Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Any tips for first picanha cook?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Any tips for first picanha cook?

    Got a picanha from Wild Fork. I plan to cook it tomorrow but figured I'd check for any tips. I haven't decided yet whether to cut steaks or do it as a single piece and then carve which is my natural inclination with something that looks like this. I've got a Pit Barrel and a Weber with SnS and can use either. Probably dry brine it overnight and then was thinking about a basic SPG rub before cooking. But the question of whether to cut it for steaks or keep it whole also comes into play when dry brining. What do you folks think?

    Thanks in advance!

    #2
    I cut into steaks and dry brine over nite,,,,
    indirect and then sear,,,,,
    one of my favs

    Comment


      #3
      Click image for larger version  Name:	65F44AB8-9DCD-4F39-ABB1-D25B660A4FE1.jpeg Views:	0 Size:	2.78 MB ID:	1125037 Click image for larger version  Name:	423857CF-AB31-4F0C-A23C-F58552B772E9.jpeg Views:	0 Size:	2.83 MB ID:	1125038 Click image for larger version  Name:	778345D3-09E8-4603-BE4B-E70A4BD7069F.jpeg Views:	0 Size:	1.90 MB ID:	1125036 I did one from WF a few months ago. Cut it into steaks and did it on the Weber kettle rotisserie. Tried to simulate the Brazilian steak house thing. Turned out terrific.

      Comment


        #4
        Jfrosty, that looks amazing! I don't have the rotisserie so I'll hand flip but you guys both say that steaks are the way to go so I'll do that. Really looking forward to it and will let you know how it does. Thanks guys!

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          I skewer and hand flip works fine

        #5
        My favorite method is similar to Jfrosty27 , but I cook them over an oak fire in my Santa Maria grill.

        Comment


          #6
          Same here as Jfrosty27 cut into strips and skewer.

          Click image for larger version

Name:	IMG_2244.jpeg
Views:	166
Size:	269.5 KB
ID:	1125067 Click image for larger version

Name:	IMG_2251.jpeg
Views:	163
Size:	326.0 KB
ID:	1125066 Click image for larger version

Name:	IMG_2254.jpeg
Views:	162
Size:	283.8 KB
ID:	1125065

          Comment


            #7
            I have used the PBC hanging skewers. Sliced across the grain with liberal salt then serve sliced off the skewer Brazilian steakhouse stye. First slice for those that prefer more well done, internal slices more rare. You can probably get the same effect with skewers on a kettle.

            Click image for larger version  Name:	skewered.jpg Views:	0 Size:	162.5 KB ID:	1125142

            Click image for larger version  Name:	Sliced.jpg Views:	0 Size:	107.0 KB ID:	1125143

            Comment


            • HawkerXP
              HawkerXP commented
              Editing a comment
              PBC, PBC, PBC!

            #8
            Done similar to a roast can work, but as the consensus seems to indicate, cut it into "steaks". Gives a better chance for the salt to penetrate more of the fibers, and more surface area to attach smoke flavor. Hang 'em if ya got 'em...........

            Click image for larger version

Name:	picanha bronco 03.jpg
Views:	165
Size:	75.1 KB
ID:	1125233

            Comment


            • bbqLuv
              bbqLuv commented
              Editing a comment
              Nice, Can't do that in my pellet grill.

            #9
            The classical gaucho way is cut into steaks with a sprinkling of salt. I enjoy that but I actually prefer to cook one as you would a rib roast. Fairly easy to hit your ideal temp while getting a great sear. Also less hassle of having to cut steaks, skewer and flip. Either way, Picanha is our very favorite cut of beef. Good luck đź‘Ť

            Click image for larger version

Name:	7A8E1509-22FB-4CAC-9315-F5ED0021F524.jpeg
Views:	168
Size:	101.3 KB
ID:	1125235

            Comment


            • bbqLuv
              bbqLuv commented
              Editing a comment
              Love the smoke "ring" in the center, but not in the edges.
              Not sure how you did that, but looks PBR Good to ME.

            #10
            I leave it as a roast and use a reverse sear. Dry brine overnight with just a dalmation rub. Into the RecTec and smoke at 250* to an internal temperature of 110* (looking for rare in the finished product) and then sear on the gas grill. A 4.4 Picanha from SRF took 1.5 hours in the smoker and 5 minutes to sear. Picanha and dinosaur beef ribs are my favorite things to come out of the smoker.

            Comment


              #11
              I like to kiss the steaks with live wood fire and keep them moving. But, never have had bad picanha,

              Click image for larger version  Name:	0D4C1585-3E82-41F0-99E1-0853A1E6A2E6.jpeg Views:	0 Size:	203.9 KB ID:	1125569
              Last edited by Richard Chrz; November 13, 2021, 07:11 PM.

              Comment


                #12
                Click image for larger version

Name:	20190813_200540.jpg
Views:	109
Size:	171.2 KB
ID:	1125612

                Click image for larger version

Name:	20190813_195007.jpg
Views:	110
Size:	115.5 KB
ID:	1125611

                Comment


                  #13
                  Just wondering, I've never seen picanha in a grocery store or on a restaurant menu. I assume all American cows have them. What do they do with them? I know you can get them online, and maybe from a butcher if you ask, but they must do something else with most of them. Hope that's not a dumb question.

                  Comment


                  • ssandy_561
                    ssandy_561 commented
                    Editing a comment
                    The grocery store I frequent labels them as Brazilian Roasts.

                  • wrgilb
                    wrgilb commented
                    Editing a comment
                    It's top sirloin cap. Some stores will sell whole top sirloin steaks, which includes both the cap and the center piece. Costco sells top sirloin cap steaks, but they cut the fat off.

                  • Murdy
                    Murdy commented
                    Editing a comment
                    I think they used to get cut into Butt Steaks more, but you don't see those, at least around my area, much these days. I do see the whole sirloins most frequently.

                  #14
                  My favorite way for Pichana

                  Comment


                    #15
                    Ours actually label it picanha, but our store also over values them, and then they do other dumb. Stuff, they season in some awful looking rub and sell it for more. Or they score all the fat cap.. just so disturbing to me, to see a meat case where they have chosen your flavor for you… I know it must be what the masses want, or they wouldn’t do it. I do have one in the freezer, I did find one last time that they did nothing too. Paid a. It more for it, but this is such an occasional steak for me. I been tempted to try SV and sear on the roast.

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    Is This Superb Charcoal Grill A Kamado Killer?


                    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                    Click here to read our detailed review of the PK 360

                    Click here to order directly and get an exclusive AmazingRibs.com deal


                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                    Click here for our review of this superb smoker

                     

                    Comprehensive Temperature Magnet With 80+ Important Temps

                    Amazingribs.com temperature magnet
                    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                    Click here to order.


                    Compact Powerful Sear Machine For Your Next Tailgater


                    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                    Click here to read our detailed review and to order


                    Groundbreaking Hybrid Thermometer!

                    Thermapen One Instant Read Thermometer

                    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                    Click here to read our comprehensive Platinum Medal review


                    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                    Click here to read our detailed review and to order


                    Bring The Heat With Broil King Signet’s Dual Tube Burners

                    3 burner gas grill

                    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                    Click here to read our complete review