Small fire pit... Summer BBQ

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freitasm

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#243723 28-Dec-2018 15:06

I took the month of December and half of January off... And decided to have a churrasco every second day while in Wellington. So over the weeks I put the fire pit to some use (most recent to older ones).

Basically just meat, coarse salt and charcoal heat. Something around 60 - 90 minutes cooking depending on how big the piece and how many people around (sometimes just me but there's no excuse, need to keep the schedule):

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#2151490 28-Dec-2018 15:28

Jealous AF!!

I have a charcoal bbq / smoker but I cant use it... Total fire ban here (and who wants to stand near a bbq when it's 45 out).

stocksp

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#2151657 28-Dec-2018 20:15

mmmm meat. Always happy to help you eat it if you need support :)

Bung

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#2151680 28-Dec-2018 21:13

Years ago I went to an event that had a Greek family doing a BBQ over hot coals with the meat on rotating skewers driven by a windscreen wiper motor. Totally Heath Robinson but brilliant results. Indian tandoor ovens also give great results. I have a large brick fireplace in the garden that according to one council person isn't covered by fire bans but I don't fire it up very often. Last time about 3 months firewood went up the chimney keeping drunken idiots toasty.

kendog

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#2151752 29-Dec-2018 09:09

I love charcoal bbq, your setup looks simple and awesome.

Where did you get those long skewers from?

freitasm

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#2151763 29-Dec-2018 09:52

kendog: I love charcoal bbq, your setup looks simple and awesome.

Where did you get those long skewers from?

I used bricks to make a pit because it's not a permanent setup. Also you can take the bricks out to lower it if needed the large, 1kg rump cap (picanha) can be sealed at 15cm, 10 minutes each side then put the bricks back on to leave it at 40cm high, 20 minutes each side for a medium rare. The flank steaks (fraldinha) can be sealed at same height for minutes each side then 15 minutes at 40cm. Chicken, sausages can be on 40cm all the way but cooking can be up to 60 minutes at that height.

This means you can have a long churrasco (barbeque) event by managing the meats and heights... Also do not use briquettes as they don't seem to heat as much as charcoal - which goes read/white quicker and hold longer thanks to density.

Skewers from here. When I first bought they didn't have the flat ones (ordered some now) so I bought the single square ones from somewhere else. Do not buy square ones if you see them elsewhere because the meat spins to the heavy side when you rotate the skewers - the flat ones keep the meat in a single position. The doubles are good for large single pieces (picanha) and singles like chicken or sausages.

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Adamanski

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#2151822 29-Dec-2018 11:54

Oh man this brings back memories. Does anyone have a recommendation where to buy Picanha (rump cap?) here in Auckland? I've tried Westmere Butchery but never in stock, I have my FIL here late Jan and need to up my churrasco game.

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kendog

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#2151836 29-Dec-2018 12:55

freitasm:
kendog: I love charcoal bbq, your setup looks simple and awesome.

Where did you get those long skewers from?

I used bricks to make a pit because it's not a permanent setup. Also you can take the bricks out to lower it if needed the large, 1kg rump cap (picanha) can be sealed at 15cm, 10 minutes each side then put the bricks back on to leave it at 40cm high, 20 minutes each side for a medium rare. The flank steaks (fraldinha) can be sealed at same height for minutes each side then 15 minutes at 40cm. Chicken, sausages can be on 40cm all the way but cooking can be up to 60 minutes at that height.

This means you can have a long churrasco (barbeque) event by managing the meats and heights... Also do not use briquettes as they don't seem to heat as much as charcoal - which goes read/white quicker and hold longer thanks to density.

Skewers from here. When I first bought they didn't have the flat ones (ordered some now) so I bought the single square ones from somewhere else. Do not buy square ones if you see them elsewhere because the meat spins to the heavy side when you rotate the skewers - the flat ones keep the meat in a single position. The doubles are good for large single pieces (picanha) and singles like chicken or sausages.

Thanks, ordered four of the skewers to try out.

Adjusting the height sounds great, I have a Webber kettle, so not much scope for height changing.

freitasm

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#2151851 29-Dec-2018 13:22

@Adamanski:

Oh man this brings back memories. Does anyone have a recommendation where to buy Picanha (rump cap?) here in Auckland? I've tried Westmere Butchery but never in stock, I have my FIL here late Jan and need to up my churrasco game.

I have managed to get picanha from a Ngaio butcher by asking to cut the first 900 g of the rump piece - one time the butcher was happy to do it and even commented on "Argentinian/Brazilian BBQ". Another time the other butcher didn't want to do it.

I now buy both picanha (rump cap) and fraldinha (flank steak a.k.a skirt steak) online at Green Meadows Beef.

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Adamanski

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#2152561 31-Dec-2018 10:52

Awesome, appreciate the recommendation - I'll go with an order next week. Now to find some Bohemia and we can reproduce some good times!

networkn

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#2152575 31-Dec-2018 11:45

So is it a BBQ day today? I'll be around at 6pm? PM your address :)

I love my Weber Charcoal grill and I bought the rotisserie attachment which gets a lot of use.

My favourite use is taking two butterflied lamb putting salt, pepper and rosemary and garlic between the layers, rolling them, tying them and rotisserie with Tzatziki (grated cucumber for texture).

I highly recommend it.