- Nov 8, 2019
- 14
- 7
Hey all,
I don’t post much here, so I thought I would make a little contribution. I watch Guga Foods on YouTube and have seen him rave many times about a cut called “picanha”. It is big in Brazil, his home country. I decided I would get a few for Xmas dinner instead of the usual standing rib roast. WOW were we all happy I went for it!
First, I bought (3) 4lb cuts of local grass fed picanha from my butcher at something like $12/lb I think. It is a fat cap on sirloin top cut. I cryovac’d one for a rainy day and trimmed up the other two. Left about 3/8” fat on top and trimmed it all off the bottom and sides.
Then, I cut a pocket in each piece and stuffed with 3 cups shredded mozzarella and smoked bacon, and pinned the opening closed with wood skewers. I filleted one open on the wrong side too, but it turned out good anyway.
After I finished the prep I scored the fat on top to help it crisp up on the BBQ, and covered both pieces with a bacon salt that I made. No pepper
I fired the BBQ up with some hickory lump charcoal and got her at about 425 on the grates. I grilled the picanhas fat cap up and indirect for about 40 minutes till they hit 127IT. Then I pulled and tented them while I waited for the coals to get scorching hot with the lid off. I threw them back on and reverse seared till it crisped up. Let her rest for 10 min uncovered and voila!
This was the result -
Happy Holidays and Happy New Year Everyone!
I don’t post much here, so I thought I would make a little contribution. I watch Guga Foods on YouTube and have seen him rave many times about a cut called “picanha”. It is big in Brazil, his home country. I decided I would get a few for Xmas dinner instead of the usual standing rib roast. WOW were we all happy I went for it!
First, I bought (3) 4lb cuts of local grass fed picanha from my butcher at something like $12/lb I think. It is a fat cap on sirloin top cut. I cryovac’d one for a rainy day and trimmed up the other two. Left about 3/8” fat on top and trimmed it all off the bottom and sides.
Then, I cut a pocket in each piece and stuffed with 3 cups shredded mozzarella and smoked bacon, and pinned the opening closed with wood skewers. I filleted one open on the wrong side too, but it turned out good anyway.
After I finished the prep I scored the fat on top to help it crisp up on the BBQ, and covered both pieces with a bacon salt that I made. No pepper
I fired the BBQ up with some hickory lump charcoal and got her at about 425 on the grates. I grilled the picanhas fat cap up and indirect for about 40 minutes till they hit 127IT. Then I pulled and tented them while I waited for the coals to get scorching hot with the lid off. I threw them back on and reverse seared till it crisped up. Let her rest for 10 min uncovered and voila!
This was the result -
Happy Holidays and Happy New Year Everyone!
