I found a small picanha on a freezer dive...time to cook it.
It's dry brined in the fridge for 6 hours hours with kosher salt.
After a light dusting of SB Campfire, it was onto the Weber set up for 2 zones, with some pecan chunks for smoke.
Cooked indirect to 115 degrees IT, pulled and rested while I stoked a hot fire. Back on to sear about a minute a side.
It was delicious.
Picanha!
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- Smoking Piney
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Re: Picanha!
Aww YES, Brother John - - - that is a nice job on that Cut
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Re: Picanha!
Again, I don’t know what that is but it looks good
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Re: Picanha!
good looking piece of beef!!
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Good Cue to ya..
Vernon
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Good Cue to ya..
Vernon
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Re: Picanha!
Looks great!
When I get home from our trip I think I’ll take mine out of the freezer.
When I get home from our trip I think I’ll take mine out of the freezer.
Mike
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Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
- Smoking Piney
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Re: Picanha!
Thanks, folks!
Rambo, it s a sirloin rump cap, with a cap of fat. You can see coulette steaks from it in other cuts. The meat is really beefy and awesome.
I love to cook it.
Rambo, it s a sirloin rump cap, with a cap of fat. You can see coulette steaks from it in other cuts. The meat is really beefy and awesome.
I love to cook it.
John - Hopelessly addicted to smoking and grilling.
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Re: Picanha!
I have to do one of those someday! Looks awesome!
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