Recently I posted a few stories over on my Instagram profile asking people what I should cook next using the BBQ’s / meat / rubs I currently have at home. After running the story for 24 hours there were two clear winning combinations . . . these being:
- Picanha > Joe Jr. > Angus & Oink > Recipe Format
- Wagyu > Ozpig > Norfolk Smoke Pit > Video Format
So, as promised, here is how I’d prepare, and cook, the perfect Picanha on my Joe Junior:
The Picanha
If you’ve read my other recipes you know where this is going . . . Village Butchers
For £29.99 I purchased a beautiful Picanha (Beef Rump Cap) weighing in at 1.5kg.
The Prep
First thing is first . . . a very little trim . . . here we simply remove excess fat and any Silverskin.
Note: DO NOT remove the fat cap; this is where all that awesome rich beefy flavour will come from.
Once trimmed we need to cut into individual steaks at around 2.5 – 3cm thick. Flip the Picanha over so the fat is facing down (as this makes it easier to cut) and WITH THE GRAIN slice into individual steaks.
Note: YES, you read that correctly . . . slice WITH THE GRAIN . . . this is because we want our final cut (once cooked) to be AGAINST the grain.
Dry Brine
This couldn’t be any easier. Generously season the steaks on all sides with rock salt and place on a wire rack. Transfer to the fridge and leave, uncovered, overnight.
I’ve also included a photo showing you the difference in colour following the dry brine . . . a beautiful rich mahogany colour . . . perfect!
The Cook
As voted; for this guide I’ll be using the ‘Kamado Joe – Joe Jnr’ that I got from ‘BBQs 2u‘.
Firstly, remove the Picanha from the fridge and allow to rise to room temperature for 30 – 45 minutes before you plan to start cooking.
Set up the KJ to cook at 225-250°f with the deflector in place.
Once up to temperature and stable I add a small block of Bourbon infused oak to the coals and place the steaks on the grill.
Using my ‘Inkbird IRF-4S‘ I insert a probe into two of the central / larger steaks and keep an eye on that internal temperature.
Once they are showing 80°f it’s time to flip the steaks over and then continue to cook until the temperature hits 115°f.
Once you hit 115°f remove the steaks and place them on a sheet of kitchen towel and pat dry (just to remove any moisture).
The Sear
Now the steaks are out of the KJ you want to carefully remove the deflector, stir up those coals and open the top and bottom vents fully . . . let’s get that heat raging!
Whilst the KJ is heating up brush all sides of the cooked steaks in olive oil and get ready for the final step.
Place the steaks on the grill directly over the hot coals for 1 minute before flipping and doing the same on the other side.
At this point check the internal temperature and if we’re hitting 125°f its time to remove and let rest . . . otherwise flip again and re-check.
Note: For our perfect Picanha we’re looking for a nice medium rare . . . removing at 125°f will be perfect as it will raise to 130°f during the rest.
The Rest
Don’t worry . . . I haven’t forgot about the request to work Angus & Oink into the guide.
One valuable lesson I learnt from the legend that is Marcus Bawdon (@CountryWoodSmoke) is the resting period is a great opportunity for adding extra flavour . . . and that’s what we’re about to do.
Before you place your cooked steaks on the chopping board to slice, sprinkle some ‘Texas Steak‘ on the board and place the steaks on top. Follow this up with a light sprinkle on top and allow the heat from the meat to absorb the flavours.
Once rested for 10 minutes it’s time to slice AGAINST the grain and serve . . .
The Final Result
