Anyone have any luck finding picanha at their butcher shop?
What is it? ;D
It's a great piece of meat, usually only found in Brazilian restaurants. I want to give it a go, rotisserie style, but it has been impossible to find.
(http://streetsmartbrazil.com/userfiles/image/picanha.jpg)
(http://mw2.google.com/mw-panoramio/photos/medium/7727783.jpg)
It looks good. Go over to Mi Pueblo and ask them for it. If they don't know tell them what the cut is and I am pretty sure they will happily cut it for you. Not like those soacialists at safeway. ;) Keep me posted, I wouldn't mind to try it myself.
I'm gonna have to go out and look for this. Looks great!
Supposedly a butcher shop In Tracy will do it, but I haven't been out there. The old fashoned butcher shops are about all gone around here.. 8)
(http://img.tapatalk.com/d/13/04/10/u6egeten.jpg)
Quote from: Duke on April 09, 2013, 05:19:25 PM
It looks good. Go over to Mi Pueblo and ask them for it. If they don't know tell them what the cut is and I am pretty sure they will happily cut it for you. Not like those soacialists at safeway. ;) Keep me posted, I wouldn't mind to try it myself.
I'm actually going over to Mi Pueblo today, they have t-Bones at $4.88/lb. Hopefully some miss cuts, gets me a few porterhouses instead. I'll inquire but wont have my hopes up. I tried to order a suckling pig there, and they were not helpful at all.
I'm surprised they coudn't get you a pig? I paid around six bucks for two t-bones a few weeks back. They were about a half inch thick. They were fresh cut pre-packaged in the cooler.
They can get me a pig, but a big one. I wanted one in the 20-50lb range max. Just got back from there, picked up 4 t-bones!!
This is the response I got about cutting me Picanha.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha.jpg)
Quote from: SmoothSmoke on April 10, 2013, 10:37:49 AM
They can get me a pig, but a big one. I wanted one in the 20-50lb range max. Just got back from there, picked up 4 t-bones!!
This is the response I got about cutting me Picanha.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha.jpg)
OK Smooth, if you yourself photoshopped that, we're gonna need your services....................
Every time some daffy-ass puts up confusing info on CL or fleabay, we can send this in with an appropriate caption......ex. = " So, you're telling me that you paid $1300 for this Black Weber Performer ( that says Charbroil on the side) 2 months ago & it's never been used?"
There's probably way better examples, but you get the idea...... 8)
That's funny! ;D Maybe I need to ask them at the one near me. Nothing will stop them from selling meat. I just need to know exactly how to explain the cut to them.
Find me the images and the text you want I will photoshop them.
Sent from Galaxy Note 2 using tapatalk 2
Ask a butcher to spatchcock a chicken for you sometime lol they look at you like your asking them something dirty
Spatchwhat?
Even after I told this guy what I wanted he had to go get help
Quote from: jacoblee on April 10, 2013, 12:34:46 PM
Find me the images and the text you want I will photoshop them.
That particular photo has exactly the right flavor for skceptisism..............look at the look on that kid's face....priceless !!!!
I got ya Buckie!! 8)
http://orangecounty.craigslist.org/fuo/3650701224.html
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/brookstoneperformer.jpg)
Now we're cookin' with gas.....or charcoal....or sumpthin'......... ;D ;D ;D ;D ;D ;D ;D
Quote from: jacoblee on April 10, 2013, 12:34:46 PM
Find me the images and the text you want I will photoshop them.
Thanks, jacoblee !!!
We can gang up on them !!!!
I'll keep an eye out for fun pics & you guys that know what you're doing can be "The Team"
I love it! ;D
In the spirit of keeping this thread off topic:
(http://cdn.memegenerator.net/instances/400x/36929785.jpg)
:)
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/vengeance.jpg)
Laughing my ass off tonight! 8)
"Hey Honey, come look at this."
Those are hilarious! ;D
;D I had to call the wife!
Back to the Beef
http://honestcooking.com/2012/01/20/picanha-101-brazilian-barbecue-meat/ (http://honestcooking.com/2012/01/20/picanha-101-brazilian-barbecue-meat/)
Nice link, it looks like the "farofa" really sets it off. This is a must do.
Hey Smooth,
This would be a good one to photoshop with a funny line. http://boone.craigslist.org/clt/3710641332.html
I was cracking up last night.
$1000!!! :o
Got good news, my local old school butcher shop can cut me the picanha. But at a hefty $9/lb. I'm going to buy me some long skewers first to cook it rotisserie style.
Quote from: SmoothSmoke on April 14, 2013, 11:43:13 AM
$1000!!! :o
Got good news, my local old school butcher shop can cut me the picanha. But at a hefty $9/lb. I'm going to buy me some long skewers first to cook it rotisserie style.
Let's see another photoshop pic now. :D
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/domestic.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/domestic.jpg.html)
(http://img.tapatalk.com/d/13/04/15/hesemu6a.jpg)
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Ha! ;D asking a gran you would think!
Hey Smooth, how about helping us figure out exactly how to either buy it and how to ask for it? I have read it's rump meat and think If I was to buy the right cut I could trim it myself. I want to give churrasco a shot.
I asked the butcher for "top sirloin cap". That is picanha. But he needs to know how to trim it off the whole top sirloin. I'm sure you can get the whole top sirloin block at Costco or Smart & Final. I just dont know how to trim the picanha part off of it.
http://boboros.com/meatfaqs/meatfaqs-048-sirling-cap.htm
(http://upload.wikimedia.org/wikipedia/commons/9/97/Beef_cuts_Brazil.svg)
Should look like this, triangular shape.
(http://www.cucabrazuca.com/wp-content/uploads/2009/09/picanha_grande.jpeg)
I'm going to print this picture and take it to my butcher today.
I am going to see if I can get J. Beisinger to chime in and help us here. :)
I can't find his email now. Is anyone here a member at the tvwb anymore? Can you PM him and show him this thread? Or maybe just have him email me?
I have my "picanha" at home now. Looks a bit different than some photos that I've seen. Not sure if it's the right or wrong cut. :-\
This is mine
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/20130415_130145.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/20130415_130145.jpg.html)
Looks different than the picture I attached earlier and others that I've been looking at. But it looks the same as this one below.
(http://3.bp.blogspot.com/-2hU0SVQOsqQ/T4oeHB3BijI/AAAAAAAABkc/-IN9zaNYruc/s1600/DSC08149.JPG)
Found that image here.
http://mybestcooking.blogspot.com/2012/04/picanha.html
Mine also looks the same as the one in this tutorial.
http://www.youtube.com/watch?v=I2dVuQ1n2Y8
Looks like it is the real deal!
Sliced up ready for the skewers! Only problem is that the kefta skewers aren't showing up till Friday!
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/20130415_142747.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/20130415_142747.jpg.html)
;) ;) ;)
This is one of the top three fun threads of the month....... 8)
I can "see" the cut now.......
A whole top is 180 degrees on the big end, a big half circle arc......
This is either side of the center, cut lengthwise, with the grain............
A lot of times when you see regular tops, they're sort of square to a bit rectangular, that's the center part cut out........
This should be spectacular, done like the video, simple & fast, very yummy....... ;D
Well, whatcha gonna do about cookin' it?
wait?
Fridays perfect. The thread AJ posted says to age it. Where did you find that churrasco sal?
The photo with the salt is not mine. That's the one I found that looks like mine. My pictures are the ones with the white butcher paper.
Ok guys, keep this top secret, but now I found out how to butcher the picanha from a whole top sirloin block.
Video below. It is stupid easy. The whole block is made up of 3 muscles.
1. Mouse muscle
2. Center muscle
3. Cap (picanha) (biceps femoris)
http://www.youtube.com/watch?v=jwXOSEMsaPU
Great video! So if I was to ask for it I would just ask for the "top sirloin cap" then?
Quote from: SmoothSmoke on April 15, 2013, 03:04:13 PM
The photo with the salt is not mine. That's the one I found that looks like mine. My pictures are the ones with the white butcher paper.
Ok guys, keep this top secret, but now I found out how to butcher the picanha from a whole top sirloin block.
Video below. It is stupid easy. The whole block is made up of 3 muscles.
1. Mouse muscle
2. Center muscle
3. Cap (picanha) (biceps femoris)
http://www.youtube.com/watch?v=jwXOSEMsaPU
So it's not the way I thought......I thought they were cutting from the center only, nice research..... ;D
Buckie, this cut was a headache to find out the right translations! Some were even calling it tri-tip! :o
Duke, Yeah just ask for top sirloin cap.
If the butcher doesn't know what that is. Then hit him with
NAMP 184D, rump cap, coulette, punta gorda, picaña, picanha
Just tried a sample on a cast iron pan. It has great flavor, very beefy. The brazilians got it right, all that is needed is salt, great flavor! Just dont go pass medium rare.
Quote from: SmoothSmoke on April 15, 2013, 04:50:44 PM
Buckie, this cut was a headache to find out the right translations! Some were even calling it tri-tip! :o
Duke, Yeah just ask for top sirloin cap.
If the butcher doesn't know what that is. Then hit him with
NAMP 184D, rump cap, coulette, punta gorda, picaña, picanha
Just tried a sample on a cast iron pan. It has great flavor, very beefy. The brazilians got it right, all that is needed is salt, great flavor! Just dont go pass medium rare.
Will do! It sounds great and is a must try now.
My research is pulling up some crazy stuff.
This dude got caught stealing 6 picanhas in Brasil. Funny shit!!!
http://www.youtube.com/watch?v=WiqiIwHKbuY
Here he says he stole it, because he's allergic to other cuts of beef!!
http://www.youtube.com/watch?v=byDFGDWTDZY
That is funny! ;D
Thats a great video on trimming the steak from the whole top sirloin, makes me want to go back to school and become a butcher
Just picked up a whole block of sirloin. I'll try to post a tutorial of how to separate the picahna.
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Can't wait!
I'd like to share with you all on how to cut a picanha from a whole top sirloin block. It is quite easy to do. The picanha is the rump cap also known as sirloin cap, NAMP184D.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha1-1.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha1-1.jpg.html)
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha2.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha2.jpg.html)
Top view
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha3.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha3.jpg.html)
Here you can see the picanha. It is the lower muscle with the fat cap on bottom.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha4.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha4.jpg.html)
Very easy to separate.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha5.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha5.jpg.html)
Follow your knife down the natural seam.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha6.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha6.jpg.html)
This is how it looks when you get to the end. Their is a thick layer of fat the end. That is where you cut to separate the picanha from the rest of the block.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha7.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha7.jpg.html)
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha8.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha8.jpg.html)
bottom view
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha9.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha9.jpg.html)
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha10.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha10.jpg.html)
Trim the thick layer of fat that separated the picanha.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha11.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha11.jpg.html)
Here is is cleaned up. Removed all the silver skin, fat etc.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha12.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha12.jpg.html)
Sliced against the grain about an inch and a quarter thick.
(http://i946.photobucket.com/albums/ad305/SmoothSmoke/picanha13.jpg) (http://s946.photobucket.com/user/SmoothSmoke/media/picanha13.jpg.html)
Ready for the skewers!!!
Darn nice job! Please share the cook, seasonings and all.
How did it go, smooth? What did you do with the rest of the meat?
Quote from: pbe gummi bear on April 23, 2013, 10:31:38 AM
How did it go, smooth? What did you do with the rest of the meat?
Went great check it out!
http://weberkettleclub.com/forums/food-pr0n/brazilian-bbq-picanha/
The rest was sliced into steaks and medallions....like a tenderloin.
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Found this on the net....
What is a picanha? In American butcher-lingo it has been tragically baptized the "rump cap". It is a triangular cut from the top of the, that's right, rump region of the cow, and just like our rumps, it has a beautiful layer of fat. It is not a muscle that moves much during the animal's life, and so, remains tender. The picanha's blanket of fat lends the meat flavor and juiciness while protecting it from human error that may occur during grilling. And because it is little known in North America and Europe, a picanha is a relatively cheap and plentiful national secret. Oops. Did I just say something I shouldn't have?
Hi all, that's mine picanha recipe
http://weberkettleclub.com/forums/other-recipes/picanha-kit-rotisserie/
Thanks for watching..
I cooked a picanha a couple weeks ago and it turned out fantastic. Rubbed it with some salt, pepper, and garlic salt then threw it on the WSM with a chunk of hickory at about 300 until it got to an IT of 125 (about an hour and a half). I preheated the gasser as hot as I could get it and threw the picanha on there for a few minutes per side for a nice reverse sear. Pulled it off, let it rest 15 minutes, and sliced thin as I could with a knife. Served on ciabatta bread with a homemade onion sauce. It was quite a sandwich