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My first picanha

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hvhunter
hvhunter Posts: 88
in EggHead Forum
I just read the post about the first tri-tip, so I figured I'd post up some pics of the picanha I did last week. Picanha, aka culotte, and most places it is considered tri-tip. This is the cap of the top sirloin; it is not  a tri-tip. I found one last week, mistakenly labeled tri-tip. Unfortunately, the butcher trimmed the whole piece; including the fat cap, which is ideal to keep on for the cook. 




You can watch vids on YT, about butchering and cleaning up a picanha. You want to cut off 
the piece after the third vein and use it for something else, as it is not as tender as the rest. 
I couldn't find the vein since mine was trimmed, so I  just hacked off a side piece where I thought
it would be, using a seam as a reference. 


Seasoned with coarse sea salt, and placed on my Brazilian skewer.

  



Had a hot fire going, closed the bottom vent, and just turned the skewer every couple of sips.
I rigged up a block so I could rotate it 90 deg.  

The proper Brazilian way to serve this, is to simple slice some off, and return to the fire for
some more cooking. It isn't a sit down meal per se; but more of a social way of eating bbq.
I watching the world cup semi with some friends, and I would just bring it in, slicing some off, 
return to finish off some more. 

I cannot emphasize how delicious this cut of meat is. I find it so hard to believe, that most butchers
that you ask about this cut, no nothing about it. 








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  • JethroVA
    JethroVA Posts: 1,251
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    very nice
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • GATraveller
    GATraveller Posts: 8,207
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    My butcher shop starting offering this cut a few months ago but I've yet to try it.  Thanks for the write-up.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SonVolt
    SonVolt Posts: 3,314
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    One of my favorite cuts. How in the world did you know that was a mislabeled sirloin cap?  I would have thought that was a rump roast. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • hvhunter
    hvhunter Posts: 88
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    The butcher told me, they were mislabeling them for years, labeling them tri-tip, when it was actually culotte as known here, or picanha.  I explained to him, that he needs to keep the fat cap on. 

    https://www.youtube.com/watch?v=5kLSy6bPWnk


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  • unoriginalusername
    unoriginalusername Posts: 1,065
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    I agree they are a hidden treasure and should be part of all eggers go to meats 
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