Ingredients:
3 lobster tails
1 stick salted butter
3 cloves garlic, minced
1 tbsp minced parsley
3 lemons, halved
Neutral oil (canola or avocado oil)
Salt and pepper tt
Directions:
Split lobster tails: use scissors to cut down the center of the shell, making sure not to cut through the tail. Use a chef knife to cut down through the meat and the bottom shell (keep the tail intact) Open the lobster tails and they will stand on their own. season with salt and pepper.
Garlic Butter: Add the salted butter and minced garlic to a small pot
Grilling: Preheat the grill to medium high. Brush your tails with neutral oil then place your lobster (meat side down) and the garlic butter pan to the grill. Cover and cook for four minutes. Stir in fresh parsley into your melted garlic butter. Flip your lobster tails over and move off the heat. Baste with your garlic butter sauce. Add your lemons to hot side of the grill cut side down and grill for 3 to 4 minutes.
Plating: place your lobster tails on a platter, pour on the rest of your garlic butter and garnish with fresh parsley and grilled lemon. [Reply]
I really got hooked on this Picanha cut (sirloin cap) during my time in Bonaire so I'm going to give it a go on the smoker and keep the Dutch flavor going with some Amstel.. [Reply]
Originally Posted by GloryDayz:
I really got hooked on this Picanha cut (sirloin cap) during my time in Bonaire so I'm going to give it a go on the smoker and keep the Dutch flavor going with some Amstel..
Will smoking at a low temp break down the muscle enough? I thought Picanha was a tougher but very favorable cut. I have had it multiple times at Brazilian BBQs but never seemed to be a tender cut. Almost like a london broil for toughness but a ribeye for flavor. [Reply]
Originally Posted by scho63:
Will smoking at a low temp break down the muscle enough? I thought Picanha was a tougher but very favorable cut. I have had it multiple times at Brazilian BBQs but never seemed to be a tender cut. Almost like a london broil for toughness but a ribeye for flavor.
It's also known as a "sirloin cap" so it's not brisket or flank steak tough to start with, but I did mine at 225 for a little more than 2 hours then seared it to perfection. So it'll never be tenderloin tender, but it's awesome nonetheless. And I'm going to reheat the leftover portion via sous vide and see if 2 hours in 130 degree water does some additional magic.. [Reply]
Originally Posted by scho63:
Will smoking at a low temp break down the muscle enough? I thought Picanha was a tougher but very favorable cut. I have had it multiple times at Brazilian BBQs but never seemed to be a tender cut. Almost like a london broil for toughness but a ribeye for flavor.
No need to slow roast Picanha...if it's true picanha, it's almost as tender as filet. Waste of great cut of meat to slow roast. Look on Yootube for Guga...he's the king of picanha and how to cook it. [Reply]
Originally Posted by GloryDayz:
It's also known as a "sirloin cap" so it bmnot brisket or flank steak tough to start with, but I did mine at 225 for a little more than 2 hours then seared it to perfection. So it'll never be tenderloin tender, but it's awesome nonetheless. And I'm going to reheat the leftover portion via sous vide and see if 2 hours in 130 degree water does some additional magic..
sous vide is the optimal way to to reheat - although I run it to 120. I don't need to re-cook it, just get it warm.
You definitely lose some of the texture from the sear, and it changes the color a bit and the texture a tiny bit, but it's the best way. Don't be microwaving that noise.
For the record, the Andy Cooks YouTube channel suggests pan frying them.
But he also talks about sous vide in the smoked meat section, so watch that part too and decide for yourself. [Reply]
Originally Posted by Buehler445:
sous vide is the optimal way to to reheat - although I run it to 120. I don't need to re-cook it, just get it warm.
You definitely lose some of the texture from the sear, and it changes the color a bit and the texture a tiny bit, but it's the best way. Don't be microwaving that noise.
For the record, the Andy Cooks YouTube channel suggests pan frying them.
But he also talks about sous vide in the smoked meat section, so watch that part too and decide for yourself.
Guga's latest on the Picanha .. paying attention to the grain is perhaps more important to Picanha than any other cut.
