Shagdog
Quintessential Chatty Farker
A bunch of us got in on the Rodizio kickstarter last fall, and as you have probably noticed, our rotisseries have finally shipped. Got mine last week, but didn't have a chance to use it until Saturday.
All put together. It is super easy, just a little set screw at 4 points. 10 minutes to assemble, tops.
The speed control is there on the lower right. Variable speed is a nice feature.
So starting Thursday, I started searching for some top sirloin cap to make picanha with. Not easy to find, but according to the carson crew, it is the honorary Fatty of rodizio maiden voyages, so I had to find some. Finally, talked to someone at Mariano's who said he could do it, but I needed to catch them on a delivery day, early enough that they hadn't already carved the Top Sirloin primal. So... Saturday morning I lucked out and caught them at the right time. Since it was such a pain I had 2 cut. Each was about 3 1/3 lbs. They charged me 10 a lb for Choice.
Trimmed them into 2" strips, against the grain. I ended up carving it all, and vac sealed into meal sized bags for future use..
This was dinner-
Also took some inch thick Chuck eyes (all they had, would've preferred thicker) Cut them in half and skewered them up too
Picanha
Also made some Shrimp marinaded in Lime and jalapeno, and dakkochi chicken thighs. I soaked some mushrooms in a really nice balsalmic as well.. The sausage is homemade Andouille
It works great. I farked it up somewhat though.. I probably made the fire too hot, or just not familiar enough with it yet, but dangit if that Picanha didn't hit 135 internal in like 5 minutes. Carryover prolly took it to 140, which is waaaay over for me personally. Flavor was great and all, but I would have preferred much more red, less gray/pink. I was not expecting it to cook that fast at all. I ended up shuffling skewers top to bottom and back as I learned the kit better, and figured out how to better finish a bunch of different proteins at the same time and have everything warm at the table (mostly)
Had Mr and Mrs ChicagoKP and family over for the maiden voyage.
MEAT!
All put together. It is super easy, just a little set screw at 4 points. 10 minutes to assemble, tops.
The speed control is there on the lower right. Variable speed is a nice feature.
So starting Thursday, I started searching for some top sirloin cap to make picanha with. Not easy to find, but according to the carson crew, it is the honorary Fatty of rodizio maiden voyages, so I had to find some. Finally, talked to someone at Mariano's who said he could do it, but I needed to catch them on a delivery day, early enough that they hadn't already carved the Top Sirloin primal. So... Saturday morning I lucked out and caught them at the right time. Since it was such a pain I had 2 cut. Each was about 3 1/3 lbs. They charged me 10 a lb for Choice.
Trimmed them into 2" strips, against the grain. I ended up carving it all, and vac sealed into meal sized bags for future use..
This was dinner-
Also took some inch thick Chuck eyes (all they had, would've preferred thicker) Cut them in half and skewered them up too
Picanha
Also made some Shrimp marinaded in Lime and jalapeno, and dakkochi chicken thighs. I soaked some mushrooms in a really nice balsalmic as well.. The sausage is homemade Andouille
It works great. I farked it up somewhat though.. I probably made the fire too hot, or just not familiar enough with it yet, but dangit if that Picanha didn't hit 135 internal in like 5 minutes. Carryover prolly took it to 140, which is waaaay over for me personally. Flavor was great and all, but I would have preferred much more red, less gray/pink. I was not expecting it to cook that fast at all. I ended up shuffling skewers top to bottom and back as I learned the kit better, and figured out how to better finish a bunch of different proteins at the same time and have everything warm at the table (mostly)
Had Mr and Mrs ChicagoKP and family over for the maiden voyage.
MEAT!
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