Jerome D.
TVWBB All-Star
I've really enjoyed experimenting with Brazilian-style grilling, and all of my cooks so far have used the sirloin cap, better known in Brazilian churrascaria steakhouses as picanha. Today I decided to work with a humble piece of beef flap meat, known as fraldinha in the world of Brazilian live fire cooking. I'm not sure of the correct Portuguese pronunciation of fraldinha, as I've heard it pronounced both as "frawl-deen-yah" and also as "frawl-jeen-yah". Whatever the proper pronunciation is, this cut of beef makes for very good eating. As always, I thank you for checking out the photos and video.
Here is the raw piece of flap meat, which I cut in half and skewered perpendicular to the grain. From watching various videos on YouTube (such as this one), the bottom sirloin is a fairly thin cut of beef, and needs to be "crumpled" into a more compact form when placed on a skewer. The meat was seasoned with just salt, and cooked on the Performer using Wicked Good Lump Charcoal.
An action shot of the fraldinha taking on some color.
After resting, the fraldinha is sliced against the grain and plated.
Of course, I couldn't resist making a short video of the cook...
Link to Fraldinha Video
Here is the raw piece of flap meat, which I cut in half and skewered perpendicular to the grain. From watching various videos on YouTube (such as this one), the bottom sirloin is a fairly thin cut of beef, and needs to be "crumpled" into a more compact form when placed on a skewer. The meat was seasoned with just salt, and cooked on the Performer using Wicked Good Lump Charcoal.
An action shot of the fraldinha taking on some color.
After resting, the fraldinha is sliced against the grain and plated.
Of course, I couldn't resist making a short video of the cook...
Link to Fraldinha Video
