Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Picanha burgers

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Picanha burgers

    This is probably heresy to our Latin American friends but at $4.49/lb I wanted to see how versatile my new favorite cut of meat is. Turns out Picanha or Rump Cap or Sirloin Cap is EXCELLENT for burgers. My Picanha was just under 50oz - including 14oz of the fat cap. I ground about half of the fat cap into the meat. It looked a little fatty but tasted great. I sous vide and then seared.

    Click image for larger version

Name:	sliced picanha.jpg
Views:	1589
Size:	314.2 KB
ID:	299693Click image for larger version

Name:	ground picanha.jpg
Views:	1616
Size:	229.5 KB
ID:	299694Click image for larger version

Name:	raw sliders.jpg
Views:	1588
Size:	358.1 KB
ID:	299695Click image for larger version

Name:	searing.jpg
Views:	1559
Size:	264.8 KB
ID:	299696Click image for larger version

Name:	slider party.jpg
Views:	1610
Size:	239.3 KB
ID:	299697

    Attached Files

    #2
    JCBBQ picanha burgers are AWESOME! That's the only way I do burgers. The fat layer gives it a great flavor.

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      I agree.

    #3
    That looks great.

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      I'm not sure how to calculate the amount of fat in the Picanha without the fat cap but I added about 6oz to the 35 oz of meat so about 15%. It was probably somewhere in the neighborhood of 75%-80% beef...whatever it was, it was pretty tasty.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
/forum/free-deep-dive-guide-ebook-downloads