Posted on 07/23/2023 9:10:02 AM PDT by PJ-Comix
Here’s the definition of BBQ:
Barbecue or barbeque (informally BBQ in the UK, US, and Canada; barbie in Australia; and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food.
Sounds like barbecue to me.
And since smoke was being emitted by the charcoal while the Picanha was being heated indirectly while COVERED then... BBQ.
If you forward to 9 minutes into the video, you’ll see plenty of smoke. A minute later he covers the grill ... so the steaks get cooked with smoke.
That’s the very definition of BBQ — live fire and smoke.
Exactly.
Wood smoke, indirect heat, low temperature = BBQ. You are grilling a steak. Almost no one BBQs a steak.
Picanha (pickanya) is a weak substitute for tri-tip.
Also you BBQ with a smoker, not a “BBQ grill,” whatever that is.
FYI. And right now I am so full from that Picanha steak I am not yet thinking about cold smoking salmon but I am sure I will in the near future... and do a video about it.
My Weber is also a smoker. BTW, why is it that when I cook a turkey over indirect heat while covered and smoking, it is NOT called BBQ turkey although technically that is what it is?
Nope, I've BBQed both Tri-Tip and Picanha and I prefer the latter. That fat cap adds an incredible taste level.
Do you ever buy your fish from the fish peddler in LBS?
100%
BBQ is a type of meat from an porcine looking animal that lives in the woods, prances around in a top hat, tails, uses a cane and monocle, and, is VERY fierce!
Grilling steaks is a noble venture, but, not BBQ.
Personally, I prefer Ribeye.
LBS? Where's that? I buy fish at Broward Meat and FISH. They have good quality stuff. BTW, after I smoke the salmon I will try cold smoked mackerel. I hear that is good too due to the high fatty content. Might have to wait until this winter for it to be in season.
Lauderdale by the sea.
Store is on commercial, North side, between US1 and Bayview.
Never tried the market you suggest, but will look it up.
It has to be incredible to beat Ribeye.
That looks amazing! Doing a prime rib roast in the smoker today. I’ll keep my eye out for this cut.
Have never heard of this before: ready to give it a try, though..
Not precisely,
BBQ has specific TEMP parameters of between 275 and 325.
Indirect and open flame.
Wood chips can be added to the coals/flame but the smoke should only flavor the meat, not “cure” it.
PJ is correct, you can sear directly and finish in a lo&slo kettle and rightly call it BBQ.
Competition trail info. Divisions are grilling, BBQ and smoking.
You haven’t lived until you try smoked Cobia.
LOL
I do the same and get the same reactions.
Likewise (”you’re crazy”) reactions when I talk about my favorite grilling steak, chuck.
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