I made my first Picanha a couple of weeks ago. The fat cap was very thick and was wondering if I should trim that to 1/4" before cooking? In this case I smoked it at 220*. Picture shows thick fat cap. Thanks in advance for any advice you can give me!
-
-
I would probably keep it but that's certainly a matter of preference. If you did trim I think your idea to leave some on us a good call. That looks great by the way. -
I trimmed mine to about 1/8". Basically to something I knew I could sear to something I wouldn't mind chowing down on.Comment
-
Depends a bit on how "traditional" you want to be. Guga makes a big deal out of leaving the fat alone because it's all part of the experience, to have that as part of the bite. But yeah, it's a lot of fat in some picanhas! If I were to trim (haven't yet on the several I've done) I'd do so with a light hand.Comment
-
We vote for trimming to a reasonable amount. Keep enough on for flavor and presentation, but cut off whatever is reasonable that you won’t eatComment
-
You can always leave some on the plate but you can't bring back what wasn't there.Comment
-
I've run across Culotte a couple of times, during my search for Picanha. The same cut I think. Seems to be without the fat cap the few times I've run across it, although I usually just asked them to cut me one with the cap. The Culotte, one at least, I was told was cubed, which I find interesting, as I don't find the Picanha fat nearly as delicious as many make it out to be. The meat though... incredible when done right!!Comment
-
Traditionally, in Brazil, Picanha is cooked on a spit over an open flame. The fat is left on and it melts as it rotates bathing the meat. Smoking wouldn’t allow that, hence you are left with most of the fat intact. If you want to smoke it in the future, I think it’s totally up to you, HOWEVER, for the real Picanha experience do it the traditional way w nothing but big chunky salt. It’s incredible.
Comment
-
TheCountofQ is that so they are cutting against the grain at the plate? -
Johnny Booth I guess thats about what I do. Giant smoked and seared steak fingers. Incredible flavor!! Salt only is plenty.
I do have an unused rotisserie, which would likely be great for this. The steak finger way is just so good, I feel no need to change... unless it really does something to the fat. I'm thinking that much fat dripping on coals will cause serious flare ups. Am I really hearing to leave (sometimes) well over an inch of fat on? -
TheCountofQ I doubt I would leave over 3/4 inch. But I can’t speak from my own experience yet. It may be that Brazilian’s get a consistent fat cap that works. In the States, the style of the cut seems to vary.
-
-
Beautiful plate
What is in the Bacon Wrap?
I agree, that could be trimmed down a bitComment
-
Thank you all so much for the advice, it is helping a lot! JCBBQ when I was about to cook this last Picanha (my first), the advice I had received was to cook it 1) as a roast (smoked) 2) as steaks or 3) skewered. I was intrigued by the methods it was frequently cooked as well as the wonderful taste of the meat and decided to do all three just for the experience of it. Having made a few mistakes on my first one, I decided to redeem myself and smoke another one before moving on. I just can't help myself. Who knows how long it will take me to get through all three methods. It will be fun along the way!
Attjack thank you for the kind words, much appreciated.
Bad Hat BBQ thank you also, always nice to hear. They are sea scallops wrapped in prosciutto pinned with rosemary sprigs. Learned that from Steven Raichlen's 'How to Grill' book. He taught me how to grill with that book.Last edited by KimO; May 17, 2023, 06:18 AM.Comment
-
KimO So cool. If you smoke it again, you might consider a ‘reverse-sear’ after smoking to 110-120F. Putting it over hot coals and turning every minute or two will crisp and render more fat. Adjust the height of the meat so the fire does not get out of control. Sounds like you might have the bbq ‘bug’… Best of luck! -
Thanks Johnny Booth I may just try that I'll keep you posted! I am cooking this on Saturday!
-
-
-
That WILL be fun! Plus you’ll learn a ton. Great job!!Comment
-
I trim a bit of the cap to render tallow. Them I use the tallow to brush the steaks before the sear.Comment
-
KimO Trim some nice white fat. If you want smoked tallow, put it in a pan on the smoker. I also use the oven at about 250, or turn on one side of the gas grill and put the pan on the cool side. I pour that through a small screen. Use it now, or cover and put in fridge. It pure gold. 😎👍
-
The fat cap is variable...I got one that was 1:1 meat to fat ratio. Not my idea of a good roast. The others were more like 3:1 or 4:1 meat to fat. I think sometimes they aren't cut correctly. I have a Wild Fork in my neighborhood, so I can select the one I want, and I search out the best meat to fat ratio I can find.Comment
-
KimO I travel extensively for work, and am constantly sourcing them. Surprisingly, even supermarket butchers have been willing to go in back and cut one or three for me. Most don't really know what it is, and it's sometimes a struggle explaining, but most are willing to once they understand what ya want.
-
I would trim it to 1/2 " or so and then cross hatch it for seasonings to get down to the meat. My first Pichana was a success that way...
Comment
Comment