Picanha (pee-kAHN-yuh) is the most important cut of meat at a Brazilian steakhouse. It is the top of the sirloin and includes a fat cap that makes it tender and mouthwatering.
In U.S. supermarkets it is hard to find top sirloin cap and it is usually custom cut for Brazilian steakhouses. Grillers should look for readily available top sirloin steaks. A 2-inch steak will take approximately 3 minutes per side for medium-rare.
Unlike Kansas City barbecue, Brazilian barbecue doesn’t use rubs. Instead, the meat is rubbed with sal grosso, rock sea salt (best equivalent is Kosher salt) to season the meat. The grains of salt are knocked off before the meat is served.
We love working with chefs like Vince Paredes of The Farmhouse! One of the many Barham Family Farm products they use is our pasture-raised Black Angus ground beef, which they grind in house. The Daily Grind can be customized with various cheeses, ham or bacon or an egg on top. Recently for a TV spot on WDAF, Chef Vince topped our burger with this traditional Mexican recipe for Char-Grilled Salsa -- a technique that brings out the depth of simple and seasonal garden flavors. He uses Crum’s Heirlooms smoked chipotles at the restaurant. You can buy dried chipotles at your local supermarket.
Chef Bryan Sparks and his partner Hailey Allen of Beloved- On the Go offer a non-subscription meal delivery system named for Bryan's 2-year-old daughter Esme, which means beloved. The business was a pandemic pivot for the couple and, as you might expect, has taken off like a shot. They're using some of our products and including local artisan food products such as Common Descent Provisions hot sauces. The recipe works equally well with Barham Family Farm flank or skirt steaks.
Taqueria Gordita is a shop in the Iron District selling tacos made of some of the finest local ingredients, including Barham Famiiy Farm pork, beef, chicken and eggs and lamb served on corn tortillas from Yoli Tortilleria and garnished with Microgreens KC.
In honor of Cinco de Mayo, owner Sarah Nelson shared her Chicken Mole Tacos!
A few recipe notes:
If you are unable to find Pasilla chiles (check the dried chile section in your grocery store), you can substitute (whole) dried ancho chiles, but it will not be as spicy or flavorful.
Sarah uses whole spices, then toasts and grinds them herself for the freshest flavor.
You can find Abuelita drinking chocolate in a yellow package in the hot cocoa section of most large supermarkets, or on Amazon.com.
Yoli's stoneground corn tortillas are locally made. Yoli recently opened an outlet on the West Side. They are also available at farmers markets and in the refrigerated section of many local supermarkets.
Chef Renee Kelly, formerly of Renee Kelly's Harvest restaurant in Johnson County's historic Caenen Castle, was a long-time customer with us. She has since moved to Wyoming, where she is the food and beverage director of Saratoga Hot Springs Resort and GM of Snowy Mountain Brewery.
When we reached inside our spice cabinet for inspiration recently, we pulled out a spice rub labeled with Renee Kelly's logo. We asked her to share one of her favorite rub recipes with us, and we used the rub to make yogurt-marinated drumsticks on the grill!
Thank you Renee!!