The Bas Sis Steenwijk Chapter came all the method from the Netherlands to the Mom Pit, so we fired up the Tribal Fire grill
and prepared a 4 pound picanha (rump cap). We used a mustard binder and our Kansas City rub, prepared it over
live fire at 250-260 ° F and pulled it at 125-130 ° F. Then we sliced it thin on the deli slicer and stacked it on rolls with
Cubanelle peppers and onions, provolone and sharp cheddar. Consume it and weep!
More recipes at BBQPitBoys.com
** Chapters **.
00:00 Picanha at the Mother Pit.
00:24 The Visit from the Netherlands.
01:07 The Rump Cap.
01:40 The Fire.
02:20 The Cook.
03:04 Peppers & Onions.
04:07 The Slice.
05:33 The Build.
07:16 The Taste.
#picanha #livefirecooking #bbqpitboys #NetherlandsBBQ #steaksandwich.
Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
Delicious sir
It sure was GUUUD! 🔥
Should aways have great BBQ after such a long drive !!!!!!✌
They definitely earned a good meal after that long trip from the Netherlands! 🔥
Where is this ?
Just another day of good eats down here at the pit! 🔥
Hi there my good friends, “WOW”, You make everything look effortless, and delicious. (Thank you my buddies).👍👌😋
Glad you enjoyed it, it sure was one tasty sandwich! 🤘
@bbqpitboys: All Right.👍
😋👍
I love seeing all the guys and all the different cooking devices y’all have at the Mother Pit there. Blues, BbQ, and Beer. It’s all good
🚤
Parabéns galera, assisto todos os videos e todos os equipamentos são excelentes 👏👏🏆
Sou brasileiro 🇧🇷🇧🇷 e amo churrasco e vou preparar uma picanha dessa forma, deu água na boca!!
A picanha é um corte de carne bovina de origem brasileira (com forte histórico ligado ao estado de São Paulo)
Pita arw here, food police on the way 😂looks amazing. Greetings from Poland😊
Sure wish I could still order your rubs and seasonings!
Soon you will! Moving our distribution center to Texas!