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Picanha - Looking for suggestions

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    Picanha - Looking for suggestions

    Hey,

    first time cooking Picanha tommorow. I am doing a dry brine with Kosher salt overnight. Any advice on how to cook it tomorrow on a charcoal grill ?

    thanks
    Attached Files

    #2
    Cool it like a steak to your desire internal temp! Boom. Brazilian deliciousness.

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      Wut he sed

    #3
    Indirect to ~120º, then sear as hot as you can get it. Slice thin.

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    Comment


    • Bkhuna
      Bkhuna commented
      Editing a comment
      Do you shop at Seabra? Great meat counter. I bought a bag of their large rock salt with garlic and made picanha two weeks ago. Great flavor.
      Last edited by Bkhuna; May 15, 2021, 03:55 AM.

    • johnec00
      johnec00 commented
      Editing a comment
      Bkhuna - Shop there frequently, it's quite close to home. They have beef items that are hard to find anyplace else - picanha, tri-tip and boneless beef "ribs". In addition, their selection of cheeses and sausages is incredible.

    • Bkhuna
      Bkhuna commented
      Editing a comment
      johnec00 - They are sausage heaven indeed.

    #4
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    Last edited by Richard Chrz; May 14, 2021, 09:23 PM.

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Alright Richard. Now you’re just showing off. 😁😂

      That’s how it should be done. Incredible. 🙌🙌

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Steve B I get lucky, that cut made me look good.

    #5
    Picanha is currently my favourite steak. I cook mine whole then slice into steaks (as above).
    I do the reverse sear. Cook indirect @ 130C. When the IT is around 45C brown over the hot coals to get a good crust all round then move it back to indirect and pull when my IT gets to 52C.

    Comment


      #6
      Reverse sear @250 to your desired temp. I cooked in my pellet grill until 117 then seared over charcoal.



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      Attached Files

      Comment


      • Frank164
        Frank164 commented
        Editing a comment
        Looks amazing !

      #7
      I ended up cooking it in steak because I had already cut it. It was actually one of the best piece of meat I ever ate. Thanks all for your good recommendations it truly helped. Have a look and let me know what y’all think !,!
      Attached Files

      Comment


      • Ahumadora
        Ahumadora commented
        Editing a comment
        Looks like my mother n law is reaching over to grab a bit of that steak!!!

      #8
      OK so this is a picanha love in......same here, slow roast then reverse sear. Love this cut of beef.

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        #9
        I did this a while ago...



        This one is real good too..From SnS Grills and Guga Foods.

        Comment


          #10
          I like to slice it in 3 pieces. Sprinkle with very course salt and put in frig for an hour or two. Fold each piece in half with the fat cap on the outside of the fold. I spear each piece with a rotisserie rod, put all 3 pieces on the spit and cook on the spit over charcoal. My favorite!

          Comment

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