Picanha 101 | Chef Eric Recipe
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- Опубліковано 2 гру 2021
- Picanha is a cut of beef worth celebrating! Also known as a Sirloin Cap, Rump Cover/Cap, or Culotte, this cut is extremely popular in Brazil and Portugal. It is a robust cut and can be approached several ways, but none simpler than scoring the top of the infamous fat cap and treating it like a roast!
Enjoy
Chef Eric Gephart
1 Beef Picanha, Creekstone Farms or Local Butcher's Preferred
2 Large Wood Chunks
4 Tbsp Lane's BBQ Brisket Rub
Picanha Method:
1. Stabilize your grill at 275 - 325F.
2. Once the coals are activated, place a few wood chunks in the hottest portion of the coals. Allow time for combustion then set up your grill for indirect cooking.
3. Score, but do not trim, the thick fat cap. Slice a diamond pattern almost down to the meat, flip the roast and trim any silver skin that is on the surface.
4. Season heavily on all sides, then place fat cap side down to begin the rendering process. Leave it fat cap side down for 25 to 35 minutes, or until the rendering begins to occur. Flip the roast and continue to cook for 25 to 30 more minutes, until you reach an internal temperature of 120-125F.
5. Once the internal temp is reached, transfer the roast to a cutting board and allow to rest for 10 - 15 minutes. After the rest, slice across the grain into pencil thick pieces, then toss in any juices left on the board. Transfer to a presentation platter and enjoy!!!
Where to Buy:
Lane's BBQ Brisket Rub: lanesbbq.com/collections/rubs...
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Thanks chef Eric. I'm going to try one tomorrow on the Kamado Jnr me and the wife won the day you were at Augusta Farms meat market. To anyone reading this chef Eric is awesome
Nice cook!
“Salt, fat, smoke…sings my song” Great line and always on my play list! 😋
He does have some great lines. Really enjoy watching these videos…..One of my favorites is “That really burns my biscuits.” Ha ha
An outrageously delicious cut made even better with simple teqniques🤙🏾🔥
Off topic, but for Fire It Up Wednesday, will I be able to log in after start time? Gotta pickup kiddo from school and won’t be home til 4:05pm pacific time.
@@HaotheEnd absolutely 💯
This was an amazing cook, so happy to have my dad cook in his new grill, I just got him the Kettle Joe for his Birthday
Cooked a picanha yesterday. Smoked on my KJ2 on 225f until perfect temp, then inferno mode to sear
One of the best cuts
Great method 🔥✅
Easy and simple technique. Looks delicious.
Did this today and it was fantastic. Might be my favorite thing that I've ever cooked.
Thnx! Gonna try this soon! Looks delicious 😋
Picanha is the best. Can’t screw it up!! Smoking one as we speak! Awesome video
That looks soo good great Job
your presentation is one of the best out there
Awesome!
YEEES!!!! Good on ya Chef!! Cheers
🔥🤙🏽
Definitely trying this. Looks excellent.
It's a home run of a cut and method 🔥🤙🏾
Love the cut!!
It's become one of mine and the Wife's favorite cuts.
The fat on em is delicious!!!
So true 🎯🤙🏾
Nice cook, I like the Kettle Joe too! It cooks so fast and gives me Amazing Crusts!
✅ Right🎯
One of my favorite cuts! Doesn’t matter if using my Joe Jr or Classic, it is a perfect cut for the KJ. That Lane’s seasoning line you use looks great, I need to go find some.
woaaahh that looks amazing, im gonna give that a try on my Kamado Joe classic
That is beautiful! I have a Picanha to do, and will be serving four of us. I was going to do it the old traditional way, using the Joetisserie, but after seeing this video, I think I may do it like you have. Vheers!
That looks sooooooo good!
Absolutely ridiculous. That fat cap loves salt🔥🔥🔥
Your job is heavenly 🙂
Yes it is🔥🥂
I love Picanha. I usually cook it with just salt and make a chimichurri on the side for an extra boost. The vinegar I the chimichurri cuts through the fat which I enjoy.
Love chimichuri.
Noone can picanha for this amazing recipe.
🤙🏾
Amazing. That’s how I do picannia too.
Foolproof delicious, every time🔥🤙🏾
@@ChefEricGephart
You got that right. Easy peasy
Best picanha I have ever had was when I cooked it on my Big Joe Joetisserie. I scored the fat just like he does in this video and cooked to an internal temp of 228f with a grill temp of around 325f and like I always do with rotisserie I used the firebox divider and only fill the back half with charcoal. Seasoned only with coarse salt. It was the best tasting piece of beef I have ever had and even better in flavor than any A5 wagyu.
Fantastic!!!
I used lanes brisket seasoning on a ny strip last night. Heavenly!
Great stuff!
Sweet Jesus! Now we're talking! 👊
looks amazing, what kind of smoking wood did you use?
I generally lean towards Hickory and oak
I sliced my picanha like that and got smashed on line by the traditionalists because I didn't cut into steaks. My family loves it this way, great vid mate.
Pure 🔥. I want to try a picanha bad but I can never find it around my area.
Look for it under the other names mentioned in the video 🤙🏾
Chef Eric,
When resting this or any other roasted meats do you tent or leave natural?
Great videos, presentation and content. You were key in my getting a Classic 3 (just got delivery txt notification- w00t!), many thanks
hahaha.. sound of shaking the dry rub continue even when you stop shaking it. Having said that.. WIll love to use this one!
Oh man this looked awesome. Thanks for sharing the video. Have you done a Picanha on the Jotisserie?
I have done the sloed Pichanas but never the full roast on the Joetisserie
Hi chef Eric, my wife bought me the Big Joe II a year ago at Costco and watching your videos makes me want to use the grill more and more. Can I use my Big Joe II to cook any of your recipes? I’m still learning about fire and smoke control and it’s taking some time to get use to. Sometimes I’ll put too much charcoal and sometimes I put too little but I’m having a lot of fun with the learning experience.
Absolutely. The big joe II is one of my favorite grills and is interchangeable with any grill I may be using in the videos.
Please let me know own how I can be a resource throughout your culinary journey.
Chef E
Nice vidéo ! What Wood essence do you recommend?
I love Hickory and Oak, but that is what I grew up with
Doing 2 picanhas tomorrow and probably a chicken. I've got a big wood fired smoker so it's pointless for me to do a single cut lol. And dinner is done for a couple days too!
Ceramics keep meats very moist. For my old Weber or offset I normally have a water pan for moisture. Would you think that necessary for the Kettle Joe for longer low and slow cooks?
I have never used a water pan. Maybe for a pork butt or brisket but jist like this Pichana there is a ton of inter muscular fat to keep the moisture content through the roof as it cooks
I live in Bethlehem ga where the lanes rub is made, can you get the meat around here I've never seen it?
You can order it on line. Reach out to Ryan of Lanes and see where he buys his meat locally 🔥🥂
@@ChefEricGephart Thanks for the advice and the great videos
Have you cooked picanha in the Joetisserie?
Funny enough, I don't think I have. I'm betting it's delicious just watch for flair ups with that big fat cap dripping
@@ChefEricGephart In my opinion the Joetisserie and Picanha were made for each other. And from my experience, a little flare here and there is ok as long as it's not a sustained fat burn and if you maintain the draft and chimney doors for a grill temp
@@smsandel but hard to get that perfect centered temp with that big beautiful fat cap on one side and direct meat on the other. I can see it for strips of Pichana or culottes but not for the full roast🔥🥂
@@ChefEricGephart Right, it does take some skill and experience but the Meater wireless thermometer made it relatively easy.
@@smsandel 🤣
I considering getting a KJ. Would you recommend the Kettle Joe? Don’t really feel Ike spending $1600. Thoughts
Get a price check on that Kettle Joe, should be around 400
@@ChefEricGephart
I have a Green Mountain pellet and love it, but I’d like versatility to have two cooking zones, but I’m hesitant to give up my gas grill out of convenience. More thoughts…
Hello. Im interested in selling Kamado Joe's in México. Is this possible? Where can i get in touch with you?
Send a note to.KJ via the web site "become a dealer"
I need help. I just cooked a 5 pound brisket on the Kamado Joe classic at 225 to 250° for around seven hours to get 197° internal temperature. The problem to me is it is dry. What am I doing wrong.
Did you wrap after the 3rd hour. Also, try taking it to 205
start with a larger brisket. 5 pounds is very small.
I got a picanha from my butcher today. My fat cap is 1/16 th thick, I had to ask for more fat
Shouldn't you cut WITH the grain?
If you are turning the whole picanha into individual steaks wouldn't you want to cut with the grain like a ribeye so the eater of the steak eventually cuts against the grain?
well I cut it like prime rib and it turned out great
if you want individual steaks i'd recommended cutting them before you cook as the grain is pretty hard to see with the crust developing like it did3
Well because he cut it into thin slices it's best to cut it against the grain, because the fibers are then the size of the thin slices. If you were cutting them into bigger steaks you would definitely want to cut them with the grain because you would then be slicing again against the grain into the thin slices, making the fibers the size of those thin slices. Basically whatever your thinnest slice is going to be you want the grain against that.