Geekzone: technology news, blogs, forums
Guest
Welcome Guest.
You haven't logged in yet. If you don't have an account you can register now.


View this topic in a long page with up to 500 replies per page Create new topic
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11
Handle9
4741 posts

Uber Geek

Trusted
Lifetime subscriber

  #2557611 5-Sep-2020 18:35
Send private message quote this post

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


freitasm

BDFL - Memuneh
68798 posts

Uber Geek

Administrator
Trusted
Geekzone
Lifetime subscriber

  #2557617 5-Sep-2020 18:41
Send private message quote this post

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.





 

 

These links are referral codes

 

Geekzone broadband switch | Eletricity comparison and switch | Hatch investment (NZ$ 10 bonus if NZ$100 deposited within 30 days) | Sharesies | Mighty Ape | Backblaze | Coinbase | TheMarket | My technology disclosure


 
 
 
 


sud0
94 posts

Master Geek

Subscriber

  #2557804 6-Sep-2020 11:34
Send private message quote this post
Handle9
4741 posts

Uber Geek

Trusted
Lifetime subscriber

  #2562731 12-Sep-2020 04:48
Send private message quote this post

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.



I had my first go. It was a black angus that was around 1.7kg. I cut it into 2 pieces in the end. Both were ready at the same time so I'm glad I did.

The kids wanted to do family fire Friday (ie smores) so I ended up using my fire pit instead of the Weber. We started this during the first big lockdown here and we all really enjoyed it. Over summer it was too hot but now it's cooler and we can get back outside. It's still pretty warm (37° at 5pm) but it's bearable to be outside.

Using the fire pit meant that I had the meat too close to the coals during searing. It ended up charred rather than seared. I caught it before it got bad but it was a bit annoying.

Other than that it was fun cooking something different. I use a probe so there is no excuse for overcooking but it's still nice to cut a piece of beef and see the lovely pink inside.

Next time will be much better. I'll put photos up in the morning.

Handle9
4741 posts

Uber Geek

Trusted
Lifetime subscriber

  #2562925 12-Sep-2020 16:19
Send private message quote this post

 

 

 


Handle9
4741 posts

Uber Geek

Trusted
Lifetime subscriber

  #2572464 23-Sep-2020 04:01
Send private message quote this post

I did beef cheeks for the first time over the weekend. Smoked for 4 hours and then boated in guiness for about 5 hours. The method I used was mean to be 4+4 at 135°C but it took longer to get tender. It's quite amazing watching them go from tough like old boots to tender and moist.

For a first go they were tremendous. I didn't have the temperature right for the first hour. I was using a different brand of briquettes than usual and it was a bit cold, more like 100° rather than 135° but once they braised they were goey and delicious. The best thing IMO was 2-3 cheeks is plenty for 2 of us with leftovers the next day. I've got another 3-4 kilos in the freezer so will make some more soon.

The only thing that I didn't like was they took a lot of trimming to prep so there was heaps of waste. It was all silver skin and inedible but it's a bit annoying.

Kiwifruta
1260 posts

Uber Geek

Subscriber

  #2574754 26-Sep-2020 19:59
Send private message quote this post

Hey guys, I’ve had 3 parillas (Spanish for grill/BBQ) in the past 8 days, so a great 8 days, enjoying spring. I did tonight’s one and used this charcoal for the first time. Was impressed with it, usually I’ve used Safari.

Anyway, just wondering if any of you gents and gentesses have some spice rub recipes for beef.


 
 
 
 


sud0
94 posts

Master Geek

Subscriber

  #2577450 1-Oct-2020 20:26
Send private message quote this post

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

 

 

 

 

 

 

 

 

 

Edit 1: Fixed Imgur links

 

Edit 2: Added Gaucho's Wikipedia link.


networkn
23429 posts

Uber Geek

Trusted
Lifetime subscriber

  #2577486 1-Oct-2020 20:55
Send private message quote this post

Wow dude. Epic.

freitasm

BDFL - Memuneh
68798 posts

Uber Geek

Administrator
Trusted
Geekzone
Lifetime subscriber

  #2577741 2-Oct-2020 08:39
Send private message quote this post

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





 

 

These links are referral codes

 

Geekzone broadband switch | Eletricity comparison and switch | Hatch investment (NZ$ 10 bonus if NZ$100 deposited within 30 days) | Sharesies | Mighty Ape | Backblaze | Coinbase | TheMarket | My technology disclosure


dafman
3369 posts

Uber Geek

Trusted
Subscriber

  #2577802 2-Oct-2020 09:13
Send private message quote this post

(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?


networkn
23429 posts

Uber Geek

Trusted
Lifetime subscriber

  #2577985 2-Oct-2020 13:15
Send private message quote this post

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


Paul1977
3404 posts

Uber Geek


  #2578020 2-Oct-2020 13:56
Send private message quote this post

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.


networkn
23429 posts

Uber Geek

Trusted
Lifetime subscriber

  #2578021 2-Oct-2020 14:00
Send private message quote this post

Oh yes. Makes for a truly excellent crust.

 

 


sud0
94 posts

Master Geek

Subscriber

  #2578201 2-Oct-2020 16:42
Send private message quote this post

freitasm:

 

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

 

 

 

 

I couldn't agree more! =] 


1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11
View this topic in a long page with up to 500 replies per page Create new topic





News »

Nanoleaf enhances lighting line with launch of Triangles and Mini Triangles
Posted 17-Oct-2020 20:18


Synology unveils DS1621+ 
Posted 17-Oct-2020 20:12


Ingram Micro introduces FootfallCam to New Zealand channel
Posted 17-Oct-2020 20:06


Dropbox adopts Virtual First working policy
Posted 17-Oct-2020 19:47


OPPO announces Reno4 Series 5G line-up in NZ
Posted 16-Oct-2020 08:52


Microsoft Highway to a Hundred expands to Asia Pacific
Posted 14-Oct-2020 09:34


Spark turns on 5G in Auckland
Posted 14-Oct-2020 09:29


AMD Launches AMD Ryzen 5000 Series Desktop Processors
Posted 9-Oct-2020 10:13


Teletrac Navman launches integrated multi-camera solution for transport and logistics industry
Posted 8-Oct-2020 10:57


Farmside hits 10,000 RBI customers
Posted 7-Oct-2020 15:32


NordVPN starts deploying colocated servers
Posted 7-Oct-2020 09:00


Google introduces Nest Wifi routers in New Zealand
Posted 7-Oct-2020 05:00


Orcon to bundle Google Nest Wifi router with new accounts
Posted 7-Oct-2020 05:00


Epay and Centrapay partner to create digital gift cards
Posted 2-Oct-2020 17:34


Inseego launches 5G MiFi M2000 mobile hotspot
Posted 2-Oct-2020 14:53









Geekzone Live »

Try automatic live updates from Geekzone directly in your browser, without refreshing the page, with Geekzone Live now.


Support Geekzone »

Our community of supporters help make Geekzone possible. Click the button below to join them.

Support Geezone on PressPatron



Are you subscribed to our RSS feed? You can download the latest headlines and summaries from our stories directly to your computer or smartphone by using a feed reader.

Alternatively, you can receive a daily email with Geekzone updates.