I brined a picanha for 15 days, rinsed, rubbed, rested for 3 days, smoked for 3.5 hours, steamed for 4 hours, and sliced thin on my slicer. This cut is much leaner than more traditional cuts but I like it that way.
by cucinaforte
I brined a picanha for 15 days, rinsed, rubbed, rested for 3 days, smoked for 3.5 hours, steamed for 4 hours, and sliced thin on my slicer. This cut is much leaner than more traditional cuts but I like it that way.
by cucinaforte
18 Comments
It looks nice, but for me, the ratio is off. This is a slab of meat with the bread as an afterthought.
Thats a LOT of work, op! Looks great!
https://i.redd.it/27me4cogswrh1.gif
so perfect that I wanted to do it again at midnight!
This looks fantastic! I would only add some thinly sliced red onion and call it a day.
Wow that’s a lot of work! I hope it was worth it!
You made the rye too? Looks amazing man
Amazing
Love a good pastrami sandwich, looks divine! Thinking about trying some cheese making and adding some Swiss to the rotation?
Looks delish!
I’d say you were grinning like the Katz who got the cream after eating that.
Outstanding
I’ve been craving a good Cubano and going to make them tonight, but I’m saving my appetite for them and super hungry and I want this sandwich right now.
Looks incredible I would love one please
If I sent this to my dad; he would have a third stoke… his favorite shit and it looks so good.
I legit would marry someone who made me all of this from scratch 😍