TTT

Got a small-ish 2 1/2 pounder for tomorrow. We have a new meat market in Calallen called "Champs" (Aggie operated, I understand) that carries very good meat. I'll likely dry brine, offset, then sear before the game tomorrow.

Going to give this a try this week. How long do you typically run them indirect before searing? Trying to decide what night I have enough time to cook it. I'd shoot for 115 before the sear but not sure how long it takes to get there at 225.

Plan to slice and dry brine night before.

I do these once a month. Depends on thickness of the steaks and size of the Picanha roast before you cut it. If you have a thermometer and probe I'd watch it closely and go 95-105 indirect, max. It won't take more than 20-30 mins. I like a rare to medium rare steak.

That's exactly what I was looking for, thank you!

I do 80 indirect with smoke. Take it off and get grill to sear temp, then back on to about 120 - 125 internal. Rest for 10-15 min. I've also done the whole roast this way. Turned out great as well.

I do mine straight over coals on my mini Egg. 5 min, flip, 5 min and then flip the fat down for a couple of minutes. That's all it takes.

H-E-B today. Cypress TX

It's so good

Went to brazil last month and had pichana and some other cuts to fraldinha and maminha. Insanely good !

Cooked a picanha yesterday. 1.5" slices, salted and air dried for 6 hours.

My fear is that this will become like Eagle Rare bourbon. A great deal that all of a sudden everyone will start taking off the shelf.

So everyone quit talking about it.

Mathguy64 said:

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Cooked a picanha yesterday. 1.5" slices, salted and air dried for 6 hours.

My fear is that this will become like Eagle Rare bourbon. A great deal that all of a sudden everyone will start taking off the shelf.

So everyone quit talking about it.

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Eagle Rare and Picanha… 2 of my favorite things. Haven't found a bottle of Eagle Rare in the wild since I bought 2 bottles in 2021 at a Belle Chasse, LA gas station.

Strongwind86: Howdy, but DAMN I hate it when the Big Town boys get all the good stuff. Here in little ole Rockport we get Zip, Zero, Nada stuff like this!!

Weekend Grill Report. The Picanha was a success. Here's a few pics to add to the thread.
I followed the individual "steak" method that was outlined in the thread videos.

Here's the uncut "roast" - around 2-1/2 #



Cut with the grain approximately 1-1/2" steaks (need to work on making my cuts a little more consistent)





Seasoned with salt and let rest in fridge for about 4 hours. Took it out of the fridge and added some pepper and garlic to the steaks. Got the pellet grill going - plan is to get them warmed up to 120 degrees before throwing on the really hot gas grill...



Now throw them on the gas grill... (Think I seared off the hair on my right hand....LOL)



Did I mention it was hot?... Flipped them and twice and brought them in to serve. Let them sit for 10-15 mins. Ended up a little more done than I wanted... I'd say medium.... Either had the grill too hot or didn't take them off soon enough. Will judge it better next time.



Meat was nice and tender - really good flavor. And it was pretty easy to prepare. Will do it again. SW '86

If you are gonna sear them like that, take them off at 105. 120 is way to high imo.

Gonna give it a go today.

This reminds me - my boys owe me a trip to Fogo de Chao. The Picanha is one of the best things they serve.

They turned out good, will use less salt next time.