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Late to the party in this thread. Had to look it up.

Right around the time this was posted, we were having houseguests, so I didn’t have time to read through it until now. Funny thing is I wasn’t familiar with picanha when this thread was posted, but saw for sale at some store or meat market that I had been to in preparation for our guests. Didn’t buy it and have kicked myself since then.

Then, weeks later, our BBQ enthusiast son told us about it, so I tried looking for the cut to no avail.

Found some prime cap steaks at Costco so bought those hoping they would be close enough. Hubby mans the smoker, while I do the other types of cooking/baking. So I sautéed up some sliced white mushrooms, but found a new wonderful cheese called wild morel and leek jack. I shredded a little bit of that, put it on top of the mushrooms till melted, and then put those on top of the smoked cap steak. Wow! What a combination! Highly recommend! It was a 5 star dinner at 2 star prices!

I am planning to cook Picanha AGAIN on Labor Day Weekend. However, in addition I will be serving cold orange glaze air fried chicken wings. Those wings are terrific but for some reason, when you put in the refrigerator for a few hours, it kicks the flavor up to the next level. Best way to describe it is INTOXICATING. The way the flavors play against each other. Ginger spiciness against the orange flavored sweetness of the glazed brown sugar along with flavors of garlic and and red pepper flakes.

I plan on maybe getting some reviews of those wings from some of my guests.