First time grilling a Picanha on the kettle and it won’t be the last. This turned out absolutely amazing, so tender and juicy! Cooked indirect until internal temp hit 120f, I then seared it on both sides until I achieved the char I wanted on the fat cap. Wrapped it in foil and let it rest for about 15-20mins.
by jkalber87
3 Comments
Looks gross. I’ll take it all please.
The bloodier the better. Dexter shit.
I heard somewhere that the red isn’t blood it’s myoglobin and obviously different then hemoglobin but if it was rested longer would have reintegrated and been a juicier steak.. correct me if I learned wrong.
Edit: I feel like it was Kenji lopez alt that said that. However I don’t know if it is true for chicken thighs bone in. And steak.