Just cut the steaks about 3 fingers wide. Cover them with large salt crystals and other spices if you wish then let the rotisserie do it's magic. The beauty is that they cook slowly and the fire melts that fat cap and constantly bathes the meat in fat juices. My mouth is watering just thinking about it. Should look something like this:
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Engelbrecht Braten Gen IV 1000
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Picahna looks like a great cut. I’ve never made it before. If you have a good recipe or ideas please msg me. Love to give it a go. Thanks for the idea.
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Thanks. Loved making it. Got the hole family at one table for a night.
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Now that’s what I’m talking about! Well done sir! The Braten is a beautiful cooker.
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This was my first time and I thought tast was great. Tenderness was fantastic. Could not have been happier. Already have an new one gaoing
in the fridge. What process/ equipment did you use?
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Once again the Engelbrecht did it. I dry aged a 22lb 6 bone prime rib for 35 days using the Umai system. https://umaidry.com/. I cooked using simple 50/50 salt pepper with a little red pepper flake for a kick. Rotisserie for about 40 minutes to put a little smoke on then cut that bad boy up and cook it like a proper steak. I only used about 4 bones for eight of us. Man what a meal. My wife made some cream spinach and mashed potatoes. I don’t think Peter Lugar‘s done it better. This grill just gets better and better and better. I think is the best steak I’ve ever made and I’m patting myself on the back but come on !!
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