Picanha is one of the most sought-after cuts of meat in south America and Brazil specifically. This piece of steak comes from the top cap of the top sirloin. Often cooked rotisserie style over charcoal and then sliced on demand, it makes great steak, impressive service and is relatively easy to cook. Known for being delicious because of its tenderness and big rich fat cap, this steak is sure to impress when cooked properly.
I have cooked many briskets and always happy with the results, this time I wanted to do something different, I’ve made corned beef previously but never Montreal Smoked Meat. I always enjoy getting one of these sandwiches whenever I visit Montreal and wanted to see how close I could come to duplicating it. Here is the recipe for my first attempt at Montreal Smoked Meat. I must say that the time and effort you put in will result in a satisfying product you can be proud of and share with family and friends. I was pleasantly surprised on the taste, tenderness and fabulous aroma this meat has. I hope you give it a try.
I was asked to help my favorite local Indian restaurant to finalize a recipe for Smoked Tandoori Brisket. I thought it would be a fun experiment, so I agreed. I dropped off a brisket at the restaurant and they marinated it in a secret mixture of tandoori seasonings for 3 days. After that I picked it up and smoked it over charcoal pellets for nearly 10 hours. What we were left with was an amazingly rich and spicy brisket that was oh so flavorful and melt in your mouth. The tik Tok got over 30,000 views in the first day. The things I learned in the comments section of Tik Tok. Hindu’s do not eat beef but lots of other Indians (Sikh, Punjabi, Muslim, Christians) do in fact eat beef (sometimes). I should not call it “East Indian” cuisine because there is only 1 India, it is just called “Indian cuisine”. I apparently also need to work on my Canadian accent version of how you pronounce “Tandoori”.
The visual appeal of a perfectly cooked steak is one of my favorite parts of eating a steak. It’s the crispy charred bits around the edge and the cross hatched grill marks from a perfect sear. The darker the sear marks in my books the better. When a steak comes out glistening from the right amount of fat with the right amount of blackness, it’s heaven for me. Black gold steak, is just that, it’s pure gold for me. The blackness of the charcoal really makes the visual appeal that much more, but when combined with the truffle flavour in the seasoning and the base umami flavours, this combination is a whole other level.
I recently finished watching the Masterclass by Aaron Franklin. In that class there are 3 parts devoted to what he called the king of the meats: Brisket. In my opinion it’s the main reason to take the class, to master his approach to cooking brisket Texas style with nothing but Post Oak, Salt, Pepper and Smoke. It’s a pretty simple process but it takes practise to perfect. After watching the masterclass I went ahead and created one of these masterpieces for myself and it was not a disappointment. A nice change from all the competition style briskets I’ve done in the past 5 years. If I’m ever cooking for a crowd, this is the way I would definitely go.
Prime rib, the king of the meats. You can read all about what a prime rib is here: https://youneedabbq.com/navigating-the-different-steak-cuts/ but for those who want to just read it here, the prime rib is basically a section of the rib loin that has not been cut into steaks. It can be served bone in or bone out and is also called a standing rib roast among other things. This beautiful cut of meat is comprised of 2 main muscles, the rib lip which covers the top of the round center portion called the Rib eye. The rib lip is my favourite part because of it’s intense marbling, at some steak houses you can order just the rib lip and they cut it off, tie it up into a circle and cook just that for you. But you are here to find out how to cook this sucker whole, so let’s dive into it.
