As I've said before, we don't have "butcher" shops or meat lockers in deep South Florida (North Cuba). Perusing the sale papers Wednesday I saw a blurb from our local little Italian market. Prices there are typically 30% higher than grocery stores, but worth it if you strike it lucky. They list Whole Prime Picanha at $8.99/lb. You have to be careful down here because with language and cultural differences down here they are pretty loose with descriptions. These cuts are perfectly suited to a MB560 gravity, as you can do the smoke at 230, remove and crank it up to over 500 for the quick sear. There are a ton of google "recipes" for Picanha. I always go with "Jess". I F'd up and didn't take prep pictures. so, Score and trim the very hard, thick fat cap. Seasoning/rub, Coarse salt and coarse black pepper only.
Smoke at 230 with MB lump and a few chunks of oak (fat side up) to target of 125-130 for medium rare. spritzing occaisionally. Crank MB to 500 and sear meat on bottom grate for minute or so on each side. Looking for 130 internally via #inkbird. Remove, tent, and slice across grain. It'sd a real treat when you can find it. Not crazy about iphone coloremetry. was better in person.
Smoke at 230 with MB lump and a few chunks of oak (fat side up) to target of 125-130 for medium rare. spritzing occaisionally. Crank MB to 500 and sear meat on bottom grate for minute or so on each side. Looking for 130 internally via #inkbird. Remove, tent, and slice across grain. It'sd a real treat when you can find it. Not crazy about iphone coloremetry. was better in person.
