Slow smoked on the cool side of the grill then finished off over a blazing wood fire.
by PremSubrahmanyam
8 Comments
ddfanani
Looks perfect
Ok_Commission3640
Perfect
mthomaspeterlambert
Picanha is so delicious Nice job
AdDear1590
Oh, my mouth is jealous and my stomach wants to fight. That looks amazing.
Great job making the eyes swell!
PremSubrahmanyam
I started this piece on the cool side of the grill, with a blend of hardwood charcoal, southern live oak, and mesquite wood. I used a dash of blackened seasoning and butter to keep it moist and tasty while slow smoking. Then, I moved it over the fiery wood pieces to get an acceptable sear.
It was delightfully smoky, lightly blackened seasoning flavored, buttery, and tender. I didn’t try to render off much of the fat cap, as I like the taste of the steak fat.
allbroke1234
Yah not gonna lie that looks fire buds nice job
Unable_Thought4148
What do you do about the silver skin?
weeeeezy
I don’t mean to offend as it looks great to me, but did the fat render out?
8 Comments
Looks perfect
Perfect
Picanha is so delicious
Nice job
Oh, my mouth is jealous and my stomach wants to fight. That looks amazing.
Great job making the eyes swell!
I started this piece on the cool side of the grill, with a blend of hardwood charcoal, southern live oak, and mesquite wood. I used a dash of blackened seasoning and butter to keep it moist and tasty while slow smoking. Then, I moved it over the fiery wood pieces to get an acceptable sear.
It was delightfully smoky, lightly blackened seasoning flavored, buttery, and tender. I didn’t try to render off much of the fat cap, as I like the taste of the steak fat.
Yah not gonna lie that looks fire buds nice job
What do you do about the silver skin?
I don’t mean to offend as it looks great to me, but did the fat render out?