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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-27-2021, 01:31 PM   #1
ss4825
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Default Picanha

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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Old 07-27-2021, 03:44 PM   #2
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Salt and nothing else. That's all the Queen of meats needs!
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Old 07-27-2021, 04:35 PM   #3
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Quote:
Originally Posted by robertm View Post
Salt and nothing else. That's all the Queen of meats needs!
This and cut it right
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Old 07-27-2021, 05:19 PM   #4
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^^^ what they said + what are you cooking on? and whole or steaks?
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Old 07-27-2021, 09:35 PM   #5
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Quote:
Originally Posted by robertm View Post
Salt and nothing else. That's all the Queen of meats needs!

Never tried it. How does it compare to Tri Tip, or Hanger? Imo, Hanger is the King of meats.
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Old 07-27-2021, 10:53 PM   #6
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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.
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Old 07-28-2021, 07:31 AM   #7
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^^^ what they said + what are you cooking on? and whole or steaks?

Whole. Figure on reverse sear. Start off on the MAK and then toss it over some blazing hot coals on the weber. 130 IT?
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Old 07-28-2021, 08:39 AM   #8
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Whole. Figure on reverse sear. Start off on the MAK and then toss it over some blazing hot coals on the weber. 130 IT?
that will work, I'd give it a good 20 minute rest before the sear. Good luck it should be great.
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Old 07-28-2021, 09:49 AM   #9
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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
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Old 07-28-2021, 03:34 PM   #10
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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!
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Old 07-29-2021, 07:36 AM   #11
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Good video
Thx DanB

Quote:
Originally Posted by scp View Post
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
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Old 08-01-2021, 10:05 AM   #12
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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.
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Old 08-01-2021, 06:14 PM   #13
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Quote:
Originally Posted by ss4825 View Post
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.
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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Old 08-02-2021, 02:41 AM   #14
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I got one in the freezer waiting for Spring so any posts on Picanha would be appreciated.
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Old 08-02-2021, 10:58 AM   #15
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Pictures.
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