I have the Friday evening to myself, so I just wanted to do a nice simple cook for myself, with quality meat. I picked Canadian Picaña, Heritage Angus. Very good quality. I decided no smoke today, just grill it on indirect heat, 240° F for 55 minutes, then a quick sear. Give it a good rest, and slice. The picaña was served with a creamy mash and bearnaise sauce. All in all a great meal with me and my dog.
Here's the meat, fat side up
And upside down
I grilled it on indirect heat on my BGE. I ran it at 240° F, so it took just a little under an hour to hit 130° F internal temp. I took it aside and stoked the fire to sear it. I only sear the bottom, as I'm wary of grease fires. Don't want that bitter taste of burnt fat ruining my steak. Target temp was 136° F (58° C). I nailed it.
Here's my custom welded grates to get REAL close to the fire.
Dinner is ready (after 30 minutes faux cambro). Crazy juicy!
The only spice that got near this hunk o' meat was 2 tsp of salt for dry brining. Nothing else.
Have a great weekend folks!
Here's the meat, fat side up
And upside down
I grilled it on indirect heat on my BGE. I ran it at 240° F, so it took just a little under an hour to hit 130° F internal temp. I took it aside and stoked the fire to sear it. I only sear the bottom, as I'm wary of grease fires. Don't want that bitter taste of burnt fat ruining my steak. Target temp was 136° F (58° C). I nailed it.
Here's my custom welded grates to get REAL close to the fire.
Dinner is ready (after 30 minutes faux cambro). Crazy juicy!
The only spice that got near this hunk o' meat was 2 tsp of salt for dry brining. Nothing else.
Have a great weekend folks!
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