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Posted on 8/11/24 at 6:35 pm to Yat27
Try smoking them. Cap on top. Make sure you cut across the grain, not with.
Posted on 8/11/24 at 9:32 pm to Yat27
Was going to do a typical backyard BBQ before the kids start school this week and then I saw these that looked pretty good. Prime picanha. I stir fried some Chinese broccoli (gai lan) with it and all enjoyed. $9/lb
Posted on 8/11/24 at 10:19 pm to HeyCap
Nicely done, Hoss!
Posted on 8/12/24 at 10:43 am to Yat27
We do picanha on the BGE + Joetisserie. Season it with the Brazilian salt from the Latin market and it's every bit as good as from the churrascaria.
Posted on 8/12/24 at 2:55 pm to Icansee4miles
Flap is also called bavette. Easily my favorite steak to sous vide. So tender and the right amount of fat with no gristle.
Posted on 8/19/24 at 9:44 am to Yat27
Did another yesterday. It is now our clear favorite beef when all things are considered.
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