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  1. #251
    Veteran Narkee's Avatar
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    Whatever. Itís token.

  2. #252
    #FlyEaglesFly sblack's Avatar
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    Quote Originally Posted by showdownhero View Post
    it's flat leaf parsley ya fuckwits
    Rookies not being able to identify their herbs
    TTP

  3. #253
    crem de la cra showdownhero's Avatar
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    Quote Originally Posted by sblack View Post
    Cut down a whole primal Picanha (Top Sirloin Cap). Very popular Brazilian cut. Seasoned only with salt. Vacuum sealed and put in freezer for the past 2 weeks

    Defrosted 24 hours in fridge. Sous Vide at 53.5 for 2 hours. Pat dry



    Seared over Charcoal in Chimney. You could literally see the fat melt off so quickly that it fueled the flames. I reckon it was max 45 seconds each side






    Intense sear = no gray banding. Perfect medium rare



    Amazing cut. $16kg. Intense steak flavour. Fat is amazing to eat as well. Charcoal smokey sear just adds to it.

    I got about 6 steaks out of the 2kg whole cut. They arent all classed as Picanha (I think you are only meant to get 3-4 depending on thickness of steaks), but still cooked up nice.
    Is that a chimney starter with a grill on top?
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  4. #254
    Veteran yeah_nah's Avatar
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    Quote Originally Posted by showdownhero View Post
    Is that a chimney starter with a grill on top?
    Yeh it is. They are amazing for searing

    Sent from my SM-G955F using Tapatalk
    Quote Originally Posted by Eagle E View Post
    I then started saving extra money as a result of eating dumpster food.

    I knew when to hit the dumpster for optimum catch.
    Quote Originally Posted by Eagle E View Post
    accualy scared of getting knocked out by yenny
    #broughtback

  5. #255
    #FlyEaglesFly sblack's Avatar
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    Yeah higher temp the better and chimney starter is just a more concentrated flame than putting into a grill/webber. Just make sure the chimney starter isnt galvanised as discussed earlier as its toxic
    TTP

  6. #256
    Ohh ok lol rossi's Avatar
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    First brisket tonight

  7. #257
    Ohh ok lol rossi's Avatar
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    Also bought a burger smasher and made smash burgers the other night

  8. #258
    crem de la cra showdownhero's Avatar
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    Burger smasher provide any additional assistance to burger creation than the firm application of a spatula?
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  9. #259
    Ohh ok lol rossi's Avatar
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    Quote Originally Posted by showdownhero View Post
    Burger smasher provide any additional assistance to burger creation than the firm application of a spatula?
    Not really. Just made it a bit easier but probably not worth the $25

  10. #260
    crem de la cra showdownhero's Avatar
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    Quote Originally Posted by rossi View Post
    Not really. Just made it a bit easier but probably not worth the $25
    Iíll probably buy one when I get a bbq anyway
    Quote Originally Posted by Gamblor View Post
    You're being a massive Clint

  11. #261
    Veteran Narkee's Avatar
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    Looks good rossi

    Burgers and brisket look great. I been doing some burgers lately....







    Last burger patties were thiccccccc. Reverse seared those but just seared the first one. So tasty.

  12. #262
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    I do love how you all just throw a few pieces of green shit on for presentation though!

    Burgers look good though, have to say!

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