Bargain Hunters, Rejoice! Dub Shack BBQ Presents Grilled Picanha

I like picanha - but do I love it enough to replace tri-tip as the midweek go-to protein of choice? Keep reading to find out if this is the case.

INGREDIENTS 

Beef picanha, around two pounds

AC Barbeque's The MVP rub*

STEP ONE. What is a picanha, dear friendly pitmaster? Our friends from People's Choice Beef Jerky  provide a great answer to this value cut below: 

Picanha (pronounced pee-kahn-yah) is a cut of beef that is popular in Brazil. The cut comes from the top of the rump cap muscle. The closest cut in the United States is a Top Sirloin Cap with the fat cap left on. The Picanha cut is also known as Coulotte.

The Picanha steak packs a lot of flavor and offers a great value. Picanha is less common in the United States, but is growing in popularity with the spread of Brazilian steakhouses.

Picanha is triangular in shape and can range in size from six to fourteen ounces. It’s fairly close in size to a New York steak. The large fat cap brings tremendous flavor and helps keep the steak juicy and flavorful. 

AC BBQ is comedians Anthony Anderson and Cedric the Entertainer's creation. Can't take credit 

The first thing that we should all do after taking the picanha out of its packaging is to blot it dry with paper towels before seasoning it. Most people usually choose salt and pepper for grilling steaks; this time around, I went with AC BBQ's The MVP rub seasoning it on all sides for not only flavor but also color. Remember, we eat with our eyes first. 

STEP TWO. Let the pichana hang out and reach room temperature while we light the grill and its two-zone fire for this cook. Today, the Weber kettle got the assignment because 1) I had just cleaned the PK, and 2) it is what I use for quick cooks. Once the kettle is ready - one can do the wave test over the hot side - place the steak on the indirect side and let it come up to 120 degrees before searing on both sides for one minute each. Once seared to perfection, the picanha should end up at a perfect 130 degrees or your preferred doneness. Give it about fifteen minutes to rest before serving.

STEP THREE. Slice into it, serve, and enjoy!

If that isn't a thing of beauty, then I don't know what is.

In the title, I stated that this is a barbecue item for bargain hunters who desire more than ribs, hamburgers, and hot dogs. In part, the $17 I paid for this picanha and the $2.50 spent on AC BBQ rub in effect feeds a family of three quite easily and makes for leftovers within a day or two. For those who do not feel like doing the math, this recipe comes out to a grand total of $19.50:  Try feeding your family at any drive-through or sit-down restaurant for that price in 2024. I cannot go much further and not salute Walmart for stepping up the meat cuts; to find picanhas, a trip to the specialized meat markets can be cut if you know which of the retail magnates they can be found. [Truth: Sometimes the best meat can be found in places we would avoid. The picanha I cooked came from the Baseline Road WM in Little Rock, so don't be afraid to venture out. I'm also betting someone's next tank of gas that the local supermecados have it as well].

Save money, live better. Right?

Is it incredible? Yes.

Does it cook better than tri-tip? Depending on the day, yes.

Will I do it again? You best believe it!

Rocky gives it the paw of approval 🐶

As always, thanks for reading this post. If the weather holds off or if the newly finished shack/man cave is open for business, go outside and cook something awesome! Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!