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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 Kona That is a real beauty. Is that from Western Beef?
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
Quote from: Kona on October 30, 2017, 07:45:33 AMSmoked 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 Kona That is a real beauty. Is that from Western Beef?
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/
brilliant cook kona!!!just curious though your thought process for removing the fat cap? if i remember your last picanha you left it on