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Picanha Smoke

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    Picanha Smoke

    Henrik and Troutman , et al, what do you think about adding some hickory or mesquite to the cook?

    #2
    I say: yes! I like hickory myself. Mesquite is too strong (smoke flavor) for me, but everyone is different.

    Comment


      #3
      Picanha..... My nemisis, never been able to get it right, how will you be cooking it?

      P.S. yes on Hickory, no on Mesquite for same reason as Henrik

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Don't let it intimidate you, it's a piece of sirloin steak for all intent and purpose. Treat it as such, low and slow until about 115* then reverse sear for the win (unless of course you want it more well done).

      • CaptainMike
        CaptainMike commented
        Editing a comment
        What he said.

      #4
      I actually use both. I did the last one with mesquite mainly because I'm on this nostalgic Texas mesquite trip of late. I would say go with hickory to be on the safe side. My family actually dislikes mesquite, it is a strong flavor profile.

      Comment


        #5
        I'm eagerly anticipating the pics, CaptainMike , since I didn't get an invite.

        Hope it turns out great!

        Kathryn

        Comment


          #6
          Thanks everyone for the comments. I think I'll toss a chunk of hickory on board for a light layer of smoke, pics will be forthcoming.

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