brazilian style rump steak

[Junky]

Easy as. 

 

Sit steak on bench and let rest to room temp. 

 

Get heat beads going in fire pit. My pit is from bunnings. Little round smoker oven, but I don't use the insert spacer or lid, just the bottom and bowl for heat beads. 

 

Cut room temp steaks down the middle length ways to make 2 halves. 

Skewer steak on sword thingies. Can buy from BBQ shop. 

Lightly cover steak in rock salt and place over open heat bead pit and add wood to smoke. 

 

 

Cook til medium or clearish blood color juice start to form on steak. 

 

Remove steak and clean off any rock salt that has stuck to surface. 

 

 

I cut mine into strips and feast. 

Yum. 

 

[Angry51]

Looks like it's still mooing!!!!!!

[Junky]

Cooked medium rare to medium. 

 

The juices are to die for. The salting adds a flavour that will tantalise your taste buds. 

Got to use rock salt though. 

[Bretto77]

4 minutes ago, Angry51 said:

Looks like it's still mooing!!!!!!

It's prime cooked. It's not moooooving...  

[Junky]

Just now, Bretto77 said:

It's prime cooked. It's not moooooving...  

Only way to eat it imo. 

[Bretto77]

I don't like well done.... Doesn't matter what the cut or breeding, once you go down that road you are heading towards an old truck tyre fillet...

[Bretto77]

Smoked and sous vide cooking may be the only exception

[Bretto77]

Or vice versa 

[Angry51]

1 hour ago, Bretto77 said:

Or vice versa 

Make up your mind maatteee.

[Bretto77]

Try both options and make up your own mind Angry . But "Knock his horns off, wipe his dirty little ass and slap it on the plate" is another option.

I don't like blue either

[Junky]

9 hours ago, Bretto77 said:

Smoked and sous vide cooking may be the only exception

Yes. That is an option. Got to have a special cooker for that though don't you? 

 

I reverse sear my rib fillets on the BBQ grill. 

Got to be thick steak though. 

At least 30mm. 

[Bretto77]

48 minutes ago, Junky said:

Got to have a special cooker for that though don't you? 

Yes I believe so. A mate of mine has cooked it somehow like that and man it was good. Came out looking closer to well done but was awesome.

[Angry51]

Sous vide is only cooked in water but sealed from touching the water, as in put the meat in plastic bag and immerse in water,

covering the meat by 1 inch.

We do it a lot and , yes, it is just so much better, more so for your tougher cuts..

Sous vide is just a water heater that you can set to a set temp.

I mostly set it at 68 C. for 8 hours. Those cheap sets are OK for home use. Use any deep steel container for a base, we use an old deep fryer, ex chips cooker.

[Junky]

Couldn't help myself today. 

Rain sent me home early so I picked the kids up from missus workshop and had to call into Augusta Meats there on old Cleveland road. Where Leisure Marine used to be. 

 

10 rack pack of pork baby back ribs. $68. 

Also got another rump and had it cut. Got 10 steaks out of it at about 25mm thick. 

 

Good quality meat, and not to bad on price. Very clean shop. 

 

 

 

[Angry51]

Looks good, we had a meat night last.

Just eye fillet steak and fresh bread and butter.

And later had pudding with ice cream.

Feed the man meat

[mangajack]

9 hours ago, Angry51 said:

Sous vide is only cooked in water but sealed from touching the water, as in put the meat in plastic bag and immerse in water,

covering the meat by 1 inch.

We do it a lot and , yes, it is just so much better, more so for your tougher cuts..

Sous vide is just a water heater that you can set to a set temp.

I mostly set it at 68 C. for 8 hours. Those cheap sets are OK for home use. Use any deep steel container for a base, we use an old deep fryer, ex chips cooker.

I gave this a go about a month ago using he slow cooker set on low.

It was very tender but I think I should have seasoned it in the bag in the slow cooker instead of before searing.

[Angry51]

Yeah, you can do it in the slow cooker but you can't regulate the temp to exactly what you want. Season in the bag before cooking,

we do it day before  let rest in fridge.

Most important, you can not over cook it.

If you set the temp, set timer to for whatever hours to coincide with dinner time, just pull it out carve / eat and it still hot.

[Junky]

5 hours ago, Angry51 said:

Looks good, we had a meat night last.

Just eye fillet steak and fresh bread and butter.

And later had pudding with ice cream.

Feed the man meat

Meat night every night at our place. 

Carnivore for life. 

[Angry51]

Yeah, we have meat every night but what we call a meat night is just that, meat only with fresh bread and butter.

Usually fresh fillet and fresh ( home cooked ) bread. yummie yummie chinken bummie.