I Can't Quit with the Picanha!

[Robert-R]

Especially at this price:

Weber briquettes and mesquite for fire & smoke.

Gave the meat a heavy coating of coarse sea salt on 3 sides. Used the Meater to monitor the cook.

Spinning at 330* in the 18.5.

Pulled at 125* internal temp.

While the meat was resting.... grilled some corn on the gasser.

Picanha awaiting it's destiny.

Time To Eat!!!

Good Grief... Great Beef!!!

 

[Robert-R]

This Meater gadget is pretty cool. It's great for rotisserie cooks.

The thing goes crazy in the last few minutes of the cook - starts making all sorts of sounds. Goes into full panic mode when the target temp arrives.

 

[Steve Cleveland]

That meal looks awesome, you nailed the cook on the beef, good job.

 

[Rich G]

Why would you quit cooks like that?!?! Still on my list to do......need to get to it!

R

 

[JPetermann]

Fantastic looking plate, Robert! Simply gorgeous!!! Thanks for the tip on the Meater. Now just need to splurge on a rotisserie for the Performer and/or a similar WSM setup.

 

[Cliff Bartlett]

If a plate looked any nicer, it would be illegal! Outstanding Robert.

 

[Rich Dahl]

That looks super good, great cook Robert.

 

[Barb D]

Man you nailed that one. That plate is to die for, fantastic job.

 

[Timothy F. Lewis]

So much food, so little time.......

 

[Randy G]

Amazing looking cool. What type of roti is that for the wsm18?