{"id":1028,"date":"2023-09-27T13:05:28","date_gmt":"2023-09-27T17:05:28","guid":{"rendered":"https:\/\/spinarri.com\/?page_id=1028"},"modified":"2023-09-27T13:17:25","modified_gmt":"2023-09-27T17:17:25","slug":"follow-these-notes-to-turn-your-backyard-into-a-brazilian-steakhouse-with-spinarri-com","status":"publish","type":"page","link":"https:\/\/spinarri.com\/follow-these-notes-to-turn-your-backyard-into-a-brazilian-steakhouse-with-spinarri-com","title":{"rendered":"Follow these notes to turn your backyard into a Brazilian Steakhouse with Spinarri.com"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Disclaimer: I appreciate everyone has their own taste and grilling style. The following notes work great for me. Experiment and have fun!<\/em><\/p>\n\n\n\n

Preparing the meat.<\/strong><\/p>\n\n\n\n

Lightly cross-score the fat cap with cuts 1\/8″ apart and 1\/4 of the way through the fat cap.<\/p>\n\n\n\n

Lightly rub the meat and cover the fat cap with your rock or flake salt.<\/p>\n\n\n\n

Cut the meat across the grain into the picanha cuts about 1 1\/4″ thick and cut the largest crescents in 2. <\/p>\n\n\n\n

When the meat slices or crescents are squeezed like they are when skewered, 4-5 inches is the max size, and smaller is fine.<\/p>\n\n\n\n

Smaller pieces are easier to balance on the skewer and you can eat them sooner. <\/p>\n\n\n\n

Cover and refrigerate if you have time for the salt to tenderize the meat.<\/p>\n\n\n\n

Skewering the meat.<\/strong><\/p>\n\n\n\n

If this is your first time using the Spinarri Arrows(below). They need to be pre-fitted.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Wash and pre-fit them on the skewer following the original instructions.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

You can use 1 Spinarri Arrow on each end of the skewer to stop any flopping of the meat.<\/p>\n\n\n\n

Try to put tension on the crescents when you skewer them (you can see the tension in the pictures and gif, they look pinched).<\/p>\n\n\n\n

It is very important to take extra care and balance the meat on the skewer. <\/p>\n\n\n\n

Again because of the size and shape, the picanha cuts need to be as balanced as possible.<\/p>\n\n\n\n

You may need to re-skewer a cut twice to get it as balanced as possible.<\/p>\n\n\n\n

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Grilling on Gas Grills<\/strong><\/p>\n\n\n\n

Preheat your grill with the lid closed, then add the Spinarri 543-EX loaded with meat.<\/p>\n\n\n\n

Make sure the grill motor is pulling the chain toward it and the chain is going from left to right. <\/p>\n\n\n\n

You can change the direction of the motor by turning it ON-OFF-ON quickly.<\/p>\n\n\n\n

Place the skewer point in the corresponding hole and set the handle side beside the corresponding groove.<\/p>\n\n\n\n

Leave the grill lid open and cover the Spinarri 543-EX with the triple Spinarri lid covers if you are cooking with gas or propane.<\/p>\n\n\n\n

Let the meat heat up so it shrinks and grabs the skewer a little for a minute or so.<\/p>\n\n\n\n

Then before it starts to burn, set the skewer in the groove to begin rotation.<\/p>\n\n\n\n

Once you do it a couple of times you can use fewer or no Spinarri Arrows.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The photo below is on Weber GoAnywhere, using Spinarri 543 and the portable mounting rails.<\/p>\n\n\n\n

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Here’s a video using the Spinarri 543 grilling  Picanha on the Gas Weber GoAnywhere.<\/a><\/p>\n\n\n\n

Grilling on The Weber 22 Kettle grill with charcoal. <\/strong><\/p>\n\n\n\n

What you need:<\/strong><\/p>\n\n\n\n

The Spinarri 543-EX and the accessory – adjustable mounting rails are used.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This can be more challenging than using a gas grill but if you are careful to follow the above skewering notes and heed the WARNINGs<\/strong>: everything will turn out great.<\/p>\n\n\n\n

I prefer to use lump charcoal, have a set of tongs to manipulate the charcoal, and a set of grill gloves to handle the hot Spinarri frame.<\/p>\n\n\n\n

I remove the Weber grill grate and do not use it while grilling so I can adjust the charcoal as needed.<\/p>\n\n\n\n

I take a water bottle and remove the cap, piece it with a knife, and put the cap back on.<\/p>\n\n\n\n

If coals flare or you need to cool it a little you can give it a squeeze or water.<\/p>\n\n\n\n

Make sure the rails are installed on the Spinarri with the wingnuts tightened.<\/p>\n\n\n\n

The front of the Spinarri frame wall needs to be even with the outer edge of the grill.<\/p>\n\n\n\n

Start the coals with a chimney, let them burn down, and move them to the left side.<\/p>\n\n\n\n

Make sure the grill motor is pulling the chain toward it and the chain is going from left to right. <\/p>\n\n\n\n

You can change the direction of the motor by turning it ON-OFF-ON quickly.<\/p>\n\n\n\n

Place the skewer point in the corresponding hole and set the handle side beside the corresponding groove.<\/p>\n\n\n\n

Let the meat heat up so it shrinks and grabs the skewer a little for a minute or so.<\/p>\n\n\n\n

Then before it starts to burn, set the skewer in the groove to begin rotation.<\/p>\n\n\n\n

WARNING:  The 3 Spinarri lid covers are NOT used when grilling with charcoal due to the extreme radiant heat.<\/strong><\/p>\n\n\n\n

WARNING: The fat on the picanha cuts will melt and cause an extremely large flare-up and burn the meat if you are not careful.<\/strong><\/p>\n\n\n\n

WARNING: To avoid flareups, use less charcoal than you think you initially need, it is easier to add it than to remove it.<\/strong><\/p>\n\n\n\n

WARNING:  To avoid flareups, use indirect cooking by piling all your coals to the left side and only use 2 skewers to cook on the right switching their position if you need to. <\/strong><\/p>\n\n\n\n

Please take some pictures or video and send it to me if you have time, I really appreciate seeing what people are grilling.<\/p>\n\n\n\n

If you have any questions please email me any time.<\/p>\n\n\n\n

Kind Regards,<\/p>\n\n\n\n

Ettore Spinarri<\/p>\n","protected":false},"excerpt":{"rendered":"

Disclaimer: I appreciate everyone has their own taste and grilling style. The following notes work great for me. Experiment and have fun! Preparing the meat. Lightly cross-score the fat cap with cuts 1\/8″ apart and 1\/4 of the way through the fat cap. Lightly rub the meat and cover the fat cap with your rock or flake salt. […]<\/p>\n","protected":false},"author":1,"featured_media":1033,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/spinarri.com\/wp-json\/wp\/v2\/pages\/1028"}],"collection":[{"href":"https:\/\/spinarri.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/spinarri.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/spinarri.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spinarri.com\/wp-json\/wp\/v2\/comments?post=1028"}],"version-history":[{"count":2,"href":"https:\/\/spinarri.com\/wp-json\/wp\/v2\/pages\/1028\/revisions"}],"predecessor-version":[{"id":1037,"href":"https:\/\/spinarri.com\/wp-json\/wp\/v2\/pages\/1028\/revisions\/1037"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spinarri.com\/wp-json\/wp\/v2\/media\/1033"}],"wp:attachment":[{"href":"https:\/\/spinarri.com\/wp-json\/wp\/v2\/media?parent=1028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}