Picanha!

[kelbro]

My butcher called and said he had three picanhas set aside for me. He's going to get a great Christmas bonus this year!.

The first one was steaked out in 1 1/4" slices (sliced with the grain) and smoked indirect with some pecan until IT was around 115°. Rested for a few minutes and then seared the fat and sides until IT hit 133-135°. Rested about 15 mins and served up with some steamed/grilled broccoli and my homemade chimichurri.

Picanha is a great steak at a pretty good price per pound.

Dry brined with Kosher salt for about three hours in the fridge.

After about 30-40 mins pecan smoke. IT was around 85° here and that's when I flip them.

Off the grill and resting.

Plated up with the grilled broccoli and chimichurri.

 

[SmokinEdge]

That’s it right there. Nice work.

 

[BigW.]

Awesome. One of my favorite meals.

 

[TheJackwagon]

Nicely done on the Picanha, good looking meal!

 

[sandyut]

WOW that looks crazy good!! great work!

 

[mr_whipple]

Looks delicious!

 

[uncle eddie]

Congrats on the carousel ride and thanks for posting an interesting cut of meat! I had to look it up...picanha...who knew?

Now that I know (Brazilian meat cut), I copied the link to this thread and sent it to my Brazilian pastor. I have made linguica for him (with chunk parmesan and arugula) and one other rosemary sausage. I am sure we will be on the hunt for picanha now!

 

[chef k-dude]

Nice looking keto meal right there. I bet the smoke flavor and the chimichurri get along real good.

 

[BigW.]

Congrats on the carousel ride and thanks for posting an interesting cut of meat! I had to look it up...picanha...who knew?

Now that I know (Brazilian meat cut), I copied the link to this thread and sent it to my Brazilian pastor. I have made linguica for him (with chunk parmesan and arugula) and one other rosemary sausage. I am sure we will be on the hunt for picanha now!

It has a couple other names also... Coulotte, Rump Cap, and most common Top Sirloin Cap.

 

[Winterrider]

Nicely done . . . well deserving on the ride !

 

[JLinza]

Good lookin plate right there. Nicely done

 

[Chris_in_SoCal]

That end plate looks great. I have made it a few times and have been very pleased with the taste of Picanha.

 

[BrianGSDTexoma]

That looks awesome!

 

[DRKsmoking]

Its almost 7 am and I could go for a plate like that

Congrats on the carousel ride

David

 

[Brokenhandle]

That looks amazing! Was fortunate not long ago to find it in our local store... very tasty!

Ryan

 

[uncle eddie]

My Brazilian Pastor has already found this particular cut at our local University butcher shop!
He said it was very important to have a good fat-cap.

 

[doongie]

“Picanha is a great steak at a pretty good price per pound.”

The best meat I ever ate was Picanha at a Brazilian steakhouse in Chihuahua Mexico. I’ve had it at other places, and while good, or even great, they didn’t compare to the one in Mexico. 10 years later I’m still bragging about it.

Elk is excellent. Reindeer in Sweden is excellent. I’ve had a lot of droolworthy meat, but without a doubt, that Picanha was the best.

 

[forktender]

It has a couple other names also... Coulotte, Rump Cap, and most common Top Sirloin Cap.

Ball Tip, as well, which one of my favorites.

 

[gmc2003]

That's one heck of a good looking plate KB.

Point for sure
Chris