Originally Posted by A8bil:
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.
This picanha, otherwise known as the sirloin cap, was very true. It was fun working with the Price Chopper butcher to get the right cut since he had never heard it called picanha, and perfect it was. Good golly it was awesome.
This is pretty-much what I did except at the end I opened the sear grate on the smoker and added a touch of char to the fat cap. It was glorious..
Originally Posted by Delano:
I discovered how much of a game breaker homemade Jus was over Christmas. Do you have a recipe or have a decent store bought version?
I either use McCormick or Better Than Bouillon. [Reply]
Originally Posted by GloryDayz:
This picanha, otherwise known as the sirloin cap, was very true. It was fun working with the Price Chopper butcher to get the right cut since he had never heard it called picanha, and perfect it was. Good golly it was awesome.
This is pretty-much what I did except at the end I opened the sear grate on the smoker and added a touch of char to the fat cap. It was glorious..
Nice! Yeah, a picanha cooked well is a pretty good match for any cut of meat...so tender and so much flavor. I did a 7 lb wagyu picanha last year...smoked to 120 then seared to render some of the fat cap. Outrageously good. Picanha is specific in the sense that the Argentinians keep the fat cap on. Costco used to sell the sirloin cap, but they cut off all of the fat, which takes away one of the best parts of the cut. [Reply]
[QUOTE=A8bil;17887833]Nice! Yeah, a picanha cooked well is a pretty good match for any cut of meat...so tender and so much flavor. I did a 7 lb wagyu picanha last year...smoked to 120 then seared to render some of the fat cap. Outrageously good. Picanha is specific in the sense that the Argentinians keep the fat cap on. Costco used to sell the sirloin cap, but they cut off all of the fat, which takes away one of the best parts of the cut.[/QUOTE]
Its because for some reason in the US people think everything needs neatly trimmed. If they don't trim the fat cap off the cut it will set and go to the yellow discount tag. Most people don't realize that is flavor. The grocery chains tell their butcher how the cut is to be cleaned up. Some will let you order ahead but even that's dying off unless you go straight to a meat locker. [Reply]
Originally Posted by A8bil:
Nice! Yeah, a picanha cooked well is a pretty good match for any cut of meat...so tender and so much flavor. I did a 7 lb wagyu picanha last year...smoked to 120 then seared to render some of the fat cap. Outrageously good. Picanha is specific in the sense that the Argentinians keep the fat cap on. Costco used to sell the sirloin cap, but they cut off all of the fat, which takes away one of the best parts of the cut.[/QUOTE]
Its because for some reason in the US people think everything needs neatly trimmed. If they don't trim the fat cap off the cut it will set and go to the yellow discount tag. Most people don't realize that is flavor. The grocery chains tell their butcher how the cut is to be cleaned up. Some will let you order ahead but even that's dying off unless you go straight to a meat locker.
Yep, I think it is two things: 1. Many people equate fat with gristle, which it is not. 2. Many people think eating fat will make you fat, or torpedo your cholesterol -- most new studies debunk these myths. Animal fat is essential for the brain, and consuming fat helps with weight loss -- because it makes you feel full. [Reply]
Thanks...! it was a lot of work but I find it fun to learn about cuisines from other countries, research recipes and add my own flair to them. My SO and I do a few dry runs in advance to get the dishes right (avoid disasters). [Reply]
Originally Posted by A8bil:
Nice! Yeah, a picanha cooked well is a pretty good match for any cut of meat...so tender and so much flavor. I did a 7 lb wagyu picanha last year...smoked to 120 then seared to render some of the fat cap. Outrageously good. Picanha is specific in the sense that the Argentinians keep the fat cap on. Costco used to sell the sirloin cap, but they cut off all of the fat, which takes away one of the best parts of the cut.
Agree, and it was really cool watching the butcher cut the cap off the larger vacuum packed hunk of meat, then do minimal trimming on the cap. And for people who don't like fat, and there are plenty of people like Mrs. Glorydayz who don't, cutting the fat off the final product is clean and easy. [Reply]
Originally Posted by A8bil:
Nice! Yeah, a picanha cooked well is a pretty good match for any cut of meat...so tender and so much flavor. I did a 7 lb wagyu picanha last year...smoked to 120 then seared to render some of the fat cap. Outrageously good. Picanha is specific in the sense that the Argentinians keep the fat cap on. Costco used to sell the sirloin cap, but they cut off all of the fat, which takes away one of the best parts of the cut.[/QUOTE]
Its because for some reason in the US people think everything needs neatly trimmed. If they don't trim the fat cap off the cut it will set and go to the yellow discount tag. Most people don't realize that is flavor. The grocery chains tell their butcher how the cut is to be cleaned up. Some will let you order ahead but even that's dying off unless you go straight to a meat locker.
In the case of Mrs. Glorydayz and the lady half of the couple we were visiting in Bonaire, it's the texture of thick fat layers that turns them off. I'm cool with that, I just want people to enjoy the parts they want and nothing they don't.
That couple has a Green (well, "Gray") Egg, and man was THAT nice. They hadn't moving into their new house when I first arrived back in November (I went to "help them move in" :-)), so we did the first picanha indirect on a Weber at the VRBO we were in, and even that was amazing.
No matter what, one of the many great things about this trip was discovering picanha... :-) [Reply]
In the case of Mrs. Glorydayz and the lady half of the couple we were visiting in Bonaire, it's the texture of thick fat layers that turns them off. I'm cool with that, I just want people to enjoy the parts they want and nothing they don't.
That couple has a Green (well, "Gray") Egg, and man was THAT nice. They hadn't moving into their new house when I first arrived back in November (I went to "help them move in" :-)), so we did the first picanha indirect on a Weber at the VRBO we were in, and even that was amazing.
No matter what, one of the many great things about this trip was discovering picanha... :-)
I used to have a Green Egg, but replaced it with a Weber Summit Kamado -- 24" of cooking grill. Really versatile grill. When I get picanha, I try to get the fat cap down to about 1/2 inch, and if people don't like the fat, I try to render it down even more to the point where there is no more white fat. It's easier to do when you cut the picanha into steaks. [Reply]
Originally Posted by GloryDayz:
I used to have a Green Egg, but replaced it with a Weber Summit Kamado -- 24" of cooking grill. Really versatile grill. When I get picanha, I try to get the fat cap down to about 1/2 inch, and if people don't like the fat, I try to render it down even more to the point where there is no more white fat. It's easier to do when you cut the picanha into steaks.
Yep, at the end of the cook I opened the searing grate on my pellet smoker and hit the fat pretty hard for Mrs. G., that's why the longer bottom part in the pic is less red, but that's what she likes, so I abide... Happy wife, happy life..
