BBQ, Part II

The last time I posted the picanha had just hit the BBQ, and was cooking nicely. As you can tell from some of the pictures, the BBQ itself is much different than the propane grill type we are accustomed to. It's more similar to a pit-type BBQ.
Behind the grill area, is a wall of bricks with 21 holes each across their face. These holes form a grid-like pattern, and with a couple of adjustable height cross-bars in front, you have the ability to easily adjust the food's location with respect to the heat. This is why there are do many different types of skewers, to accommodate how to best support and position the food. I was better able to control the cooking with this setup, versus my propane grill in NJ.

Now that you know the secret to how the meat was cooked, here are the rest of the details on the picanha. After it chars on both sides a bit, take the meat off the fire and scrape the excess salt off (this is a trick that Pupio, the butcher from the butchershop I mentioned previously, taught me). Then, back to the flame. It took about 45 minutes or so to thoroughly cook a big picanha like this one - but worth every minute of the wait.

The taste of the picanha was really moist, tender, and flavorful. The natural taste of the meat - remember, no fancy sauces here. Can you really tell the difference in taste based on where the beef was from? Absolutely. The meat from Brazil was great, don't get me wrong. Brazil is known for their beef, and I can see why. But, the Argentinian was really special.

So, there you have it. That was a typical Sunday night in Brazil. I usually fired the BBQ up around 4pm, and we'd sit outside and have some quality time by the pool, maybe drinking some Bohemia's or Caipirinhas (look for these in other posts), just soaking it all in.

To bring it all together, here's a quick video.



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