Twice Cooked Picanha over Open Fire

[edmonds]

One of my favorites: twice cooked picanha.

2.2 lb picanha from grocery, trim to 1/4" fat cap, score, dry brine.

Cook picanha at low heat, 30-60 minutes depending on thickness, fat cp mostly down, to IT of 110F.
Roast potatoes in coals until soft, 30-60 minutes.

Let meat rest 15 minutes.

Slice into individual steaks, 1.25 to 1.5 inch thick.

Add salt and grill over high heat, until medium to medium-rare.

And I'm gonna roast some poblanos for a side, peel and deseed.

And maybe grill up some spinach too, with EVO and garlic, only a couple of minutes until soft, with tossing.

Getting hungry.

So lets slice up the meat.

And ...

thanks for looking

 

[forktender]

Damn!!!!!
That all looks KILLER!!!

 

[Redicans]

Damn, Cheffing it up!!!! Looks Amazing!!

 

[DRKsmoking]

Steve ...What's not to love with a meal like that.

David

 

[Gonna Smoke]

Looks great, Steve. I've never thought about grilled spinach, but why not? I'll have to give that a try...

 

[chopsaw]

Great technique all around . Best way to cook a baked potato .

never thought about grilled spinach, but why not?

Charles , that caught my eye too .

 

[JLeonard]

Oh man, you know how to make a man hungry first thing in the morning!! That is a great looking meal.

Jim

 

[SmokinAl]

That looks absolutely delicious!
Nicely done!
Al

 

[normanaj]

Very nice indeed!

 

[Texas Cookin']

Wow! I’m loving all of these open flame/Santa Maria cooks! Nice job.

Fred

 

[civilsmoker]

Edmonds, pure perfection!!!!!!!

 

[schlotz]

Wow, prepared expertly and no doubt a wonderful meal. Well done!

 

[chp]

Amazing looking meal. Thanks for the picture showing the Santa Maria in action. I recently got one and have been enjoying getting back to cooking over open fire. I have not been preheating the wood. I do on my offset, but hadn’t thought about it on the Santa Maria. Now I will.

 

[jcam222]

Beautiful meal and as much as I love steak I'd have loved those poblanos and spinach too.

 

[edmonds]

Damn!!!!!
That all looks KILLER!!!

Damn, Cheffing it up!!!! Looks Amazing!!

Steve ...What's not to love with a meal like that.

David

Looks great, Steve. I've never thought about grilled spinach, but why not? I'll have to give that a try...

You need to thoroughly coat the spinach with oil. Spinach will readily absorb a smoky flavor so don't overdo it.

Great technique all around . Best way to cook a baked potato .
Charles , that caught my eye too .

I actually prefer to stick the potato into embers naked (without foil), but you gotta watch it more closely.

Oh man, you know how to make a man hungry first thing in the morning!! That is a great looking meal.
Jim

That looks absolutely delicious!
Nicely done!
Al

Very nice indeed!

Wow! I’m loving all of these open flame/Santa Maria cooks! Nice job.
Fred

Edmonds, pure perfection!!!!!!!

Wow, prepared expertly and no doubt a wonderful meal. Well done!

Amazing looking meal. Thanks for the picture showing the Santa Maria in action. I recently got one and have been enjoying getting back to cooking over open fire. I have not been preheating the wood. I do on my offset, but hadn’t thought about it on the Santa Maria. Now I will.

Yea, it helps them ignite quicker if you need to keep the fire going.

Beautiful meal and as much as I love steak I'd have loved those poblanos and spinach too.

Those homegrown ripe poblanos were hotter than jalapeños. The green ones are more mild.

Thanks everyone.
I can't remember where I got the idea of twice cooking - first as a roast, then as steaks. It puts more crust on the meat.

 

[BaldEagleOne]

I've now smoked several picanhas -- one last night which was dry brined overnight. Using my CC Woodwind and a smoke tube, I Low Smoked it for an hour then turned up the heat to 275F, per, more or less, Jeff's recipe. I took it off at 115F internal and put it on a gas grill which was about 700F, taking about 5 minutes to sear. The result was a bit overly medium rare. Medium. In the 2 previous smokes, I took the picanha off at 110F internal and seared for about 5 minutes. After resting -- a perfect medium rare. The moral of this story is -- if it ain't broke, don't fix it. Or, in our vernacular -- If taking it off at 110F results in a perfect medium rare, don't take it off at 115F.

 

[Bigtank]

That looks amazing, what is the sauce on the meat?

 

[indaswamp]

Outstanding meal! Beautiful plate!

 

[edmonds]

That looks amazing, what is the sauce on the meat?

Thanks. The sauce is made from homemade smoky serrano hot sauce with some added Worcestershire sauce, tomato paste, dash of soy sauce, and pinch of paprika.

 

[Schwarzwald Metzger]

Man those pictures look professional. Awesome spread.