Robert-R
TVWBB Diamond Member
kielbasa, mini peppers, foiled reds and molho a campanha.
The molho a campanha was made several hours before the cook and refrigerated until serving.
It's a Brazilian country salsa of diced red, green, and yellow bells with diced tomato, sweet onion, chopped parsley, red wine vinegar, k salt and evoo.
It's crazy good.
Picanha and foiled reds cooked over a very hot fire (540*) of RO lump and red oak. Both pulled when the meat reached an internal temp of 125*.
Grilled the kielbasa and mini peppers over a hot fire of KBB.
Time To Eat!!!
The molho a campanha was made several hours before the cook and refrigerated until serving.
It's a Brazilian country salsa of diced red, green, and yellow bells with diced tomato, sweet onion, chopped parsley, red wine vinegar, k salt and evoo.
It's crazy good.
Picanha and foiled reds cooked over a very hot fire (540*) of RO lump and red oak. Both pulled when the meat reached an internal temp of 125*.
Grilled the kielbasa and mini peppers over a hot fire of KBB.
Time To Eat!!!
Last edited: