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???? LOJA DO BOLINHA - http://bit.ly/LojaDoBolinha Hello, everyone!!! Once again I bring to the channel a very common cut in Brazilian barbecues, but not in a different way! A few years ago, I was at a presentation for my event Vitrine da Carne Gaúcha, at Expointer and I was removing the bone from the breast to make some medallion cuts. It was then that the knife entered the meat the wrong way, and by those good coincidences that the profession brings us, I saw and understood that it was possible to draw a flank/empty part there in the breast part. I can say that this cut was invented by me, at the famous Expointer of 2012. Enjoy this roast, which I show you in full how to prepare and roast. Another incredible video. Get inspired by this great recipe and make it on your barbecue! Oh, and tell me in the comments what you thought! ==================== Subscribe to the channel: http://bit.ly/INSCREVER-SE_AG0RA ==================== • Barbecue utensils used in the video: ???? Boning Knife https://www.marcelobolinha.com.br/fac... ???? Picanheira Knife https://www.marcelobolinha.com.br/fac... ???? Sword Skewer https://www.marcelobolinha.com.br/esp... ???? 10-inch Chaira https://www.marcelobolinha.com.br/ace... ???? Seasonings https://www.marcelobolinha.com.br/tem... ==================== ???? Follow me on social media // Instagram / marcelobolinhacarnes // facebook / marcelobolinhacarnes ==================== Hashtags #MarceloBolinha #VaiTerBarbecue #Chest #Empty #Barbecue #Roast #Deboning #Dismantling #BarbecueTips #ButcherSecrets #Butcher #BarbecueMeat #BarbecueOnTheBarbecue