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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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04-17-2013, 05:58 PM | #1 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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How to cut a Picanha
I'd like to share with you all on how to cut a picanha from a whole top sirloin block. It is quite easy to do. The picanha is the rump cap also known as sirloin cap, NAMP184D.
Top view Here you can see the picanha. It is the lower muscle with the fat cap on bottom. Very easy to separate. Follow your knife down the natural seam. This is how it looks when you get to the end. Their is a thick layer of fat at the end. That is where you cut to separate the picanha from the rest of the block. bottom view Trim the thick layer of fat that separated the picanha. Here is is cleaned up. Removed all the silver skin, fat etc. Sliced against the grain about an inch and a quarter thick. Ready for the skewers!!! |
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04-17-2013, 06:03 PM | #2 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
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Nice!
What happens now to it?!?!?! Need moar pics!
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Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR] |
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04-17-2013, 06:03 PM | #3 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Oooh...thanks! What do you do with the rest of the cut?
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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04-17-2013, 06:14 PM | #5 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Wow, that's a great price on a sirloin roast! We never get those at our local Costco.
Thanks for the tutorial.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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04-17-2013, 06:39 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Oh, that is a a great tutorial, I look forward to your next one on the tri-tip
That is the kind of post we need to see more of, maybe even add it to a Roadmap, how to find, cut, trim and prepare a cut of meat. BTW, you are far better than I am at getting off that silverskin. I would add, you do not need to steak and skewer this cut, if you don't have the skewers, you can smoke or reverse sear, even Santa Maria grill this cut of meat and it is terrific.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-17-2013, 07:20 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Thanks. That was a great tutorial!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-17-2013, 07:33 PM | #8 | |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Quote:
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04-17-2013, 07:49 PM | #9 | |
Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
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Quote:
I have never seen them out in the case.
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18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg. |
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04-17-2013, 07:53 PM | #10 |
Got rid of the matchlight.
Join Date: 03-26-12
Location: Albuquerque NM
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Nice post thanks for the pics!
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04-18-2013, 07:39 AM | #11 |
Full Fledged Farker
Join Date: 10-19-10
Location: Lutz, Florida
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Great tutorial, I couldn't quite picture where this cut of meat came from. I have really been wanting to try picanha but am not having any luck. Now I just have to convince the wife to let me buy a whole top sirloin. Seems like a good price to me.
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04-18-2013, 07:51 AM | #12 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Wow!
I always wondered where the Picanha came from (It's my favorite meat at a churrascaria).My mouth is watering already.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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04-18-2013, 10:32 AM | #13 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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That's why I did this man. My local butcher charges $8/lb for this cut. Fark that!!! Picanha is quite hard to pinpoint as their are tons of misinformation that gets regurgitated throughout the web. Rest assured, this is it!
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04-18-2013, 10:37 AM | #14 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Great tutorial Thanks
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-18-2013, 10:56 AM | #15 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great post, thanks for sharing!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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