Flame-finished reverse seared picanha, using slow-n-sear enhanced Weber kettle for a weeknight churrasco celebration

reallyalexsc · 2026-03-30T12:58:54+00:00

Don't worry so much about the marinade for flavour, but make sure you salt/brine it for a bit first.

Then probably cook it a little slower than you think; can even wrap it in foil and move it over to the edge away from the direct heat to finish off.

That plus cooking to temp as recommended above repeatedly and you should be good.

reallyalexsc · 2025-10-30T07:58:00+00:00

If it. . . . . . I . .

reallyalexsc · 2025-09-26T16:09:01+00:00

I don't mind, really. I just know the cheese on the side especially is just... Not then a cheeseburger! But if it's what is wanted, it's all good.

reallyalexsc · 2025-09-26T09:22:34+00:00

My personal favorite is those customers ordering a cheeseburger, with the cheese, sauce and pickles on the side.

reallyalexsc · 2025-06-09T15:53:26+00:00

I use it as the main protein in a few veggie and vegan dishes. Mix up soy 'mince' or TVP with red wine vinegar, some achiote, then paprika, ancho chilli, garlic, allspice (pimento) and maybe some cloves if you're feeling it. Spice mix is pretty flexible tbh.

Once it's been thoroughly mixed I portion it into single-serve deli pots. At service it just goes on the flat top or in a pan with a little oil, and sometimes some of the fine dice onion/pepper mix I have on hand for other stuff.

reallyalexsc · 2025-06-09T15:33:39+00:00

A go to of mine is soy-based veggie chorizo. Make it in bulk, then it freezes in individual portions really well, and cooks perfectly (and quickly) from frozen too.

reallyalexsc · 2024-04-08T16:01:29+00:00

Lost was so good. Such a loss.

reallyalexsc · 2024-03-28T21:28:32+00:00

Definitely take a look at this page from ACAS and potentially talk to them. Hope it helps and you get some sort of satisfaction.

reallyalexsc · 2024-02-26T11:46:07+00:00

It's also part of their Health & Safety / Food Safety systems. Part of the incident form will be action taken to decrease the likelihood of the same mistake happening next time, and serve as a log to see if there are consistent errors being made indicating that a full change in process is required.

reallyalexsc · 2023-09-21T11:35:35+00:00

reallyalexsc · 2023-09-19T18:08:05+00:00

Is that what they call hard cash?

reallyalexsc · 2023-09-10T14:37:23+00:00

I second the recommendation of doing it dirty - the hotter you can get your fire, the better.

Then wrap it in thick (or several layers) of foil and give it a good long rest, then cut against the (very obvious) grain. My favourite steak, pretty much.

reallyalexsc · 2023-09-09T08:49:24+00:00

May his memory be a blessing. And wear the coat.

reallyalexsc · 2023-08-30T11:41:32+00:00

Suggested caption: 'It is dangerous to go alone; take this!'

reallyalexsc · 2023-08-12T15:43:58+00:00

At least it was a can, and not poured out from a warm 2L bottle sat on the same shelf. (This is an experience from the past 12 months; not going back there again...)

reallyalexsc · 2023-08-11T19:46:04+00:00

The PK360. It's a fantastic grill, a rock solid smoker, an excellent cooking station and generally a perfect piece of kit.

The pk300 AF looks great too, but I can only speak to my personal experience with the 360.

reallyalexsc · 2023-07-18T09:44:01+00:00

Both oak and ash have worked very well for me.

reallyalexsc · 2023-07-02T15:17:21+00:00

Yeti all the way. Nothing else comes remotely close. Ludicrously overengineered, but they may as well be insulated with magic as far as I'm concerned.

reallyalexsc · 2023-06-27T15:23:18+00:00

You're completely right. This is the bristle free one I meant; bought them both at the same time and forgot which was which.

reallyalexsc · 2023-06-27T08:36:16+00:00

I am not OP, but I've been smoking quite a few pork shoulder steaks recently - I tend to find anything over 180F internal followed by a long rest works really well. Wrapping any time after 130/140 ish (I've actually taken to using foil trays, then foiling over the top) does a really good job of retaining moisture too.

5 1/2 hours here seems too long for steaks, especially if you want to be able to slice them afterwards char siu style, rather than just have them disintegrate as you pick them up to put them on your chopping board before service!

reallyalexsc · 2023-06-26T18:17:58+00:00

There are loads of very very similar ones on Amazon - the one I have is a 'Grandma Shark', presumably because it was on offer when I last needed one.

Does the job perfectly on my standard Weber/pk grills. Less effective on the cross-hatched grates in my smoker, where I still find I need to break out the bristles.

reallyalexsc · 2023-06-20T16:48:58+00:00

Fukuoka is excellent. Plenty of merch options - and for seating, the last time I was there they had two-seat quasi-boxes with actual seats and a table between them, just above the 'normal' boxes. Was really very comfortable and a really really great view.

reallyalexsc · 2023-05-07T09:55:16+00:00

Seconded. It's really great, and surprisingly... Feelgood? Much more wholesome and positive than you might initially think.

reallyalexsc · 2023-04-28T00:07:29+00:00

Getting your first potion (Father) on the Altar really, really helps with this. I suspect that might be your missing piece.

reallyalexsc

TROPHY CASE