picanha Help

[Angryfish]

Ok brothers and sisters, another picanha question.
This is my first picanha cook so I’m wondering what the best way for a first timer to cook is would be?
I can keep it whole and low and slow in the Kamado then sear on the Webber kettle, or hang in the PBC then give it the same treatment on the kettle, or IF I decide to steak it out how best to handle the steaks?
I know traditionally the steaks are skewered then what? Put on a rotisserie ? Can it just be cooked as a regular steak?
Then, what of the fat cap? It seems to be pretty hard fat. Will it render well?
Mama always told me that the only dumb question was the one you didn’t ask.
What she didn’t tell men was, Be careful who you ask.
OK, let’s go….

[Jfrosty27]

I’ve only done a picanha once. I cut it into steaks, skewered, then cooked them on a rotisserie over my kettle with charcoal. Fat cap left on. Amazingly good.

[PipsBBQ]

There is a Great video on the butchers market web site. I've done a few. I do trim the fat cap to about a 1/4 inch. Then place Criss Cross cuts in it. Season it put it on a skewer and onto the Kamado. Cooked right it has become one of my favorite cuts of meat. Hope this helps.

[Angryfish]

Having a bit of trouble with understanding a roast with a skewer in it in a Kamado.
Unless you have the Kamado open with a hot fire and use the skewer for rotation?

[PipsBBQ]

That's correct. It's more of a open flame cook then a Smoke. I have smoked then seared but. Really more of a open cook. Sorry if that was misleading. Not my intent.

[WillTravelForFood]

Trim the fat cap down to a reasonable amount. Season appropriately (salt/pepper/garlic/garlic/garlic). Set grill to two-zone, and place pichanha roast fat-side UP on the cool side (aim for the standard 225-degree figure, do your best).

Let it cook until your interior probe measures around 125 degrees for Rare. Slap it onto the hot side of the grate to sear up a bit if you'd like, but searing isn't entirely necessary. Try not to overcook it into the Medium space if you can avoid it -- it'll tend to get tougher sooner than you'd think. Rare+/medium rare seems to be the happy place.

Slice thinly, and serve with some nice sides and chimichurri sauce, and enjoy.

[Attjack]

When I cook picanha, I have always done them like this.

[Attjack]

I cut it to cook it in a traditional Brazilian way. You sear, slice, serve, and repeat. You can cook each slice to order. It's a lot more fun this way for me and your guests will love the show and it's easy to do.

[WillTravelForFood]

Angryfish - that photo is a roast sliced in half (or maybe even thirds), then each piece is folded over in half (or best you can) with the fat cap on the outside. Skewer goes through the fat cap on both sides making the "C" shape you see in the photo.

[Attjack]

When you do a roast, you pull it at a certain temp in the center but the outside will be more done than the center. If you do it this way every piece can have a nice sear and be done at the temperature you desire.

[WillTravelForFood]

Skewering is fun, but not necessary.

We've only done it as a roast, on both gasser and on charcoal. Either way, it still comes out fantastic. Very underappreciated cut since it's not as commonly found in the generic grocery meat department

[Angryfish]

It’s just Mrs Fish and I for this cook.
I’m beginning to think the best way may be as a roast low and slow then a reverse sear..
In that way the leftover roast can be cut from as needed. Just don’t over do the re-heating. Does that sound correct?

[WillTravelForFood]

Angryfish - we just cooked a picanha last week that way. Kept it to the rare side on purpose for dinner, had reheated leftovers for dinner which didn't overcook on the reheat. It's also fantastic reheated in lunch quesadillas.

[Attjack]

This thread has made me realize I really need to go get some picanha!

[WillTravelForFood]

Angryfish as we've all learned time and time again on the Pit -- cook to your desired temp, not to time. Your food will come out amazing over and over that way.

[Angryfish]

Thanks for all the advice on this.
I have decided that for this first cook that will be just for the pair of us Fish, I will do a low and slow in the Kamado then reverse sear it on the kettle.
I have made an authentic chimichurri sauce to accompany the meat.
for a nice side I have a couple of artichokes.

[ofelles]

I have only done one, just this last Sunday on my santa maria. I started it down low, fat down for about 1 minute. then raised it up and turned it fat up. Let it ride there until it hit temp and dropped it back down to the flames.
It will not be my last time cooking one. Very tasty

[DaveD]

I asked your same questions when I did my first couple of picanhas. For my first one, I first smoked it to get IT near target, then seared on a gas grill. Link to thread

On the second, I sliced it into steaks, didn't skewer, and did them 2-zone on the SnS kettle. Link to thread

In both cases, absolutely spectacular!! Such a great cut of meat, but as has been mentioned, don't overshoot that final temp. Good luck!

[troymeister]

Here is how I like to do Picanha...But just as regular steaks is fine too.

[Angryfish]

So here are the results
it was a perfect pairing of artichokes and chimichurri sauce

i am full!

[WillTravelForFood]

Will you make it again?

[fzxdoc]

Very nice! Congrats on doing such a great job with it.

Kathryn

[Angryfish]

Yes, I will make it again!

[DaveD]

Wow, that looks amazing!! Way to go!

[KimO]

Looks perfectly delicious!