I spent Easter on a vineyard in Argentina, and smoked a picanha on a stone horno
I spent Easter on a vineyard in Argentina, and smoked a picanha on a stone horno
by RibertarianVoter
8 Comments
bryzzlybear
Ok this guy wins lol. That’s amazing!
RibertarianVoter
I didn’t have any of the tools I usually use — no chimney, no thermometers, and not even a lighter. Just matches, lump charcoal, and quebracho wood. I used canola oil and paper towels to get the coal bed going, and added wood every 30 minutes, and checked the temperature with my hand at the chimney.
I used the touch test to approximate the doneness of the meat, and pulled it when it felt rare. After 10 minutes, I moved the coals under the grate and seared it for about 2 minutes per side.
I was nervous to overcook it, but it came out better than I expected. The thicker parts were medium rare, whole the ends were medium well, with most of it medium. And I don’t know if it was just the Argentine beef or all the Malbec I was drinking, but it was more tender than any picanha I’ve smoked at home.
ZenOutrage
That’s a nice way to spend an Easter. Especially appreciate the picture of the stone horno. Was it challenging to use?
Box_of_rodents
I’ve literally just had some nice aged picanha on crusty bread rolls and fried onions for lunch, seared on a hot cast iron griddle. It was delicious but probably not as good as yours, it looks epic!
oldferg
Prob need help but second glance at the fleshlight on the table…👀
Steelerz2024
Good lord that looks like the most amazing meat I’ve ever seen.
8 Comments
Ok this guy wins lol. That’s amazing!
I didn’t have any of the tools I usually use — no chimney, no thermometers, and not even a lighter. Just matches, lump charcoal, and quebracho wood. I used canola oil and paper towels to get the coal bed going, and added wood every 30 minutes, and checked the temperature with my hand at the chimney.
I used the touch test to approximate the doneness of the meat, and pulled it when it felt rare. After 10 minutes, I moved the coals under the grate and seared it for about 2 minutes per side.
I was nervous to overcook it, but it came out better than I expected. The thicker parts were medium rare, whole the ends were medium well, with most of it medium. And I don’t know if it was just the Argentine beef or all the Malbec I was drinking, but it was more tender than any picanha I’ve smoked at home.
That’s a nice way to spend an Easter. Especially appreciate the picture of the stone horno. Was it challenging to use?
I’ve literally just had some nice aged picanha on crusty bread rolls and fried onions for lunch, seared on a hot cast iron griddle. It was delicious but probably not as good as yours, it looks epic!
Prob need help but second glance at the fleshlight on the table…👀
Good lord that looks like the most amazing meat I’ve ever seen.
I’ve always wanted that!!!
/r/accidentalrenaissance