Picanha #2

[Chris in Central Ohio]

Fiance' is Brazilian, so this was cook #2 of her fav food from home, reverse seared Picanha served with black bean, rice, greens, and authentic Farofa, wicked good!

Simple sat, pep, and garlic powder.

Here we go...

On to the 250 degree grill.After about 1.25 hours, time to sear.

Searing on the stellar hot Smokey Joe.

Resting, so beautiful!

Sliced, Perfect med-rare.

Served authentic Brazilian w/ black bean, rice, greens, and authentic Farofa. Stellar good! Sorry half eaten, we couldnt wait, lol!

How good do these leftovers look?

 

[MikeLucky]

That's beautiful. Well done. I might need to get that cut and try it. Looks like brisket with that fat cap, but is essentially sirloin. I'm thinking there is some pretty awesome rending of that fat into the meat.

 

[Brad Olson]

Chris, AFAIK my annual trip to Ohio is still on for the end of August.

What time's dinner?

(And throw a couple of Bahama Mamas on the grill while you're at it.)

 

[Rich G]

Oh, man, Chris, awesome job with that picanha! I've only cooked it once, and did it on the spit. Next time, I want to try it whole (and probably reverse seared) like you did it. Love all the traditional sides too (no chimichurri?)

R

 

[JimK]

 

[CaseT]

Great looking meal! Wish I could get sirloin cap locally. All of the butchers here look at me like I'm insane when I've asked for it! I've even shown them photos. All I get is the deer in the headlight expression.

 

[Timothy F. Lewis]

I’m with Homer! Great cook Chris!
Case, there is only one real butcher in town anymore and I asked him about a sirloin cap he smiled like a “‘possum eating bumble bees!” And said...”Ahh, Picanha?” So, I’ve got a connection! I might get one for next week.