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Old 06-24-2019, 08:21 AM   #39
RandyNight
On the road to being a farker
 
Join Date: 03-28-19
Location: Birthplace of Kermit the frog
Name/Nickname : Randy
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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.
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BGE Large, Blackstone 36", 60qt Crawfish pot, skinning gambrel, freezer in the shop
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