This picanha churrasco sizzling away on the griddle is sexier than
a dozen half naked Brazilian girls doing the samba in my face.
We Aussies love our BBQs in summer.
A great backyard party is built around a barbecue with a few cold beers in hand while watching the lamb chops and sausages sizzle the afternoon away. And the modern day barbecue is such a versatile cooking apparatus, it is like a kitchen on wheels for me.
I love its simplicity ~ from grilling a slab of rib eye for a Sunday breakfast to more elaborate feasts like rotisserie roast chickens, grilled seafood or even steamed fish and stir-fried noodles from the wok burner.
So I was delighted when we received an invitation from 6dc Lifestyle PR to attend a barbecue masterclass featuring the latest range of BBQ tools and steak knives of Brazilian homeware manufacturer Tramontina.
Held at the spanking new Mr. Wagyu tasting bar at Vic’s Meat Market in Pyrmont, it is the perfect setting to unlock the secrets of a Brazilian churrasco.
Tramontina Churrasco Feast
Mr. Wagyu tasting bar at Vic’s Meat Market features some of the best beef from Australia.
Today, it is primed to feature Tramontina Chef Carlos Pancorbo and his tips on grilling the picanha cut of beef, one of the most popular in South America.
Anthony Puharich, Chief Executive Officer of Vic’s Meat Market is on hand to showcase some prime cuts of beef is available at the butchery next door.
Puharich explains to us the picanha or rump cap is the top part of the rump cut of beef.
With its thick layer of top fat, it is most suitable for the Brazilian style of churrasco.
Chef Carlos Pancorbo begins the masterclass by seasoning the meat generously with some rock salt.
He slices the picanha rump cap cross-wise against the grain of the meat into thick chunks and skewers each piece for the barbecue.
With a drizzle of oil, the meat begins to sizzle immediately upon hitting the hot griddle.
The smoky aromas from the barbecue is as enticing as watching the meat cook.
While the picanha grills away, Chef Pancorbo is preparing feijão tropeiro, another one of Brazil’s most iconic dishes.
This dish originated during the colonial period where cattlemen known as tropeiros were engaged to explore the inland territories of Brazil.
On their journeys, they had to carry most of their food with them. The essentials being beans, dried and salted meat were typically combined to create this iconic dish that carries the nickname of the explorers.
All that is needed during the grilling process is a generous sprinkle of salt on each piece of meat.
After a few minutes on the grill, the meat is allowed to rest and then carved into slices.
A slice of grilled picanha is served on toasted bread with a serve of feijão tropeiro.
The meat is succulent, beefy and the ribbon of fat is where all the flavour lies.
Thanks to Chef Carlos Pancorbo, Jose Roberto Duarte, his team from Tramontina and Anthony Puharich for giving us an enticing introduction to a Brazilian churrasco this summer.
So dear readers, are you a fan of the Brazilian churrasco and if so, which is your favourite cut of meat?
ChopinandMysaucepan attended the Tramontina Churrasco Feast and dined courtesy of 6dc Lifestyle PR and Tramontina. We received complimentary Tramontina barbecue equipment, cutting blades and steak knives. All views and opinions on this blog post are our own.
Unit 7 / 167 Prospect Highway
Seven Hills, New South Wales 2147
Tel: +61 2 96741799, 1800 110 885
Tel: +61 2 8570 8570
Opening hours: Vic’s Meat Market Daily 8am to 5pm. MR. WAGYU & KONG’S CAVE Daily 10am until sold out.