Christmas Picanha - The FaceDance Way

FaceDance

Hell yeah...

Foghorn

Oh yeah indeed.

SaltySam

I want to try one of these.  Did you order a picanha roast or were you able to find one at a grocery store?

That knife is killer too!

Gamecockeggman

OMG indeed!

lousubcap

Way to bring it home.  Great cook.  

FaceDance

SaltySam said:

I want to try one of these.  Did you order a picanha roast or were you able to find one at a grocery store?

That knife is killer too!

I live in South Florida so we have a few Brazilian butchers.  However, I’ve grown fond of the Wild Forks PRIME Picanha.  Defrost in the fridge for a few days, then Let it dry age in the fridge for 1-2 days with a HEAVY coat of course sea salt and pepper.  Score the fat cap, roll it low and slow at 225 until 125 internal temp, then fire it up for the sear until desired temp.  So easy... so good.  Serve with chimichurri or horseradish sauce.  Always a show stopper.  

stv8r

Looks delicious!   Nice job!

SaltySam

I just looked up Wild Forks.  Unfortunately they don’t deliver to me here in Omaha, Nebraska.  

Ironically, they describe their products as such:

 “At Wild Fork Foods, we predominantly source our beef from Colorado and Nebraska, where the cold weather attracts some of the best-quality English and continental breeds, such as Angus, Hereford and Limousin. Close proximity to these states guarantees that our cattle enjoy high-quality feed year-round.”

Dammit. 

FaceDance

SaltySam said:

I just looked up Wild Forks.  Unfortunately they don’t deliver to me here in Omaha, Nebraska.  

Ironically, they describe their products as such:

 “At Wild Fork Foods, we predominantly source our beef from Colorado and Nebraska, where the cold weather attracts some of the best-quality English and continental breeds, such as Angus, Hereford and Limousin. Close proximity to these states guarantees that our cattle enjoy high-quality feed year-round.”

Dammit. 

Man... that’s a kick in the shorts.

loco_engr

SaltySam said:

I just looked up Wild Forks.  Unfortunately they don’t deliver to me here in Omaha, Nebraska.  

Ironically, they describe their products as such:

 “At Wild Fork Foods, we predominantly source our beef from Colorado and Nebraska, where the cold weather attracts some of the best-quality English and continental breeds, such as Angus, Hereford and Limousin. Close proximity to these states guarantees that our cattle enjoy high-quality feed year-round.”

Dammit. 

Hey Sam . . . just did some searching, maybe give this url a try
https://wildforkfoods.com/blogs/stores/do-you-have-stores
web page said they'd deliver to my zip code in NE KS

Nitrofever

Did you use the platesetter indirect heat first, with any type of smoking wood? Then remove the setter and crank up for the seer? Thanks

FaceDance

Nitrofever said:

Did you use the platesetter indirect heat first, with any type of smoking wood? Then remove the setter and crank up for the seer? Thanks

You got it.  Classic reverse sear.  Plate setter at 225-ish, some apple or fruit wood chips (doesn't need a lot harsh smoke), cook until 125-ish internal temp, remove roast and plate setter, crank up heat, sear on all sides until desired temp is reached (135 for medium rare).  Very easy and is on my "go-to" list. 

Spillin

Well done!!  Huge fan of wildforks as well.  Get prime picanha and prime tri tips all the time.

elpescadorzih

I picked up some tri tips and a picahna from Wild Forks. Having a tri tip tomorrow.
Meat looks good.  Prime,  nice marbling.