I'm going to do a picanha next weekend for the first time. @freitasm any tips?

Make sure there's a nice, thick fat cover. The piece must be max 1kg - just the triangle tip of the rump cap. If making the whole piecem seal it at high temperature (close to charcoal) for about ten minutes each side (meat side first, then fat), then lower temperature (higher up) for about 30 minutes (meat side) then another 15 minutes (fat side). This will give you a medium-rare result. You should be able to control temperature with gas too.

Just cause it's Sunday! https://www.youtube.com/watch?v=61tp0NQgYq4&feature=youtu.be 

freitasm:

Make sure there's a nice, thick fat cover. The piece must be max 1kg - just the triangle tip of the rump cap. If making the whole piecem seal it at high temperature (close to charcoal) for about ten minutes each side (meat side first, then fat), then lower temperature (higher up) for about 30 minutes (meat side) then another 15 minutes (fat side). This will give you a medium-rare result. You should be able to control temperature with gas too.

Celebrating September 20th in the Gaucho's style :)

Edit 1: Fixed Imgur links

Edit 2: Added Gaucho's Wikipedia link.

I see someone is supporting the wrong (Gremio) team there. Lucky there's a red shirt.

(novice here looking for advice)

I have a Weber Q2200 which I regularly use for chops and steaks etc. For steak, I usually cook eye fillet, approx 1 inch thick, just under 2 minutes each side on high heat for medium rare.

Tonight, for the first time, I'm going to tackle ribeye on the bone which will be considerably thicker - I've yet to purchase, but expect to about 4cm thick. What I'm intending to do is 3 mins each side, then 10 mins on indirect heat. For indirect, I'm not sure if I will set up trivet on one half of Weber, or preheat oven to 180 deg and transfer directly from BBQ to oven.

Aiming for med/rare - am I on right track?

Check out Reverse Sear, it's the "best" way for larger, thicker cuts of meat. Check out Kenji Lopez-Alt on Youtube. Also Guga Foods on Youtube, he does it over the BBQ as well

@dafman

networkn:

 

Check out Reverse Sear, it's the "best" way for larger, thicker cuts of meat. Check out Kenji Lopez-Alt on Youtube. Also Guga Foods on Youtube, he does it over the BBQ as well

 

@dafman

 

If you're looking at a reverse sear, have a look at dry brining as well.

EDIT: you want 24 hours for a dry brine ideally.

Oh yes. Makes for a truly excellent crust.

freitasm:

 

I see someone is supporting the wrong (Gremio) team there. Lucky there's a red shirt.

 

I couldn't agree more! =]