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Best way to cook picahna?

Leopoldstoch
Leopoldstoch Posts: 1,182
in EggHead Forum
Never cooked it before but I have relatively large sized wagyu that I’m looking to cook tomorrow. 

Looking for ideas, recipes, tips, and tricks!

Sous vide? Indirect or direct on the egg?

Brandon - Ohio

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  • caliking
    caliking Posts: 19,780
    edited June 2020
    its usually seasoned with coarse salt (like ice cream salt) and grilled on high heat. I've slathered on  a paste of salt, EVOO, garlic and it turned out well. Grilled quick at 425F direct, or so. 

    Some folks have done picanha more regularly, but can't recall anyone specifically. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stoogie
    Stoogie Posts: 173
    Wow, some good timing here.  I went to the SRF website to put in my order for the 4th of July brisket that I cook (15% off sale).  While there, I decided to pull the trigger on a picahna because it looked so good.  I watched a couple videos on how to cook it, and this one seemed to be the best for me and the way I am going to cook it - 

    https://www.youtube.com/watch?v=cEgNPDXKVX8&list=LLehy2xgbylDpXLSRgPjmlnA&index=3&t=0s
    Large BGE

    Neenah, WI
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  • CPFC1905
    CPFC1905 Posts: 2,126
    Leopoldstoch said:
    Never cooked it before but I have relatively large sized wagyu that I’m looking to cook tomorrow. 

    Looking for ideas, recipes, tips, and tricks!

    Sous vide? Indirect or direct on the egg?
    It’s a great cut,  can’t tell you how to do it but certainly looking forward to the picks. To be honest I would reverse as its from the rump and you want the cap of fat to met a bit. Enjoy! 
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    caliking said:
    its usually seasoned with coarse salt (like ice cream salt) and grilled on high heat. I've slathered on  a paste of salt, EVOO, garlic and it turned out well. Grilled quick at 425F direct, or so. 

    Some folks have done picanha more regularly, but can't recall anyone specifically. 
    I have a PhD student from Brazil, and this is how he's cooked it for us a few times when he's been over our house for Thanksgiving.  He slices it first into pieces that are maybe 1/2" thick and then grills it direct - hot and fast, with just a little bit of coarse salt.  Easy, delicious.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • dmchicago
    dmchicago Posts: 4,519
    edited June 2020
    This may sound weird but we are braising one as I type for  "Duo of braised and grilled beef" receipe from Grammercy Tavern.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • GabeD
    GabeD Posts: 21
    I've done it a couple of times using skewers. I was trying to mimic Fogo by letting things crisp up and slicing a layer off and returning it to the grill and repeat. I like being able to get the fat layer nice and crispy.



    I used a small aluminum bar to make the gap smaller for my cheap skewers. Maybe I'll get some swords some day!



    Toward the end I pulled one off and sliced the rest of what was there. Pretty delicious stuff! Seasoning was simply salt and pepper.




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  • Leopoldstoch
    Leopoldstoch Posts: 1,182

    Brandon - Ohio

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  • lousubcap
    lousubcap Posts: 36,791
    edited June 2020
    Dude!  That's not fair!  Da-n son!  Great cook. 
    Edit: where did you source those extremely well marbled cuts?
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    @saluki2007 here is a cook from that distributor. Turned out awesome!!

    Brandon - Ohio

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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    lousubcap said:
    Dude!  That's not fair!  Da-n son!  Great cook. 
    Edit: where did you source those extremely well marbled cuts?
    Thanks for the kind words cap!  This cut was from an order with meat artisan a while back. 

    Brandon - Ohio

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    its usually seasoned with coarse salt (like ice cream salt) and grilled on high heat. I've slathered on  a paste of salt, EVOO, garlic and it turned out well. Grilled quick at 425F direct, or so. 

    Some folks have done picanha more regularly, but can't recall anyone specifically. 
    This. Salt and lots of garlic. Hot and fast. 
    Keepin' It Weird in The ATX FBTX
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  • saluki2007
    saluki2007 Posts: 6,354
    Dude you turned that into your bottom b*tch. I've gotta try that this summer. 
    Large and Small BGE
    Central, IL

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