Whole Pichana vs steaks?

noles2g · Oct 24, 2021

Been trying to wrap my mind around the advantages of either for 2 lb Prime from wild fork that’s been in my freezer a min.. any thoughts are appreciated! Planned on using the KJ indirect at about 250 until it comes up to 120ish..then rest and sear direct once i get to 550 or so. I did them in steaks not a whole roast the other 2 times I’ve cooked it..

noles2g · Oct 24, 2021

A late dry brine of KS only

Bacchus2b · Oct 25, 2021

I like to cut it with the grain into 2" thick steaks, reverse sear, and then slice into medallions. I do salt overnight uncovered in the fridge. Making me hungry just thinking about it!

IMG_0977 by David Miller, on Flickr

IMG_0980 (1) by David Miller, on Flickr

IMG_0985 (1) by David Miller, on Flickr

IMG_0984 by David Miller, on Flickr

sudsandswine · Oct 25, 2021

I cut into “steaks” with the grain, and I either cook them on the rotisserie rodizio style or just grill like any other steak.

LordRiffenstein · Oct 25, 2021

I´ve done both and I like both.
I´ll cook them depending on my mood. Doing it whole allows me to put some smoke on it and that works really well.
My avatar is me searing a whole picanha after it had slowly come up to temp with some smoke on the kettle

I also think lower grades of picanha are better done whole while a wagyu might be better done as a steak.

Big George's BBQ · Oct 25, 2021

What did you decide Did you cook it

noles2g · Oct 25, 2021

Appreciate the feed back y’all, I let it go whole for a bit until around 120ish. Got it to 600 a d seared for a min or two whole..Sliced a few steaks off after a rest and threw one back on to get it to the temp that some folks in my house prefer. Drives me NUTZ but anyway I think my preference is in cutting them into steaks after a dry brine. It’s not that it was bad whole whole just didn’t think it benefited in any real way and I liked the texture of the individual steaks from the prior cook. YMMV !

Big George's BBQ · Oct 25, 2021

YUM That looks perfect

robertm · Oct 25, 2021

There should really be a drool on keyboard warning in the title of some of these posts :mrgreen:

Looks amazing!

I've always sliced into steaks but like LordRiffenstein's idea to get a bit of smoke as well. May try that way next time.

Swarthog · Oct 25, 2021

Whole

We like to cook it whole and it one of our favorites. SO much better than any tri tip ever.

Drunk Monkey · Oct 25, 2021

+1 for little steaks. I use the vortex indirect like I do wings then a quick sear at the end. They always come out great.

TRx · Oct 25, 2021

It all looks great to me!

scp · Oct 26, 2021

Drunk Monkey said:
+1 for little steaks. I use the vortex indirect like I do wings then a quick sear at the end. They always come out great.

I have been doing all my steaks reverse sear w/o the vortex...but using it makes more sense...my new go to R/S method.

Whole Pichana vs steaks?

noles2g

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Big George's BBQ

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