Show Us Your Meat, and We'll Show You Ours

[Jewels]

Aint nothing wrong with a griddled dog.

Except ketchup

In Rex's defense, he does like ketchup A LOT!  His child though, thinks Ketchup on anything is an abomination.

[Ryan T]

Ketchup and Mustard are good for exactly 4 things, and 4 things only; both on a hotdog, both on a burger, mustard on polish sausage and ketchup as an ingredient for cocktail sauce. That’s it.

[Evan]

Ketchup and Mustard are good for exactly 4 things, and 4 things only; both on a hotdog, both on a burger, mustard on polish sausage and ketchup as an ingredient for cocktail sauce. That’s it.

Then you've never had good south carolina mustard bbq sauce!

[Apoc]

French fries?!

I also like ketchup on hashbrowns and in beef soup.

[JPolen01]

Then you've never had good south carolina mustard bbq sauce!

+1 first time I tried a mustard bqq sauce I was in love

[ScottyB]

i absolutely abhor mustard but i'll slather it all over a boston butt (while gagging) to get the right bbq finish, because it cooks right out. sometimes cooking is weird.

[Apoc]

[ViPER1313]

Didn’t toast the bun? Cream cheese? Savage.

[JPolen01]

That looks vile

[.RJ]

SWED.

[Apoc]

That's mayonnaise. YUM.

[BLINGMW]

Anyone tried an Impossible Burger? Lots of places serve it up there in NoVA. None here (surprise).


https://impossiblefoods.com/locations

[.RJ]

I have tried. I like it. Naturally the anti-GMO hippies hate it...

[JPolen01]

It's popping up everywhere near me. Haven't tried it yet. Not really interested because not a vegetarian but I want to give it a shot to see what it's like.

[Sully]

Been watching this YouTube channel sous vide everything lately. The main guy is Brazilian and I think his two assistants are Cuban and they talk about picanha pretty much every episode. Even a guy from another BBQ channel came on and tried it and said it was better than ribeye. So I went on the search for it at my local butcher where we had a gift card and of course he didn't have. Knew what it was and said he just doesn't carry it cause it doesn't sell enough. (place was empty on a Saturday afternoon so I dont see it lasting).

Anyways, went to Wegmans butcher where the first one had no idea what I was talking about as picanha or rump cap and the second more experienced one said that they order it already broken down and it was a very specific cut I was looking for and maybe I should try tri tip. Went to whole foods and they said no problem, give us a few minutes to cut it off and trim it. Ok cool.

Came wrapped in butcher paper but felt tiny compared to what they were cutting up in the videos. Was kinda worried they had trimmed too much or given me a different cut. But it was correct and bigger than it felt I guess. $10 per lb which is ok but it's supposed to be a cheaper cut but I would say it was worth it.

But I was still a little worried I wasn't getting the full experience so I went to another butcher who didn't have it either but said maybe try this other butcher downtown. I called them and gave them the English name and without missing a beat, the guy was like you mean picanha. He was like, let me check. He had one left but said to just call before Tuesday and he can order it and gets that shipment on Thursdays. I said I'd probably be down later for the one he had. Said he'd hold it. I said cool. Went and got it and it was the complete piece untrimmed and was $16.99. Place was pretty awesome. He can pretty much get anything you want but it'll cost you. Might be worth it though as you'll see.

So I cleaned up the untrimmed one and cut both into steaks. Salt pepper and a little garlic powder on some and bagged them up. Didn't want to freeze it so invited some friends over and cooked them up. Had trouble searing that much off at once even though I recently bought a small portable propane grill to use (with a pan for the steaks). Had my torch at the apartment for sous vide creme brulee I did last week so I grabbed that and started hitting them with the torch too. Helped brown a little quicker and surprisingly, none we're overcooked.

I kept the two different stores separate and did a taste test while slicing. The one from the butcher was so much more tender. Possibly worth the extra money. Could have been a butchering error on my part while slicing them into steaks but I don't think so.

I did like it more than ribeye but for the extra money and what's involved to get it ( whole foods is 25 minutes from me and the other place is about the same) I'll reserve it for occasional consumption.

I was cooking for 6 in a tiny apartment kitchen and wanted to get the food to table as warm as I could so no pictures this time unfortunately.

Would definitely recommend you try picanha steaks if you have not already at like Texas de Brazil. I've never been there so idk how it's served there but I didn't think it was as a steak.

Would also recommend the YouTube channel sous vide everything. The dude says several times he's not a professional chef and I think Ive caught him on some mistakes but overall it's interesting. Sometimes it's a little over the top (mostly the tasting parts) and they have a professional feel now but still can't seem to get the volumes of their voices dialed in cause they're really loud most of the time.

Their second favorite meat is actually a pretty cheap cut though. Flap meat which is usually at Costco for like $7 a pound. I've had it several times before treating it like a skirt steak but if course, this time I went and Costco had like pre cut all of them (which they never do) into little strips. Hopefully it was a new butcher who messed up. Otherwise I'll have to ask for uncut ones I guess and hope they have some in the back.

Sent from my SM-G930V using Tapatalk

[Evan]

Top sirloin should be a similar cut. Picanha is just the top of the top sirloin.
Bonus is its pretty cheap.
I sous vide'd one sunday night. 5 hours at 131, in the fridge for an hour, then sear on the grill and slice against the grain. Great flavor but Id probably do 6 or 7 hours next time, not quite as tender as Id like.

[Sully]

But without the fat cap. Definitely gave it a little something extra and made it more like a ribeye.

Sent from my SM-G930V using Tapatalk

[HAULN-SS]

So i went to DC prime steakhouse in Ashburn the other day. They have a lot of interesting cuts like a bone in filet, bone in ribeye, etc. I noticed they had a fat capped ribeye which is what i got. Pretty tasty...not sure if that is the same as picahna or not, but a few bites were especially good.they also had a thing called "snow beef" which is apparently where they almost freeze the cow right before slaughter. Havent seen that before, but they wanted like $35 an ounce so o didnt try it. Anyone heard of it?

[Sully]

No. Picanha is fat capped sirloin. Not ribeye.

And to the snow beef, that sound like animal abuse so I'd probably pass on that too lol not to mention I don't see what it would add except maybe a little less fluid loss during slaughter?

Sent from my SM-G930V using Tapatalk

[Evan]

where they almost freeze the cow right before slaughter.

thats kind of fucked up.