Rattz

Biography: Born and raised in Brazil, son of an Englishman, I moved to the US 15 years ago. Having lived in São Paulo, Rio, England, NW Arkansas, Florida, Chicago, NY and now Carmel IN, I bring tremendous cultural baggage, nothing to hide and everything to share.

Favorite BBQ Sauce: 1. Family recipe passed down from my FIL – I'll hunt it down and share later

Share a Recipe: Perfectly grilled Picanha.
- Ingredients: Ask your local butcher for the Cap of the Top Sirloin, with the silver skin removed leaving 1 inch of fat.
- Prep: Room temp, cross hatch the fat then cover generously the whole cut with coarse salt and throw it on the grill. fat side down first. Seer that bad by until fat starts melting and crisping then flip it around and do the same thing. Take it out of the grill and let it rest for ~10 min. Once juices have been soaked back in cut 2-3 inch steaks and sprinkle coarse salt to taste on both sides. Send to grill once more placing them strategically angled for perfect grill marks. Let sit. DO NOT MESS WITH YOUR STEAKS until you see juices start flowing from the top. Time to flip them over. Leave them on there for about the same time. 5 - 10 mins depending on how rare you want them. Best grilled closely over hot vegetable charcoal. IMP: If using a gas grill, make sure the tray underneath is clean of fat residue or else you WILL start a fire