Whole Picanha Santa Maria style

[CoolbreezeBBQ]

Picked up around a 2.5 lb Picanha with fat cap on, dry brined for about 6 hours then rubbed both sides with salt, pepper, sugar, garlic, and onion powder, smoked paprika, and cumin mixture. Lit a small fire in my weber kettle using my vortex with wide side up, a little lump charcoal and hickory logs. Foiled up 5 potatoes with butter and placed them in kettle around vortex. When they started to soften I put on my new Santa Maria attachment, with the Picanha fat cap down, and let the flames just barely kiss it. Flipped when IT got to 90 and added some foiled ears of corn around the vortex, brought Picanha to 125 IT then lowered into the flame for a good sear on both sides. Came out great, and such a fun way to cook, and enjoy some cocktails around the fire.

 

[Cabo]

Looks outstanding!

 

[edmonds]

Looks great!
How long did it cook?

 

[JLeonard]

That looks great! A kettle and vortex can do just about anything.
Jim

 

[CoolbreezeBBQ]

Thanks guys, the nice thing about the Santa Maria is you can kinda make it cook as slow or as quick as you like with control of the grate and flames. I didn’t time it but probably right around an hour. I cooked fat cap down to start and just barley let the flames touch it. Was breezier than usual too.

 

[SmokinAl]

Looks fantastic!
I agree with you, that the SM grills are a lot of fun to use. Do you have a rotisserie for yours too? I used to spatch my chickens & cook them on the grate, but after getting a roti for the grill, my wife wants rotisserie chicken all the time now!
Al

 

[BenCarlson]

Love the idea of using the vortex with the SM. I'll be giving that a try very soon!

 

[Brokenhandle]

Looks delicious! But almost looks as fun cooking on your santa maria!

Ryan

 

[chopsaw]

Nice cook . Thanks for posting .

 

[schlotz]

Very nice SM setup. Love the end result. Picanha's are one of the most flavorful cuts you can get.

 

[Bearcarver]

That looks Mighty Tasty!!
Nice Job!!
Like.

Bear

 

[Sven Svensson]

That’s a great rig. I’m loving Santa Maria grilling. I’m using it more than my smoker or charcoal grill. Such a great flavor.

 

[clifish]

That’s a great rig. I’m loving Santa Maria grilling. I’m using it more than my smoker or charcoal grill. Such a great flavor.

Oh man you are killing me, now I want one of those attachments to the kettle as well... How long did the tators and cor need to be around the vortex? Did you soak the corn and put it on with the husk still on?

 

[boxkiller]

That looks great.

 

[Newglide]

Man that looks awesome. I have to get one of those

 

[Brokenhandle]

Oh man you are killing me, now I want one of those attachments to the kettle as well... How long did the tators and cor need to be around the vortex? Did you soak the corn and put it on with the husk still on?

I think you need one!

Ryan

 

[clifish]

I think you need one!

Ryan

Wife might not agree...though she does not know I am secretly shopping pellet grills either...lol Wish Recteq would have some sort of 4th of July sale

 

[CoolbreezeBBQ]

Looks fantastic!
I agree with you, that the SM grills are a lot of fun to use. Do you have a rotisserie for yours too? I used to spatch my chickens & cook them on the grate, but after getting a roti for the grill, my wife wants rotisserie chicken all the time now!
Al

Thank you, do not have a rotisserie for it yet, but it’s on the wish list.

 

[CoolbreezeBBQ]

Very nice SM setup. Love the end result. Picanha's are one of the most flavorful cuts you can get.

Thank you, yes if I’m wanting a steak these days. I usually do Picanha or Tri tip whole and slice. My new favorite cut of beef, happy I discover those cuts and different ways to cook them.

 

[CoolbreezeBBQ]

Very nice SM setup. Love the end result. Picanha's are one of the most flavorful cuts you can get.

Yes they are, thanks for looking