I have smoked picanha on my Traeger pellet grill until 130 degrees , pull it off and let it rest . Then heat a cast iron skillet up in a 450 degree oven , pull it out ,put on a burner and sear the picanha with a butter knife/ garlic/ thyme basting until 134 degree internal OMG SO GOOD!!!
I love doing Picanha for people who have never had it or even heard of it. It always blows their mind when they bite into it. Where I live it's still the best kept secret in BBQ. When my local supermarket has it, which seems to be every couple months, I always buy a few. They always have prime grade and often have it on sale for $6.99 per pound, sometimes $7.99. When you factor in minimal trim and shrinkage it ends up being a lower cost per pound than brisket or most other meats. And I can throw it on the smoker at 2PM and have it ready for dinner.
Been there, done that... I'll do picanha again when there's no other part of the cow left. Seriously, there are just too many other better cuts... And for less $/lb/quality than that chewy cut. But sure, if you're hungry enough, and cant find anyting more tender and with more flavor, by all means...
if it doesnt have a Fatcap, its a Tafelspitz XD Too much fat tbh, even if you crisp it up, theres so much beneath that and it does not look rendered out.
yup and the "you wont notice it at all" is just wrong. Crispening up the fat cap is wasted effort, most cut it off anyway. Nobody like to eat the silver skin and there's too much fat on it aswell.
I totally agree. I have cooked a number of these and have always had the issue with the silver skin. Believe it or not we called Texas de Brazil to find out what they do because when you go to their restaurant it doesn’t seem to have it. They claim they actually trim the entire fat cap off in one piece and then peel the silver skin off and then place the fat cap back down on the meat. It’s very easy to do with a nice, sharp, boning knife. Don’t know whether it’s true or not. However, I did do it that way and it came out absolutely phenomenal. Matter fact, I’m doing one this weekend on the rotisserie on the El Patron from Lonestar Grills
Agree, the silver skin is always my issue with this cut of meat. If you go way back into his archives you'll find a video where he cuts the fat cap off in one piece, cuts off the silver skin, and then ties the fat cap back on. I tried that once. Was hard to do neatly but it worked okay. Problem was that when you sliced it the fat just fell off. Didn't look nice. My next try with picanha will be to use one of those meat tenderiziing devices to try and pulverize the silver skin, and see what that's like. If it weren't for the silver skin picanha would be one of my favourite cuts though. The flavour is great. Cheers!
I have smoked picanha on my Traeger pellet grill until 130 degrees , pull it off and let it rest .
Then heat a cast iron skillet up in a 450 degree oven , pull it out ,put on a burner and sear
the picanha with a butter knife/ garlic/ thyme basting until 134 degree internal
OMG SO GOOD!!!
Looks perfect. Sometimes I cook it into steaks but my favorite is whole on my kettle grill
This is a new one to me, gotta try it out!
I love doing Picanha for people who have never had it or even heard of it. It always blows their mind when they bite into it. Where I live it's still the best kept secret in BBQ.
When my local supermarket has it, which seems to be every couple months, I always buy a few. They always have prime grade and often have it on sale for $6.99 per pound, sometimes $7.99.
When you factor in minimal trim and shrinkage it ends up being a lower cost per pound than brisket or most other meats. And I can throw it on the smoker at 2PM and have it ready for dinner.
Great cook...I do mine Brazilian style...sword skewers...finish with garlic butter
Looks fantastic! Great sear on the fat cap at the end. Eet smakelijk!
It’s definitely a lime 🍋🟩😅
I'd like to see more content of your dog and joy in his eye when you serve up the meat
I literally just ate dinner. Now I'm hungry again 🤤
This my friend looks fanbloodytastic 😋
Awesome 👏
Better than Ribeye ❤❤❤
Looks great man
Wow. It's so beautiful
Awesome!
My favourite cut. I just do the opposite cook. Sear first, then indirect cook to desired temp.
Do you and your wife think about adopting I'm just asking that looks so good😂
What temp do you use in the bbq?
I love Tri-tip.
Different cut but can easily be substitute for Picanha (rump cap).
I think you're right.
130 is a bit high , to reverse sear it in my experience. I get carryover of about 10° from a smoker at 220
I wonder if there is a waygu cut?
There is, but it'll be fatty as hell with the cap as well
way better then ribeye
I will do the right. There's always my choice. That's how you cook decently.
Really works…cooked at 240on gas grill and checked after 45 minutes at around 300f. A li
Djeruk puruk heerlijk
Been there, done that... I'll do picanha again when there's no other part of the cow left. Seriously, there are just too many other better cuts... And for less $/lb/quality than that chewy cut. But sure, if you're hungry enough, and cant find anyting more tender and with more flavor, by all means...
What piece of beef is that?
Picanha
Kaffir limes.. but why not use the skin? Thats the best part of them
green yuzu
Really like the recipe. Let's be more honest.
Pretty sure, it's bergamotte.
if it doesnt have a Fatcap, its a Tafelspitz XD
Too much fat tbh, even if you crisp it up, theres so much beneath that and it does not look rendered out.
I think its a kaffir lime
Better than Ribeye.
What are you smoking? (And I don't mean on the smoker)
*Pitmaster X ----> The Picanha King*
I haven’t had one of these that I liked yet. That silver skin just ruins it for me.
yup and the "you wont notice it at all" is just wrong. Crispening up the fat cap is wasted effort, most cut it off anyway.
Nobody like to eat the silver skin and there's too much fat on it aswell.
@ good to know I am not the only one.
I totally agree. I have cooked a number of these and have always had the issue with the silver skin. Believe it or not we called Texas de Brazil to find out what they do because when you go to their restaurant it doesn’t seem to have it. They claim they actually trim the entire fat cap off in one piece and then peel the silver skin off and then place the fat cap back down on the meat. It’s very easy to do with a nice, sharp, boning knife.
Don’t know whether it’s true or not. However, I did do it that way and it came out absolutely phenomenal. Matter fact, I’m doing one this weekend on the rotisserie on the El Patron from Lonestar Grills
@@adhcms that’s something to try. Thanks.
Agree, the silver skin is always my issue with this cut of meat. If you go way back into his archives you'll find a video where he cuts the fat cap off in one piece, cuts off the silver skin, and then ties the fat cap back on. I tried that once. Was hard to do neatly but it worked okay. Problem was that when you sliced it the fat just fell off. Didn't look nice. My next try with picanha will be to use one of those meat tenderiziing devices to try and pulverize the silver skin, and see what that's like. If it weren't for the silver skin picanha would be one of my favourite cuts though. The flavour is great. Cheers!