- May 18, 2020
- 31
- 53
I picked up a 3 LB Prime Picanha from Wild Ford ($12.99/lb) last week. After defrosting, I dry-brined with coarse kosher salt for a little over one hour. Brought to room temp, scored the fat cap (did not trim), olive oil binder, coated both sides with a liberal coating of a special Argentinian S & P blend (Grazianos Market blend) + Garlic powder. Threw on the MBG 1050 middle rack @ 250F until an IT of 115F. Once at temp, I removed from the grill (did not tent, left outside), placed my GrillGrates down (griddle side up) and cranked the temp to 500F. Seared both sides for a few minutes until IT of 130F. Had a major flare-up when searing the fat cap side. The GrillGrates did a nice job of protecting the meat from complete annihilation. I had to finish the last few degrees with the controller of due to the flames. Not bad for my first attempt. I am getting better with flare ups on the MBG at high temps. Trying not to buy any mods for this, but I starting to believe this is inevitable.
Let me know what you think. The meat was great. Flavor was on point. Tenderness was perfect. Fat cap was a visibly charred, but it protected the meat from burning.
Perfect Rare/Med-Rare finished product
Good looking cut and fat cap
Burn victim fat cap
Let me know what you think. The meat was great. Flavor was on point. Tenderness was perfect. Fat cap was a visibly charred, but it protected the meat from burning.
Perfect Rare/Med-Rare finished product
Good looking cut and fat cap
Burn victim fat cap
