First time making a picanha. 131F for eight hours, finished in the cast iron with beef tallow. It was as good as it looks.
First time making a picanha. 131F for eight hours, finished in the cast iron with beef tallow. It was as good as it looks.
by Durchii
8 Comments
mXENO
I am amazed at the deep and even color of the crust. Can you share your sear technique?
Purple_Puffer
I know these are hot right now, but i think they may STILL be underrated. I’m actually doing a couple of them on thursday with the turkey. Yours is beautiful, friend.
Equivalent_Subject66
Gorgeous.
lowcarbgenius
What is that crust magic?
artforthebody
Hell yea, looks amazing! Bravo!
131 Club in da houzz
ArcherBarcher31
Would have been better if you sliced it with the grain.
dark_holes
Holy shit that’s perfect, good job
tnygigles66
Dude. That looks sooooo good. Just a little finishing salt would push it right over the edge.
8 Comments
I am amazed at the deep and even color of the crust. Can you share your sear technique?
I know these are hot right now, but i think they may STILL be underrated. I’m actually doing a couple of them on thursday with the turkey. Yours is beautiful, friend.
Gorgeous.
What is that crust magic?
Hell yea, looks amazing! Bravo!
131 Club in da houzz
Would have been better if you sliced it with the grain.
Holy shit that’s perfect, good job
Dude. That looks sooooo good.
Just a little finishing salt would push it right over the edge.