Picanha

[Tim Campbell]

Rotisserie style. 4lb picanha, trimmed down. Salt, pepper, granulated garlic. Fridge for ~8 hrs. Cooked on the Performer. Broccoli, baked . Simple, tasty.



Getting close.


Had an Old Fashioned and some tunes. Beautiful evening.


The cook did not survive long enough for a plated shot. Served with baked spuds and broccoli.


Special shout-out to Darryl S for his outstanding horseradish sauce recipe!

 

[Timothy F. Lewis]

Looks like a winner to me!

 

[JimK]

Looks excellent! And you just reminded me I have a Picanha in the freezer.

 

[Timothy F. Lewis]

I need two, one to freeze one to eat!

 

[Darryl - swazies]

Looking good!!!!!!!.....I asked if you were cooking it traditional or roast style like I do, I guess you didn't really answer me.
Hopefully it was tender.....cutting from the portions you cut it in could lead to seeming less tender if that makes sense.....
Have to give your cook method a shot one day......

 

[Tim Campbell]

Looking good!!!!!!!.....I asked if you were cooking it traditional or roast style like I do, I guess you didn't really answer me.
Hopefully it was tender.....cutting from the portions you cut it in could lead to seeming less tender if that makes sense.....
Have to give your cook method a shot one day......

My bad...totally forgot. I slice with the grain first, then against the grain after cooking. Super-tender. Gotta leave some of the fat cap...bastes itself while spinning.

 

[Jonas-Switzerland]

Broccoli is the bane of my existence.

The Picanha looks delicious. Beautiful crust and color you have there.

 

[Jeff Boudman]

Looks perfect!

 

[Richard S]

You had me at “Old Fashion” . Looks like an epic evening!

 

[ChuckO]

That’s a hell yeah!