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I tried to be authentic, so I added pommes frites and haricots verts to my French bistro steak. A glass or two of French wine made this a perfect meal.

Sorry about the lack of results pictures for my Picanha. I came down with something the weekend I was going to cook, so the meat went into the freezer. I'm planning on cooking a Brazilian-style feast later this month. Here's October's Steak of the Month. If you guessed "20oz Hanger Steak"...

Robert, That's not just a memory where I'm from. Saturday is still prime rib night at Wisconsin supper clubs. I do believe your results look better than I can find in a restaurant. Jim

Jerome, I was just directed to your posts, I didn't find them earlier because I spelled it "Pichana." I got a Picanha/Pichana today in my Steak of the Month deal, and am debating how to cook it. Do you prefer it whole or in the smaller pieces? Your results look perfect. I hope to do as well...

I'll post pics, but don't think I can out-do Jerome. His Picanha looks perfect.

Bob, You are good. It IS the rump cap, but only the fat cap part.

The package says "Steak of the Month" and "$0.00." It's a Pichana, the Brazilian Steakhouse Cut.

The other side.

What the ???

Don't let my son see this.

You should check the details on the grilling restrictions. I lived in a place that said grills could not be used within 20 feet of any structure - it was an ordinance. So I got out my tape measure and set up my WSM in a parking space. Otherwise, loan it out. It's cheaper than selling it and...

Jim - How are you cooking The Beast? I had some trouble with my Tennis Racket Ribeye. I could not figure out how many minutes per side was enough. I think I went 8 and had to throw it back on the grill. Have you thought about a reverse sear? Jim

Tempting. Any idea what the aluminum thing is on rack under the kettle.

Can we crowd-source Lampe?

Hey Jim, can you pick that up and store it at the P1Gvilion until I can get it?

Jim, There's one near Racine that we've been to. I'll be sure to invite you next time we go. I've decided that Wisconsin supper clubs and bars with Friday Fish-fries are my favorite places to eat. They may not have the greatest food in the world, but there is something very comfortable about...

I love your Packers Squash! Just in time for the Family Night game.

It's August! Time for my next SOTM. This time it's tri-tip with "Legendary Signature Marinade." I hope it tastes better than it looks. The tri-tip only weighed 2 pounds, it almost looks like a filet in the picture below. I decided to cook the tri-tip using a reverse sear with a piece of an...

Thanks Chris. I'll watch it again and look for clues.

Franklin's Competition episode showed up on my DVR this week. I thought it was hilarious. Lots of KCBS bashing and Franklin adapting his barbecue to meet his perception what the judges were looking for. He did not get a call and said something about being in the middle of the pack. Does anyone...