Duce Raymond
@duceraymond • 414,500 subscribers
Videos
Chef shows us how to cut a whole top sirloin Sirloin Cap (Picanha): The sirloin cap, or picanha, is a highly sought-after cut in Brazilian cuisine, often skewered and grilled over open flames. Its thick fat cap renders down during cooking, basting the meat and providing a juicy, flavorful steak. Picanha is typically cooked whole and sliced thinly against the grain. Mouse Steak: The mouse steak is a lesser-known cut but is a hidden gem within the top sirloin. It’s a small, tender piece of meat perfect for quick, high-heat cooking methods. Its name derives from its relatively small size compared to other steaks from the top sirloin. Baseball Cut Steaks: Baseball cut steaks are thick, round steaks taken from the center of the top sirloin. Their shape and thickness make them ideal for grilling, providing a perfect balance between a seared exterior and a juicy, tender interior. These steaks are named for their resemblance to the shape of a baseball. Sirloin Steak: The sirloin steak is a versatile cut from the top sirloin, known for its robust flavor and tenderness. It’s great for various cooking methods, including grilling, pan-searing, and broiling. The sirloin steak is a go-to choice for many classic steak dishes and offers a satisfying steak experience without the premium price tag of cuts like ribeye or tenderloin. #steak #grilling #bbq #picanha #beef #pitmaster
Duce Raymond326,200 views • 2 years ago
We smoked a turkey! Here’s how to do it. INGREDIENTS -1 whole turkey (12-14 pounds) -1 cup mayonnaise -1/2 cup Duce’s Wild Poultry Rub -1 large onion, quartered -4 cloves garlic METHOD -Prep the Turkey: Begin by taking out the turkey's giblets and neck, and give the bird a good rinse, inside and out. Pat it completely dry with some paper towels – this helps get that skin really crispy. -Get Binding: Slather your bird all over with a generous cup of mayo. This is going to help the skin get good and crispy, and make sure that Duce’s Wild Poultry Rub really sticks. -Rub It In: Time for the magic – massage that 1/2 cup of Duce’s Wild Poultry Rub all over the turkey. Don’t be shy about getting under the skin and inside the cavity, too. That’s where all the flavor’s at. -Cavity Fillers: Stuff the quartered onion and the garlic cloves inside the turkey’s cavity. This is going to steam up into the meat while it’s smoking and make it taste amazing. -Tuck and Tie: Truss the legs together with some kitchen twine and tuck the wingtips under the turkey's body. This isn't just for looks – it helps the turkey cook evenly. -Smoking Stage: Fire up the smoker to a steady 250°F using hickory wood for that classic, deep smoke flavor. -Smoke Time: Place your turkey on the smoker, breast side up. At 250°F, plan for about 30 minutes per pound of smoking time, but what you’re really looking for is that internal temp of 165°F. Make sure you're checking the thickest part of the breast with your meat thermometer. -Rest and Relax: After reaching the perfect temp, pull the turkey out and let it rest for about 20 minutes. This lets the juices settle, so when you carve it, it’ll be as juicy as can be. -Serve it Up: Carve that beauty up and get it out on the table. The outside should be beautifully smoked and the inside juicy and fragrant with hints of onion and garlic. -Enjoy the Feast: Now's the time to dig in. That turkey’s been smoking for hours, and it's got that perfect mix of Duce's Wild Rub and smoky goodness. Enjoy the fruits of your labor with those you love most. #holidayrecipes #bbq #smokedturkey #turkeydinner #christmasrecipes #meat #cooking
Duce Raymond245,400 views • 2 years ago
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