Let's Talk BBQ

Recipes => Recipes => Beef Recipes => Topic started by: Kona on July 02, 2018, 11:17:30 AM

Title: "Picanha Invertida"
Post by: Kona on July 02, 2018, 11:17:30 AM
So I stumbled across a recipe over the weekend that I've never seen before using the Picanha cut of beef. It involves trimming the fat cap down, cutting a pocket and turning it inside out and stuffing with ingredients. The video below shows the process. I couldn't find one in English but you'll get the idea. I've seen some stuffed with blue cheese, bacon, mozzarella etc. I'm sure it's up to your imagination. I've also seen some sear the outside before turning inside out to get that char flavor on the inside. Looking forward to trying this on the PBC...

https://www.youtube.com/watch?v=8XNKZNsdV84

Title: Re: "Picanha Invertida"
Post by: tlg4942 on July 02, 2018, 11:39:29 AM
  I guess you turn it inside out so the fat is inside.  I bet it's pretty good...
Title: Re: "Picanha Invertida"
Post by: Kona on July 02, 2018, 11:55:36 AM
Quote from: tlg4942 on July 02, 2018, 11:39:29 AM
  I guess you turn it inside out so the fat is inside.  I bet it's pretty good...

yup to get that good beef fat juiciness on the inside  8)
Title: Re: "Picanha Invertida"
Post by: Lantern on July 02, 2018, 03:52:15 PM
Considering the lower temps we cook these to...…


I'm praying that their hands are VERY clean when they prepare this. LOL!
Title: Re: "Picanha Invertida"
Post by: Kona on July 02, 2018, 04:16:14 PM
Quote from: Lantern on July 02, 2018, 03:52:15 PM
Considering the lower temps we cook these to...…


I'm praying that their hands are VERY clean when they prepare this. LOL!

Considering after the pocket is cut and it's stretched, the "walls" will be thinner so I'll probably cook this over high heat. Normally I'll smoke whole thick cuts slowly. I'll more than likely sear / invert / stuff then cook
Title: "Picanha Invertida"
Post by: Pappymn on July 02, 2018, 04:36:37 PM
Cool idea. Way to lazy to try it


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Title: Re: "Picanha Invertida"
Post by: Lantern on July 02, 2018, 08:49:01 PM
Quote from: Kona on July 02, 2018, 04:16:14 PM
Quote from: Lantern on July 02, 2018, 03:52:15 PM
Considering the lower temps we cook these to...…


I'm praying that their hands are VERY clean when they prepare this. LOL!

Considering after the pocket is cut and it's stretched, the "walls" will be thinner so I'll probably cook this over high heat. Normally I'll smoke whole thick cuts slowly. I'll more than likely sear / invert / stuff then cook

Can't wait to hear how that turns out. I usually like my picanha high heat and low internal temp.
Title: Re: "Picanha Invertida"
Post by: Jaxon on July 05, 2018, 08:38:30 AM
Don't forget to cook the stuffing, too...


Just sayin'...
Title: Re: "Picanha Invertida"
Post by: Kona on July 05, 2018, 10:42:51 AM
Quote from: Jaxon on July 05, 2018, 08:38:30 AM
Don't forget to cook the stuffing, too...


Just sayin'...

Yeah, the other video I saw which was stuffed with bacon and mozzarella, they precooked the chopped bacon before stuffing