Brazilian BBQ in Winter

[Jerome D.]

Felt like using my churrasco skewers tonight, so I decided to go with my personal favorite picanha (sirloin cap) and frango com bacon (chicken wrapped in bacon). Seasoning for the meat was minimal - rock salt for the beef, and nothing at all for the chicken breast since the bacon provides enough saltiness. My family was in a meat coma after dinner.


Some action shots of the cook, which was done on the Performer with Fogo lump charcoal as the fuel. Cooked indirect with the lid on for about 20 minutes, then seared over the coals.



Some closeup pics of the meats as they came off the grill.

 

[Bill Schultz]

Gorgeous, simply gorgeous! Wish I had some of that on my plate today.

 

[Cliff Bartlett]

Wow Jerome, what a terrific job. Looks absolutely delicious!

 

[James Lake]

Looks dang delicious! I want to be in that meat coma.

 

[Barb D]

Outstanding job Jerome, definitrly some good eats!

 

[John Sp]

Jerome - great looking meal. I am going to have to try the picanha - it looks awesome! How do they treat you for a meat coma?

Regards,

john

 

[Jerome D.]

How do they treat you for a meat coma?

Regards,

john

Ha! The only cure I know of is prescription strength couch time, where you're passed out, head leaned back, mouth wide open, snoring.