Picanha advice

[Caffeine88]

I picked up a couple packages of picanha from Costco a couple weeks back, and they've been wet aging in the fridge. They are sliced, Kosher salted, and skewered. I plan to add the P and G of the famous SPG before going on the grill.

Here's my question: What fuel to use?

It going on the Weber with a Santa Maria attachment. My options are Kingsford Pro briquettes, B&B lump charcoal, or build an actual fire. I have a lot of dry birch, a very little dry oak and dogwood, and a few stray chunks of Maple. My inclination is to build a good fire withe birch, and add some of the lump. Perhaps a few handfuls of smoking chips.

It's going on in a few hours, so I'll take whatever advice can be offered. 😁😁

More pix to come...

[58limited]

I think using the birch and lump is a good idea. I would use some oak when the meat goes on and maybe a piece of maple.

BTW - those skewers of meat look great!

[Caffeine88]

😁😁
I'll post pix of the full skewer later. My wife bought me some absolute killer wrought iron spears for Christmas.... 👍🏻👍🏻

[tbob4]

I would go with fire - oak. I have birch but haven’t ever used it for cooking.

[Caffeine88]

I was hoping someone had tried birch and give me a solid up or down with it. I'm thinking if I let it burn down enough it should be OK. I'm not sure I've got enough oak to get enough fire.....

[DTro]

I would go for the wood fire. Oh, and pics please!

[Smoked Transistors]

Those look fantastic!!! Chud's BBQ grilled up some Picanha Steaks recently using lump.

https://www.youtube.com/watch?v=IlHyNUy8WUA

[Richard Chrz]

Actual fire! Pecan if I had it, oak would be second, and then hickory. Great cut. Can’t wait to see your cook.

[Murdy]

Pecan Rocks!

[Richard Chrz]

Murdy agreed. It is my favorite for sure,

[Draznnl]

I'd go with a wood fire. I would start with birch, add oak when the meat is put on the grill, and go back to birch after the meat has gotten a nice bath of oak smoke.

BTW, what time should we all come by to taste your result?

[texastweeter]

I'd go charcoal, and add wood at the end to sear/char the fat cap. Be sure to go heavy on the garlic, and get some on the inside fold. Those love heavy garlic.

[Troutman]

I’m doing the same cook tomorrow for the wife and I with a smaller Picanha. I plan to do it on my Gabby’s grill with oak splits over B&B lump. Should be Argentine type finish with S&P. I’ll post mine as well, yours look huge !!!

[Henrik]

I say lump or oak. We have an abundance of birch here in Sweden. It’s great for the fireplace or sauna, but when it comes to cooking I’d rather use something else. For direct heat it is ok, but the smoke is not good.

[Caffeine88]

Thanks, Henrik. I started it with birch, but the billowing oily smoke from the bark made me think it was gonna be a bad idea. I burnt it down enough to get coals and the went to the lump Charcoal. That worked well.

[WillTravelForFood]

We did gas with smoke tube when we did pichana a few weeks ago.

Just picked up more from Costco today, looking forward to tomorrow's similar cook

We posted these on the Show Us thread earlier...

[Panhead John]

+1

[SheilaAnn]

+2

[WillTravelForFood]

We do admit, doing the skewers is a consideration. We liked seeing how it should be done, cause we had no real idea

[Caffeine88]

Well, that was almost a total win. I rubbed them down with a bit more SPG, and hit the grill when I had a good bed of coals.

The birch was verrrry smoky while the bark burnt, almost like it was very oily. Not yummy looking smoke at all. I let it burn down and went to the B&B lump. Much better - hot, no smoke.

I started them midway up, and ended up keeping the grate almost at the top for most of the cook. The meat got some good smoke, and a great start on a crust without overcook ing. I flipped the skewers a half dozen times in the 25 - 30 min the rack was high. When I saw 115—122 F, I dropped down low and started rotating and working to get an even crust. The ability elevate the rack was crucial - you can get them all out of heat when things start getting out of hand. It took about 5 min to get a good crust, and then pulled off for a 5-10 min rest while we got the rest of meal together.

I was very happy with overall temp for my first run at this method. Unfortunately, I cut a bunch of steak into serving slices, but cut them all (not enough) across the grain on the steak and too thick. Tasty, but very chewy. I cut more later at much more intentional bias cut across grain and got a COMPLETELY different and amazing piece of meat.

Overall cook - very happy. Will do it again, and cut it better. (And yes, they're huge. I cooked twice what I needed. And I'm very happy with leftovers!)

Thanks so much for the advice!

[Troutman]

Just noticed your giant inferno: I usually build a fire half that size and lower the grate. Six of one, half dozen of the other I guess.

[Caffeine88]

Troutman did I mention it was first time for this effort 😁😁 Yeah, prob won't go so hot next time. But it was fun!

[DTro]

Wow!

[WillTravelForFood]

Fussed over our Costco picanha package for a smidge this morning, wondering where to split it for cooking/freezing due to a weird looking fat line

Ends up we shouldt have been concerned: was two separate 3lb pieces in the package, no cutting required

Did a small bit of fat trimming, doing a charcoal dry rub for a few hours before cooking later. Picanha is likely our new favorite cut for weekday meals

[Caffeine88]

First time saw it was a couple weeks ago, in Alabama. Found it again last week 2 states away, so it appears to be a regular offering for now. I really don't know if I've never see it before, or if it's new. I know I wouldn't have looked for it until recently when I discovered what it was!

[tbob4]

I’ll be looking for it - it hasn’t appeared in my COSTCO yet

[Troutman]

I get mine from Costco (ok if you get a large pack), HEB (not the best, small side) and my butcher (he has boxes of them, I choose the biggest ones 👍)

[WillTravelForFood]

Todays attempt has started. Aiming for 225 on the gasser, target temp 120 before beginning sear to 130+

Not going to look as pretty on the grill vs the skewer method, thats for sure.

[WillTravelForFood]

Pulled at 120, cranking grill for sear

[Caffeine88]

Looking good!!