snakehead
Smoke Blower
So my good friend @tx smoker has been showing off his Picanha and encouraged me to make one, so yesterday I did because I had some crab legs left over from Valentine’s Day, but not enough for a whole meal for 3 people. I happen to have a Picanha roast in the freezer though and some fresh green beans I needed to use up, and I’d been meaning to make a chimichuri sauce, so I ended up making a fabulous meal for us.
I dry brined it for a few hours in kosher salt, then seasoned one side with a little more kosher salt.
Then I flipped it over and scored it in two directions, then seasoned it with black pepper, garlic powder and minced onion. If you've been following @tx smoker's post you'll see why this sounds familiar.
It was pretty cold here yesterday, but I brought my Rec Tec up to 205° and smoked it for about an hour, meanwhile I made some green bean bundles, threw them on too and then I brought a pot of water to boil seasoned with old bay seasoning and dropped the steamed crab legs in to warm them back up.
About an hour later I brought it up to 250 for what I thought would be another 2 hours, but it seems my temperature probe on the Rec Tec showed it was already at 133° which didn't seem right so I checked it with another thermometer and I was right, it wasn't reading the correct temperature. It said it was 128°, but still looked a little undercooked so I cooked it until 135°.
I sent a pic to my friend @tx smoker and he said it looked good, but overcooked. I can assure you, it wasn't!
As you can see, it was a fabulous meal. Unfortunately, my girlfriend didn't care for the Picanha (she's really funny about meat!), and while I made the chimichuri sauce and it’s the best I’ve ever made, I forgot to add it before I took the picture or even while eating and I think that would have made a huge difference for her as she loved the chimichuri sauce when she tasted it after all. All in all though, I think everything came out pretty amazing! I think next time I'd use my Joetisserie on my Kamado and see how that comes out.
I dry brined it for a few hours in kosher salt, then seasoned one side with a little more kosher salt.
Then I flipped it over and scored it in two directions, then seasoned it with black pepper, garlic powder and minced onion. If you've been following @tx smoker's post you'll see why this sounds familiar.
It was pretty cold here yesterday, but I brought my Rec Tec up to 205° and smoked it for about an hour, meanwhile I made some green bean bundles, threw them on too and then I brought a pot of water to boil seasoned with old bay seasoning and dropped the steamed crab legs in to warm them back up.
I sent a pic to my friend @tx smoker and he said it looked good, but overcooked. I can assure you, it wasn't!
As you can see, it was a fabulous meal. Unfortunately, my girlfriend didn't care for the Picanha (she's really funny about meat!), and while I made the chimichuri sauce and it’s the best I’ve ever made, I forgot to add it before I took the picture or even while eating and I think that would have made a huge difference for her as she loved the chimichuri sauce when she tasted it after all. All in all though, I think everything came out pretty amazing! I think next time I'd use my Joetisserie on my Kamado and see how that comes out.
Now, what are we gonna do with Dana? She turned her nose up at the Picanha but devoured the tenderloin a few weeks ago. Go figger....Maybe she just likes my cooking better 
