Category: Beef

Why Picanha Is The Best Cut Of Beef + How To Cook It!

Posted on by Wiley

Picanha is a cut of beef that is popular in Brazil. It is made from the top of the rump, and it is characterized by a thick layer of fat cap. The fat cap is what gives picanha its unique flavor and texture.

Picanha is typically grilled, and it is often served with a simple seasoning of salt and pepper. The fat cap renders down during cooking, and it helps to keep the meat moist and flavorful. Picanha is a delicious and versatile cut of beef that can be enjoyed on its own or as part of a larger meal.

Here are some of the things that make picanha special:

  • The fat cap: The fat cap is what gives picanha its unique flavor and texture. It renders down during cooking, and it helps to keep the meat moist and flavorful.
  • The marbling: Picanha is a well-marbled cut of beef, which means that it has a good amount of fat throughout the meat. This fat helps to keep the meat moist and tender during cooking.
  • The taste: Picanha has a rich, beefy flavor that is enhanced by the fat cap. It is also relatively tender, making it easy to chew and enjoy.
  • The versatility: Picanha can be cooked in a variety of ways, including grilling, pan-frying, and roasting. It can also be used in a variety of dishes, such as steak sandwiches, fajitas, and stir-fries.

If you are looking for a delicious and versatile cut of beef, picanha is a great option. It is sure to please everyone at your next barbecue or dinner party.

Here are some tips for cooking picanha:

  • Preheat your grill or pan to medium-high heat.
  • Season the picanha with salt and pepper.
  • Sear the picanha for 2-3 minutes per side, or until it is browned.
  • Reduce the heat to medium and cook the picanha for 5-7 minutes per side, or until it is cooked to your desired doneness.
  • Let the picanha rest for 5 minutes before slicing and serving.

Enjoy!

Picanha

Picanha Skewers

Black Rock Grill Steak on the Stone set

How to Sear a Steak

Posted on by Wiley

Searing a steak is a crucial step to create a flavorful crust on the outside while keeping the inside tender and juicy. Here’s a basic guide to help you sear a steak:

Ingredients and Equipment:

  • Steak (preferably at room temperature)
  • Salt and pepper (or other preferred seasonings)
  • High smoke point oil (e.g., canola, grapeseed, avocado oil)
  • Cast iron skillet or heavy stainless steel skillet
  • Tongs
  • Butter (optional)
  • Thermometer (for checking doneness)

Steps:

  1. Choose the Right Steak: Select a high-quality steak with good marbling, such as ribeye, sirloin, or filet mignon.
  2. Preparation: Pat the steak dry with paper towels. Moisture on the surface can prevent proper searing. Season the steak with salt and pepper, or your preferred seasonings. Let the seasoned steak rest for about 30 minutes at room temperature to ensure even cooking.
  3. Preheat the Skillet: Place your skillet on high heat and let it heat up for a few minutes. You want the skillet to be very hot before adding the steak.
  4. Add Oil: Add a high smoke point oil to the hot skillet. Swirl the oil to coat the bottom of the skillet evenly.
  5. Searing: Carefully place the steak in the skillet. It should sizzle immediately upon contact. Allow the steak to sear without moving it for 2-3 minutes. This creates a nice crust.
  6. Flip and Sear: Use tongs to flip the steak. Sear the other side for 2-3 minutes. For thicker steaks, you can also sear the edges by holding the steak with tongs.
  7. Butter Basting (Optional): If desired, you can add a knob of butter to the skillet during the last minute of cooking. Tilt the skillet and use a spoon to continually baste the steak with the melted butter.
  8. Check Doneness: Use a meat thermometer to check the internal temperature of the steak. Here are the approximate temperatures for different levels of doneness:
    • Rare: 120-125°F (49-52°C)
    • Medium Rare: 130-135°F (54-57°C)
    • Medium: 140-145°F (60-63°C)
    • Medium Well: 150-155°F (66-69°C)
    • Well Done: 160°F (71°C) and above
  9. Resting: Once the steak reaches your desired doneness, remove it from the skillet and place it on a plate. Allow the steak to rest for about 5-10 minutes. Resting allows the juices to redistribute, resulting in a juicier steak.
  10. Slicing and Serving: After resting, slice the steak against the grain to ensure tenderness. Serve and enjoy your perfectly seared steak!

Remember that cooking times can vary based on the thickness of the steak and the exact temperature of your skillet, so it’s a good idea to use a meat thermometer to ensure your steak reaches your preferred level of doneness.

Umami Barbecue – Brisket

Posted on by Wiley

Umami Barbecue – Brisket

If you want to make a brisket that is over the top. Then this is your recipe. It is also a really easy recipe with just six different ingredients. Total prep and cook time of 8 hours.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbrisket, umami, umami barbecue, umami bbq, umami brisket
Prep Time1 hour
Cook Time7 hours 8 minutes
Servings10
Calories704kcal
Cost$50

Ingredients

Cooking Tools

Ingredients

Instructions

  • On large cutting board put the whole packer brisket. Now start by removing all the hard fat.
  • Now flip the brisket over to the fat cap side and trip fat so it is 1/4 inch thick across the fat cap.
  • Now remove the silver skin.
  • After trimming the brisket now we add the rub. The rub is very simple. Montreal Steak Seasoning.
  • In a large foil pan apply two coats of rub. First coat so the salt can penetrate the meat and a second coat so we have a layer of rub to make that crust or bark that any good BBQ brisket should have.
  • Make sure you season both sides of the brisket including the fat cap.
  • In mixing bowl add 1 cup of ketchup.
  • Add 1/2 cup of water.
  • 2 Tablespoons of Tamari sauce.
  • 2 Tablespoons of Worcestershire sauce.
  • 2 Tablespoons of Fish sauce.
  • 1 Tablespoon of Umami Powder.
  • Now mix everything thoroughly and let sit in the refrigerator for about 30 minutes. Set aside about a 1/4 cup of sauce to be used later.
  • With injector inject umami sauce into the brisket making an injection every 2 inches. Think of a 2 inch by 2 inch grid.
  • Preheat pellet grill or charcoal grill to 300F.
  • Put brisket on grill and insert temperature probe into thickest part of the brisket.
  • Check brisket every hour and spritz with water if needed.
  • At 160F pull brisket from grill and foil in a foil pan.
  • Add the 1/4 cup of injection sauce to the brisket to give it an extra umami boost.
  • Now seal up the brisket with another sheet of foil. Remove as much air as you can and make sure it is fully sealed.
  • Put sealed brisket back into grill and reinsert the temperature probe.
  • When brisket reaches 205F pull brisket from grill,
  • If you have a Cambro let brisket rest for at least an hour. No Cambro? Then use a cooler with towels.
  • After resting separate the point from the flat and then slice the flat against the grain.
  • Here is the flat sliced and put on a platter. Please note the great smoke ring and how moist the brisket is.
  • Complete 15 pound brisket prepared and cooked in less than 8 hours. Might be my best brisket recipe to date.

Video

Nutrition

Serving: 1lb | Calories: 704kcal

Tri Tips Seared in Duck Fat on the Rec Tec Wyldside Grill

Posted on by Wiley
Tri Tip Seared in Duck Fat

Trip Tips Seared in Duck Fat on the Wyldside Grill

A recipe showing how to cook on the Rec Tec Wyldside Grill. This one is all about Tri-Tips using duck fat to sear. This recipe will also work if you have a Santa Maria Style Grill or even an Argentinian Grill.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordargentinian grill, rec tec wyldside, santa maria style bbq, santa maria style grill, tri tip, wyldside grill
Prep Time20 minutes
Cook Time45 minutes
Servings8
Calories500kcal
Cost30

Ingredients

Cooking Tools

Food Ingredients

Instructions

  • In this recipe, we will be cooking and searing Tri-Tip roasts
    on the Rec Tec Wyldside Grill.
    The Wyldside grill is an Argentinian or some would say a
    Santa Maria style BBQ.
    The cooking fuel will be lump charcoal and hickory wood
    chunks.
  • We will need a very hot fire and it all starts with the BBQ Dragon Chimney Starter.
    First, we fill the starter all the way with lump charcoal.
    Then using a tumbleweed starter I light and then push the starter to the middle of the chimney using the access port on the side of the BBQ Dragon chimney.
    To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.
  • To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.
    Here I show the port and how I am pointing it towards the vents at the base.
  • We now turn on the fan to high and let the chimney and charcoal come up to temperature.
    As you can see the charcoal is well on its way. So while the charcoal is lighting we move into the kitchen to prepare our Tri Tips.
  • Here are the ingredients we will be using.
    Duck Fat and Montreal Steak Seasoning
  • And two 2.5 pound tri tip roasts
    A little trivia. The Tri Tip was created by Bob Schultz in Santa Maria, CA in the 1950s. Before Mr Schultz this cut of meat was used to make hamburgers.
    As you can see the roast has three points like a triangle. Hence the name Tri Tip.
    Before cooking, we need to remove external fat and silver skin.
  • Because this is not a big piece of meat I take small cuts until I can see the outside is mainly meat.
  • After trimming you can see that the outside of this roast should really sear well.
    Now it is time to season the meat. I put the meat into a foil pan so cleanup is easy.
    Now with the Montreal steak seasoning, I liberally put the seasoning on.
    Montreal Steal seasoning is your standard SPG, salt pepper and garlic with few extras added.
    With the meat totally cover in rub it is now off to the grill.
  • We now lay the coals in the middle of the fire pit.
    Now add the hickory wood chunks
    As the wood chunks are added you can see the wood starts to smoke and the fire becomes very hot.
    Also, the vents and fan are adding even more oxygen to the fire.
  • We then add another layer of lump charcoal.
    The wood is already producing flame and now we want to move
    wood and coals so we have a focused cooking area.
    Using the rack we try and equally distribute the
    wood among the coals.
  • With coals and wood ready we now lower the grate into the grill.
  • Here you can see my favorite thermometer. Signals by Thermoworks.
    Here is the fire with both flame and smoke. Perfect for cooking these tri-tips.
  • In the grate, up position, the tri-tips are placed on the grate.
    The temperature probes from the signals thermometer are inserted into the two tri-tips.
  • The grate is then lowered to the point that the flames just kiss the meat but do not char the meat.
    The tri-tips are turned about ever 2 to 3 minutes.
    The tri-tips will be ready to sear when they reach an internal temperature of 120F.
  • Here you can see one tri-tip is at 118F and just about ready to pull.
  • With the one tri-tip done we move it off to the side, so it can stay warm.
    Then as the second tri-tip hits 120F we also move it off the heat too.
    I highly recommend some real good BBQ gloves like the BBQ Dragon Extreme Heat Resistant BBQ Gloves
    By far the best BBQ gloves I have ever used.
  • Now it is time to get a large 15 inch cast iron skillet. This one is a Lodge.
    Now the duck fat.
    Why duck fat? It does not burn at high temperature so no free radicals so it stays healthy for you. It also has a neutral taste so it doe not change the taste of the meat.
    Pour duck fat into skillet and let the oil come up to temperature.
  • Coat the bottom of the skillet and the lower the grate so it is very close to the coals.
    Remove meat temperature probes and then start monitoring the skillet temperature using an inferred thermometer.
  • The correct searing temperature is 360F.
    Now do not do this unless you have extreme temperature gloves on.
    As I seared these tri-tips I noticed how the meat actually became more pliable and the color became even in color like a well-cooked steak.
    Total searing time was around 2 minutes
  • The nice thing about the gloves is you could actually feel when the meat was done.
    They looked perfect and it was time to pull.
  • Always cut against the grain and in a tri-tip that means you change the cut when you reach the middle.
    Tri-tip cut easy and it tasted great.

Video

Nutrition

Serving: 8oz | Calories: 500kcal | Protein: 60g | Fat: 12g | Iron: 8mg

Quarter Pound Hot Dogs – GoSun Sport Solar Cooker Review

Posted on by Wiley

Quarter Pound Hot Dogs - GoSun Sport Solar Cooker Review

This recipe is one of a series that features the GoSun Sport Solar Cooker. The Challenge – from a room temperature GoSun Sport to cooked quarter-pound hot dogs that reach an internal temperature of 155F in under 30 minutes.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordhot dogs, quarter pound, solar cooking
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings1
Calories360kcal
AuthorWiley

Ingredients

Cooking Tools

Ingredients

Instructions

  • We start off with a pack of Hebrew National Quater Pound Beef Hot Dogs. These hot dogs are twice the size of regular hot dogs so they will have a hard time fitting into a regular hot dog bun.
  • Take two out of the package for these hotdogs are large and the GoSun Sport can only handle two.
  • So we can monitor the internal temperature of the hot dog we insert a needle temperature probe right into the middle of the hot dog.
  • We then insert the cooking tray with both hot dogs into the GoSun Sport solar cooker.
  • Position GoSun Sport facing towards the sun. The cooker does not require and GoSun also would you rather not preheat the cooker. The tube can get extremely hot inside without the food and tray.
  • Here is the chart from our Fireboard Thermometer. As you can see the internal temperature of the cooker heated quickly. Also, the hot dogs were right behind.
  • The ambient or internal temperature started it off at 71.3F and the hot dogs that had just come from the refrigerator started at 53.5F.
  • Our cooking objective and temperature target were to get the hotdogs up to 155F. We find that is the perfect serving temperature for the hot dogs are hot but they are not overcooked where they might split.
  • Total cooking time was 25 minutes.
  • For those that wonder if the cooker gets hot. The picture is showing steam that is coming out of a cooker that is at 350F. Highly recommend you use heat resistant gloves when removing the food.
  • Here is a picture when I took the hot dogs out. They were perfectly cooked.
  • When cutting the hot dogs they were not only hot but extremely juicy. The GoSun Sport might be the best way to cook hot dogs and you cannot beat the fact that the only fuel I used was the sun.

Video

Nutrition

Calories: 360kcal

Sous Vide BBQ Brisket – Keto – LCHF

Posted on by Wiley
brisket

brisket

Sous Vide BBQ Brisket - Keto - LCHF

This is an easy Sous Vide BBQ recipe that incorporates Montreal seasoning. It also takes 28 hours total including prep and cooking time. Takes time but this brisket recipe is over the top.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordbrisket, sous vide brisket
Prep Time1 hour
Cook Time1 day 3 hours
Total Time1 day 4 hours
Servings12
Calories1338kcal
AuthorWiley

Ingredients

Cooking Tools

Ingredients

Instructions

  • The brisket is one of the pectoral muscles of the cow. When a cow lies down, they’re resting most of their body weight on this cut, which makes it extremely tough and full of connective tissues. This recipe takes about an hour of actual work and most of that is preparing the brisket so it can be sous vide. In the sous vide bath it will take 24 hours and then an additional 3 hours in the smoker. Long cook but well worth it.
    cow diagram brisket
  • The meat is a 14 pound, Black Angus brisket and it cost me $38 at Sam's Club. That is $2.71 a pound. A lot cheaper than any steak.
    raw brisket
  • Now, this is the hard part of this cook for this brisket is a whole packer. First, a 14-pound brisket is not going to fit into 11-inch wide sous vide cooking bag. Second, both the point muscle and the flat muscle are together and it is best for preparing and serving them to be apart. In the diagram you can see there is a fat layer that separates them and it is this fat layer that is going to direct how we disassemble this brisket so we can sous vide it.
  • There also is a small area called the fat cap and that is where the external fat links up with the internal fat. So the first thing we need to remove is the fat cap. Now do not throw it away for there is some of the best meat on the brisket buried in that fat. As you cut your way following the layer of fat that separates the flat from the point. Make sure you remove all large chunks of fat. Here in the diagram section D is the fat cap and that needs to be removed in one piece.
    brisket diagram fat cap
  • Make sure you take your time and make small cuts that follow the layer of fat. When you are done removing the fat cap put it off to the side. One thing you must remember that when cooking in a plastic bag there is no place for the fat to go. So try to leave no more than a ¼ inch of fat on the brisket.
  • Now it time to cut out the flat.
  • Usually, when you buy a small brisket this is the part you are getting. The points usually go to the restaurants. So now you have the flat and the fat cap we can move onto the point.
  • The point is not just large but is tall making it hard to put a complete point into a cooking bag. For that reason, I cut the point in half. In the picture, you see all three pieces of this brisket. On the left is the flat and on the right are the two parts of the point. Now it is time to season the brisket and I normally just use salt and pepper but last year I tried Montreal Steak Seasoning and my family really liked the taste. I season every inch and I normally apply one coat then wait 10 minutes and then apply another coat.
  • I don’t know about you, but I really enjoy using the vacuum sealer. The food always comes out looking very nice and neat. One thing you need to remember is that the sealer is setup for moist or liquid based on your model. Now that the brisket is properly bagged and sealed it is time for the bath.
  • I set my sous vide bath for 137F and programmed my cooker for 24 hours. Some people I know go as long as 36 hours but I personally did not see the benefit going longer.
  • After a full 24 hours, I removed the brisket from cooking bags and then put them in a pellet smoker set at 225F and smoked for 3 hours.
  • So now is the moment of truth. This is one of the points and as you can see it has a great bark. It also has that wiggle that any good brisket has to have. The knife cuts through the brisket like butter. The meat color is that of what a steak that was cooked medium would look like and even taste like. I even cut one of the slices to show you how consistent the meat color was. Not one area in this brisket was grey or dried out. This recipe takes time but it is a keeper. This was the moistest and most consistent brisket I have ever cooked.

Video

Nutrition

Calories: 1338kcal

Smoked Prime Rib – Keto – LCHF

Posted on by Wiley

Smoked Prime Rib - Keto - LCHF

Prime Rib is not cheap and if you are new to your smoker I'd wait till you really have your smoker dialed in. If you do it right it will be one of the best meals you have ever had and I try and do one once a year around the holidays.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordprime rib
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings16
Calories1589kcal

Ingredients

Cooking Tools

Ingredients

Instructions

  • Place dry rub seasonings over the entire roast surface. Preheat smoker or grill set up for indirect cooking to 250 degrees and expect the roast to take 3 to 4 hours to reach the internal temperature of 140 degrees (for Medium). I prefer hickory or oak wood for smoking. Medium Rare 130 to 135 degrees F Medium 140 to 145 degrees F Medium Well 150 to 155 degrees F
  • Sprinkle crushed rosemary leaves three-quarters of the way through the cooking time. To minimize opening the lid to check the temperature I would use a remote thermometer that will let you know the moment the Prime Rib is done. If you want a sear then I would use a torch or Searzall. The extra taste and texture can take a good prime rib and take it over the top.

Nutrition

Serving: 1g | Calories: 1589kcal | Protein: 102g | Fat: 127g | Saturated Fat: 51g | Cholesterol: 384mg | Sodium: 96mg | Potassium: 1472mg | Calcium: 210mg | Iron: 7.7mg

Aaron Franklin’s Butcher Paper Brisket – Keto – LCHF

Posted on by Wiley

Aaron Franklin’s Butcher Paper Brisket – Keto – LCHF

Aaron Franklin’s Butcher Paper Brisket.

If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer.
The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of "the 50 Best BBQ Joints in the World." That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him.
The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob.
In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award.
Aaron Franklin does not keep his recipes a secret and he desires all the credit for allowing us to make it like he would.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordaaron franklin, brisket, texas bisket
Prep Time1 hour
Cook Time10 hours
Total Time11 hours
Servings12
Calories1338kcal

Ingredients

Cooking Tools

Ingredients

Instructions

Prepare Brisket for Cooking

  • Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister. Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, water pan and set the temperature to 250. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.

The Cook

  • Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer. Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.

Video

Nutrition

Calories: 1338kcal