The perfect Picanha on the Joe Jr. After polling my Instagram followers, Picanha with the Joe Jr. and Angus & Oink rubs came out on top. This beauty of a beef rump cap, from Village Butchers, is about to be transformed into something legendary. Let’s dive into the ultimate BBQ experience with simple prep, precise cooking, and a bit of searing magic.
Perfect Picanha on the Joe Jr.
Picanha
Final Seasoning
Instructions
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Step 1: Trim and Cut the Picanha
- Trim the Fat: Lightly trim any excess fat and remove any silverskin. Keep the fat cap intact for maximum flavour.
- Slice into Steaks: Flip the Picanha so the fat cap is facing down. Slice with the grain into steaks about 2.5-3cm thick.
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Step 2: Dry Brine
- Season: Generously season all sides of the steaks with rock salt.
- Refrigerate: Place the steaks on a wire rack and transfer them to the fridge. Leave uncovered overnight for the dry brine process.
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Step 3: Prepare the Grill
- Bring to Room Temp: Remove the steaks from the fridge and let them come to room temperature (about 30-45 minutes).
- Set Up Kamado Joe Jr.: Preheat the grill to 107-121°C (225-250°F) with the deflector in place.
- Add Wood: Add a small block of bourbon-infused oak to the coals for an extra flavour kick.
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Step 4: Cook the Steaks
- Grill: Place the steaks on the grill and insert a temperature probe into two of the larger steaks.
- Monitor Temperature: Cook until the internal temperature reaches 27°C (80°F), then flip the steaks.
- Continue Cooking: Cook until the internal temperature hits 46°C (115°F).
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Step 5: Searing the Steaks
- Prepare for Searing: Remove the deflector and open the top and bottom vents to get the grill hot.
- Brush with Olive Oil: Lightly brush all sides of the steaks with olive oil.
- Sear: Place the steaks directly over the hot coals. Sear for 1 minute on each side. Check the internal temperature, aiming for 52°C (125°F) for medium-rare. If not at temperature, flip and check again until done.
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Step 6: Rest and Final Seasoning
- Rest: Remove the steaks and place them on kitchen towel to pat dry. Let them rest for 10 minutes.
- Add Extra Flavour: Sprinkle Angus & Oink Texas Steak rub on a cutting board. Place the steaks on the board and sprinkle a bit more rub on top. Let the heat from the steaks absorb the flavours.
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Step 7: Slice and Serve
Slice Against the Grain: After resting, slice the steaks against the grain and serve immediately.
Equipment
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Picanha, Joe Jr., Kamado Joe, Angus & Oink, BBQ, Beef Rump Cap, Medium-Rare Steak, Dry Brine, Searing
