Robert-R
TVWBB Diamond Member
Torrential rains, high winds & flash flood advisories..... & I wanted to cook Picanha for the first time.
Went to the local high zoot grocery store (CAB beef) the day before & asked the meat cutters if they would cut a Picanha for me.
Sure.... what's that? It's aka as sirloin cap. Yeah.... no problem. What does it cost? $10/lb. What does one of those weigh? About 2 pounds.
Gulp... OK. So one of them cuts it, trims the fat cap a bit & puts it on the scale: 4.4 pounds. Shee...
So after that, I'm going to cook it come hell or high water. Well... it's def high water. Can't do it on the back porch - it's uncovered.
I decided to do it on the covered front porch, although there is only one little light out there. No biggie - I can run an extension cord for lighting & the rotisserie.
I trimmed the fat off the meat side of the roast, squared it up a bit, cut it into 4 slices along the grain (saved 2 for another day), & put them on the spit.
I gave each side a heavy dusting of coarse sea salt & let them sit for 30 minutes at room temperature.
Into the 14.5 WSM over a full ring of KBB, 5 chunks of mesquite & temp at 385*. Direct cook - no diffuser.
About 30 minutes in & cooker temp is now 350*:
50 minutes with an internal temp of 135* & pulled.
After foiling (loose tent) & 10 minute rest.
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Plated with pinquito beans, garlic bread & sliced avocado. Time To Eat!!!!
Ao melhor!
Went to the local high zoot grocery store (CAB beef) the day before & asked the meat cutters if they would cut a Picanha for me.
Sure.... what's that? It's aka as sirloin cap. Yeah.... no problem. What does it cost? $10/lb. What does one of those weigh? About 2 pounds.
Gulp... OK. So one of them cuts it, trims the fat cap a bit & puts it on the scale: 4.4 pounds. Shee...
So after that, I'm going to cook it come hell or high water. Well... it's def high water. Can't do it on the back porch - it's uncovered.
I decided to do it on the covered front porch, although there is only one little light out there. No biggie - I can run an extension cord for lighting & the rotisserie.
I trimmed the fat off the meat side of the roast, squared it up a bit, cut it into 4 slices along the grain (saved 2 for another day), & put them on the spit.
I gave each side a heavy dusting of coarse sea salt & let them sit for 30 minutes at room temperature.
Into the 14.5 WSM over a full ring of KBB, 5 chunks of mesquite & temp at 385*. Direct cook - no diffuser.
About 30 minutes in & cooker temp is now 350*:
50 minutes with an internal temp of 135* & pulled.
After foiling (loose tent) & 10 minute rest.
Plated with pinquito beans, garlic bread & sliced avocado. Time To Eat!!!!
Ao melhor!
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