Panzanese steak on 26 OTG


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
I decided to wipe off some rust from my 26 OTG, so I thawed a 6 lb Panzanese steak to smoke and grill it on my Kettle.

I dried it for 1 day then I preparef it for dry brining



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Meanwhile I set up the OTG for indirect smoking session L&S round 170/180 F using Snake Minion Method with some hickory chips and water. This is the setup I love because it ensures me a steady cooking T for hours


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Some few lit briqs to start with and a huge pizza pan on top with water in.



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The steak went out the fridge directly on the grate


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About 3 hours later the Panzanese was where I like it to stay at 122 IT


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and it was ready to be seared over direct heat (weber charcoal)


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some minutes later it was ready to my taste



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and ready to be sliced after 15 minutes resting in foil.



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Complete slideshow at http://youtu.be/9TRT2tG_TdU.

Thank you for stopping by.
Enrico
 
Beautiful piece of meat!!!
Well done Enrico. Complimenti;)
Edit after seeing the video: Camera is your very good friend. EXCELLENT pics and presentations!
 
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La bistecca è fantastico!!

I had Panzanese at Dario Cecchini's in Panzano and yours looks better than his! Beautiful!

Here I am at Dario's getting ready for a feast! Was there with 3 other couples - all our wives were celebrating their birthdays in Tuscany. Best buddy's Jim, Scott and Mikal to my left as we wait for the cooking to begin. Enrico; you've probably been there - truly a feast and for a Weber guy like me I real pleasure.

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The master quoting Dante's Inferno.... and Shakespeare, before serving to his customers. Great show and he knows beef!

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Hy Pete
You are wright. I was there some years ago, 2009 i believe. Since then i have bought panzanese and fiorentina steak from his shop. So im shure i have simply the best value for money!
 
Great job, Enrico. I'm with Bob, I never heard of that cut before. What a beautiful cut of meat. You are so meticulous in your set up. Looks great.
 
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