Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on October 30, 2017, 07:45:33 AM
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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
(https://s6.postimg.org/d3ykp40oh/IMG_1939.jpg)
(https://s6.postimg.org/9kcmzb5oh/IMG_1940.jpg)
(https://s6.postimg.org/cr76ixxu9/IMG_1941.jpg)
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Man that looks good.
Perfect for me. :thumbup:
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Fantastic Kona!
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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
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Wish we could get that cut here
Sent from my iPhone using Tapatalk
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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?
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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"
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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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Bravo! I'm going to have to try this out. Thanks for the inspiration!
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That looks outstanding. I could just slice and eat, slice and eat :P :P :P
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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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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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brilliant cook kona!!!
just curious though your thought process for removing the fat cap? if i remember your last picanha you left it on
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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