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Picanha- The popular Brazilian cut.

Picanha- The popular Brazilian cut

I remember when I started hearing about this cut a few years ago when I was quiet a novice to the world of BBQ. Then I thought that nothing can beat a good steak of Prime rib, well I was wrong…
Picanha is so much rich in taste and has more juice into it.

 I tend to think that it is very hard to go wrong with this cut of meat.


By MarioM – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=7270727

There are many ways of BBQ a Picanha cut.
It can be done as a whole cut on the grill. season the cut with kosher salt and pepper then Place the cut  on low heat. How to know the heat is not too high? The rule is; if you can put your hand just above the grid for 30 seconds and not get burned then the temperature is correct. The time varies between 2-3 hours. I use a thermometer to know when the cut is ready. for medium it is about 60-65 Celsius degrees.

Smoking  a whole cut it is a very popular method
Set the temperature around 110 Celsius degrees and place the cut for 2 -3 hours in the smoker till the internal temperature of the cut shows 60-65 degrees.
On the left Picanha, on the right a short rib.
Place it on a skewer:
Cut it to 4 pieces broadwise, place it on a skewer, season with Kosher salt and pepper. Put it for a while on the grill. Take it every time to the table and cut a few pieces off then place it back on the grill.

As I said at the beginning this is my favourable cut and it is very hard to mess it up.

Bon Appetit

Smoked lamb ribs


This was one of my first trials with my smoker and it came out superb. Lamb ribs are quite easy to handle for beginners.
The trick is a good marinating a day before so all the flavors will enter into the meat. I used a mix of a few sauces, but you can always invent new things. It is hard to do something wrong with lamb ribs.

Ingredients:

2 Kg of lamb ribs
0.5 Cup of pomegranate concentrate
0.5 Cup of Date syrup.
300 cc of plums and pomegranate sauce
3 tsp salt

Instructions:

Mix all ingredients together. Place the ribs with the marinate in a bowl. Cover the bowl and let it stay for a day.

Set fire on the smoker.
I use coals and put one big log of Pecan.
Then I wait for the temperature will settle down around 110 Celsius degrees.

When reaching the temperature this is the time to enter the lamb ribs into the smoker. It is good to put a pan with some water under the ribs to absorb the fat, so it will not drip on the fire.
After 2 hours check with a thermometer if the temperature around 62-65 degrees, this is time to take out and enjoy.

 

A Hamburger recipe that kids and adults adore

IMG-20170121-WA0025
I made this Hamburger for my family and there were no leftovers!!!

It is an easy Hamburger recipe that takes very little time and effort.

Ingredients:
1 Kg minced meat.
1 tsp salt
1 tsp black pepper
1 tsp baking soda powder.

Instructions:

  1. Mix all ingredients together in a bowl
  2. Put the bowl in the fridge for at least an hour.
  3. Take a ring and squeeze in the mixture.
  4. Grill on a grill pan till it is done.