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First go at Picanha
DavidCrumpton
Posts: 198
Dry brined for 24 hrs.
I cooked it over direct heat with the coals pushed to the back half for the first 30min then pulled the coal to cover the full grate surface for the last 30min.
Sprinkled with kosher salt.
Sprinkled with kosher salt.
Let it rest for 10-15 min.
Comments
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Yowza!
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Wow! Just wow! Nailed that cook. Congrats.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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That a Joetissierie? Looks fantastic!
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Yes sir. First time using it as well.stv8r said:That a Joetissierie? Looks fantastic! -
Very nice!
You have some courage keeping that probe in there on the Joetisserie. I think I'd be worried about it falling out and into the hot coals."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 -
I just recently bought one and have yet to use it. Were you happy overall?DavidCrumpton said:
Yes sir. First time using it as well.stv8r said:That a Joetissierie? Looks fantastic!
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Yep. It worked great for picanha. Chicken will be next, not forgetting to tuck the wings and tie the legs.stv8r said:
I just recently bought one and have yet to use it. Were you happy overall?DavidCrumpton said:
Yes sir. First time using it as well.stv8r said:That a Joetissierie? Looks fantastic! -
Stayed out the whole time. I saw SmokingDad BBQ do it. He said it would stay. Now I believe him. It was firm to pull out.JohnInCarolina said:Very nice!
You have some courage keeping that probe in there on the Joetisserie. I think I'd be worried about it falling out and into the hot coals.No one should worry. -
That looks fantastic- did you leave the dome open? I love rotisserie chicken - you’ll be happy. If you don’t have a basket for it, I’ll bet you’ll have one within the year!!🤣🤣🤣Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
I did leave the dome open. I do have a basket, but I got it for wings and veggies. I can try to put a chicken in it I guess.
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Oh mamma. Yum.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
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totally envious . . . great looking cook!
aka marysvilleksegghead
Lrg 2008
mini 2009
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
You nailed it. I had a local butcher procure a bunch for me, and I've been cooking them all summer long on the joetissiere. Instead of slicing and cooking Brasilian style as you did, I squeezed the whole piece into a flat basket then put on the spit. They are delicious omg. Will grab some pics on my next picanha cook.
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That looks mighty good!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Very nice. One of my favorite cuts!
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