Most of you know I've been doing videos on BBQ, but I figured this one may not fit on that page (I'll throw it in there for those following the thread), so I created its own thread. It does hurt my feelings if you think it's too long of a video, so fast-forward or skip as much as you like. This recipe was a popular one, and might be my favorite thing to cook. I used salt from snake river farms and grounded pepper. No butter or anything else and I have to say the flavor was amazing.
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Picanha Steak Cooking
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Last: 2 hrs ago by Rocketman84
Daggum, looks good
Thanks. Need to try that next.
Love this cut of beef. I love to put it on the rotisserie with wood chunks.
I'm definitely in the "slice into 1.5" steaks and grill hot and fast" camp.
I slice them, salt them generously with kosher salt and leave them on a rack in the fridge for 8-12 hours. Then they go on a hot BGE. 100% leave the fat cap on. I trim mine down but I leave more than the 1/4" OP left.
Between a picanha, flat iron or hanger steak there are lots of great options that don't cost $20/lb
I slice them, salt them generously with kosher salt and leave them on a rack in the fridge for 8-12 hours. Then they go on a hot BGE. 100% leave the fat cap on. I trim mine down but I leave more than the 1/4" OP left.
Between a picanha, flat iron or hanger steak there are lots of great options that don't cost $20/lb
I didn't know you could season the night before! I'll have to try that!
This is the way…..it's incredible with the way that fat renders. Usually have 3-4 chunks on the rotisserie.
One of my favorite cuts!
Never thought of cooking it rotisserie way. How does that work?
Picahna is great and I always have to throw one of those 2 packs from Costco in the cart every time I go.
You can cook it just about any method and it will be good. One way I like to cook Picahna is to put it on the offset and cook it really hot at 375 to 400 degrees.
Roasting the meat cooked with log splits adds a great flavor and char/bark.
You can cook it just about any method and it will be good. One way I like to cook Picahna is to put it on the offset and cook it really hot at 375 to 400 degrees.
Roasting the meat cooked with log splits adds a great flavor and char/bark.
We did one on a rotisserie, and it cooked faster than expected, so temperature was more in the medium range versus medium rare. It was still awesome. Need to try again, got one more from my Costco package. I've been seeing them there a lot more lately.
The rotisserie is great, because as the fat cap renders, it constantly bathes the meat in tallow. Everything is delicious using that method; chickens, lamb chops, quail, etc.
The rotisserie is great, because as the fat cap renders, it constantly bathes the meat in tallow. Everything is delicious using that method; chickens, lamb chops, quail, etc.
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