ss4825
Knows what a fatty is.
I have seen so many fantastic looking picanha on the board that this weekend I'm going to try my hand at cooking one. Any tips?
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Picanha
- Thread starter ss4825
- Start date
Titch
somebody shut me the fark up.
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This:thumb: and cut it right
tom b
somebody shut me the fark up.
^^^ what they said + what are you cooking on? and whole or steaks?
SmokeRingsMatter
is Blowin Smoke!
Never tried it. How does it compare to Tri Tip, or Hanger? Imo, Hanger is the King of meats.
SVTNate
Knows what a fatty is.
Wagyu or nothing. It's incredible, and at least here, cheap as heck for what you get.
Cooks like a steak, salt and nothing else. Incredible stuff. My favorite cut of meat the last 6 months or so.
Cooks like a steak, salt and nothing else. Incredible stuff. My favorite cut of meat the last 6 months or so.
ss4825
Knows what a fatty is.
Whole. Figure on reverse sear. Start off on the MAK and then toss it over some blazing hot coals on the weber. 130 IT?
tom b
somebody shut me the fark up.
that will work, I'd give it a good 20 minute rest before the sear. Good luck it should be great.
scp
is Blowin Smoke!
The first time I saw pincanha...butcher labeled it as coulotte. Butcher said to cut with the grain in to steaks...then slice against the grain before serving...it was very flavorful and tender.
Being smarter than the butcher next time I thought slicing against the grain it would be even more tender...WRONG. Very chewy.
Here is a video that nails prepping and cooking .
https://www.youtube.com/watch?v=cEgNPDXKVX8
Being smarter than the butcher next time I thought slicing against the grain it would be even more tender...WRONG. Very chewy.
Here is a video that nails prepping and cooking .
https://www.youtube.com/watch?v=cEgNPDXKVX8
SoCalWJS
is one Smokin' Farker
Interested to hear how it turns out on the MAK.
Picanha has become one of my favorites, but always prepared one way: Cut it, coat with good, big salt flakes, then spin it on the Rotisserie over hot coals.
YUM!
Picanha has become one of my favorites, but always prepared one way: Cut it, coat with good, big salt flakes, then spin it on the Rotisserie over hot coals.
YUM!
DanB
is One Chatty Farker
ss4825
Knows what a fatty is.
My Picanha weighted 2.17 lbs. smoked it on the MAK at 225 for approximately 90 minutes until it reached 130 IT then rested it for 15 minutes, seared over blazing hot coals in the Kettle. I only seasoned with kosher salt. It was delicious.
Sorry no pictures but I give up trying to post pictures.
BTW it was so good I'm cooking another today.
Sorry no pictures but I give up trying to post pictures.
BTW it was so good I'm cooking another today.
crboggs
Knows what a fatty is.
Yup. This is how my wife and daughters prefer it.
We use Kinder's "The Blend" as a rub...or a simple SPG mix.
Smoke it up to 135, then reverse sear on the grill grates, and slice to serve after a brief rest.
I like a little horseradish on the side myself...kinda like you might do with prime rib...
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I got one in the freezer waiting for Spring so any posts on Picanha would be appreciated.
ss4825
Knows what a fatty is.
tom b
somebody shut me the fark up.
Turned out nice!
