Picanha on the Slow ’N Sear Kettle. Porter Road!
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- Опубліковано 1 вер 2021
- Started with a whole Picanha from Porter Road and sliced it into steaks. Did a perfect reverse sear on the SNS Kettle!
• Started with the whole Picanha from Porter Road.
• Cut this into steaks following a few videos on where to cut by the 3 veins and with the grain.
• Seasoned with kosher salt only about 2 hours before putting on the grill.
• Set up the Slow ‘N Sear Kettle with the Slow ‘N Sear insert for direct and indirect cooking.
• Placed all the steaks on the indirect side and inserted the Thermopro probes in 2 of the steaks to keep an eye on things.
• When they reached 60 degrees, flipped them for even heating.
• When they reached 95 degrees, we pulled them and open all of the vent to get the charcoal ready for high heat searing.
• Seared each side for about 1 minute per side 2 times. We did watch for the fat cap not to char too much. Pulled them each at around 123 to 125 degrees and let rest.
Summary: Porter Road does have some great quality meats and for cuts like this that we cannot find, it works out perfect. Check them out! shareasale.com/r.cfm?b=119131...
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Craig in all my backyard cooks I have never done Picanha. That is going to definitely change. Thanks for the inspiration. BTW my favorite part of the video is when the flames flare up to surround the meat. Nice job Jack. 👏
Thanks Dave! Yes, this is a must for you! We don’t do them often, because we don’t see them around us. The flames do look great, probably why the majority of our screen shots have flames in them LOL. Cheers!
Looking good Craig, gotta love picanha! Salt is all you need, amazing how the stuff works. I dig it. Thank me brother!
Thanks Mike! Yes, many times when I am just cooking a steak for myself, I just have some salt in advance and it enhances the flavor perfectly! Cheers brother!
Looks really good! This is one cut that I've yet to find locally.....inspired now to keep looking. Cheers!
Thanks as always! Good luck finding one! We have never seen one around us and have only started to see tri tip this summer! Cheers!
You did a really good job with this video, keep up the amazing work! Looking forward to the next upload! Take care. 👍
Thanks for watching and appreciate the comments! Cheers!
Great job. Looks like the Picanha was cooked perfectly.
Thanks Dave! Yes, these did turn out really good. The flavor was outstanding! Cheers!
Ahhh Picanha…looks fantastic! Great job!! 👊
Thanks Tommy! These were excellent! The SNS did a great job! Cheers!
Wow!! It looks very nice, I like it. 👍🏼 Thanks for sharing.
Thanks! Yes, these turned out nice! Cheers!
Great video! I can't wait for my Slow n Sear kettle!
Thanks! You are going to enjoy it once you get it! If you have any questions along the way, please let me know and I will help if I can! Cheers!
@@beers-jackofbbq thanks! Will do!
Picanha is a great cut and those look perfect Craig! Awesome flame action from that fat dripping down too! So much flavor in that fat, I eat it too, pairs well with some medium rare meat. Have a great weekend brother!
Not sure how I missed your comment from last weekend, but just saw that I did! Yes, fat is flavor for sure! Don’t get to cook this too often, but it was a treat! Have a great weekend Charley! My wife and I have a free weekend, so I have a few things out to get some grills fired up! Cheers brother!
Guys those looked incredible!!!
Thanks Jabin! Yes, we hit these just right and the flavor was excellent! Cheers!
Very nice and like 15
Glad you enjoyed! Cheers!
Love this one Craig! The flame up is a pain but man it looks cool. This has been on my list for years but I’ve never seen the meat so may to place an order. Perfectly cooked for me brother. Hey when do we get to meet Jack! Have a great weekend you two.
Thanks Gary! Yes, the flames do look great, but do cause concern with the fat for sure! Yes, we have only had it a few time, because of the same reason, it is not around us as well. Jack has a face for radio! LOL Just kidding, but he did appear in 2 videos, once his back was shown while I was putting together a grill and once his reflection was in the sliding glass door. LOL We have talked about it, just haven’t figured out how we would do it? We did talk about doing a Wilson on Home Improvements type of thing, but decided against that! We will come up with something! Yes, looking forward to the long weekend! You too! Cheers Brother!
Lol I think the Wilson thing is a great idea.
@@gtsbarbecueandcuisine4837 Maybe next time we do a tomahawk we can hide half of his face with the meat?
Lookin good Gentlemen!
Thanks Tom! These did turn out nice! Cheers!
wow, looks amazing 😍
If I want to grill in direct heat, do I need to pre-heat my grill? I mean If I add the charcoal to the grill.. do I need to close the cover to pre heat the grill then I add the steaks directly?
Thanks and thanks for watching! If you are just doing direct heat you don’t need to preheat the grill. I like to preheat, just for cleaning the grates. If you have thinner steaks, leaving the lid off will get the fire nice and hot. I would just make sure the coal are real hot and not putting off bad smoke. As soon as they are asked over, they are ready to go. I hope that helps, if not let me know if you have any other questions? Cheers!
Looks delicious! So it looks like top sirloin cap, is that right?
Thanks Pete! Correct, it is the sirloin cap, but from what I saw watching Guga, it is a certain part of the sirloin cap. I saw him break down a whole sirloin to show this. Cheers!
Hello brother.. I have a question..?
Do I need to preheat the grill after adding hot coals to the kettle to "grill steaks with direct heat" or just add hot coals and grill the steaks..?
As long as your grate is clean and the coals are hot, have at it! I usually preheat my grill, but that is when I usually clean the grates! Thanks for watching! Cheers!