Reverse Seared Picanha On the Weber Kettle
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- Опубликовано: 4 май 2023
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Хобби
Great video. Thank you.
I only reverse sear on the BBQ. Much better results.
The cross hatched fat cap reminds me of how I do five spice roasted pork belly.
Another yummy recipe.
I will be making picanha this way for my girlfriend's birthday.
NIce! Good luck.
Great cook! Easily my favorite cut!
Hey Mike!
Outstanding!
The fat cap is perfect for all the different people in my family.
Thanks!
Hello Terry! Thanks for watching.
I like it all. The picanha looks great. Cheers, Johnny! 👍🏻👍🏻✌️
Thanks Dwayne.
Making this today! I'll take a center cut!
Let me know how it comes out. Do t leave that fat cap over the flame for too long… try not to let the rendered fat smoke.
@@Viewtoagrill Turned out great! When it flamed up, I moved it to indirect. No one likes rendered fat smoke,😁. Thanks again!
Give me all of it!!! You know how I feel about this cook!
Hey Rusty… we can split it!
Masterpiece Johnny!!
Thanks 🙏
Left! Luuuuve that dark sear. Great vid!
Indeed.
Looks great
Thanks
Left side - just beautiful! I will be following your guidance - mouth is watering as I watch the video!
The part you have to pay the most attention to so this does not turn into a huge fail is when you are searing the fat cat… pay extra attention on that part.
@@Viewtoagrillcooked the picanha last night - - it definitely was a huge success. thanks so much for your video and you guidance!!!
I'm eating the whole thing. Right, left and center!
Heck yeah!
Johnny, that cook is exactly the way I like it. I like the combo of the left & right side. I guess I have a reft side preference. 😎
BBQ Buddies
Looks reeeeaaalllyyy gooodd,!!!
Thanks Stephane!
I like how you rendered the fat. That cross hatching makes it look extra tasty, whether people like it extra crispy or not. I'm sure your guests enjoyed it😊
Hey Bobbi. Everyone loved it.
Picanha has become my favorite cut of beef to bbq. It's hard to find for me which makes it even better. Comparable to a tri tip, but better!
Picanha makes really good barbacoa as well. Thanks for watching.
I've never had that cut of meat but that looks really good!!!
It is good!
OMG! perfect. It must be the clean grill grate. (and a wee bit of experience)
Ha! Starts with a clean grill grate Brian.
Fabulous looking picanha, my friend, I hope I can do one half as well! 👍👍
You are going to do great!
Awesome video brother, picanha is my go to cut for quick meals. Will try throwing some wood for smoke too!!
Thanks for watching!
I've had this on my list of things to make for a while. I can't remember seeing one at my HEB though.
It’s over by the roasts.
Great job! my friend have a great weekend.
Thanks Nelson.
Man, that did look good .
It was! Take care Skip.
Looks great my man!
Surpised there wasn't a link to buy your house LoL.
I’ll put in a link for that too!
Good stuff
Thanks Todd.
left side person. nice job
Indeed!
Nice video Johnny cool editing as well, i dont think you burnt anything id be fine with that:)
Heck yeah Mayhem!
I used to have access to HEB when I lived in TX, but even then I never saw picanha. I've not seen it here in Colorado at the local grocery store, and so perhaps I have to make a special trip to the butcher. I'm a right side kind of guy
Check by the roasts. That’s where HEB keeps them.
Johnny I think this looked great. I was just talking to Ricer the other day that this is a cut of meat that i have yet to cook. I need to grill one in the next few weeks. Have a great day 😊.
Hello Victor. Awesome. Let me know how it turns out.
@@Viewtoagrill Will do. I expect my foot to have healed enough to be able to start cooking outdoors again. I intend to try filming, long overdue.
I'm cooking my first one tomorrow on my 22 weber
Let me know how it comes out.
@@Viewtoagrill It turned out, OK. I ran the same setup you had for everything. Temps were good.. I thought. Rested finish was at 136F. Was fairly tender but the fat cap didn't seem to be fully rendered. I had a good sear on the fat cap as well. I think I just didn't get my pit quite hot enough perhaps. I have another one to cook later from a two-pack from Costco.
Thank u for the info. Did u make the charcoal platform?
My dad made that for me.
That’s awesome. Keeps the bad smoke off the food
Is it necessary to still add that much salt to your rub after dry brining with salt? Feel like it could possibly be too salt heavy
Absolutely. Add less salt if you want. I will say that Kosher salt is not as ‘salty’ as table salt.
When you do the searing part for 2+2,5mins do you leave the lid open or do you close it?
Lid open for searing.
If I had a dollar for every time you said "go ahead and..."
Yeah , it’s one of those things. I hate it. Just think… I cut some of those out too. 😂
That is a really good price in my neck of the woods It would cost me about $35.00
I bet the price has gone up a bit since this video.
Probably, what temperature do you recommend for the grill? @@Viewtoagrill
This was great I’m just surprised you added a rub with salt after already salting in the dry brine. When I dry brine, that’s usually all the salt the picaña will need. Then again you brined for 8 hours and I always do 24 hours. Still, I’m always hesitant about seasoning after the brine, especially if the seasoning includes salt, if it’s another type of rub (like one with sugar) then yeah.
This didn’t come out too salty?
Hello kuhne,
I do the same with steaks.
Try this, get a steak dry brine it and then season it as if you didn't dry brine it. That is the only way you are going to know if it is too much for you. I love it and for me it does not come out too salty.
Never heard of that cut, how are you serving it? Like a steak?
Hello Richard. Traditionally, you would serve it with a chimichurri sauce, but you can also serve it with any sides. You would normally serve a steak with.
Man, that pichana looks perfect, Johnny! You're making me want to smoke one up!!!😋😋😋
Thanks Kevin.
Interesting. I've cooked a lot of Picanha, but never cooked it whole. I've always cut it into steaks 1st, with the grain. Then, once cooked, I cut it against the grain to serve. How tender was it?
Extremely tender. Thanks for watching Matt
Guga calls the picanha "the queen of steaks". As long as you don't burn or otherwise abuse it, it should be great.
Guga is the man!
Left side.
Yep!
I would like to be your neighbor, great cook.🍻cheers
Cheers 🍻
Arent you worried about damaging your probe by leaving it in during the sear? They aren't designed for temps hotter than 500, and we can easily go higher than that with that setup.
Great looking cook otherwise. Good job!
Simple answer is yes, I do worry about that. If you check the searing portion of the video you will see that I did not sear the edge that the thermometer was on. When I put the picanha down to sear I put the end of the probe on the outside of the slow n sear away from the direct heat. Also, check out the graph starting a 8:43. The temperature from the direct heat never reached 400.
I am glad you asked that. This is a smart thermometer that predicts the end of your cook. It can only do that by remaining in the protein. If you take the thermometer out then you can't take advantage of the AI built into the thermometer. That is why I left it in during the sear.
Saying that... you should follow the directions given in the box!
Nice! 👌🏽
Thanks!