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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 04-16-2018, 06:45 AM   #16
LordRiffenstein
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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 :-)

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Old 04-16-2018, 07:02 AM   #17
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Just awesome
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Old 04-16-2018, 11:34 AM   #18
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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.
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Old 04-16-2018, 12:56 PM   #19
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I need that in and around my mouthal area!
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Old 04-16-2018, 01:21 PM   #20
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Dang, Tom, you did that picanha up right! Fantastic!
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Old 04-16-2018, 02:08 PM   #21
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Beautiful. Thanks for sharing. Same question as above...where does one have luck finding this cut?
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Old 04-16-2018, 02:23 PM   #22
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Quote:
Originally Posted by Michigan BBQ Fan View Post
Beautiful. Thanks for sharing. Same question as above...where does one have luck finding this cut?
I was wondering the same thing, but saw it today at ALDI, pre-sliced into thin strips. $4.49/lb.
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Old 04-16-2018, 02:35 PM   #23
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Thanks everyone, this was farkin delicious, it will be in the regular rotation now for sure.

Not sure what to tell you guys looking for where to find this cut but I just asked the butcher at a local Mexican market chain "Cardenas", even with the language barrier he new what I was looking for. They did not have it in the case, he went in back and removed the cap for me.

Here is a thread where there was a discussion on the subject last week
https://www.bbq-brethren.com/forum/s...d.php?t=258969
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Old 04-16-2018, 03:51 PM   #24
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Surprised you didn't enter this in the Kettle Cook-Off TD, Tom...
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Old 04-16-2018, 04:07 PM   #25
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not sure what your talking about Moose, last entry on page 2, but you made me look...
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Old 04-16-2018, 04:11 PM   #26
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Quote:
Originally Posted by tom b View Post
not sure what your talking about Moose, last entry on page 2, but you made me look...
Oops. I missed that!
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Old 04-16-2018, 04:46 PM   #27
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Nice cook Tom.
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Old 04-16-2018, 08:44 PM   #28
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Quote:
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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.
Its a fad right now. It has nothing to do with the cut, and everything to do with how its cooked. Flap or skirt rolled up would be 10x better then this cut.

Usually these fads start with cheap cuts, but word gets around and these cuts become expensive. Its like Short Ribs, they were a hard to cook cheapcut until they became a fad, now they go for $6-$10/lb for choice.
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Old 04-16-2018, 08:51 PM   #29
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Any butcher that breaks down cows should be able to get it for you...the NAMP cut is "NAMP 184D", though it goes by many names such as coulotte, top sirloin cap roast, and some others. I get mine from a place that dry ages their halved cows for about $5.xx/lb and it's delicious.

If you can find the whole subprimal, you can carve off the "picanha" cut and then have some top sirloin steaks to also cook.
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Old 04-16-2018, 08:58 PM   #30
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Quote:
Originally Posted by WareZdaBeef View Post
Its a fad right now. It has nothing to do with the cut, and everything to do with how its cooked. Flap or skirt rolled up would be 10x better then this cut.

Usually these fads start with cheap cuts, but word gets around and these cuts become expensive. Its like Short Ribs, they were a hard to cook cheapcut until they became a fad, now they go for $6-$10/lb for choice.


It's one of the best cuts of beef, period. Especially if you cook it rodizio style and get a nice crusty fat cap that melts in your mouth when you bite into it.
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