Got all my chores and food related stuff done early with the idea that I'd put the Picanha roast on the Rec Tec with the remote thermometer and sit down to watch the 49'ers and Eagles game. That was a short lived concept though. I have not seen a TV commercial since watching the Superbowl 3 years ago. I absolutely can't stand the advertising and actually went 20 years without watching any TV at all for this reason. Doesn't look like much has changed. Had the "game" on for 15 minutes or so, about 12 minutes of which were commercials. Couldn't deal with it and turned the TV off. Settled in on the patio (it was well over 80 degrees) with a few cold ones and just enjoyed the weather....which was also short lived. Now to dinner....
Got quite a bit going on here. The neighbors thought the house was on fire
This is earlier in the day with 45 pounds of bacon smoking.
The Picanha roast.
Dry brined on one side with kosher salt.
Score the fat cap both directions, rub with black pepper, garlic powder, and coat with minced onion.
Onto the Rec Tec at 200 degrees.
Ran for about 2 hours at 200. When the IT hit 115 I ran the smoker temp up to 260 to set the crust. All done. Pulled at an IT of 128.
Beautiful ruby red color on this thing.
Picanha paradise!!
Plated up with some garlic and herb mashed potatoes, beef & onion gravy, and a nice little salad.
Close up.
Every time I think it can't get any better, something like this comes along. This roast was spectacular. As much as we have loved the tenderloin roasts recently, this was better....way better. It was every bit as tender and decadent as the tenderloin but a much deeper beefy flavor. Smoke was perfect and the seasonings were simple but beautifully balanced. One thing I loved about this one was how thin the fat cap was. I've done several of the Picanha roasts and it seems as thought he fat cap was half of the roast. Not this one. There was enough to melt and render into the meat but by eating time, it didn't even need to be trimmed. Almost all of it had melted into the meat to create a truly exquisite bite. So tender that neither of us used the steak knives we set out. Heck, it was difficult to cut the slices because the meat just wanted to tear, even with a razor sharp knife. Was kinda funny...I was still in the kitchen playing with my food when Tracy took her first bite. Based on her very positive exclamations, I had a feeling I was in for a really good meal Guess what's now on the next "Tracy Order From CPB"?? She says this was far and again the best we've had. Gotta get with Joe and find out if these can be gotten in quantity.
Oh well, the meal was better than the game and definitely better than the commercials so I guess it was a victory. Gonna call this one done and brave the horrid weather that's on it's way in. Y'all take care and stay safe. See everybody soon.
Robert
Got quite a bit going on here. The neighbors thought the house was on fire
This is earlier in the day with 45 pounds of bacon smoking.
The Picanha roast.
Dry brined on one side with kosher salt.
Score the fat cap both directions, rub with black pepper, garlic powder, and coat with minced onion.
Onto the Rec Tec at 200 degrees.
Ran for about 2 hours at 200. When the IT hit 115 I ran the smoker temp up to 260 to set the crust. All done. Pulled at an IT of 128.
Beautiful ruby red color on this thing.
Picanha paradise!!
Plated up with some garlic and herb mashed potatoes, beef & onion gravy, and a nice little salad.
Close up.
Every time I think it can't get any better, something like this comes along. This roast was spectacular. As much as we have loved the tenderloin roasts recently, this was better....way better. It was every bit as tender and decadent as the tenderloin but a much deeper beefy flavor. Smoke was perfect and the seasonings were simple but beautifully balanced. One thing I loved about this one was how thin the fat cap was. I've done several of the Picanha roasts and it seems as thought he fat cap was half of the roast. Not this one. There was enough to melt and render into the meat but by eating time, it didn't even need to be trimmed. Almost all of it had melted into the meat to create a truly exquisite bite. So tender that neither of us used the steak knives we set out. Heck, it was difficult to cut the slices because the meat just wanted to tear, even with a razor sharp knife. Was kinda funny...I was still in the kitchen playing with my food when Tracy took her first bite. Based on her very positive exclamations, I had a feeling I was in for a really good meal
Guess what's now on the next "Tracy Order From CPB"?? She says this was far and again the best we've had. Gotta get with Joe and find out if these can be gotten in quantity.Oh well, the meal was better than the game and definitely better than the commercials so I guess it was a victory. Gonna call this one done and brave the horrid weather that's on it's way in. Y'all take care and stay safe. See everybody soon.
Robert
