Surf and Picanha Turf

[B.A. Poole]

Picanha on the skewers. Seasoned with salt and a light cover of homemade Montreal type seasoning.



Half way through the cook. Mesquite smoke wood.



Finished up and resting.



While the Picanha rested. Szwanhan marinated shrimp.



Plated with chimichurri and sides.

 

[Michael Richards]

That is an awesome cook, using super cool techniques, leading to an amazing plate!!!

 

[Bob Correll]

Piranha on the skewers

Piranha, the meat that bites back! Sorry, couldn't resist.
Nice cook all the way around!
I have some smallish cuts of sirloin cap in the fridge for a cook soon., but the fat has been trimmed off.

 

[B.A. Poole]

My auto-correct has a mind of it's own. We fight continually.

 

[JimK]

Looks awesome. I think that's the first time I've seen hanging shrimp.

 

[B.A. Poole]

Looks awesome. I think that's the first time I've seen hanging shrimp.

It won't work with cocktail shrimp. Get the large or extra large size.

 

[Dan C. FL]

That meat looks ridiculous!!!!

 

[ChuckO]

Hmmmm I've got this eye of the round...