Couple weeks ago @gijsveltman had some amazing pics of his asado in "what are you cooking". One thing he mentioned was Picanha. I wasn't sure what that was. When I googled it I realized I've eaten this at a couple Brazilian churrasco places -you know the places where they bring over a gazillion types of meat and cut them on to your plate and you eat until you have to unbutton your pants. Then johnec00 also posted about his picanha cook the other day. It was one my brain when I wandered into a Brazilian supermarket in Newark today and happened upon an entire section of picanha. There had to be 30-40 of them. I'd have bought one anyway but given they were priced at $4.49/lb I am now super excited about this find.
Here are my questions:
I'm not going to be cooking it the traditional way on a spit - like AlexDPR did a couple weeks ago - bc I don't have a rotisserie. So, it's seems to me I can either cook it whole (it's about 5lbs) and do a reverse sear. Or I could sear first - there's a pretty big fat cap - will that add more flavor? Or, I could cut them into steaks and do a reverse sear. Whaddyathink?
Please chime in, especially if you're a picanha veteran. Thank you.
Here are my questions:
I'm not going to be cooking it the traditional way on a spit - like AlexDPR did a couple weeks ago - bc I don't have a rotisserie. So, it's seems to me I can either cook it whole (it's about 5lbs) and do a reverse sear. Or I could sear first - there's a pretty big fat cap - will that add more flavor? Or, I could cut them into steaks and do a reverse sear. Whaddyathink?
Please chime in, especially if you're a picanha veteran. Thank you.
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