Dining and Cooking
Made picanha tonight, sous vide and then on the grill
In Sous Vide

Made picanha tonight, sous vide and then on the grill


Made picanha tonight, sous vide and then on the grill

by beerbellybegone

9 Comments

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  2. beerbellybegone

    I’ve been making this for a while, always a hit with the boys.

    Dry brine for 24 hours, this time I used Montreal seasoning. 6 hours @ 57c, then out of the bag and onto the grill

  4. chefdrewsmi

    I’d eat it but fyi you’re about to get harassed for not resting it long enough.

  7. Long_Abbreviations89

    Next time try letting it cool down some before putting it on the grill and rest it longer before cutting it. Hope you enjoyed it though.