Holy hekka @freitasm you have just ruined any meal I have from now on, those look absolutely amazing!

Eva888: Merry Christmas to you and may you enjoy many more churrasco in good health.

 

Thank you and merry Christmas to you and everyone else here!

Damn, I need to get myself on this meat eating invite list

I know, I could smell it from here and it drove me crazy !

Happy holidays to everyone!

Just keeping the Gaucho's tradition by having a skewer BBQ, with lots of Chicken medallion, Brazilian Pork Sausages, Chicken hearts, Onions, Wagyu Beef Ribs and the famous Picanha.

Luís sells a very good Brazilian Pork Sausages (Linguiça Toscana). PM me if you'd like to get his contact details (Based in Auckland). Also you can find premium meat at MyMeat.

sud0:

 

Happy holidays to everyone!

 

Just keeping the Gaucho's tradition by having a skewer BBQ, with lots of Chicken medallion, Brazilian Pork Sausages, Chicken hearts, Onions, Wagyu Beef Ribs and the famous Picanha.

 

This looks amazing! I was just about to make some toast for breakfast but it feels utterly inadequate looking at that! My project for this year is to build an outdoor kitchen and this thread has been inspirational! Can't wait to get started.

sud0: Greetings from sunny Auckland

You omitted your address -

decibel:

 

sud0: Greetings from sunny Auckland

 

You omitted your address -

 

hahaha I guess we could have a Geekzone meetup in AKL just like @freitasm did in WLG (i think).

Well, yesterday was a beautiful day here. I had a bottle of champagne in the fridge so since was a last minute thing I just got three thick rump steaks from the market and had those for lunch - also managed to get a flank steak (fraldinha) for next week. A shame the rump steaks don't wrap around nicely like a good picanha cut (rump cap), but good enough. 

Also that Samba charcoal (South American hardwood) was hot - the second best I have found around here actually. 

freitasm:

Well, yesterday was a beautiful day here. I had a bottle of champagne in the fridge so since was a last minute thing I just got three thick rump steaks from the market and had those for lunch - also managed to get a flank steak (fraldinha) for next week. A shame the rump steaks don't wrap around nicely like a good picanha cut (rump cap), but good

I've been doing a few trip-tips this summer.  I'm FODMAP so I make my own dry rub and leave it on under clingfilm overnight, in the wine fridge so it doesn't get too cold.

To cook I sear the meat and indirect cook fat side up at about 110*C with pohutukawa and apple wood chips.  I pull it out when the core temp is 47*C and rest well covered before serving.  Everyone says it's amazing.