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    SRF Picanha Tips

    Posts: 33
    in EggHead Forum
    Picked up a SRF Picanha for Christmas dinner. I’m looking for any tips on how to nail it. My current plan is a reverse sear. Rub with SPOG, on the egg fat cap up at 275ish until it’s 115-120 internal and then sear. 

    Thoughts? 
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    • Posts: 8,532
      Bump
      South of Columbus, Ohio.


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    • Posts: 10,133
      That sounds like a perfect plan to me.  That may be why nobody has commented - because they have nothing to add.

      XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

      San Antonio, TX

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    • Posts: 4,121
      +1 for sounding like a perfect plan to me. 
      --------------------------------------------------
      Burning lump in Downingtown, PA or diesel in Cape May, NJ.
      ....just look for the smoke!
      Large and MiniMax
      --------------------------------------------------

      Caliking said:   Meat in bung is my favorite. 
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    • Posts: 2,349
      edited December 2019
      I'd DM Smokingal and ask her.  she has a gift with wagyu.
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    • Posts: 10,490
      Sounds like a great plan to me. My only suggestion is to make some chimichurri to serve with it. 

      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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    • Posts: 33
      Thanks all. I followed SRF’s recipe just for fun. I think the marinade with soy and garlic worked well. The charred scallion garlic oil was killer. Reverse sear at 275 deg until 120 internal and then seared. My pops thought I was nuts getting flames to shoot out the top of the egg, but he became a believer after one bite. All in all, there were no complaints. Thanks for the advice and Merry Christmas! 
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