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Picanha - Looking for suggestions
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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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Alright Richard. Now you’re just showing off. 😁😂
That’s how it should be done. Incredible. 🙌🙌
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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.
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