Interesting Picanha Recipe

[CaptainMike]

If you haven't tried Picanha (top sirloin cap) yet you should find a butcher that can get it for you. It is a wonderful, beefy cut of meat that is very easy to cook. Thermoworks shared this on their mass email this morning and it looks like a fun cook: https://blog.thermoworks.com/beef/pi...14638706460680

[johnec00]

If you have the PBC vertical skewers, they would work great for the thermoworks recipe.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/399626-picanha-using-pbc-s-new-skewers

[fzxdoc]

That's quite a nice writeup. Thanks, CaptainMike .

K.

[Potkettleblack]

Planning on doing picahna on the rotisserie later this season.

[CaptainMike]

Just one? They should be pretty easy to get in Chi-town. I'm going to order one tomorrow just so I can try this method out.

[Potkettleblack]

Not a ton of brazillians here, so they tend to take the fat cap off.

[CaptainMike]

Ah, our butcher did that the first time I asked for one. He doesn't any more and even says it's now one of his favorite cuts. That probably means he's going to raise the price of it!

[Scout789]

They have become common here at our local HEB sore. Picked one up the first time I saw one several months ago. I didn't even know what it was, it just looked like a great cut. OMG! It is our new favorite. So many ways to fix these and they are amazing no matter how they are prepared.

[Finster]

Encountered "picahna" for the first time at costco the other day.
I want to try this in my PBC.
any reason I couldn't take one of these to medium well so that SWMBO would eat it?

[Jfrosty27]

Wild Fork Foods has them at a decent price mostly any time. Both prime and choice to choose from.

[WillTravelForFood]

Encountered "picahna" for the first time at costco the other day.
I want to try this in my PBC.
any reason I couldn't take one of these to medium well so that SWMBO would eat it?

Might be best to take to rare+, then cut her portion off for additional treatment.

What's worked well for us in the past is (generally speaking)...

• Cook on two-zone at 225 for approx 90m
• When roast gets to 120+, switch to high heat searing until roast reaches 130+

Target temp for us is around 133+ for tasty goodness. 138-140+ is probably more in the range for SWMBO -- but you'll know your own temps better than we would.

[DaveD]

What about dividing the roast before cooking at all, and handling them separately? Full disclosure, I have made exactly one picanha, so there's that. I used my vertical pellet smoker to get the IT in range before switching to the gasser for searing, but it's the same basic approach. They are at least sort-of equant in shape, not super elongated, and thus ought to be suitable for cutting in two... What do the people with actual experience reckon?

[Uncle Bob]

Finster you didn't mention if that is a whole Picanha or already sliced into portions. A whole one is somewhat triangular shaped, and if cut across the grain will yield "steaks", typically 3 of them roughly 2" thick, unless it's a small one. Here's some pics of one I did, my bride likes them medium which was easy to accommodate with the third cut that is the "point" of the triangle. It's the smallest cut and if left in the same amount of time it gets more done. You can see the differences on the cutting board.

[Finster]

Sorry, I was a bit unclear.
I was commenting based on the video that CaptainMike posted.
Looks like you do yours the same way.
Cut into steaks, fold over on itself with the fat cap exposed and hung from skewers.
Just wondering if the cut can be taken beyond medium without becoming shoe leather.
Yours looks fantastic. Ballpark figure on how long you cooked to get to that point?

[Uncle Bob]

I had the probe in it, so that was my pacing indicator.............rough guess on the ballpark is something 30ish minutes.

[CaptainMike]

Finster I'm sure there's a sweet spot between well done and shoe leather, but my guess is it's a very narrow window. I have never shot for more than medium rare with beef cuts like this, though I have exceeded that from time to time with mixed results. I'm interested in your outcome.

[RlsRls]

I've been told that ,how one chooses to make the final cut at service will dictate how to make the initial cut. If cutting the picahna roast into individual steaks , cut first WITH the grain into equally thick pieces so that the "eating" cut will be against (across) the grain for chewing. If skewering as pictured, cut roasts against the grain. I believe that's the preferred method!

[WillTravelForFood]

We've found that occasionally, the Costco picanha packages may be extra fatty and worthy of a smidge of a trim on the fat cap to make it thinner.

Don't remove it completely -- but serving picanha with an overly thick fat cap may not be as desirable upon eating vs one that was trimmed down a bit beforehand

Uncle Bob photos show a more trimmed fat cap, for example

[Livermoron]

Just saw these at the Costco out here. I'm intrigued. Just wonder if it would be all that different from the tri tip I normally do. Sounds like a comparison may be in order...

[CaptainMike]

Can't beat a tri tip, except with a picanha!

[Livermoron]

CaptainMike - that did it. Must. do. comparison cook.

[hoovarmin]

Publix started carrying them, but the picanha they are getting are horrible.