Picanha

[DutchieCooks]

Made some steak and eggs with the leftovers!

How can one have leftover pichana

 

[Captainmike]

How can one have leftover pichana

Good question, I had to leave room for s’mores!

 

[bbqking]

So as I contemplat the cook. When I do it again. I will season it with a rub. I will cook indirect. I will not sear it. The fat...I only trimmed the sides, I did not thin it out. The fat was almost non existent, after the cook. Plus I used a chunk of pecan...probably won’t do any wood, next time. blnt, better luck next time. My wife and daughter liked it. Steak and eggs does sound great...

 

[DutchieCooks]

So as I contemplat the cook. When I do it again. I will season it with a rub. I will cook indirect. I will not sear it. The fat...I only trimmed the sides, I did not thin it out. The fat was almost non existent, after the cook. Plus I used a chunk of pecan...probably won’t do any wood, next time. blnt, better luck next time. My wife and daughter liked it. Steak and eggs does sound great...

I leave at least a fat cap of 1/2 inch reverse sear at 225 and sear it starting with the fat cap. Give it some good flamekiss, rest and eat

 

[DutchieCooks]

I season it 9/10 times with kosher salt and garlic powder

 

[bbqking]

I think the biggest mistake I did was I didn’t put a probe in to keep track of temp...so they got to 135-140 before searing too...

 

[JYD-BBQ]

This was not a normal Thanksgiving because of COVID, so why not something different for Thanksgiving dinner. I did (2) picanha roasts and a tri tip. Dry brined for 2 hours, avocado oil and black pepper. Smoked at 225 for about 90 minutes and finished in a cast iron skillet.

 

[Bruno]

This was not a normal Thanksgiving because of COVID, so why not something different for Thanksgiving dinner. I did (2) picanha roasts and a tri tip. Dry brined for 2 hours, avocado oil and black pepper. Smoked at 225 for about 90 minutes and finished in a cast iron skillet.

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My kind of Thanksgiving meal right there!!

 

[bbqking]

Very nice.