Picanha 137 for 6 hours, flame seared on grill with charcoal and a few hickory kindling to produce the flame. I personally like a black ish crust 😅
Picanha 137 for 6 hours, flame seared on grill with charcoal and a few hickory kindling to produce the flame. I personally like a black ish crust 😅
by TheIntuitiveIdiot
8 Comments
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TheIntuitiveIdiot
How do yall do a picanha? What temp and how do you finish it?
JustFurKids
Not familiar with that particular cut, so I looked it up. “Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap.” Looks fantastic! In fact, I’ll be right over! 😋
northakbud
I have never had it but as I look at it, it has virtually no marbling. Where does the flavor come from? Good quality steaks are all about “marbling” of fat, right?
Earthscondido
Where is the fat cap?
Nice_Community_9571
/golf clap
you’ve done well.
Drink beers
LetMeTellYaSomething
Is that a chimichurri sauce on top? If so, care to share your recipe?
8 Comments
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How do yall do a picanha? What temp and how do you finish it?
Not familiar with that particular cut, so I looked it up. “Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap.” Looks fantastic! In fact, I’ll be right over! 😋
I have never had it but as I look at it, it has virtually no marbling. Where does the flavor come from? Good quality steaks are all about “marbling” of fat, right?
Where is the fat cap?
/golf clap
you’ve done well.
Drink beers
Is that a chimichurri sauce on top? If so, care to share your recipe?
The way the slices flop 🤤