Brazilian BBQ Ramen

Begin by coating 3 to 4 lbs of picanha trim bones in 1 tbsp vegetable oil. This oil acts as a heat conductor to ensure even browning. Place the bones on a wire rack to allow maximum airflow. While the smoker preheats, char the halved white onion, 6 garlic cloves, and 2-inch ginger piece in a dry pan or over a gas flame until the surfaces are blackened; this caramelization adds the deep 'char' flavor essential to a Brazilian-style broth.

Load the bones into the smoker at 250°F using oak or hickory. Smoke for 120 minutes until the bones have transformed from pale to a deep mahogany color. You are not only rendering the recursive beef fat from the picanha trim but also infusing the marrow with smoke particles that will eventually emulsify into your broth. The 250°F temp is low enough to prevent the fat from scorching while high enough to trigger the Maillard reaction.

Transfer the smoked bones and charred aromatics into a large stockpot with 11 cups of water. Bring to a hard boil for 20 minutes to begin the emulsification of fats and collagen, then reduce to a steady simmer. Skim any grey foam or impurities that rise to the top within the first hour. Maintain the simmer for 4 to 6 hours, ensuring the liquid reduces slightly to concentrate the smoky beef profile. This ensures you move through the 40-140°F danger zone quickly for food safety.

Boil 4 large eggs for exactly 6.5 minutes to achieve a 'jammy' yolk. Immediately shock them in an ice bath for 10 minutes to stop the cooking process and prevent a grey sulfur ring from forming around the yolk. Peel carefully and submerge in a marinade of 0.25 cup soy sauce, 0.25 cup water, 1 tbsp sugar, and 1 tsp sesame oil. Cure in the refrigerator for at least 4 hours. The salt in the soy sauce will slightly cure the yolk, giving it a custard-like texture.

Season 1 lb of flat iron or flank steak heavily with 2 tbsp coarse salt and 1 tsp black pepper. In Brazilian churrasco style, the coarse salt is functional, creating a crust. Grill over high direct heat (or sear in the smoker if it has a sear station) for about 4 minutes per side. Aim for an internal temperature of 130°F to 135°F for medium-rare. The high heat is necessary to mimic the open-fire pits of a Brazilian steakhouse.

Allow the beef to rest for at least 10 minutes before slicing to prevent the juices from leaking onto the board. During this time, whisk 0.25 cup olive oil, 2 tbsp parsley, 1 clove minced garlic, 1 tsp red wine vinegar, and a pinch of red pepper flakes to create the Chimichurri Oil. This oil acts as the 'aromatic fat' (mayu) often found in ramen, but with a South American flavor profile.

Strain the broth through a fine-mesh sieve and discard the solids. Season the liquid with 2 tbsp soy sauce and 1 tbsp sesame oil, adding salt to taste until the smoky notes pop. To serve, place cooked ramen noodles in a deep bowl, ladle 12-16 oz of scorching hot broth over them, and top with thin slices of the rested beef, two marinated egg halves, and a generous drizzle of the Chimichurri oil. Serve immediately while the broth is above 165°F for the best experience.