Made my first Picanha today, was quite nervous about it because i couldnt get my bbq up to heat. So a 30min steak became a hour steak. But the result was amazing! Quite proud tbh
by RoyalShanks
Made my first Picanha today, was quite nervous about it because i couldnt get my bbq up to heat. So a 30min steak became a hour steak. But the result was amazing! Quite proud tbh
by RoyalShanks
3 Comments
It looks fantastic!
If you’re going to slice it like prime rib, you really want to slice against the grain. The “slice with the grain” is really about it you’re serving it as steaks.
Wheres the fat cap??
Made one yesterday myself. Love a picanha, and rub dry chimichurri in the scored up fat cap. It just drizzles down the meat the whole smoke.
Your “trouble” was probably the best thing that could have happened, because picanha is better when cooked a little slower and lower, then seared at the end (on that fat cap). I smoke it at 225 usually for about 3+ hours, then put on a griddle to sear.