I purchased this back in April and it sat in a box until July, when I used it for the first time. I didn’t have high hopes for it but I thought, “What the heck. Let’s see what it does.”
Since I dine at Brazilian Churrascaria restaurants (Fogo de Chao, Espetus), I decided to do the traditional Picanha, with the salt-garlic brine. I cut each piece to be around 2″ x 5″ x 1″ and fold each piece to a “C” shape. Each skewer can fit 3 to 4 pieces. Shewer the meat so that the flat side is parallel with “C” shape — it makes it easier to slice later on.
Here’s what I did:
After washing all the parts the first time, assemble the grill and place it on your biggest burner. Turn the heat on high (for beef). Make sure you put in 2 cups of water. Brush the brine on the beef and lower the skewers in. Place the skewers in with the “C” shape side facing the center. Rotate 180 once it’s brown. Serve when both sides are golden brown.
When you slice off the cooked pieces on each side. The center should still be rare. Brush more brine on and put the skewers back in.
“Amazing!” is the first response from my taste tester. It tastes great! Nice smokey taste — must be from the fat drippings.
Did not produce too much smoke — I had the fan on low but didn’t see any smoke come out. The house only had a slight food smell.
Easy to set up. Okay to clean up — it’s like cleaning up a couple of pots but it wasn’t any harder than that.
Looking to do lamb and shrimp (in addition to beef) next time.amazon.com