Rattler12 said:

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Call burnt meat burnt meat and nobody will touch it.......call burnt meat bark and folks will ooh and ahh and fight over it.......but you have to let it set for 24 hours or so so the bark will soften up so it's not so dry and crunchy to eat.......

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Bark is not burnt, and if it is, you did a few things wrong.

aggie2812-2 said:

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Got me a picanha to cook! Should be cooking it on Friday so that should make for an interesting video.

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I'm a big fan of picanha. It's good either way if you decide to cook it whole or cut it into individual steaks. Just be sure to get a good sear on the fat cap (don't cut it off!!). Personally, I prefer it on the rare side of medium rare just because it tends to be a leaner cut.

Thanks for the share!

Yeah I might create one of those too, I guess it wouldn't hurt. I'll post it here when I do, thanks for the recommendation.

aggie2812-2 said:

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Unless I do something quick I won't have a video this week cause I took my wife to the game. Any ideas on a short smoke cook any of you would try? I was thinking like poppers or something.

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chicken thighs

I added the video to the first post. The piranha was a hit and might be the best-flavored steak I've ever made. I can see why they call the picanha the "Queen of Steaks" and why it's so popular.

I've been wanting to try a picanha. If I can find one, I may do it this weekend.

Also, if you are near DFW and you'd like some mesquite or oak, I've got plenty that I would give you.

DimeBox17 said:

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I've been wanting to try a picanha. If I can find one, I may do it this weekend.

Also, if you are near DFW and you'd like some mesquite or oak, I've got plenty that I would give you.

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I'm not going to ask you for any of your mesquite or oak, but who is your source in D/FW? Mine has gone away, like the yearly carny folk that pass through town and disappear into the void. I've got 5,000 acres of west central Texas family land chock full of mesquite, but due to recovering from surgery this summer, I didn't get a chance to go source any of it to cure before fall smoking season

The source is me. I've got enough mesquite for a few cooks but can always cut more and I've got plenty of oak already cut and ready to go. PM me and we can work out the details on getting you some.

I was just offering the OP some since he's found something he enjoys and served our country.

Thanks for the offer but I'm good on mesquite. My company has a massive lease in San Saba so when I go out there I get me some of the ones that are dead or need to go. It is my favorite wood to cook meat with. I know some people say hickory but mesquite is just has the right flavor I like. Not sure if there's any other woods out there that people like to cook with.