Author Topic: Another Picanha  (Read 2387 times)

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Offline Kona

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Another Picanha
« Reply #-1 on: October 30, 2017, 07:45:33 AM »
Smoked another Picanha over cherry. I removed the fat cap, dry brined overnight then rubbed with garlic, black pepper and cayenne. Still my favorite cut of beef  :P







« Last Edit: October 30, 2017, 08:06:02 AM by Kona »
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Offline Roget

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Re: Another Picanha
« on: October 30, 2017, 09:49:42 AM »
Man that looks good.
Perfect for me. :thumbup:
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Offline HighOnSmoke

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Re: Another Picanha
« Reply #1 on: October 30, 2017, 09:56:31 AM »
Fantastic Kona!
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Offline ACW3

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Re: Another Picanha
« Reply #2 on: October 30, 2017, 09:57:49 AM »
What cut of beef did you use?  I had picanha several weeks ago at Jack's Backyard BBQ.  It tasted fantastic.  My wife wants me to cook some at home.

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Offline Pappymn

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Another Picanha
« Reply #3 on: October 30, 2017, 10:27:16 AM »
Wish we could get that cut here


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Offline Smokin Papa Steve

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Re: Another Picanha
« Reply #4 on: October 30, 2017, 12:29:02 PM »
Smoked another Picanha over cherry. I removed the fat cap, dry brined overnight then rubbed with garlic, black pepper and cayenne. Still my favorite cut of beef  :P

Kona  That is a real beauty.  Is that from Western Beef? 

Offline Kona

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Re: Another Picanha
« Reply #5 on: October 30, 2017, 01:20:38 PM »
What cut of beef did you use?  I had picanha several weeks ago at Jack's Backyard BBQ.  It tasted fantastic.  My wife wants me to cook some at home.

Art

It's Picanha, "Picanha is a cut of beef called sirloin cap in the U.S. that is popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or coulotte"
« Last Edit: October 30, 2017, 02:14:08 PM by Kona »
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Offline Kona

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Re: Another Picanha
« Reply #6 on: October 30, 2017, 01:21:13 PM »
Smoked another Picanha over cherry. I removed the fat cap, dry brined overnight then rubbed with garlic, black pepper and cayenne. Still my favorite cut of beef  :P

Kona  That is a real beauty.  Is that from Western Beef? 

Yup, got it at Western Beef on Saturday  8)
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Offline Cyclonefan

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Re: Another Picanha
« Reply #7 on: October 30, 2017, 06:10:04 PM »
Bravo!  I'm going to have to try this out.  Thanks for the inspiration!

Offline RAD

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Re: Another Picanha
« Reply #8 on: October 30, 2017, 06:34:35 PM »
That looks outstanding. I could just slice and eat, slice and eat :P :P :P
Love to cook and eat

Offline teesquare

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Re: Another Picanha
« Reply #9 on: October 30, 2017, 06:46:45 PM »
Yours looks great.....
Maybe I misunderstood...I thought that "piranha" was a method of prep and cook - based on a specific cut of meat?
The link below is very much like what we had at Jaxon's....and was called Picanha. Notice the fat cap, the salt and manner that it was laced onto the skewer.

http://honestcooking.com/picanha-101-brazilian-barbecue-meat/
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Offline Kona

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Re: Another Picanha
« Reply #10 on: October 30, 2017, 07:24:18 PM »
Yours looks great.....
Maybe I misunderstood...I thought that "piranha" was a method of prep and cook - based on a specific cut of meat?
The link below is very much like what we had at Jaxon's....and was called Picanha. Notice the fat cap, the salt and manner that it was laced onto the skewer.

http://honestcooking.com/picanha-101-brazilian-barbecue-meat/

Yup that's how it's generally served in restaurants. I cut off the fat cap when smoking whole. I've also cut it into steaks like in your link and leave the fat on
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Offline viscera912

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Re: Another Picanha
« Reply #11 on: November 12, 2017, 05:43:04 PM »
brilliant cook kona!!!

just curious though your thought process for removing the fat cap? if i remember your last picanha you left it on

Offline Kona

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Re: Another Picanha
« Reply #12 on: November 13, 2017, 07:14:52 AM »
brilliant cook kona!!!

just curious though your thought process for removing the fat cap? if i remember your last picanha you left it on

I've tried both ways just to experiment but now when I slow cook it whole like this I remove it for more surface area for rub and the fat cap just doesn't seem to render down much. I would definitely leave it on if I sliced it into steaks before the cook and cooked it hot and fast
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