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Picanha - Looking for suggestions

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  • ddevine
    replied
    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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  • troymeister
    replied
    I did this a while ago...



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

    Leave a comment:


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

    Click image for larger version

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  • Bkhuna
    commented on 's reply
    johnec00 - They are sausage heaven indeed.

  • Ahumadora
    commented on 's reply
    Looks like my mother n law is reaching over to grab a bit of that steak!!!

  • Richard Chrz
    commented on 's reply
    Steve B I get lucky, that cut made me look good.

  • Steve B
    commented on 's reply
    Alright Richard. Now you’re just showing off. 😁😂

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

  • Frank164
    commented on 's reply
    Looks amazing !

  • Frank164
    replied
    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

    Leave a comment:


  • johnec00
    commented on 's reply
    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.

  • CaptainMike
    commented on 's reply
    Wut he sed

  • Old Glory
    replied
    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

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  • Bkhuna
    commented on 's reply
    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.

  • holehogg
    replied
    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.

    Leave a comment:


  • Richard Chrz
    replied
    Click image for larger version  Name:	D84A145B-EA98-4F63-AA93-D5AA2666E07E.jpeg Views:	0 Size:	203.9 KB ID:	1031681
    Last edited by Richard Chrz; May 14, 2021, 09:23 PM.

    Leave a comment:

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