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Picanha??
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TXGirl
Posts: 6
Good morning y’all! Question: I bought a Picanha for the first time, but not sure on how to cook on the BGE. Does anyone have any experience with this? Any suggestions or tips are welcomed & appreciated!
Best Answers
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I’m certainly no expert - did my first one on Thursday, as it happens. I had gone to my butchers for tri-tip, and they didn’t have any. They sold me on a picanha. I did it pretty much as I would tri-tip - I cross hatched they fat cap, rubbed and let for a few hours in the fridge. Then seared each side, lowered heat to 400 threw on an oak chunk and roasted to 400. Sliced in half inch slabs. It was awesome. Think I might prefer to tri-tip...
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Malcolm Reed has a good recipe. Can’t really do the pit barrel hang in the egg but if you have long sword type skewers I’ve seen people pull the grates out and lay the skewers horizontally across the egg. Sure someone here will chime in with some pics who has done it.
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Salt and fresh, crushed garlic are the traditional ingredients for Picanha rub. It’s delicious. Chimi would be good too but salt and garlic areTXGirl said:Thx DainW!
7smcb7 - i will try your method. Any specific rub that was used? Thinking of making a chimicurri sauce for it
all you need for great Picanha.Grill it the way you would grill any steak (reverse sear or whatever you prefer). You can do skewers but certainly not needed.Keepin' It Weird in The ATX FBTX
Answers
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do you have a sister in rhode island?
large small and mini all in legal proceedings but i can use them for now no more, all gone usa somewhere on the road -
Thx DainW!
7smcb7 - i will try your method. Any specific rub that was used? Thinking of making a chimicurri sauce for it -
I made Morro Bay Rich’s Santa Maria rub (can be searched for here) - but w reduced salt as I wasn’t basting it.
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Honestly crosshatch the fat cap, salt and pepper. Reverse sear to 115 and then hig heat sear for the finish. Can't miss. Definitely on the chimmichurriLG BGE
36" Blackstone
Weber Genisis
Cold IPA on tap! -
Thanks for the info! I’m excited to try it tomorrow!
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Just remember, it probably won't be any good unless you post pictures.
NOLA -
hahaha! True so here’s the picture
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Looks like you nailed it! Beautiful!"I've made a note never to piss you two off." - Stike
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Thank you! It was delicious! Much better than I had originally expected
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That looks awesome. Welcome aboard.
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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Very nice, looks great.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Looks great, Nice cook !!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
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@TXGirl way to bring it home. Congrats on nailing the cook.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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