This is definitely one of my favourite pieces of meat!
Picanha. It’s Brazilian meat, and it’s goooood! Really good!
The thing is, I had a piece of dutch bought picanha of 2kg, although the traditional Brazilian chefs tell you that the original picanha is a maximum of 1 – 1,1 kg. So here’s what I did. I cut of the tip so I ended up with a nice picanha of 1 kg, and I was going to do the other side (top half) on a different way. If it’s not picanha, that doesn’t say it’s not good!
Continue reading Picanha from my trusted OTP
One of the best pieces of meat, from my perspective, must be the picanha. It’s a very tasty piece of meat from the back of the cow. You can get the Argentina one, Scottisch one, or whatever country you like. It’s a very easy, yet very very good Q piece.
First of all, we do not do a lot of seasoning with it. I personally just start with cross cutting the fat, so the taste can go in real good and it stays roughly the same shape while burning. We then do a good twist of salt on it. When that’s done, we’re done. Pepper is done afterwards, since that will just burn off without leaving taste, in my perspective.
Continue reading Flaming Picanha