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VIDEO: I Created RED Picanha on My New BBQ Barrel Extension!

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pjcomix:

--- Quote ---Not only did I have an absolute blast using the barrel extension on my 22 inch Weber grill that converted it into a much larger smoker for the first time but I was amazed that I was able to create bright red picanha. How that happened I am not sure. However, I will attempt to replicate it again next month and most importantly, PULL the picanhas from the Weber when it hits peak red color rather than let it cook for another hour. Although they tasted great and had beautiful reddish smoke rings in the interior, they would have been much juicier with less cooking time. In fact, after reviewing this video I have made the soul searching decision to NOT sear the picanhas next time. They cook so nicely hanging from the top of my Weber that as long as the interior temperature reaches about 135 degrees, searing should be unnecessary.

BTW, I was very happy to see how the snake method of temperature control worked so beautifully. As stated in the video I will be making minor adjustments (and a major one of NOT searing) as I go along. It's all a highly enjoyable barbecue learning experience.
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https://rumble.com/embed/v76jy30/?pub=7wvc3

libertybele:
I've never tried Picanha on the grill.  I normally sear it on both sides, and then bake it in the oven @250 for about 1hr and 10 min. It's pretty delicious and pretty darn close to Prime Rib in taste and tenderness.

I've never thrown it on the b'que grill.  (I don't do much grilling these days with heart issues as the smoke bothers me - sigh) :shrug:  However, I think it would probably taste excellent on the grill.

pjcomix:
I don't think I'll sear it next time. I'll just let the indirect heat bring internal temp of the Picanhas up to about 135 and then pull them off the Weber. That way I think they will be way juicier plus keep its bright red color better than if searing is applied.

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