Picanha...Performer...Pron!

tom b · Apr 15, 2018

With Papillote Vegetables, beget and Chimichurri Sauce

sea salt

and were are spinning

pulled and sliced

no need for a plate, just eat it off the board, this was so farkin good I wll be doing this again soon. Thanks for lookinq

ssv3 · Apr 15, 2018

Hell yeah brother!!

Absolutely killer post and all I can say is you've got my vote. Can no one beat that.

Stingerhook · Apr 15, 2018

Oh that looks so fine!

chingador · Apr 15, 2018

Yessir!!

Blythewood BBQ'er · Apr 15, 2018

Gorgeous!

Mrs B · Apr 15, 2018

Nice job beautiful day

gtr · Apr 15, 2018

That is livin' right! :clap2:

Picanha is the favorite cut of beef these days at casa de gtr. The beef is great, but that salt/fat/fire thing is just magic. Nicely done, Tom!

Hoss · Apr 15, 2018

OUTSTANDING!!!! :thumb:

Hankdad1 · Apr 15, 2018

Artwork.

93_confirmed · Apr 15, 2018

I don't understand the fascination with picanhu. Isn't it sirloin with a fat cap? Someone enlighten me as to why I should care with all the other delicious cuts that are available.

Kade · Apr 15, 2018

My GOODNESS

ShadowDriver · Apr 15, 2018

Oh, wow. This may be beef-land, but we can't find anything like that out here.

That's beautiful.

Demosthenes9 · Apr 16, 2018

93_confirmed said:
I don't understand the fascination with picanhu. Isn't it sirloin with a fat cap? Someone enlighten me as to why I should care with all the other delicious cuts that are available.

At the Brazilian restaurants that I've been to, you don't eat Picanha like a steak. I. E. Grilling a hunk to mid rare then cutting it up on a plate. Instead, they thinly slice the outer layer from each side giving you the nice crusty side, midrare on the other and some of the nice crispy fat. Then, the roti goes back over the fire to develop a new crust on the exposed edge.

As the meat turns on the roti, the fat renders and continuously bastes the outside where the crust is forming.

Here's a decent video

https://m.youtube.com/watch?v=5R21tWhB5A8

It's actually kind of difficult to do this on a Weber roti due to the square shape of the roti spit and the forks. Both make it hard to slice repeatedly.

Sent from my Nexus 6 using Tapatalk

Demosthenes9 · Apr 16, 2018

Also, while it's "sirloin fat cap", the muscle itself is more tender and flavorful than the other muscles that make up sirloin.

Sent from my Nexus 6 using Tapatalk

Joshw · Apr 16, 2018

Beautiful plate of food!

LordRiffenstein · Apr 16, 2018

Love a nice picanha, this one looks delicious. I still have a few in the freezer, need to grab one!!

I do cook it differently, I usually smoke it, fat side up, at around 225-250 on the kettle and when it has reached the IT, I flip it fat side down and put it over the coals to sear the fat cap. Can be quite the spectacle

Mason Dixon Bowhunta · Apr 16, 2018

Just awesome :clap2:

OklaDustDevil · Apr 16, 2018

I developed a taste for picanha while traveling to Brazil on business -- its considered the best cut at a Brazilian churrascaria. But where do you find it in the US? I've never seen it at my local stores.

aawa · Apr 16, 2018

I need that in and around my mouthal area!

Moose · Apr 16, 2018

Dang, Tom, you did that picanha up right! Fantastic!

Picanha...Performer...Pron!

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

is Blowin Smoke!

Babbling Farker

Full Fledged Farker

somebody shut me the fark up.

Quintessential Chatty Farker

is one Smokin' Farker

Take a breath!

Full Fledged Farker

somebody shut me the fark up.

is One Chatty Farker

is One Chatty Farker

Babbling Farker

is One Chatty Farker

is one Smokin' Farker

is one Smokin' Farker

Babbling Farker

somebody shut me the fark up.

Similar threads