Pitou Posted July 14, 2017 Report Posted July 14, 2017 Wow this was the best piece of beef I've ever had! Envoyé de mon iPhone en utilisant Tapatalk 3
MacKenzie Posted July 15, 2017 Report Posted July 15, 2017 Wouldn't I like to be sampling this cook! 1
SmallBBQr Posted July 15, 2017 Report Posted July 15, 2017 (edited) One of my favourite cuts now. My butcher has been cutting these out of his carcasses and no one around here seems to understand how amazing this cut is.... Some butchers will also confuse them or label them as the tri-tips. p.s. spelled Picanha Edited July 15, 2017 by SmallBBQr 2
Steve M Posted July 15, 2017 Report Posted July 15, 2017 It looks delicious. Did you do anything special to it or is it just the cut? 1
Aussie Ora Posted July 15, 2017 Report Posted July 15, 2017 Top cap rump known as down here or picanha great cut .you want to keep it quite when your at the butchers next incase everyone wants some lol .I'm hoping to get some octo forks this cut would go well on them I reckonOutback Kamado Bar and Grill 1
tony b Posted July 16, 2017 Report Posted July 16, 2017 Sounds yummy. Will ask my butcher if he can get me one. 1
Pitou Posted July 16, 2017 Author Report Posted July 16, 2017 (edited) On 2017-07-14 at 11:34 PM, SmallBBQr said: One of my favourite cuts now. My butcher has been cutting these out of his carcasses and no one around here seems to understand how amazing this cut is.... Some butchers will also confuse them or label them as the tri-tips. p.s. spelled Picanha Thanks my mind slipped into my fingers. Picanha indeed! Edited July 16, 2017 by Pascalpro
Pitou Posted July 16, 2017 Author Report Posted July 16, 2017 (edited) On 2017-07-15 at 1:45 AM, Steve M said: It looks delicious. Did you do anything special to it or is it just the cut? Use only salt, preferably rock salt an hour before, do not put any salt on the fat, just the meat, then remove the salt. Leave at room temp, score the fat, you can add a bit of salt while it cooks but taste to make sure it's not too salty. Slow reverse sear fat first, then meat up to 110 with mesquite wood, (maybe it took 45 min)...Then high temp sear to 125 The piece should be at the most 3lbs or so. Cut in 1 1/2 inch pieces, against the grain and keep the fat on! A must taste with the fat!!! You can dip it into manioc flour... Very tasty!! This cut has it's own taste and it's wonderful! ps: The traditional way is on a skewer folded fat out. This is very informative: Enjoy! Edited July 16, 2017 by Pascalpro 2
tony b Posted July 16, 2017 Report Posted July 16, 2017 15 minutes ago, Pascalpro said: You can dip it into manioc flour... Very tasty!! This cut has it's own taste and it's wonderful! Classic churrasco! 1
Pitou Posted July 16, 2017 Author Report Posted July 16, 2017 1 hour ago, tony b said: Sounds yummy. Will ask my butcher if he can get me one. Number 8 Tony! Enjoy!! 2
Pitou Posted July 17, 2017 Author Report Posted July 17, 2017 4 hours ago, tony b said: Classic churrasco! Yes Churrascarias baby!
