Jerome D.
TVWBB All-Star
I've finally gone off the deep end with my fascination with Brazilian grilling and bought myself a set of churrasco skewers and a grilling rack (both products are made in the USA by Grill Time, LLC). I figured what better meat to use for the first cook than my favorite Brazilian cut of beef, picanha, otherwise known as sirloin cap. I was quite happy with the results from working with the new skewers and rack, and the picanha tasted about as good as I've ever made. Here is a link to a short 1-minute video I made of the cook: http://vid104.photobucket.com/albums/m185/r83nisi/IMG_2337_zps4rhon89y.mp4
Here are a few pictures of the skewers, rack, and grill setup (I used Fogo lump charcoal as the fuel). The skewers and grilling rack are both very well made, with good craftsmanship. However, my technique in mounting the meat on the skewers needs some work, as the picahnas are not as nicely C-shaped as they are in Brazilian steakhouses. I like how the grilling rack has several levels, so that the height of the meat can be adjusted for nice uniform cooking. As for the beef, it was seasoned with just salt.
Here's an action shot showing the fat cap starting to render from the beef. Although a lot of fat melted off the meat, there weren't any flare-ups when the drippings hit the hot coals.
Finally, a few photos showing the picanha as it came off the grill, a photo of carving, and a plated shot. The side dishes were garlic black beans, rice, fried plantains, and sautéed spinach.
Thanks for checking out the photos and video!
Here are a few pictures of the skewers, rack, and grill setup (I used Fogo lump charcoal as the fuel). The skewers and grilling rack are both very well made, with good craftsmanship. However, my technique in mounting the meat on the skewers needs some work, as the picahnas are not as nicely C-shaped as they are in Brazilian steakhouses. I like how the grilling rack has several levels, so that the height of the meat can be adjusted for nice uniform cooking. As for the beef, it was seasoned with just salt.
Here's an action shot showing the fat cap starting to render from the beef. Although a lot of fat melted off the meat, there weren't any flare-ups when the drippings hit the hot coals.
Finally, a few photos showing the picanha as it came off the grill, a photo of carving, and a plated shot. The side dishes were garlic black beans, rice, fried plantains, and sautéed spinach.
Thanks for checking out the photos and video!
