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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-15-2018, 07:48 PM   #1
tom b
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Default Picanha...Performer...Pron!

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
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Old 04-15-2018, 07:52 PM   #2
ssv3
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Hell yeah brother!!

Absolutely killer post and all I can say is you've got my vote. Can no one beat that.
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Old 04-15-2018, 07:53 PM   #3
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Oh that looks so fine!
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Old 04-15-2018, 07:59 PM   #4
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Yessir!!
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Old 04-15-2018, 08:00 PM   #5
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Gorgeous!
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Old 04-15-2018, 08:19 PM   #6
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Nice job beautiful day
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Old 04-15-2018, 08:25 PM   #7
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That is livin' right!

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!
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Old 04-15-2018, 08:28 PM   #8
Hoss
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OUTSTANDING!!!!
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Old 04-15-2018, 08:32 PM   #9
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Artwork.
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Old 04-15-2018, 08:52 PM   #10
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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.
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Old 04-15-2018, 08:55 PM   #11
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My GOODNESS
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Old 04-15-2018, 11:27 PM   #12
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Oh, wow. This may be beef-land, but we can't find anything like that out here.

That's beautiful.
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Old 04-16-2018, 12:01 AM   #13
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Quote:
Originally Posted by 93_confirmed View Post
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.




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Old 04-16-2018, 12:07 AM   #14
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Also, while it's "sirloin fat cap", the muscle itself is more tender and flavorful than the other muscles that make up sirloin.

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Old 04-16-2018, 12:10 AM   #15
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Beautiful plate of food!
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