I will take any opportunity to use this torch. I feel like donald sutherland in backdraft when i use it. RIP.
by duevigilance
25 Comments
jerryrigged75
Looks stunningly good. Nice work. Sear, smoke and so moist. Yikes I want some
The_Best_Greg_Here
Hang on, just let me get my flame thrower
iAmRiight
Looks delicious, but how am I supposed to know how juicy it was if you don’t squeeze it for the camera?
daddydillo892
Wow, when you said flame seared, you meant it. Looks amazing!
LionsAndLonghorns
I feel like the grill was extraneous once you fetched the bunker clearer
Outside-Active5283
Looks amazing, need the rub recipe and cook time/temp.
Existing_Clothes7992
Don’t use those wire brushes! Pieces have been falling off and getting lodged in people’s throats
HankyPanky80
Please look into something other than the wire brush. My brother is a surgical tech and has helped remove bristles from more than one person. Including a surgeon’s wife who thought he was being safe.
DayOneDude
My mouth is watering.
Weasel_Cannon
This is how I’ve always done picanha and tri-tips! Minus the tiny dragon, but I have the benefit of a wood and charcoal heat source. Looks amazing 🤤
ElFanta83
What internal temp out of the smoker? Nice flamethrower you have jeje
DJharris1
Looks insane
Responsible_Sound_71
No black gloves? Psh. Seriously though, looks fantastic
Proof-Astronomer7733
Why using a torch?, if that fat from the cap starts to drip you will get your flames instantly. A burned crust is the best part of the whole picaña.
YeahNoYeahFerSure
A+ brother.
feetnomer
I’d think burning your spice rub would make the crust taste bitter.
DIJames6
Beautiful work..
Jcarter1632
Link to torch?
Wide_Teacher_9347
Ruined by the torch.
Less-Lingonberry8700
Wow work of art! Picanha is my favorite ❤️
Greenfirelife27
Doing too much bro
bcutters
Looks tasty! Id strongly recommend checking the direction you cut the pinha though. One of the reasons picanha is so revered in Brazil, is because all the fibres line up in a straight line, meaning you can cut the steaks out with the grain all going the same way. Once you’ve cut them this way, you then slice across that grain for each piece you eat, and everything becomes 100 times more tender. Worth experimenting with. There are heaps of videos on YouTube, and it might elevate your experience. None with flamethrowers , but it looks like you got that bit down haha
end2endburnt
philistine
Ijustthinkthatyeah
This just makes me sad. Instead of grilling a nice piece of steak, you make it taste like smoke and burn the outside.
25 Comments
Looks stunningly good. Nice work. Sear, smoke and so moist. Yikes I want some
Hang on, just let me get my flame thrower
Looks delicious, but how am I supposed to know how juicy it was if you don’t squeeze it for the camera?
Wow, when you said flame seared, you meant it. Looks amazing!
I feel like the grill was extraneous once you fetched the bunker clearer
Looks amazing, need the rub recipe and cook time/temp.
Don’t use those wire brushes! Pieces have been falling off and getting lodged in people’s throats
Please look into something other than the wire brush. My brother is a surgical tech and has helped remove bristles from more than one person. Including a surgeon’s wife who thought he was being safe.
My mouth is watering.
This is how I’ve always done picanha and tri-tips! Minus the tiny dragon, but I have the benefit of a wood and charcoal heat source. Looks amazing 🤤
What internal temp out of the smoker? Nice flamethrower you have jeje
Looks insane
No black gloves? Psh.
Seriously though, looks fantastic
Why using a torch?, if that fat from the cap starts to drip you will get your flames instantly. A burned crust is the best part of the whole picaña.
A+ brother.
I’d think burning your spice rub would make the crust taste bitter.
Beautiful work..
Link to torch?
Ruined by the torch.
Wow work of art! Picanha is my favorite ❤️
Doing too much bro
Looks tasty! Id strongly recommend checking the direction you cut the pinha though. One of the reasons picanha is so revered in Brazil, is because all the fibres line up in a straight line, meaning you can cut the steaks out with the grain all going the same way. Once you’ve cut them this way, you then slice across that grain for each piece you eat, and everything becomes 100 times more tender. Worth experimenting with. There are heaps of videos on YouTube, and it might elevate your experience. None with flamethrowers , but it looks like you got that bit down haha
philistine
This just makes me sad. Instead of grilling a nice piece of steak, you make it taste like smoke and burn the outside.
Ditch that wire brush, man. Those are no bueno