and do this. And that tater salad looks like the bomb, a lot like mine. Mayo, mustard, relish, onion and a little paprika?
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
As a change from wings and pork loin I did my first ribs in the PBC today. The inside is still a mess, because I doused the coals with water so I would be able to bring it home yet last night.
Father’s Day Tomahawk Ribeye! Dry brined over night with Kosher Salt & seasoned with Swinelifebbq Prime Beef rub. Placed on the kettle indirect at 250°F until the IT reached 115°F. Pulled and let the temp come up as hot as I could get it with a full chimney full of charcoal. Seared both sides for 1 minute each twice for a total of 4 minutes. Pulled at 127° and let rest for 15 minutes & topped with a garlic herb compound butter for a perfect medium rare! SO DELICIOUS!!! Happy Father’s Day!
Attached Files
Last edited by TWBarbecue; June 20, 2022, 06:00 AM.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
DaveD and tbob4 that dog KNEW that there was something going on that he wanted! I have a video of him cleaning the bowls that I'll figure out how to post
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Salmon on the BGE tonight! Smoked with B&B Lump and a few peach wood chunks. Seasoned with Salt & MMD. Sides of mashed potatoes, broccoli, and watermelon. We had a great Father's Day!
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