Archive for the ‘beef’ Category
Picanha (Sirloin Cap)
Picanha (Sirloin cap)
Today we are going to be trying a somewhat different cut of meat than what is normally done smoked on a bbq. This is going to be picanha, or sirloin cap, which you normally find served in Brazilian grills and steakhouses. There it is usually pushed onto a large metal skewer in a “C”-shape and roasted directly over a fire. This lets the thick fat cap render and keep the meat lubricated. This will not work over the lower temperatures used in low and slow bbq cooking. Read on to find out what we did differently to make this cut of beef turn out great.
Picanha (sirloin cap) on the cooker
Tri Tip Reverse Sear
It’s been a while and the original plan to do a long slow cook of Beef Ribs didn’t happen due to having a really busy end of the week and not getting the order in. Plus the idea of getting super early on Sunday to get them going lost appeal. When time is poor, but need for meat is high, time to turn to the speedy standby of Tri Tip by Reverse Sear. See how it came out by reading on.
Tri-tip on the direct heat of the Weber Kettle for its final searing
Santa Maria-style Tri-tip (Reverse Sear)
Santa Maria-style Tri-tip
Wow, its been a while hasn’t it… ? A combination of lots of travel, meetings, holidays and other problems has meant that there has been a definite lack of barbecue action (and even what little BBQ action has happened such as the pulled pork I made for the Superbowl has not been written up here). Today we are going to try and rectify this by a cook of Santa Maria style Tri-tip. While I have cooked this before (I’m pretty sure cooking of it is mandated in CA’s overly long Constitution…), I don’t think I’ve recorded the process and I’ve also never been fully happy with how it has turned out (as the state BBQ dish pretty much, it seems important to me to get it right…). So inspired by a different method proposed by Meathead in his amazing book which Miss AdventuresInBBQ got me for Christmas, I decided to give it another go via the method of reverse searing.
The tri-tip undergoing its final sear over direct heat just before it comes off the grill.
Beef Short Ribs with Dalmation Rub
Today we are doing the somewhat badly named Beef Short Ribs. These rib bones are about 6″ long and can be up to 2″ thick and can weigh over a 1 lb each. They also need a long slow cook to get all the fat and connective tissue to melt and soften up and become tasty. Read on to see how they turned out after the long cook.
Ribs smoking in the Weber Kettle
Beef Brisket Flat
Brisket Flat
Today we are doing what many consider the quintessential barbecue cook, beef brisket. Since a whole so-called packer brisket, is a whole heap of meat for one person to be eating, this time we are cooking just the brisket flat (this sits on the bottom of a whole packer brisket under the point muscle and produces the long thin slices that people generally think of when say “brisket”. It is much leaner than the point with a lot less intramuscular fat so it can be hard to stop it drying it out in the long cook). Cook times for briskets can range anywhere from 8 to 16 hours depending of how big it is and how low a temperature it is smoked at. Read on to see how it turned out after this long cook.
Beef Short Ribs
In a timely overlap with the Formula 1 Grand Prix happening in Austin, TX, today we are trying barbecue beef short ribs for the first time. These will be cooked low and slow Texas-style for 6+ hours.