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Tailpiece from the BBQ

The tail piece of a cow is also known as Picanha. The steak brought over from South America. Usually we choose a tail of a fattier breed. Often imported. Because that makes a juicy steak. But for this Quail Ham, the tail of our – somewhat leaner – Dutch cows is also very suitable. Both hot and cold and delicacy!

Ingredients

Preparation

  • Preparation: 30 min
  • Setting: 12-24 hours
  • Preparation time: 2-4 hours
  • BBQ temperature: 110 ℃
  • Final core temperature product: 63 ℃

Materials

  • Closed / lockable barbecue
  • Charcoal, briquettes or pellets
  • Starting wicks or cubes
  • Smoking wood chunks 5-10 cm
  • Bowl for in the refrigerator
  • Measuring cup
  • Whisk
  • Sieve
  • Cutting board
  • Chef’s knife
  • BBQ tongs
  • Digital core thermometer
  • Injector for brine and/or marinade

Step by step

Step 1: Preparation

Dissolve 100 grams of AllBrine Color in 1 liter of hot water. Allow this to cool to refrigerator temperature (1˚C – 7˚C). Strain the AllBrine (so your injector won’t clog up later). Inject the meat generously with the AllBrine, every 2 cm. on all sides.

Place in the refrigerator for 12 – 24 hours in a bowl that also holds the remaining AllBrine. Turn occasionally. (Together with the remaining AllBrine in a ziplock bag is also possible).

Step 2: Preparation

Fire up a sealed barbecue to 100-110˚C. For a nice smoke flavor, you can put one or two cubes of smoking wood between the coals. Keep this temperature as steady as possible and barbecue slowly until the meat reaches a core temperature of 63˚C. This can take up to several hours. Remove from the barbecue and let rest for at least 30 minutes before cutting it.

Step 3: Serve

Serve as a main course, appetizer, cooled as a sandwich filling or part of your drinks board.