First time with this cut this way. Deeply scored the fat side, but probably not deep enough it looks like. 24-hour dry brine, 5 hours at 132, ice bath for about 10 minutes, and then seared on a very high charcoal heat for about a minute on the fat side and 2 minutes on the meat side. Probably could have gone a little longer but the fat drip onto the charcoal is caused a big flame-up.
Taste came out excellent. I think I'd try The same temp, maybe 133 for For 7 hours or so and a little bit longer sear next time for the same size. At 132 not a lot of fat rendered, but the meat was perfect for our taste so I think I'd go longer.
One note on the slicing… I may have messed up. The end definitely looks like it was with the grain, but as I got further down it looked like it went against. Like grain curved over the course of the meat. Was still tender enough that it wasn't a problem but I would try going the other way next time to see what happens.
by toorigged2fail
5 Comments
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Are these pictures displaying really zoomed in in preview mode for anybody else, and then fine when you click each one individually? Or isn’t there just something weird on my app?
Edit: Sorry, just realized it was probably that they were in landscape mode. Doh. 🤦♀️
Zoomed in for us. Looks great!!!
I should call her.
🎶 So the ti-tle…say Pichanha
But the pic’s bar b qued I-gua-na…🎶