Picanha

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

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Re: Picanha

Postby CaptJack » Fri Jan 25, 2019 5:48 pm

HEB has been selling Picanha lately....
3 weeks ago it was $4.49#
2 weeks ago it was $5.99#
yesterday it was $6.99# (somebody said somethin' ;)
tritip is always $4.99# ;)
tritip is more marbled !! ;)
Picanha is the top of the sirloin- going back towards the Round - LEAN!!
it has to be cooked rare or it will be tuff !!
https://barbecuebible.com/2016/08/09/ea ... QRHpHu_6PI
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Re: Picanha

Postby CaptJack » Fri Jan 25, 2019 5:50 pm

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Re: Picanha

Postby CaptJack » Fri Jan 25, 2019 5:51 pm

I'll take Tri-tip over Picanha any day
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Re: Picanha

Postby Txdragon » Fri Jan 25, 2019 11:08 pm

CaptJack wrote:I'll take Tri-tip over Picanha any day
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I have to confess: I'd be in a tight spot if I had to choose one or the other. :|
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Re: Picanha

Postby Mule rider » Fri Jan 25, 2019 11:12 pm

That's the same thing that happened to Tri -tip. Used to be dirt cheap and look at it now.
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Re: Picanha

Postby JustinCouch » Sat Jan 26, 2019 9:23 am

Starting to get worried!!!!! I looked at the meat real good this morning and noticed that the label said tri tip sirloin. Now I hope the label maker in the meat market is pre set with all the regular stuff that its supposed to print. Im also pretty confident that Picanha is not one of the pre set labels. When I called and talked to the butcher I said I was looking for sirloin cap like the internet said to do. He is the one that said"oh, you want Picanha ". Im going to have to trust him. Here are the first pictures.
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Re: Picanha

Postby Txdragon » Sat Jan 26, 2019 9:50 am

At this glance I can tell ya now, that ain't tri tip. Lol
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Re: Picanha

Postby JustinCouch » Sat Jan 26, 2019 9:53 am

Txdragon wrote:At this glance I can tell ya now, that ain't tri tip. Lol

That's good news!!!! I can see the fat cap on the bottom of the steak but I still haven't opened the package. I am super excited about this cook with my dad this afternoon.
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Re: Picanha

Postby spacetrucker » Sat Jan 26, 2019 10:21 am

seems to me that the name of meat gets changed from place to place :dont: :scratch:
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Re: Picanha

Postby OldUsedParts » Sat Jan 26, 2019 10:35 am

I have to be honest here :dont: I don't see or read anything that would cause me to pursue that cut of meat, especially when other cuts are available and right in line price wise. :scratch: Good Luck with your Cook Justin - - - - I hope you change my mind :tup: :salut:
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Re: Picanha

Postby Txdragon » Sat Jan 26, 2019 11:07 am

OldUsedParts wrote:I have to be honest here :dont: I don't see or read anything that would cause me to pursue that cut of meat, especially when other cuts are available and right in line price wise. :scratch: Good Luck with your Cook Justin - - - - I hope you change my mind :tup: :salut:


I could vouch for the true picanha being a fantastic piece of beef, especially the way you enjoy your steaks, sir! Hot n fast, med rare, simple seasoning. I'd say as far as some SB SPG or 1836 would compliment the picanha pretty well. :cheers:
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Re: Picanha

Postby CaptJack » Sat Jan 26, 2019 11:27 am

a reminder
the butcher always puts the fatcap down in the package
to show off the red meat
you don't really know what it looks like until you get it out of the package
whatever it is...
i crosshatch the fatcap with my sharpest knife
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Re: Picanha

Postby OldUsedParts » Sat Jan 26, 2019 11:33 am

Txdragon wrote:I could vouch for the true picanha being a fantastic piece of beef, especially the way you enjoy your steaks, sir! Hot n fast, med rare, simple seasoning. I'd say as far as some SB SPG or 1836 would compliment the picanha pretty well. :cheers:


Even when there was a Nice Bone-in Ribeye right next door in the meat case :?: :dont: :scratch:
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Re: Picanha

Postby daBertl » Sat Jan 26, 2019 11:56 am

I´m sure that you will do a perfect grilling with that :chef: :salut:

But I´m also sure that this is definitely not a Picanha.
Also if the butcher separated the fat cap.

A Picanha has much stronger fibers. And for the original Picanha you need the cap.

You can also do a Tafelspitz but there you also see the different structure.

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Re: Picanha

Postby Sailor Kenshin » Sat Jan 26, 2019 11:59 am

When we lived for a year in CA, we were totally confused by the names they gave their cuts of meat. These days I try to ID meat by structure and fiber. Once, our local supermarket was labeling chuck as rib steak...with rib steak prices.
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