On Friday I'll be getting about 3-4lbs of picanha (sirloin cap) from Porter Road. I'm originally from Brazil so ate a lot of picanha growing up. The way I saw my father and his friend cooking it was to cover the steaks with very coarse salt (think a lot of salt), stick them in the skewers, and cook over direct heat. Slicing the sides as they get done (and tapping all that salt off before the first slice), and putting it back because the rest of the meat was still raw.
I'm not planning on buying a picanha skewer for my kettle (if there is one, please don't tell me) so I'm think I'll cook it as a rib roast, reverse seared. And one thought came to mind, could try different rubs on the same piece? Should I cut it first? I'm thinking in using only salt but also try with rubs, but I'm not sure how terrible of an idea that is (mixing rubs).
I'm also interested in recipes if you have any.
I'm not planning on buying a picanha skewer for my kettle (if there is one, please don't tell me) so I'm think I'll cook it as a rib roast, reverse seared. And one thought came to mind, could try different rubs on the same piece? Should I cut it first? I'm thinking in using only salt but also try with rubs, but I'm not sure how terrible of an idea that is (mixing rubs).
I'm also interested in recipes if you have any.
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