Indirect heat at 250 until 120 internal and seared to finish. Some sautéed cremini mushrooms and roasted potatoes on the side.
by alextruo
2 Comments
FuriaJaponesa123
It looks very nice, was it good? Greeting from Brazil! Don’t know if you ever visited a brazilian steakhouse before, but in barbecues here we traditionally season the whole picanha only using coarse salt on top of coal grillers. A very nice way to eat it too is by making a simple sauce of freshly minced green onions (or garlic, if you like more pungent flavors), a bit of lime juice, some olive oil and soy sauce. Either way, it looks amazing and would definitely make any brazilian proud!
2 Comments
It looks very nice, was it good? Greeting from Brazil!
Don’t know if you ever visited a brazilian steakhouse before, but in barbecues here we traditionally season the whole picanha only using coarse salt on top of coal grillers.
A very nice way to eat it too is by making a simple sauce of freshly minced green onions (or garlic, if you like more pungent flavors), a bit of lime juice, some olive oil and soy sauce.
Either way, it looks amazing and would definitely make any brazilian proud!
No skewer?! How dare you!
Kidding. How’d they turn out?? They look amazing