After checking a couple of Butcher shops and grocery stores, I finally got some Picanha (Sirloin cap) at a local Butcher Shop, Hobe Meats in Phoenix. They cut me 2 of them, but they didnt have the fat cap on them. After I explained that I wanted to smoke it Briskit style, they threw in some thin slices of fat to put on top to render. I've been following those goofy Brazilians on the Youtube channel, Sous Vide Everything for a while now and they positively rave about Picanha, so I had to give it a try.
I seasoned them with S&P, J.A.B, and Garlic powder and vac packed
IMG_20170917_094941449.jpg
Then into the SV for a bath. I did some more checking on the interweb about SV & smoking Picanha and found a method I hadnt heard of before. They called it "warm aging" Idea is that you bring the water bath up to 103 for 1 hour and then 121 for 5 hours, so I thought I'd give it a try.
IMG_20170917_101959641.jpg
Ugly gray meat after the water bath.
IMG_20170917_155720609.jpg
Went into the Yoder for about 3 hours at 225 with Hickory pellets to 135 IT. Looks much better now, eh?
IMG_20170917_175929393.jpg
Sliced up. It went up to about 140 but was still good and juicy.
IMG_20170917_181909194.jpg
Here's the finished plate with some deviled eggs, sauteed Asparagus, and Mrs. Otis' Cheesy taters.
IMG_20170917_182551867.jpg
The final result was very good. This was my first time with Picanha and I cut the 2nd one up for Coulette steaks and froze them. I do think I will do a more traditional SV cook on them then the "warm aging" process that I tried here. The meat did turn out tender, although not as much as I had expected it would after 6 hours in the SV. But those Brazilians are onto something with this cut of meat. The flavor was very rich and beefy. I didnt go heavy with the seasonings and just did a light dusting of JAB, so I am convinced the rich flavor was from the meat itself and not a result of the seasonings. I have GOT to try this again.
I seasoned them with S&P, J.A.B, and Garlic powder and vac packed
IMG_20170917_094941449.jpg
Then into the SV for a bath. I did some more checking on the interweb about SV & smoking Picanha and found a method I hadnt heard of before. They called it "warm aging" Idea is that you bring the water bath up to 103 for 1 hour and then 121 for 5 hours, so I thought I'd give it a try.
IMG_20170917_101959641.jpg
Ugly gray meat after the water bath.
IMG_20170917_155720609.jpg
Went into the Yoder for about 3 hours at 225 with Hickory pellets to 135 IT. Looks much better now, eh?
IMG_20170917_175929393.jpg
Sliced up. It went up to about 140 but was still good and juicy.
IMG_20170917_181909194.jpg
Here's the finished plate with some deviled eggs, sauteed Asparagus, and Mrs. Otis' Cheesy taters.
IMG_20170917_182551867.jpg
The final result was very good. This was my first time with Picanha and I cut the 2nd one up for Coulette steaks and froze them. I do think I will do a more traditional SV cook on them then the "warm aging" process that I tried here. The meat did turn out tender, although not as much as I had expected it would after 6 hours in the SV. But those Brazilians are onto something with this cut of meat. The flavor was very rich and beefy. I didnt go heavy with the seasonings and just did a light dusting of JAB, so I am convinced the rich flavor was from the meat itself and not a result of the seasonings. I have GOT to try this again.
Comment