Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
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.
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.
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 !,!
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!
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