Prep Time: 15 Min
Cook Time: 20 Mins
Resting Time: 10 Mins
Total Time: 45 Mins
Try this classic Argentinian cut of meat over the fire at home. Make sure to add some chimichurri on top! It will make Picanha steak taste better.
- 1 whole picanha w/fat cap still on
- 2 tbsp of sea salt
- Olive Oil
- With picanha at room temperature, score the fat cap in order for the flavor to seep into the whole beef. Lather with olive oil & season with sea salt on both side.
- Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling.
- Place picanha flesh side down for 2 minutes, flip & sear the fat side for 2 minutes. Pull off grill.
- Slice the beef against the grain (horizontally) as to make multiple strips out of it. Season the strips with olive oil and salt. Place back on grill.
- Grill strips for 4-5 minutes per side or until they reach your desired internal temperature. Some of the larger steaks will take longer as will some of the smaller steak be shorter. Take off grill and let rest for 10 minutes.
- Slice into steaks, top with Chimichurri & enjoy! Buy meat from good butcher to make delicious Picanha steak.
Smoked Prime Rib of Beef
Prep Time: 20 Min
Cook Time: 4 Hrs
Set it and forget it! This method of cooking allows you to mix and mingle while your Keg does all the work and you get all the credit.
- 1, 5-pound (2 kg) Prime Rib Roast bone out
- 1/4 cup Dijon mustard
- 1 tablespoon grainy mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chilli powder
- Pat the meat dry with paper towels.
- Mix the mustards, Worcestershire sauce, and garlic in a small bowl, and brush generously all over the meat. Combine all the dried herbs and spices in a small bowl and sprinkle generously over the mustard. Allow to sit at room temperature while you prepare the Keg.
- Set the temperature to 350°F (177°C), with the top control dialed to 1 and the bottom to 2. Place the prime rib on the smoker without a drip pan and let smoke for 4 hours. During this time, the temperature of the Keg should gradually fall to about 250°F (121°C). Test the internal temperature of the meat with a meat thermometer: it should reach 135°F (57°C) before resting and serving.
- Slice thickly.
Mesquite Peppercorn Lager Smoked Brisket
Prep Time: 20 Mins
Cook Time: 14 Hrs
Resting Time: 1 Hr
Through rain and shine, we made this Mesquite Peppercorn Lager Smoked Brisket for my sisters birthday. Find all the in’s and out’s of making this delicious smoked goodness ASAP!
- 1 Whole Packer Brisket between 11-12 lbs
- 1 cup Mesquite Peppercorn Lager Rub
- 12 oz of Lager
- 2 tbsp White Wine Vinegar
- 2 tsp Hot Sauce
- Keeping your brisket cold, trim the outside from any excess fat. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Once completely trimmed, season thoroughly with my Mesquite Peppercorn Lager Rub or something similar. Place your brisket into the fridge to rest for 4-12 hours.
- Preheat your smoker for 250F with some added wood chunks or chips for extra smoke flavor.
- Add the brisket on to the smoker fat side down. Mix together the ingredients for the spritz and spray the brisket every 1 hour until it reaches 165F (about 7-8 hours). Once it has hit 165, get ready to wrap in butcher paper.
- Lay out 2x 4ft long pieces of butcher paper that slightly overlap. Place your brisket at one end of the butcher paper. Pull the butcher paper over the brisket and tuck underneath. Fold the sides into the brisket and begin to roll the meat over the butcher paper until it is completely wrapped.
- Place the brisket back onto the smoker fat side up. Cook until the meat hits 202-203F internal (about 7-8 hours). Once it is done, pull the meat off and let rest at room temperature for 1 hour.
- When it is ready to slice, unwrap and discard butcher paper. Slice the brisket down the middle and separate the point from the flat. Slice the flat against the grain by going at the same angle as when you sliced it in half. Rotate the point 90 degrees and then slice in order to go against the grain. When you are done, serve and enjoy with smoked brisket!
- 6 Tbs. (3/4 stick) unsalted butter
- 3/4 cup firmly packed dark brown sugar
- 3/4 tsp. cinnamon
- 4 ripe but still firm bananas, peeled, halved crosswise and then lengthwise (into quarters)
- 1/4 cup dark rum
- 1 tsp. vanilla extract
- Vanilla ice cream for serving
- In a large sauté pan over medium heat, combine the butter, brown sugar and cinnamon. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, 4 to 5 minutes. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side.
- In a small cup, stir together the rum and vanilla. Turn off the burner, then add the rum mixture to the banana mixture. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan. Stand as far back from the pan as possible, keeping your face and hands away from the pan. The flame will be a faint blue but will be very hot. It should extinguish in 5 to 10 seconds. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce.
- Scoop vanilla ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream, dividing evenly. Serve immediately. Serves 4 to 6.