John Sp
TVWBB All-Star
Hello All,
Last weekend we decided to honor the host country for the Olympic Games by cooking a native meal for the closing ceremony. I perused all of your fabulous cooks for some Brazilian grub. I settled on the Picanha Com Alho recipe posted by Jerome D earlier this year. I could not find Sirloin Cap locally so I substituted a tri-tip roast. While I channeled my inner Jerome, Kari made a bunch of Brazilian sides. Below are a few pics of the proceedings.
Tri-Tip Cut into Chunks, Dry Brined, Smothered in Minced Garlic, and skewered into the Traditional Picanha Shape
Meat on Indirect (I decided to use a reverse sear technique) to an IT of 110
Kari's Espe Tinho de Palmito Appetizer (hearts of palm wrapped in bacon and served over pesto)
Meat Moved to Direct - Very Hot Coals
Kari Fixed us Caipirinha, a Brazilian Cocktail (vodka, muddled whole lime, sugar, ice)
Carving After a 15 Minute Rest - Nice and Rare
Plated with Couve a Mineira (sauteed kale), Salade de Quiabo com Tomate (okra tomato salad), and Arroz Branco Soltinho (Brazilian white rice)
Sizzle Vid
This meal was really good. Kari and I both enjoy trying food from other places (although usually someone else cooks it). The meat was awesome (thanks Jerome D). The dry brine made it extremely tender and the reverse sear is definitely the way to go. Kari's sides were really good and the cocktail was the star of the show. It was light and very refreshing. Anyhow we are now fans of Brazilian food and will be cooking it again and again. Thanks fort looking!
Regards,
John
Last weekend we decided to honor the host country for the Olympic Games by cooking a native meal for the closing ceremony. I perused all of your fabulous cooks for some Brazilian grub. I settled on the Picanha Com Alho recipe posted by Jerome D earlier this year. I could not find Sirloin Cap locally so I substituted a tri-tip roast. While I channeled my inner Jerome, Kari made a bunch of Brazilian sides. Below are a few pics of the proceedings.
Tri-Tip Cut into Chunks, Dry Brined, Smothered in Minced Garlic, and skewered into the Traditional Picanha Shape
Meat on Indirect (I decided to use a reverse sear technique) to an IT of 110
Kari's Espe Tinho de Palmito Appetizer (hearts of palm wrapped in bacon and served over pesto)
Meat Moved to Direct - Very Hot Coals
Kari Fixed us Caipirinha, a Brazilian Cocktail (vodka, muddled whole lime, sugar, ice)
Carving After a 15 Minute Rest - Nice and Rare
Plated with Couve a Mineira (sauteed kale), Salade de Quiabo com Tomate (okra tomato salad), and Arroz Branco Soltinho (Brazilian white rice)
Sizzle Vid
This meal was really good. Kari and I both enjoy trying food from other places (although usually someone else cooks it). The meat was awesome (thanks Jerome D). The dry brine made it extremely tender and the reverse sear is definitely the way to go. Kari's sides were really good and the cocktail was the star of the show. It was light and very refreshing. Anyhow we are now fans of Brazilian food and will be cooking it again and again. Thanks fort looking!
Regards,
John
. I'm really liking the side dishes (especially the hearts of palm wrapped in bacon), and everything looks it paired nicely with the beef. Speaking of the tasty beef you cooked up, tri-tip is definitely a legit cut in the realm of Brazilian grilling, and I believe it's called maminha (refer to cut #15 in the chart below).
