Picanha...near fail IMO

Kelso

First try at Picanha, wife loved it, my expectations fell waaay short. Mostly my fault I surmise, I let the Egg temp get too hot while warming up so instead of 300-350 I cooked it at 400. 

I initially wanted to cook it on skewers, but my skewers were too short to go across the XLBGE, so I busted out my never used XL Joetisserie. 

At 400 escalating degrees it only took 20 or so minutes in my estimation to cook. At 30 minutes I probed it and it was 140 deg. I was going for rare/med rare so only the very middle was med rare. 

Salt, they say to only salt these. I had done too much internet surfing and decided to apply sea salt and let it dry brine in the fridge all day. I then pulled it out and salted again before going on the spit. That’s too much salt on the first shaves of meat. Next time I’ll do one salt course. 

I did did make a great chimmichuri sauce that paired well with it. My wife and kids loved it, and we ate all of it.  I was bummed on the IT miss and external presentation, it just wasn’t browned as I expected. And I think the fat cap was a bit too thick. I’ll trim to about 1/4” next time. This cap was about 1/2” thick. 

I think next time I’m just gonna go Argentinian style and grill it on the cast iron grate like a steak. Probably reverse sear. 

mEGG_My_Day

Looks good to me - is eat it!

DoubleEgger

Foghorn

Dude. I’d hit that all day long.