You don't have a roof above your BBQ?
That guy didn't got it right, the meat has to stay dry, not the guy 
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My 4th of July bbq got rained out, so meat got made in the oven!
- Thread starter Montoya
- Start date
god you a making me hungry what is that cut of meat?Raleigh had some thunderstorms roll through just when we were supposed to BBQ.
Not wanting to get my hair wet, we had to move the bbq indoors, so we buried the meat in a pile of salt, into the oven at 300 for 40min
YUM! Here it is peeking out !
A nice medium rare picanha!
Then crisp up the fat a bit more, usually this is done on the bbq, but we improvised!
I hope you all had a happy 4th, enjoy the long weekend!
I have to say I once shared your point of view the first time I saw someone cooking meat like that as I figured it would make everything way too salty. But then I found out it really does work to seal in the moister and ends up with a wonderfully moist evenly cooked meat. Be it chicken, fish or beef and doesn't leave the meat tasting salty.
Hmm interesting idea of making salt-covered meat, i know this metod for fish (but you need to mantain the fish's scale for that) but never tryed on meat...
By the way try picanha with low temp cooking... I've a brother of a friends of mine that is super enthusiast about it... last time I was there he pulled out a piece of picanha seasoned and pine-smoked by himself, cooked at low temp for something about 24h (like 40° for 24h i think)... it was so tasty and so soft that melt in mouth...
By the way try picanha with low temp cooking... I've a brother of a friends of mine that is super enthusiast about it... last time I was there he pulled out a piece of picanha seasoned and pine-smoked by himself, cooked at low temp for something about 24h (like 40° for 24h i think)... it was so tasty and so soft that melt in mouth...
Correct, the salt forms a crust around the meat, locking in the moisture.
As someone who had to look at videos of steaks cooking for a work project for months (science!) I implore you to leave the meat for five minutes before cutting it. If you look at the picture where you slice the meat, you can see that the red is not very uniform and you lost quite some juice. If you leave it resting for five minutes it will be Better!
Well, I can not argue with a person who claims to have seen videos about bbqs!
HEY GUYS! WE HAVE AN EXPERT HERE!
That picanha had a good 5min rest, its just that juicy! :D
That looked amazing! All we had were burgers and brats...
You say this as if burgers and brats is a bad thing. Throw in beer and this is a meal fit for kings and rulers.
Oh it was good and yes there was Beer and more! Montoya's just looked better.
SoloFlyer
Grand Admiral
Envying another man's meat is not good for the ol' self image
If you see a comment about burnt meat and @LoicFarris laying around somewhere... it might be the one I just lost when I was laughing...
That steak looks glorious, but I would also love to know the recipe for that side dish as it looks delicious as well.
I hope you all had a happy 4th, enjoy the long weekend!
Some might consider this as blasphemy, but for several years I've had thoughts of designing a machine that cooks delicious meats like this in a different way than others. Although I was thinking of using a whole brisket that I'd call part of it the TESTified Tri-tip.