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Picanha tonight

ckillian
ckillian Posts: 73
in EggHead Forum
Went to HEB (Texas grocery chain) to pick up a Picanha for dinner tonight.  It's an exceptionally difficult piece of meat to describe.  Most butchers, after hearing the description, will say "Oh, you're looking for Tri Tip".  Tri Tip is close, but not exact.  Occasionally you'll find a butcher who knows what it is.  

Tonight was not one of those nights.  Tonight was a "You're looking for a Tri Tip" kind of night.  But that's OK.  It's very similar and for my purposes worked just fine. 

I sliced the meat across the grain into pieces about the width of three fingers.  I skewered them in the shape of a "C" with the fat side out.  Drizzled with olive oil, sea salt, pepper and chopped cilantro.  Let it sit on the counter for about 40 minutes.

Cooked over fairly high heat, about 500 degrees, and rotated the meat about every 2 minutes.  I hit all four sides, especially the side with the fat cap.  Took it off the heat at about 135 degrees and let it rest for about 10 minutes.  Sliced it right off the skewers.  Similar to what they do at the Brazilian steakhouses.  

Turned out really good.  The meat was tender and the fat cap was crispy and buttery, all at the same time.
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Comments

  • SGH
    SGH Posts: 28,883
    Looks like a winner to me. Enjoy sir!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Crazy Cajun
    Crazy Cajun Posts: 7
    This is my video.
    I'll see if I can find a pic of my egg rotisserie setup that I use when I cook picanha.

    http://youtu.be/DZtsMvsrhag
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  • ckillian
    ckillian Posts: 73
    Do you have any advice on explaining to the average grocery store butcher what exactly Picanha is?

    American butchers, apparently, have difficulty understanding what it is.
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  • Cookinbob
    Cookinbob Posts: 1,691
    I have a local butcher who carries it, they call it "Steak Royale".  This forum helped me identify it, when I talked with the butcher he told me it is the top muscle from the sirloin with the full fat cap.  

    At any rate, I cut and cooked it as Picahna, used Montreal seasoning as I could not find food grade rock salt.  It was way too salty, I will do it again but just pepper and a little bit of kosher salt.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • ckillian
    ckillian Posts: 73
    I've found what I believe to be actual Picanha a couple of times.  But honestly, it's exhausting discussing (read: arguing) with a butcher who clearly doesn't understand and keeps insisting that it's Tri Tip I'm looking for.  

    I've gotten to the point that if they don't understand, I just tell them to give me a Tri Tip with as much fat cap as possible.
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  • anton
    anton Posts: 1,813
    Looks delicious, nice job.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • SGH
    SGH Posts: 28,883
    edited September 2014
    @ckillian‌
    Ask for the "rump cap" or NAMP-184. Any decent butcher will know of what you speak. This the cut of meat that you are looking for.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    Bumping this so @ckillian‌ sees the above.^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • ckillian
    ckillian Posts: 73
    Sorry, meant to reply to that last night.

    I've tried calling it "rump cap" and that still doesn't help them all.  Seems like as soon as I describe where it comes from, they just right to tri tip and can't let go of it.

    I've seen NAMP-184 before on my internet searches.  I think I've tried to give that number to a butcher before, but if I remember right, they were already stuck on Tri Tip.  

    I think it kind of depends on the butcher.  Some seem willing to actually listen to what you're saying.  Some are so eager to show that they know everything that they don't want to listen to you.
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  • Shiff
    Shiff Posts: 1,835
    Picanha is IMPS (or NAMP) 184D - Loin, Top Sirloin, Cap

    Tri Tip is IMPS (or NAMP) 185C (untrimmed) or 185D (trimmed) Loin, Bottom Sirloin Butt, Tri Tip

    I have has no problems when asking them to order me some of these cuts.  We have one store (Stauffers market) that almost always has them in stock. You sometimes have to ask the meat cutter to get you some from the back.

    Keep trying until you find a store with a butcher that will listen to you.
    Large BGE
    Barry, Lancaster, PA
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  • Crazy Cajun
    Crazy Cajun Posts: 7
    Just show the butcher my video :)
    Otherwise, use the NAMP number.
    People get confused because they are both triangular cuts.
    If I don't have access to my main butcher, I first ask "do you have a complete, uncut sirloin butt?" If yes, I asked "can you cut the sirloin cap off for me and leave the fat cap on it?" Then, if that goes well, ask "that's the sirloin roast price right?"
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  • SGH
    SGH Posts: 28,883
    @ckillian‌
    Maybe if you show him this it will help. It's worth a try. Good luck.imageimageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • pescadorzih
    pescadorzih Posts: 926
    Shiff said:
    Picanha is IMPS (or NAMP) 184D - Loin, Top Sirloin, Cap

    Tri Tip is IMPS (or NAMP) 185C (untrimmed) or 185D (trimmed) Loin, Bottom Sirloin Butt, Tri Tip

    I have has no problems when asking them to order me some of these cuts.  We have one store (Stauffers market) that almost always has them in stock. You sometimes have to ask the meat cutter to get you some from the back.

    Keep trying until you find a store with a butcher that will listen to you.
    Where is this Stauffer's located? I'm in SE PA and would like to get these cuts of meat.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • Shiff
    Shiff Posts: 1,835
    I don't know if all of the Stauffers markets carry these cuts, but you could call the closest one to you and ask for the meat manager.  Refer them to my local Stauffers if they have any questions.  Our local one labels their Tri Tip as Tri Tip so there should be no confusion.  A few weeks ago,their weekly ad was advertising Picanha by name, but the meat manager at the store did not not know it by that name.  He called it (and the weekly ad also mentioned it as Top Sirloin Cap Roast.  The meat manager said they usually cut that into Shish Ka Bob meat.

    The one I shop at is on Rohrerstown Rd in Lancaster, PA.

    301 Rohrerstown Rd, Lancaster, PA 17603

    Supermarket: 717.397.4719

    Hours

    Supermarket:

    Monday – Saturday 7am-11pm

    Sunday 7am-10pm

    Large BGE
    Barry, Lancaster, PA
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  • pescadorzih
    pescadorzih Posts: 926
    Thanks @Shiff.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Is it sometimes called a Coulotte Steak?
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    jtcBoynton said:

    Is it sometimes called a Coulotte Steak?

    Yes, I've seen it on a menu as that and my local Restaurant Depot refers to it as Coulotte (but only sells it by the case which is about 50 lbs!).
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • SugarHillEgger
    SugarHillEgger Posts: 41
    I eat Picanha 1-2 times a week as my wife is Brazilian.  Fantastic meat that most Brazilian grocers offer at around $5.99 a pound.  When cooking it's a big no-no to remove the layer of fat.  Also, it usually cooks great with just a layer of thick type salt.  

    If anyone is in the atl area there are many places to purchase it.  
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  • CincyTiki
    CincyTiki Posts: 346
    Great diagrams Scottie
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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