Rich G
TVWBB Honor Circle
I've been threatening to cook Picanha since Jerome D posted up some mouthwatering pictures back in 2014. I finally got around to it last night.
I hit the local butcher and picked up a 4.5lb Australian Wagyu "Coulotte" roast. I trimmed a bit of the fat, but left a good covering, then removed the silver skin. I sliced the roast with the grain into four, thick "steaks", and fitted two each on skewers. The chunks of meat then got a very healthy dusting of sea salt, and were left to sit for about and hour or so. I prepped the 26" with a chimney of charcoal, for an indirect cook, and off we went. The thermometer was hovering around 425, and I rotated/flipped the meat every 10 minutes. After a bit over 20 minutes, the little one was done, and about 4 minutes after that, the larger pieces were done (I actually feel I could have pulled then all off earlier, but, well, I didn't!)
The meat rested while I got some sides together, and then I sliced it all up against the grain for serving. This was the most butter tender, and beefy tasting "steak" I have had in quite some time. I made up a batch of chimichurri to go with it, which was a great foil to the richness of the meat. I ate pieces with and without the chimichurri and loved it both ways.
I wish it hadn't taken me so long to do this cook. If I can find a source of more realistically priced picanha, I will put it in the regular steak rotation.
Some pics......
Sliced, then skewered:
Off the grill to rest:
First "steak" sliced:
Platter o' meat:
Thanks for looking!
Rich
I hit the local butcher and picked up a 4.5lb Australian Wagyu "Coulotte" roast. I trimmed a bit of the fat, but left a good covering, then removed the silver skin. I sliced the roast with the grain into four, thick "steaks", and fitted two each on skewers. The chunks of meat then got a very healthy dusting of sea salt, and were left to sit for about and hour or so. I prepped the 26" with a chimney of charcoal, for an indirect cook, and off we went. The thermometer was hovering around 425, and I rotated/flipped the meat every 10 minutes. After a bit over 20 minutes, the little one was done, and about 4 minutes after that, the larger pieces were done (I actually feel I could have pulled then all off earlier, but, well, I didn't!)
The meat rested while I got some sides together, and then I sliced it all up against the grain for serving. This was the most butter tender, and beefy tasting "steak" I have had in quite some time. I made up a batch of chimichurri to go with it, which was a great foil to the richness of the meat. I ate pieces with and without the chimichurri and loved it both ways.
I wish it hadn't taken me so long to do this cook. If I can find a source of more realistically priced picanha, I will put it in the regular steak rotation.
Some pics......
Sliced, then skewered:
Off the grill to rest:
First "steak" sliced:
Platter o' meat:
Thanks for looking!
Rich