Pichana roast on the Rectec

[SmokinAl]

Been a bunch of pichana threads lately, so here is my shot at it. Started out with a nice roast.

Didn’t need much trimming on the fat side, but had a big piece of silver skin on the meat side. That is about all the trimming needed.

I marinated it overnight under vacuum.

Then I mixed up a rub, with mustard, CBP, garlic, & horseradish.

Rubbed it over the roast & into the R/T at 180 degrees with a water pan.

It took 4 hours to reach 125 IT, which is where we pulled it at. I was going to sear it off, but the outside color looked so good we just rested it.

Sliced it up cross grain.

Gotta have my box potato’s & mushroom gravy!

Dinner is served! The roast literally melts in your mouth!

Took the leftover roast & cut it up & warmed it up in the gravy for the next night.

Then on to my potato’s with some veggies & pita on the side.

Still have plenty for hot roast beef Sammie’s tonight. Judy & I were quite impressed with the taste & texture of the pichana. I probably should have taken the IT a bit higher, cause it was a bit rare for even us. But last night warming it up in the gravy was absolutely delicious. The pichana just melted in your mouth. Really looking forward to the hot roast beef Sammie’s for tonight!
Thank you Robert for providing us with a wonderful meal!
Thanks for looking folks!
Al

 

[JLeonard]

Great looking meals all the way around. And I love box taters too. Heck, I love mashed taters no matter where they come from.

Jim

 

[Brokenhandle]

Looks awesome Al! I love the gravy ratio! Once in awhile we end up with meat about like that, wife will finish hers a bit more done in gravy or beef broth as well. She doesn't like as much moo as me!

Ryan

 

[hoity toit]

Been a bunch of pichana threads lately, so here is my shot at it. Started out with a nice roast.
View attachment 658342

Didn’t need much trimming on the fat side, but had a big piece of silver skin on the meat side. That is about all the trimming needed.

View attachment 658343

I marinated it overnight under vacuum.

View attachment 658344

Then I mixed up a rub, with mustard, CBP, garlic, & horseradish.

View attachment 658354

Rubbed it over the roast & into the R/T at 180 degrees with a water pan.

View attachment 658349

It took 4 hours to reach 125 IT, which is where we pulled it at. I was going to sear it off, but the outside color looked so good we just rested it.

View attachment 658352


Sliced it up cross grain.

View attachment 658353

Gotta have my box potato’s & mushroom gravy!

View attachment 658355

Dinner is served! The roast literally melts in your mouth!

View attachment 658356

Took the leftover roast & cut it up & warmed it up in the gravy for the next night.

View attachment 658357
View attachment 658358

Then on to my potato’s with some veggies & pita on the side.

View attachment 658359

Still have plenty for hot roast beef Sammie’s tonight. Judy & I were quite impressed with the taste & texture of the pichana. I probably should have taken the IT a bit higher, cause it was a bit rare for even us. But last night warming it up in the gravy was absolutely delicious. The pichana just melted in your mouth. Really looking forward to the hot roast beef Sammie’s for tonight!
Thank you Robert for providing us with a wonderful meal!
Thanks for looking folks!
Al

Wow Al....that is off the chart good looking rare beef. Great job and pictures. Where did you find the roast? I guessing you have to go to a butcher to get that cut.

HT

 

[indaswamp]

Y.U.M.!! Looks mouthwatering where I'm sitting! Awesome cook Al!

 

[SmokinEdge]

Very nice Al. I’d hit all of that hard. Have smeared from ear to ear and probably some in my hair with a drip off my chin.

 

[gmc2003]

Looks killer Al.

Point for sure
Chris

 

[chopsaw]

Looks great Al ! Love that first plate for sure bud .

last night warming it up in the gravy was absolutely delicious.

That's become my go to . Then put some warm broth over the cold slices . Comes out so tender and full of flavor .

 

[bauchjw]

Wow! I haven’t eaten dinner yet and that has my mouth watering great cook and the gravy looks incredible too! Great post!

 

[BrianGSDTexoma]

Looks like you nailed the beef but where does that oyster knife come in to play?

 

[indaswamp]

So rump roast is on sale for $2.99.....thinking seriously of picking one up, season, smoke, then sous vide for 24 hours for sandwiches.

 

[6GRILLZNTN]

Great looking grub Al. Awesome job!

 

[JckDanls 07]

WOW Al... You still GOT IT... They all look great...

So rump roast is on sale for $2.99.....thinking seriously of picking one up, season, smoke, then sous vide for 24 hours for sandwiches.

Go for it... Don't end up saying (really fast) ''I Shoulda All Over Myself''

 

[Nefarious]

wow, I love picanha done your way, I never use a water pan, maybe I should start. Anyway, looks delicious.

 

[Gonna Smoke]

That tx smoker Robert, he's been up to his old tricks again, I see. I've never had picanha that I know of, but that sure looks great, Al and I'll be on the way to help with anymore leftovers you may have...

 

[SmokinAl]

Great looking meals all the way around. And I love box taters too. Heck, I love mashed taters no matter where they come from.

Jim

Thanks Jim, I could eat mashed taters & gravy almost every night!
Al

Looks awesome Al! I love the gravy ratio! Once in awhile we end up with meat about like that, wife will finish hers a bit more done in gravy or beef broth as well. She doesn't like as much moo as me!

Ryan

Thanks Ryan, it was good both nights, but in the gravy it did have more flavor & was much more tender!
Al

Wow Al....that is off the chart good looking rare beef. Great job and pictures. Where did you find the roast? I guessing you have to go to a butcher to get that cut.

HT

Thanks HT!
I got the roast from tx smoker Robert.
Al

Y.U.M.!! Looks mouthwatering where I'm sitting! Awesome cook Al!

Very nice Al. I’d hit all of that hard. Have smeared from ear to ear and probably some in my hair with a drip off my chin.

Looks killer Al.

Point for sure
Chris

Thanks fellas!!
Al

Looks great Al ! Love that first plate for sure bud .

That's become my go to . Then put some warm broth over the cold slices . Comes out so tender and full of flavor .

Thanks Chop!
I think it will be our go to from now on too!
Al

Wow! I haven’t eaten dinner yet and that has my mouth watering great cook and the gravy looks incredible too! Great post!

Looks like you nailed the beef but where does that oyster knife come in to play?

Thanks boys!
Honestly Brian, I don’t know why that knife is there!
Al

So rump roast is on sale for $2.99.....thinking seriously of picking one up, season, smoke, then sous vide for 24 hours for sandwiches.

Yea man, go for it!
Al

Great looking grub Al. Awesome job!

wow, I love picanha done your way, I never use a water pan, maybe I should start. Anyway, looks delicious.

Thanks fellas!
Al

 

[sawhorseray]

Nice work on that Al! Two nice dinners and a sanny is makin' it count, I can't eat as much as I used to. RAY

 

[Hijack73]

Holy shiznit - I just want a big goblet of that gravy!

NICE!

 

[SmokinAl]

Nice work on that Al! Two nice dinners and a sanny is makin' it count, I can't eat as much as I used to. RAY

Thanks Ray, I hear you, 20 years ago I could have eaten the whole roast, not any more.
Al

Holy shiznit - I just want a big goblet of that gravy!

NICE!

Thank you my friend, we do love our gravy!
Al

 

[fxsales1959]

Been a bunch of pichana threads lately, so here is my shot at it. Started out with a nice roast.
View attachment 658342

Didn’t need much trimming on the fat side, but had a big piece of silver skin on the meat side. That is about all the trimming needed.

View attachment 658343

I marinated it overnight under vacuum.

View attachment 658344

Then I mixed up a rub, with mustard, CBP, garlic, & horseradish.

View attachment 658354

Rubbed it over the roast & into the R/T at 180 degrees with a water pan.

View attachment 658349

It took 4 hours to reach 125 IT, which is where we pulled it at. I was going to sear it off, but the outside color looked so good we just rested it.

View attachment 658352


Sliced it up cross grain.

View attachment 658353

Gotta have my box potato’s & mushroom gravy!

View attachment 658355

Dinner is served! The roast literally melts in your mouth!

View attachment 658356

Took the leftover roast & cut it up & warmed it up in the gravy for the next night.

View attachment 658357
View attachment 658358

Then on to my potato’s with some veggies & pita on the side.

View attachment 658359

Still have plenty for hot roast beef Sammie’s tonight. Judy & I were quite impressed with the taste & texture of the pichana. I probably should have taken the IT a bit higher, cause it was a bit rare for even us. But last night warming it up in the gravy was absolutely delicious. The pichana just melted in your mouth. Really looking forward to the hot roast beef Sammie’s for tonight!
Thank you Robert for providing us with a wonderful meal!
Thanks for looking folks!
Al

Looks great Al. we got prime pichana on sale this week. always get one and freeze it for later date