Picanha!


 
Robert-R

Robert-R

TVWBB Diamond Member
Local supermarket had CAB top sirloin steaks on sale. Asked the butcher if he would cut a whole sirloin cap and sell it for the sale price.
He was happy to do it.

mlWYytn.jpg


Built a fire in the 18.5 with Weber briquettes and a small split of red oak.

R0BLjsq.jpg


Cut the cap into 3 rectangular pieces, skewered and the heavily K salted the fat and sides.
Into the 18.5 at 350*

iY4Mpdy.jpg


Got some acorn squash going.

G79P1wq.jpg


Baked some Pao De Queijo

IObD52k.jpg


Pulled the meat when it hit an internal temp of 125*

d1RUQcJ.jpg


Let it rest for 10 minutes and it was Time To Eat!

B6Obuvj.jpg


Isso não sugou!
 
Thanks! Didn’t quite expect the response THAT fast but, I am not complaining!well slap my backside and call me Judy! That could not be much easier! I imagine timing is the learning curve part of the recipe.
 
Last edited:
Love your Picanha cooks Robert. Especially over the "pit" and with the roto. Excellent looking plate. Like the Pao de Queijo also. Will be trying those.
 
Very nicely done. I’ve been eye balling this guy on YouTube cooking Picanha and your cook just took me over the top. Need to get off my duff.
 
Last edited:
You must log in or register to reply here.

 

Back
Top