wow, my mouth was watering as soon as i say you pull out the rump cap. i'm a retired butcher who does home kills and hunts game animals now. I'm keen to learn how to cook like this. i'll watch again and check out your channel. got a nice fallow deer hanging in fridge for butchering this sunday and to feed the family tomahawk venison steaks for Christmas lunch. cheers
That was a cracking vid bro, was surprised the skewer one won, will have to find a skewer and give it a crack!! Been reverse searing the rib eye on KJ Series three and find it hard to beat!
We love to fire up a big bed of charcoal on our Weber Summit and have skewers of rump cap like yours here and skewers with zucchini, red onion and capsicum next to it. Eat it with chimichurri. Sensational meat. If I had to choose a part of the cow, it's the rump for flavour.
I cook the whole rump cap by searing the fat and opposite side over charcoal in the weber. Then indirect heat cook the rump cap fat side down until it hits 48 degrees internal. Rest meat for 10 minutes and then slice into steaks with the grain 😋
Picanha is incredibly tender, and awesome flavour. You have to cut off the section up to the first vein (widest bit), and save that for a curry. From there up to the point it just gets more and more tender
the brazilian steak way will be with a heap of salt then grilled straight. have with farofa. Would be even better if they reverse seared it with some smoking wood
wow, my mouth was watering as soon as i say you pull out the rump cap. i'm a retired butcher who does home kills and hunts game animals now. I'm keen to learn how to cook like this. i'll watch again and check out your channel. got a nice fallow deer hanging in fridge for butchering this sunday and to feed the family tomahawk venison steaks for Christmas lunch. cheers
Cheers mate!
Nice to see the Weber kettle in action again. That’s what brought me here in your earlier videos as I love my Weber. Keep up the good work!
Cheers mate!
Nice work mate, Guga would be proud! 😂
👍
Very nice, that Ramblers getting well seasoned now!
Definitely is 🤘
Yum one of my fav cuts of beef
Same! So good hey.
Got to try the cowboy butter
It’s so good!
Timing is everything. Gonna do picannia this weekend and now im doing cowboy butter
Hell yes!
That was a cracking vid bro, was surprised the skewer one won, will have to find a skewer and give it a crack!! Been reverse searing the rib eye on KJ Series three and find it hard to beat!
Thanks mate 🙏
I just took one outta the freezer 👍 good timing
🤘
Gotta get me some flat skewers! Great job Az.
Check out Amazon. That’s where I got mine. 🤘
So good man 🙌
🙌
Both would be amazing and you could put that cowboy butter with anything!
I’ve used it as a dip before 😆
@@LownSlowBasics would be the best dip you have ever tasted I’m sure 😆
Hey mate next time you do a brisket could u explain more about slicing direction like you have with this cut. Thanks 😁
I have quite a few times. Check out my recent brisket videos :)
We love to fire up a big bed of charcoal on our Weber Summit and have skewers of rump cap like yours here and skewers with zucchini, red onion and capsicum next to it. Eat it with chimichurri. Sensational meat. If I had to choose a part of the cow, it's the rump for flavour.
Definitely!
The marbling 🤤
Getting your sleeve removed mate?
So good.
Sure am, did you notice it fading?
@@LownSlowBasics I did haha, went back and checked an old vid to confirm my suspicions 😝
Looked dynamite 🤤
Mate where did u get those knives from
They are Victorinox knives from their site :)
@@LownSlowBasics cheers mate they looked insane 🔪
@@josty5367 link and discount code in the description 🤘
I cook the whole rump cap by searing the fat and opposite side over charcoal in the weber. Then indirect heat cook the rump cap fat side down until it hits 48 degrees internal.
Rest meat for 10 minutes and then slice into steaks with the grain 😋
Forgot to add, salt rump cap amply 6 to 12 hours prior to cooking.
Very nice!
I use both techniques - whole rump cap reverse seared, and slices on the spit.
Very nice!
Have you drawn the competition yet
Yep, winners comment pinned in the giveaway video
❤ yer werk
Love the content mate, loving your rubs I grabbed at drakes too👌
Cheers mate! Appreciate the support.
Easy man! Thanks for your vids, so helpful 👍
I can't imagine that picanha can be soft. In my opinion, this meat is basically impossible to chew.
It’s amazing when done right and good quality.
Picanha is incredibly tender, and awesome flavour. You have to cut off the section up to the first vein (widest bit), and save that for a curry. From there up to the point it just gets more and more tender
Whaaaat???
You know nothing about meat if that's what you think
NEVER EVER TRIM THE CAP FAT!
Definitely trim it if there's too much - who tf wants un-rendered fat to eat?
I ain’t eating half an inch of fat.
the brazilian steak way will be with a heap of salt then grilled straight. have with farofa. Would be even better if they reverse seared it with some smoking wood
Definitely agree.