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Old 06-24-2019, 08:21 AM   #39
On the road to being a farker
Join Date: 03-28-19
Location: Birthplace of Kermit the frog
Name/Nickname : Randy

Thanks for the post and the rub recipe. With the talk lately here about picanha and since my accountant b-i-l dabbles in wholesale meat I got a 2.5# picanha from him. Now, we eat very little steak, the BGE sees a lot of pork and chicken. Following some instructions on this site I attempted my first reverse sear on the beef, and also the first time doing picanha. Turned out really well, even had the mother-in-law and few other friends over to help us eat it. I have friends that use only coarse salt on picanha, but I enjoyed Moose's steak rub.

Even color throughout the meat, nice dark sear on outside. Great juicy texture. Will be repeated.
BGE Large, Blackstone 36", 60qt Crawfish pot, skinning gambrel, freezer in the shop
RandyNight is offline   Reply With Quote

Thanks from:--->