Thread: Picanha

So following on from the supermarket meat thread.
Started my first attempt at cooking this meat cut. So it's been aged 1 month now, last 2 days sitting over salt to draw out some moisture.
Put a dry rub on it last nite and started the burn process.



About 30 mins in



That's a piece of grape vine wood for the smoky goodness

Well, the results are in!
I will be doing this again, very tasty and mildy tough ....didn't need a steak knife though.

That looks mint!

That fat layer with the salt and smoke was brilliant! but you didnt hear me say that!
Nasty nasty must not eat ( Homer drool )

fat is food, its only vege thats evil.

A whole rump is a very versatile piece of meat if you break it down. Andy Heardon does a good video on breaking it down

you should have spritzed it. looks quite dry. I'm sure it tasted good though

Originally Posted by Russian 22.

you should have spritzed it. looks quite dry. I'm sure it tasted good though

Yeah a little, it didn't have intra muscle fat. I wrapped it after, it's probably over cooked as Mrs won't eat pink meaty (steady!!)
Funny it was on TV @ Matangi station last night. Next time I will under cook sliced with the grain over coals, take it off and burn her one longer. Rest it and cut up across the grass grain.

Originally Posted by johnd

Yeah a little, it didn't have intra muscle fat. I wrapped it after, it's probably over cooked as Mrs won't eat pink meaty (steady!!)
Funny it was on TV @ Matangi station last night. Next time I will under cook sliced with the grain over coals, take it off and burn her one longer. Rest it and cut up across the grass grain.

Cook to about 5 degrees below where you want it to end up, and make sure you rest it at least 15mins, makes a big difference on a piece of meat that size.

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