Brazilian BBQ Picanha (The PORN version)

This is a sequel of the last blog post Brazilian BBQ Picanha, where I showed a method to grill this awesome piece of meat. But here in this post, I use a whole picanha that I cut myself. That way I can know this is really a piece of picanha of good quality. So not much more to say than enjoy the photos and grill on!

A 1,2 kg picanha, a good size and of prime quality.

Taken out of the vacuum pack to "breathe" a couple of days

After four days in a box in the fridge.

Fat cap.

This is a right side picanha. Can be seen on the thickness of the fat cap.

This is the way to cut it for grilling on a skewer. NOT as steaks.

These would be tough as steaks, but perfect for this method.

2-3 cm / 1 inch thickness.

Cut with the fibers/grain.

Get it hot....

As much salt as possible. It will seal in the juices.

Done and excess salt beaten off.

Resting and sweating.

As the meat was cut with the grain before grilling, it is now cut against the grain when done.

And we get some super juicy mini steaks to snack on.

Last one out....

And snack on....

That's probably why they call it food porn....

I had picanha 4 of the last 6 days...... The only ones that were sad, were my three dogs because no leftovers! 

If you wanna grill whole steaks of this picanha, you have to cut the opposite way, across the grains before grilling the steaks.