The Brasa Club blog
Practical notes from the grill: fire, cuts, temperatures and timing. Read one before your next barbecue.
The two-zone fire: the one setup that fixes most barbecues
A hot side to sear, a cool side to finish. How to build it, test it and use it.
Picanha, step by step
From the butcher's counter to the board: buying, cutting, salting and grilling the rump cap.
When is it done? Temperatures, resting and slicing
Internal temperatures, carryover cooking, how long to rest and how to slice against the grain.