Picanha is On!

[LMichaels]

Ok, moving the info on the picahna down here. I just plopped it on. Had a generous seasoning of S&P especially on the scored cap. Both Chef IQ probes are in. I ran it on Super Smoke about 25 min. Now we're set to 230. I'll leave it there until I get the meat to 110 internal. I'll then pull it, and crank the Z up to maybe 480, put the picanha back on fat cap down to start, and midway flip it cap up (unless someone has a better suggestion). One probe in the thinner end the other in the larger end. Hoping to not have large probe over 125 and small over 135. Fingers crossed journey has begun. Good smells wafting in from the deck

 

[LMichaels]

Done! Thanks for the tip

 

[B.A. Poole]

I'm ready!

 

[Mark Silver]

You won’t be sorry. Picanha is one of my favorite cuts.

 

[LMichaels]

OK finished photos. Very good eating. Was kind of surprised at the layer of hard fat or gristle under the fat cap. Anyway the fat cap rendered nicely/crispy. Overall a very tasty meal. Meat texture not quite as tender as I imagined (very good) something maybe not quite as tender as tri-tip, but darn close. And honestly I think slightly tastier than tri-tip. Bottom line I think I'm gonna hit Costco and buy a few more.

 

[EricV.]

Looks great! Always good to see members discover new items regardless of how many times they have been previously spoken about.

 

[EricV.]

As mentioned in another thread, It really excels on the rotisserie, I like on direct heat.

 

[LMichaels]

Those look amazing. Not sure what my technique would be called

 

[ChuckO]

Looks awesome, congrats!

 

[BFletcher]

Friggin awesome.

 

[B.A. Poole]

Looks outstanding, good job!

 

[LMichaels]

Thanks all. It tasted outstanding

 

[Brett-EDH]

As mentioned in another thread, It really excels on the rotisserie, I like on direct heat.
View attachment 94613

Yeah, thick slices then grilled over live fire. Char on the outside and rare on the slices. The best way to enjoy picanha. And with a glass of Cabernet Sauvignon.

 

[Jay D in Jersey]

Yeah, thick slices then grilled over live fire. Char on the outside and rare on the slices. The best way to enjoy picanha. And with a glass of Cabernet Sauvignon.

View attachment 94650

That's looking like Fogo de Chao!

 

[Bob Bailey]

As mentioned in another thread, It really excels on the rotisserie, I like on direct heat.
View attachment 94613

Was just about ready to post the same thing. Most anything beef, except the obvious steaks, burgers and sausages. do great on a rotisserie.