Posted on 07/23/2023 9:10:02 AM PDT by PJ-Comix
In this video I show you why I consider Picanha to be the KING of all BBQ steaks. You might have eaten Picanha at Brazilian Steakhouses but as you can see, you can also prepare it at home with AMAZING results. One important detail is that when you sear your steaks, be sure to keep the meat only over the charcoal with the fat caps over the side with no charcoal below. This is because you want to prevent flareups from the burning the steak. As far as the fat caps, I sear them after both sides of the steaks have been seared. You don't need to add any rubs to this steak because the Picanha taste with the brined salt and the butter is more than sufficient to give great pleasure to your taste buds. Finally, after letting the steaks sit for 5 minutes after you take them off the BBQ, be sure to cut them in thin slices. For our Picanha BBQ party the steak turned out to be so tender. juicy, and thin that we were able to eat them off paper plates with plastic forks, no knives needed.
Here’s the definition of BBQ:
Barbecue or barbeque (informally BBQ in the UK, US, and Canada; barbie in Australia; and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food.
Sounds like barbecue to me.
And since smoke was being emitted by the charcoal while the Picanha was being heated indirectly while COVERED then... BBQ.
If you forward to 9 minutes into the video, you’ll see plenty of smoke. A minute later he covers the grill ... so the steaks get cooked with smoke.
That’s the very definition of BBQ — live fire and smoke.
Exactly.
Wood smoke, indirect heat, low temperature = BBQ. You are grilling a steak. Almost no one BBQs a steak.
Picanha (pickanya) is a weak substitute for tri-tip.
Also you BBQ with a smoker, not a “BBQ grill,” whatever that is.
FYI. And right now I am so full from that Picanha steak I am not yet thinking about cold smoking salmon but I am sure I will in the near future... and do a video about it.
My Weber is also a smoker. BTW, why is it that when I cook a turkey over indirect heat while covered and smoking, it is NOT called BBQ turkey although technically that is what it is?
Nope, I've BBQed both Tri-Tip and Picanha and I prefer the latter. That fat cap adds an incredible taste level.
Do you ever buy your fish from the fish peddler in LBS?
100%
BBQ is a type of meat from an porcine looking animal that lives in the woods, prances around in a top hat, tails, uses a cane and monocle, and, is VERY fierce!
Grilling steaks is a noble venture, but, not BBQ.
Personally, I prefer Ribeye.
LBS? Where's that? I buy fish at Broward Meat and FISH. They have good quality stuff. BTW, after I smoke the salmon I will try cold smoked mackerel. I hear that is good too due to the high fatty content. Might have to wait until this winter for it to be in season.
Lauderdale by the sea.
Store is on commercial, North side, between US1 and Bayview.
Never tried the market you suggest, but will look it up.
It has to be incredible to beat Ribeye.
That looks amazing! Doing a prime rib roast in the smoker today. I’ll keep my eye out for this cut.
Have never heard of this before: ready to give it a try, though..
Not precisely,
BBQ has specific TEMP parameters of between 275 and 325.
Indirect and open flame.
Wood chips can be added to the coals/flame but the smoke should only flavor the meat, not “cure” it.
PJ is correct, you can sear directly and finish in a lo&slo kettle and rightly call it BBQ.
Competition trail info. Divisions are grilling, BBQ and smoking.
You haven’t lived until you try smoked Cobia.
LOL
I do the same and get the same reactions.
Likewise (”you’re crazy”) reactions when I talk about my favorite grilling steak, chuck.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.