Totally messed up a picanha

Foghorn said:

Picanha cook:

- rub with typical Brazilian spices (just salt I think for picanha but I honestly don't know) - NOPE.  We had some rub from a friend who competes for Traeger and some rosemary and basil from the garden.

- skewer in the shape of a 'C' with the fat cap on the outside - NOPE.  We left it as is.

- Roast over fire - NOPE.  We did a sous vide at 123 because my wife likes her beer rare.

- Then we seared it on GrillGrates on the XXL egg - along with some smashed potatoes - and let the fire get away from us.  Then we added a salad that my wife made.

Despite all of the missteps it was really good.

@caliking, this is what happens when I let my son make decisions...

I got one of those (son). Say no more. I would kill that myself. 

Looks great from here!

Just ordered a Wagyu Picahna last night.  Looking forward to trying it.  Your cook looks great from here!

My plan is to trim fat cap like a brisket, slice into thick steaks, sous vide, then sear.

Nailed that finish.  Way to bend/break all the "rules" and bring it home.  

caliking said:

Foghorn said:

Sounds like a great plan @Ozzie_Isaac.  I wish I had done the sous vide a little longer and at a little higher temp - as it might have resulted in a more tender result.  We did 3.5 hours at 123 - but I'd probably go 5 or 6 hours next time.  And my wife likes the meat red, but if I were on my own I'd go with 131F like most of the online recipes suggest.

@BigGreenKev, I couldn't resist.  I don't currently have a heat blocker for indirect cooking.  I've ordered one, but it will be a while before it comes in.  So, I figure I can put a pizza stone or drip pan or whatever on the original grate and cook things indirect on the elevated grate in the meantime.  Or just use them both for different items like I did here.  Then one day I'll be able to do 4 or 5 briskets at once...

Not that I always follow the best advice re: food safety, but SV at sub 131F for >4hrs is typically not recommended. I think. 

My plan is 1.75" thick cuts with the grain (yes w/grain). 135F for 2hrs, then sear.  Only season with salt.  Also will pay close attention to the smaller end. Then cut against the grain and serve with beautiful fat pieces on each bite.

Foghorn said:

"Not that I always follow the best advice re: food safety, but SV at sub 131F for >4hrs is typically not recommended. I think. "


I also think that is the case.  That's why we went 3.5 hours at our low temp then seared the outside.  I've seen some recipes for 131 for more than 4 hours because although it doesn't kill all bacteria instantly at that temp, the prolonged heat is highly lethal - much like the Pasteurization of milk.  

@Ozzie_Isaac, your plan definitely sounds better than mine was on this cook.  With that said, I'm curious why you would choose 2 hours.  As a sous vide novice it's my impression that a longer time in the water will lead to better fat rendering and softening of the meat texture - so I'm planning on doing longer next time.  Or am I missing something?

First item, I never sous vide meat below 131 deg.  Anything below 127, in my mind is dangerous regardless of time.  The below link has some good temp/time tables.

https://www.douglasbaldwin.com/sous-vide.html

Second, sous vide can be good for breaking down tougher cuts of meat and some of the connective tissue similiar to smoking pork shoulder, brisket, etc.

With those two points, here is my thought process.

Fat in Wagyu beef is really soft and will almost melt in your hands.  The intermuscular fat in the Wagyu Picanha is this good melty fat.  I will trim off the silver skin and some of the harder edge fats that will not render out.  So all I really want to do is pasturize the meat and melt the tasty fat in the meat.  Then I will sear it to get the nice flavors from the maillard reaction.  There is no tough connective tissue to break down so no need for longer sous vide.

I personally find sous vide steaks that have gone for 4+ hours to have a sponge texture I do not like.  They are completely safe and not over cooked (benefit of sous vide), but their texture is not to my liking.  I prefer a hot and fast steak over  direct flames to a steak that has been in the water bath too long.

A properly done hot'n fast is better all around, but a sous vide is more consistent for steak.

YukonRon said:

Marking this thread as a keeper.

Great looking cook.

Look away.  Last thing we need is this cut becoming mainstream.  Not many good poorly understood/known cuts anymore.  Look at brisket prices.  It used to be a throw away cut!