Churrasco Forged Flambadou
- Made for glowing coals and open fire
- Long handle keeps your hand well clear of the heat
- Gives meat, bread and oysters a smoked fat coating
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Some dishes you want to finish at the table, where everyone can see. The Churrasco Flambadou is an old tool in a forged version: a cone on a long handle that you place in the glowing coals until it becomes glowing hot itself. Then you put a piece of beef fat in it, which melts within seconds, catches fire and drips burning over your dish.
What remains
What remains is a thin layer of fat that tastes of smoke and charred meat, exactly the layer you can never achieve with a brush. Classic is kidney fat over a piece of grilled beef or oysters, but it works just as well over toasted bread or baked potato by the fire of your kamado bbq. One pass gives a subtle shine, two or three a clearly smoked flavor.
- Forged tool that withstands the heat of a bed of coals
- Long handle, so your hand stays away from the flame
- Works on the kamado, charcoal grill and open fire
- Gives meat, bread and shellfish a smoked layer of fat
How to use it
Place the flambadou in the bed of coals until it is truly glowing, then put a piece of hard beef fat in it and hold it immediately over your dish, moving it so the fat spreads. Work over the barbecue or a fire resistant surface, never over a tabletop, and wear gloves from the bbq accessories: burning fat drips down.
