Jerome D.
TVWBB All-Star
I'm a big fan of eating at Brazilian steakhouses, and by far my favorite cut of beef they serve is the Brazilian specialty steak, the picanha, otherwise known as "sirloin cap". I didn't feel like setting up a rotisserie tonight, so I tried a shortcut method of simply reverse-searing the picanha, and it turned out pretty good, especially considering how little effort went into it. Eventually though, I plan on investing in some good quality churrasco skewers so that I can attempt to make Brazilian BBQ in a more authentic way. Thanks for checking out the pictures!
The uncooked picanha, which I couldn't resist buying at a sale price of $5.99/lb from the newly-opened Whole Foods in Nashua, NH. Seasoned with only kosher salt, and allowed to sit in the fridge overnight.
Cooked indirect until an internal temperature of 110°F, then seared direct over the coals.
Off the grill and resting.
Some action shots of the carving.
A post-carving shot of the interior.
The uncooked picanha, which I couldn't resist buying at a sale price of $5.99/lb from the newly-opened Whole Foods in Nashua, NH. Seasoned with only kosher salt, and allowed to sit in the fridge overnight.
Cooked indirect until an internal temperature of 110°F, then seared direct over the coals.
Off the grill and resting.
Some action shots of the carving.
A post-carving shot of the interior.
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