I think it’s getting better every weekend, but this was my first time doing it with my RFX pins. What a game changer. Anyone know how I might get the fat more charred/rendered without needing to take it off the spit to sear it?
General thoughts/suggestions on how I’m doing?
*I can’t seem to find a sweet spot temp for it to be perfect to cut right off the spit. Usually 350 but have done as high as 450 during the roll.
-Before you say, we love the monster fat caps and probably won’t ever trim.
-Joetisserie and offset direct (I think it’s called?)
-Super course salt / dry brine for 2-3 hours
-Few chunks of apple wood but it’s getting less smoke than I’d like
Thanks bbq dudes and dudetas!
by RecruiterBoBooter
12 Comments
Fireee
That’s a good one!
It’s so perfect 🥲
No money shot?
I live in an apartment complex so I don’t have a grill to do this, so whenever I see somebody post good picanha I end up going to Fogo de Chao and eating my body weight. You good sir just made them 80 dollars.
jesus christ bro wow
Fuck this looks good 😋
That is a thing of beauty! Bravo 👏
Delicious. I finally had some at a Brazilian steakhouse for Xmas, twas amazing
Can we talk about that chimi? How’d you make that?
Fantastic
You filthy bitch! I love it!! ❤️🤤