Picanha on the SNSK

[bleusmoke]

That looks amazing. Looking to doing my first picanha tomorrow night on my Weber smokerfire. This is great inspiration.

[Old Glory]

So good!

[jfmorris]

wrgilb I'll take Shiner Bock any day over PBR!

[wrgilb]

All I had was Shiner Bock.

[wrgilb]

jfmorris Hi Jim, I don't have the kamado, it's the kettle, sorry I didn't make that clear. I just saw your post about Yvonne and am so sorry to hear about what happened. Stay strong and know that you and Yvonne are in our prayers daily.

[bbqLuv]

The only thing missing is me!
I would pair that with PBR

[jfmorris]

Looks great! This is a cut of meat I've not found or cooked yet, but need to.

I love my SNSK too (I am assuming you are talking the kamado here and not the kettle). I've had great results using it in kamado mode and in SNS mode. Heck - I've been using it for direct grilling a lot, with the fire in the bottom, the upper charcoal grate for close searing, and the main and elevated grates for direct grilling above a live fire. It's as close as I will get to having a Santa Maria style grill I imagine.

[RonB]

Lookin' good!

[Redwng]

Looks good from here. I have learned from experience that when I sear something to actually time it (75-120 seconds) on each side.

[Greygoose]

I like what I’m lookin’ at !!!!

[DavidNorcross]

Great Work!

[wrgilb]

Cooked on the cool side for about 2 hours at 275, pulled at an IT of 125 and used the cold grate sear method. Don't know if it was the Porter Road Picanha, the method or the SNSKettle, but this was delicious. Maybe a little of each. May have seared a little to long but the bark was great. I know the fat cap can be off putting to some, but you need to take a small bite, it'll melt in your mouth. Served with a side of Pinquito beans.