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Hot Saturday picanha
InfectedDAS
Posts: 211
So I was hungry and alone (keyword: alone) on the store and bumped into some picanha, being at 36°C (almost 97°F) the day was perfect for grilling.
Mezcal and worm salt for the thirst:
Reverse searing, the best way to go:
Change the plan and opted for searing with fire (instead of skillet):
Ready to eat:
Happy Saturday!
Mezcal and worm salt for the thirst:
Reverse searing, the best way to go:
Change the plan and opted for searing with fire (instead of skillet):
Ready to eat:
Happy Saturday!
Comments
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Muy Bueno!!! What cut of meat is this?Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Brazilian cut, it is prepared in swords (really really big skewers).
Come from "Sirloin Cap". -
My local butcher shop just started offering picanha.....really excited to try it. Looks tasty.
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-Umberto Eco
2 Large
Peachtree Corners, GA -
It is tasty @GATraveller, make sure to put a lot of salt in it!
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It's part of the sirloin. Thanks for posting. Reminds me to place that order from my butcher. Very nice.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
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