Hello, guys! After the success of the roast barbecue, on the skewers and on the tin can grill, today I bring it again. This time made in a different way: tied and on the grill. The tying helps the cut to be more juicy, in addition to giving a wonderful looks, helping to value this part of the animal, considered not tender meat. Of course, the quality of the meat of Coqueiro meat packing, from São Lourenço do Sul - RS (a state in Brazil), makes my job more noble and easier. Don't miss this video guys. I hope you like it and try this technique at home. Oh, and I'm already cooking up a third roast, stay tuned! A hug from the "gaucho"!
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