Picanha and first spin

[JasonMansfield]

Finally tested negative for Covid and what better way to celebrate than cooking up Picanha inspired by all your posts this past year? This will also be the first run of the rotisserie on my Genesis. Actually, the first time I’ve ever, in my almost 50 years, done rotisserie. Please provide any first-timer pointers and wish me luck!

This was about the last package at the Foster City Costco. Based on the posts, it looks like I’ll be cutting into about 1.5” thick steaks with the grain. Then slicing against the grain to serve. I think someone (Dan?) did a chimichurri to go with it - I might do the same. Also, baked potato and sautéed mushroom.

Might as well throw in a pic of baby backs I did on the sexy redhead kettle yesterday. I should have documented my cook - next time.

Thanks in advance for any tips and reassurance on the picanha spin - I’m definitely nervous.

 

[Brett-EDH]

Just dry rub, salt only for an hour after cut as you listed above. Your plan is spot on. And you’re spinning them so less worry about the fat cap burning. Enjoy!

 

[JasonMansfield]

Just dry rub, salt only for an hour after cut as you listed above. Your plan is spot on. And you’re spinning them so less worry about the fat cap burning. Enjoy!

Gotcha. And do you trim the fat cap to a certain thickness or just go with whatever it is?

Also, beverage of choice seems to be a Zin (and an Amador county one, if possible)?

 

[DanHoo]

Zins from Sonoma County, Lodi and Amador. Are all solid.

 

[JasonMansfield]

Zins from Sonoma County, Lodi and Amador. Are all solid.

What if I only have Paso zins? Will that still work?

 

[Brett-EDH]

What if I only have Paso zins? Will that still work?

Any CA Zin will work. Paso has some excellent wines. Totally your choice. I’d even do a baby Cab, not a Napa, but one that’s lighter and more floral.

As for trim the cap, I wouldn’t if you’re spinning or have it on swords. The key to the flavor is the fat cap basting the meat as it spins. So you should be good.

If you were grilling on the grates, I’d pare down the cap a little to reduce flare ups and uncooked fat on the meat when serving.

My goto is swords, but I don’t have a spinner, so that’s why I’m the spinner when using swords. And meat that doesn’t touch a hot grate is more moist IMO and has a better bark. The flavors of bark and rare meat with a snip of that fat is what makes picanha so amazing.

 

[DanHoo]

Central coast Zin is also good.

 

[Brett-EDH]

What if I only have Paso zins? Will that still work?

If you need a value priced and solid Zin, I personally love these



And they should be easy to get by you.

Amador is like 35 mins from me and Dan. Thus it’s easy to get and have on hand.

 

[Brett-EDH]

In stock at San Mateo Total Wine



Wine notes

 

[Timothy F. Lewis]

What if I only have Paso zins? Will that still work?

NO! You have to send those to ME!!

 

[JasonMansfield]

If you need a value priced and solid Zin, I personally love these

View attachment 60463

And they should be easy to get by you.

Amador is like 35 mins from me and Dan. Thus it’s easy to get and have on hand.

Look what I found in the wine closet. Too young still?

 

[DanHoo]

19 is a little young. Do you have a decanter? I'd open it a couple hours before dinner and decant it.

No decanter? Open it 2 to 3 hours before serving and pour a half glass. This will get some air in the bottle so it starts to open up. Maybe pour a second taste after its been open an hour to mix up the air inside.

If the paso robles zin is older, I'd prob choose that and give the renwood some more time.

 

[Brett-EDH]

Look what I found in the wine closet. Too young still?
View attachment 60473

Too young IMO. I’d go 4-5 years old. That’s a good bottle you have though.

 

[Timothy F. Lewis]

I’m beginning to wish I had more “cellar space”!

 

[JasonMansfield]

I found a nice Paso zin. It’s a 2019, but I know it’s good a little young. I’ll save the Renwood for a couple more years.

I cut up the steaks with a little trimmings that might go well with a pasta dish tomorrow night. Salted and waiting. Not sure how these can get much of an “arc”. I guess we’ll see when I load them on the roti.

Question: how long do we expect these to take? 45 mins or so? I’m expecting to pull off around 125, right?

 

[DuaneMac]

Yeah, I found it a bit challenging to get the rod through the center of the fat cap and meat and have a nice “C” shape. I don’t remember how long they took but I think it was less than 45 minutes. Mine was cooked on a kettle with a basket on either side.

 

[Timothy F. Lewis]

Here, here! I’d like one here! Hand me a beer!

 

[JasonMansfield]

Ah, it was @DuaneMac who did the chimichurri with a very nice plating of the beef.

Here I am at 20 minutes in. Looking good, I think?

 

[Bruno]

Ah, it was @DuaneMac who did the chimichurri with a very nice plating of the beef.

Here I am at 20 minutes in. Looking good, I think?

Looking forward to the results.

 

[JasonMansfield]

Turned out awesome. The smaller pieces were probably over-done. I should have put the big piece on the outside and smallest piece in the middle. We sliced and ate the medium sized piece on the outside. The end pieces were a little overly salty, but the rest was good.

I put a chunk of cherry wood in there, which was a good idea. The outside burners were just under medium after turning down from pre-heating. I left the center burner on low. Total cook time was about 35 mins. 125-ish in the bigger spot.

The potatoes I nuked and then rolled in the drippings in the pan then roasted in the grill for a bit.

Chimichurri was not needed for the beef, but was tasty to add to the potato and mushrooms.

Overall, thanks to everyone for all your previous postings and help with this cook - it was all it promised to be. Definitely proven to work and look forward to inviting guests for the other roast that I vacuumed sealed and froze.