These were pre-cut when I bought them. 131F for 3 hours. The meat to fat ratio is crazy.
by shawarmaking15
5 Comments
flynreelow
u need a harder sear on that fat.
and for some reason that looks super dry for picanha
that almost looks like pork
really-stupid-idea
Don’t look right. Maybe it’s the lighting.
Robdataff
I’d recommend scoring that fat diagonally, as many times as you can. It’ll let it render and crisp into a delightful savoury finish, as opposed to a big ol’ chewy grease lump.
Was the meat good though?
Razorwyre
That’s not 131, you should check your setup with another thermometer
5 Comments
u need a harder sear on that fat.
and for some reason that looks super dry for picanha
that almost looks like pork
Don’t look right. Maybe it’s the lighting.
I’d recommend scoring that fat diagonally, as many times as you can. It’ll let it render and crisp into a delightful savoury finish, as opposed to a big ol’ chewy grease lump.
Was the meat good though?
That’s not 131, you should check your setup with another thermometer
Certified chode right there