I might have walked away for a second when searing the fat cap on the Weber Kettle and had a slight grease fire. Who cares because it was still delicious. 132 for 6 hours on a 2.8lb picanha.
by IrkyMerk
12 Comments
IrkyMerk
Also would like to point out this is the first time trying a picanha and you guys weren’t lying, shit slaps.
treemanmi
Looks damn good son!
CoatStraight8786
Looks good to me.
CelticRage
Accurate statement is accurate.
Dry-Main-3961
I’m new to SV. Did you sear before the bath?
Minisohtan
Why did you cut it that way? Shouldn’t you go across the grain? I too am a picanha beginner
Jeler1954
Looks perfect! Nice job! Cut it as you wish!
dashard
Cut. Across. The. Grain
jibby5090
Need to cut it perpendicular to how you did. Go “against the grain.”
calzonewithlegs22
Looks excellent. I’ve never done sous vide but Picanha is probably my favorite steak for charcoal grilling
broNSTY
We thought we messed one up once and overcooked it so we pivoted and made steak sandwiches with toasted French bread. Best damn steak sandwich I’ve ever had.
yournewalt
Does everyone just eat that thick line of silverskin between the fat cap and meat? Even sliced correctly so that it’s quite small per bite, that piece bothers me while chewing but I love the fat cap.
12 Comments
Also would like to point out this is the first time trying a picanha and you guys weren’t lying, shit slaps.
Looks damn good son!
Looks good to me.
Accurate statement is accurate.
I’m new to SV. Did you sear before the bath?
Why did you cut it that way? Shouldn’t you go across the grain? I too am a picanha beginner
Looks perfect! Nice job! Cut it as you wish!
Cut. Across. The. Grain
Need to cut it perpendicular to how you did. Go “against the grain.”
Looks excellent. I’ve never done sous vide but Picanha is probably my favorite steak for charcoal grilling
We thought we messed one up once and overcooked it so we pivoted and made steak sandwiches with toasted French bread. Best damn steak sandwich I’ve ever had.
Does everyone just eat that thick line of silverskin between the fat cap and meat? Even sliced correctly so that it’s quite small per bite, that piece bothers me while chewing but I love the fat cap.