The SECRETS to cooking the perfect Picanha

Comments · 24

• EC

  @Eclypsmedia · 4 months ago

  I made my picanha this way for mother's days and everyone was blown away! the flavor you get out this recipe is next to insane! I dont have a way to sear it in beef tallow so I just smoked it until it hit 120° and then cut it into 2 inch steaks and then I seared those over the hot coals and that worked out really good. looking forward to more cooks!

  3

• MO

  @moonbellybaby6238 · 4 months ago

  Awesome video, I learned something new ‼️Thanks Jodi for sharing this 😎

• JO

  @jodiehrsam5799 · 4 months ago (edited)

  That was awesome!!!! Thank you for all the best tips and tricks!! Love the comedy pauses as well!! 😂🎉❤

• AN

  @angeloperalta5663 · 4 months ago

  Very educational. Might have to come back to this when I try it myself one day.

• MI

  @michaelriosa2775 · 1 month ago

  Looks awesome!  I’ve done this reverse sear without the pan frying, but last time I cooked it fat side down, direct on a raised grate at 350 on my BGE and it actually turned out better IMO without the multiple cooking steps.  Either way, this is one of the best less known steaks!

  1

• KA

  @karela33 · 7 days ago

  Wow!

• ED

  @edwardpro7777 · 1 month ago

  Awesome video!

  1

• KA

  @KatSorobaby · 4 months ago

  What’s the maximum time you can leave it to dry brine??

• DF

  @dfwroadkill · 1 month ago

  Do you know your total start to finish time for the start of cook to slicing?  I know it will vary some due to various variables.

• MJ

  @mjaartje · 16 hours ago

  The picanha is to big, sorry! <br><br>I once had a big one just like that, it was not good! I knew it when i bought it, but i thought...aaah, <br><br>A good picanha is 1.5kg max!!

• BT

  @BTkoi · 1 month ago

  This video could be done in 5mins or less, so long for nothing bro