My 1st Picanha - Won't be my last...

P

PBrug

Full Fledged Farker
Joined
Mar 9, 2017
Messages
296
Reaction score
1,040
Points
0
Location
Western PA
My local Costco had some Picanha on my last visit, so I picked up a 2 pack. Been doing a lot of Tri-Tip lately, and have been wanting to do a Picanha. Seasoned with SPG & Seasoned Salt. Hit with some Mesquite smoke on the Weber 26 until they hit about 120. Rested for about 10 min then seared over high heat.


In the end, the family felt that the Picanha was more tender than Tri-Tip, and I agree. I think Tri-Tip has more beef flavor, but between the two I may be leaning towards the Picanha on overall goodness. That crispy fat cap and the tenderness are hard to beat.


Few pics from the cook.


281636530_10223921407197857_3757869674495182911_n.jpg

282212135_10223921407597867_8742383500083078567_n.jpg

282578468_10223921407397862_354748499414249074_n.jpg

282429374_10223921408237883_4127663891780928078_n.jpg

282173641_10223921408357886_6181146689410805288_n.jpg

283146365_10223921408797897_6456478172187086791_n.jpg

282997809_10223921409397912_9057951399895656992_n.jpg

282226731_10223921409637918_2873633024672715304_n.jpg

282149458_10223921409837923_6537466970781840667_n.jpg

282182539_10223921410317935_7465409886447849230_n.jpg



Thanks for looking...
 
Looks great :clap2:

I made one a couple months ago using almost the same method but didn’t nail it like you. Nice!
 
Holy crap that looks amazing. . Im going to Costco tomorrow for charcoal, I will be keeping my eye out for this.

- G
 
Looks great! That’s gonna make me stop by Wild Fork this afternoon to pick a couple up.
 
Being Picana is simply a top sirloin with a thick fat cap left intact. That being said yours has hardly any fat cap remaining, so is that a true Picana?
Unfortunately, that piece of meat is beautiful!
Ed
 
sudsandswine said:
Looks great, I wish I could get those at my local Costco. Picanha is probably my favorite cut of beef to eat.
Click to expand...


I've been buying them at Walmart. Not every store has them. I find them at the one in town that has a higher population of Hispanic customers. They are choice grade, but I do find them hit or miss on the tender scale. Flavor is good and the price is right at $6.74/lb. That one store also has nice looking short ribs frequently for less than $5/lb. I haven't bought any yet because I'm still trying to work through my last batch I bought from Creekstone Farms.


Robert
 
ModelMaker said:
Being Picana is simply a top sirloin with a thick fat cap left intact. That being said yours has hardly any fat cap remaining, so is that a true Picana?
Unfortunately, that piece of meat is beautiful!
Ed
Click to expand...

Being the 1st Picanha I’ve ever cooked/eaten, I’m not sure how thick the fat cap is supposed to be, but these had a decent cap on them that crisped up nicely when charred.

I thought it was delicious, but I’m still working on getting the rest of the family to enjoy the entire cut of beef. I wonder if they’re my kids the way they trim off the fat, lol…
 
I've had picanha with thicker fat cap than yours, which I've sometimes trimmed...other times not, but a 1/3" or so consistent cap is about my preference. I've also had them where the person doing the trimming got "overzealous" on parts of it and it was a bit thinner in spots.
 
You must log in or register to reply here.

Similar threads

snadamo
Picanha w/Chimichurri a la Moose!
Replies
14
Views
2K
lunchman
L
L
Picanha on the Weber
2
Replies
28
Views
2K
kevinstaggs
kevinstaggs
Moose
• Revisiting One of My Favorite Cuts of Beef: Pre-Holiday Oak Smoked Tri-Tip Feast
2
Replies
27
Views
1K
Al Czervik
Al Czervik
J
Reflections on steak cuts
2 3
Replies
44
Views
3K
Demosthenes9
D
S
Pit Beef on the KUDU
Replies
6
Views
691
Smokie185
S
Back
Top