I finally found a grocery store that knew what Pincanha was and who could actually cut it for me (thank you Lucky's Market- I pick it up tomorrow).
I will be getting the piece whole and am planning to cut like the below, which are >=1.5" thick. I got this pic from here.
Of course, I am open to different slicing sizes and well (but the below looks like it will be easier to serve because I don't have a personal Gaucho to stand next to our table with the meat spear and slice off pieces for me and the family!!)
I am looking for suggestions on how best to grill it on my Lynx gasser, which has 2 burners and a rotisserie. I did not find any techniques for this in the Pit.
Should I do reverse sear? rotisserie using the infrared rotisserie burner (but then there is nothing hot for drippings to drip on)? rotisserie with the main burners (dripping juices would vaporize)? direct sear like flank steak (probably not)? something else?
Thanks in advance.
-Scott
I will be getting the piece whole and am planning to cut like the below, which are >=1.5" thick. I got this pic from here.
Of course, I am open to different slicing sizes and well (but the below looks like it will be easier to serve because I don't have a personal Gaucho to stand next to our table with the meat spear and slice off pieces for me and the family!!)
I am looking for suggestions on how best to grill it on my Lynx gasser, which has 2 burners and a rotisserie. I did not find any techniques for this in the Pit.
Should I do reverse sear? rotisserie using the infrared rotisserie burner (but then there is nothing hot for drippings to drip on)? rotisserie with the main burners (dripping juices would vaporize)? direct sear like flank steak (probably not)? something else?
Thanks in advance.
-Scott
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