Picanha

[JustinCouch]

I found some top sirloin cap or Picanha at our local cash saver grocery store. The butcher told me they go for less than 4 dollars a pound. Have any of Yall cooked any before? Im going to get 2 and take them to my dads house this weekend. I will be sure to post pics when I do them. Wish me good luck!

[Txdragon]

Yessir, very good cut. I like them hot n fast over mesquite seasoned with only salt and a little pepper.

[Rambo]

Don't have a clue but will love to see it

[daBertl]

Super idea. Take care that the cut has enough fat. And use a Rotisserie. Then it will be delicious

[OldUsedParts]

New one for me but I'm anxious to learn more

[JustinCouch]

Super idea. Take care that the cut has enough fat. And use a Rotisserie. Then it will be delicious

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For my first time I am going to cut steaks out of them. I do not have a rotisseries to use. If I can find some metal skewers I will try that next time I do them. What I do t understand is why they are so cheap.

[Txdragon]

For my first time I am going to cut steaks out of them. I do not have a rotisseries to use. If I can find some metal skewers I will try that next time I do them. What I do t understand is why they are so cheap.

The picanha is to Brazil as the tenderloin is to us. This cut has not quite made its foothold in our country. They serve the picanha in every Brazilian steakhouse I've been to, which I highly suggest giving a visit to if you are within reasonable distance from. However, most American butchers label the top sirloin cap as a chateaubriand and call it a day. This, to me, is wrong and should be corrected. At any rate, it is similar in pricing effect as the brisket, skirt steaks, etc.. All about popularity. I once was able to get skirt for 1.75 a lb from a butcher shop in North Carolina and the owner had never eaten them and wanted nothing to do with them. He said I was the only white fella to ever ask for them, ALL that would buy them were Hispanic he said... Until I made some fajita tacos for him and his wife. He then raised the price on them by 1.00 per lb. Lol. In San Antonio, at that time, skirt was selling RAPIDLY when the price was at 5 to 6 dollars per lb.
Anywho.. The picanha is an awesome bit, grab hold while you can and enjoy it. Once it gains traction here, they're gonna price it through the roof.

[JustinCouch]

For my first time I am going to cut steaks out of them. I do not have a rotisseries to use. If I can find some metal skewers I will try that next time I do them. What I do t understand is why they are so cheap.

The picanha is to Brazil as the tenderloin is to us. This cut has not quite made its foothold in our country. They serve the picanha in every Brazilian steakhouse I've been to, which I highly suggest giving a visit to if you are within reasonable distance from. However, most American butchers label the top sirloin cap as a chateaubriand and call it a day. This, to me, is wrong and should be corrected. At any rate, it is similar in pricing effect as the brisket, skirt steaks, etc.. All about popularity. I once was able to get skirt for 1.75 a lb from a butcher shop in North Carolina and the owner had never eaten them and wanted nothing to do with them. He said I was the only white fella to ever ask for them, ALL that would buy them were Hispanic he said... Until I made some fajita tacos for him and his wife. He then raised the price on them by 1.00 per lb. Lol. In San Antonio, at that time, skirt was selling RAPIDLY when the price was at 5 to 6 dollars per lb.
Anywho.. The picanha is an awesome bit, grab hold while you can and enjoy it. Once it gains traction here, they're gonna price it through the roof.

Its sad. Chicken wings used to be dirt cheap now look at them. When I first started bbqing you could get Boston butt for like .79 to.89 cents a pound.

[pablof]

I've grilled several. I don't cut them down to skewer. I grill them whole.

On the weber kettle, use direct and indirect zones. I cross hatch the fat cap and season with salt only.

Place over direct heat and sear a minute or two on each side. Fat renders and makes a killer flame up. Don't
worry, this is what you want.

I then move to the indirect side fat cap up and insert my temp probe. Cook with the cover on until it reaches 135 to 140
to get med rare. Pull and rest for a few minutes tented with foil. Slice across the grain. darn near best tasting
meat you'll eat!

[Txdragon]

^^ Exaclty how I do them.

[JustinCouch]

Just picked them up from the butcher. They are wrapped up so no pictures yet. Im thinking about doing steaks. I saw a video where they cross hatched the fast cap and seared them whole then cut them into steaks. I don't know yet. I wish I had a Brazilian friend to come with me to help me cook them!!!

[daBertl]

I would not do steaks. This is not a Steak cut.
Then make it in whole and cut small slices.

[JustinCouch]

I would not do steaks. This is not a Steak cut.
Then make it in whole and cut small slices.

I watched a Brazilian guy called gugas video. He was saying if I cut steaks out of them cut them with the grain into 1.5 inch steaks the would turn out good. He said i had a higher chance of messing up if I do skewers. Also I don't have skewers so that's out. I got 2 so I might cook 1 whole.

[daBertl]

Try it and tell me which one was better

[TechieQ]

I love those at Brazilian places. Can't wait to hear how it turns out! I need to start checking if any picanha shows up in my grocery store.