Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Ever since my son married a lady from Brazil, I've fallen for Brazilian Steak House Picanha. So, when an email from the PBC Company arrived advertising their new skewers as "Bring the Brazilian Steakhouse Home!", it became mandatory to try them out with Picanha. They arrived early last week, and were immediately tried out , I've finally gotten around to posting some pictures below. (I've since noticed a Youtube link on the PBC site on how Ballistic Barbecue did a similar cook). The only noticeable difference is that I used just a mini chimney of KBB and he used (I assume) a full basket. He pulled at 125º, an I cooked to 130º.
I have honestly never had this until Friday night. The Moonbeam took me out to some Brazilian steak house and dang was it good. Now I am planning this cook! Looks fantastic!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Damn brother. That looks awesome.
Funny lonnie mac I got a gift certificate from my boss to a "Texas Brazilian steak house" but I haven't gone yet. After seeing these pics I’m definitely going to be using it SOON!!!
NICE haven't done that in a while. I use a TON of garlic and a tri tip or a high grade sirloin roast when I do it, the real deal is hard to find here. I guess I could have my butcher cut it for me now that I think about it. what is your seasoning/baste?
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
JCBBQ - Hung them directly over the coals. The next time, I'll use maybe 50% more coals to get a little more heat to crisp the fat. But all-in-all it was a successful first try cook.
Last edited by johnec00; October 23, 2017, 04:18 PM.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
A follow-up to original post . . . Tried the picanha again, this time using about 50 Kingsford professional briquets in the same divided PBC basket as before, but cooked to 140º instead of 130º. Fat was much crispier and meat still medium rare-ish. PBC with skewers excellent for picanha. Next trial will be 1-¼" NY strip cooked same way.
Last edited by johnec00; November 3, 2017, 07:36 PM.
Reason: Oops, forgot picture.
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