Hey there! I recommned you cut that away if its brittle and doesn't soften with cooking. Also, try letting it rest at room temperature and salting it before putting on the grill. Use a steady heat to grill it and then slice it with the grain.
@@argentineasado Thanks. It's underneath the fat cap so would have to remove the entire fat cap to cut it away. I have pre salted and cooked slow too. Might just be a trait of this cut here, unfortunately... Cheers!
Hi front NZ! That membrane is always there, it bugs me also. Someone took all his good fat of his picanha! Sad to see. Anyway, I just cook it longer on the fat side to break down the membrane and it seems to be okay, especially when I do it whole. The big fat cap is delicious!!@@Food-Fire-and-Featherboards
This channel is a hidden gem! This style of live fire cooking really interests me.
I appreciate that!
Sos un capo. Un aplauso para vos, all the way from Australia 😊
Gracias amigo!
I find picanha, at least here (Canada), can have a very thick & tough membrane underneath the fat cap. It's very unappealing. Any advice? Cheers!
Hey there! I recommned you cut that away if its brittle and doesn't soften with cooking. Also, try letting it rest at room temperature and salting it before putting on the grill. Use a steady heat to grill it and then slice it with the grain.
@@argentineasado Thanks. It's underneath the fat cap so would have to remove the entire fat cap to cut it away. I have pre salted and cooked slow too. Might just be a trait of this cut here, unfortunately... Cheers!
Hi front NZ! That membrane is always there, it bugs me also. Someone took all his good fat of his picanha! Sad to see. Anyway, I just cook it longer on the fat side to break down the membrane and it seems to be okay, especially when I do it whole. The big fat cap is delicious!!@@Food-Fire-and-Featherboards