Easter is a great opportunity to fire up the wood pit and make a GREAT piece of meat. It's just Barb and I anymore and usually for us it's Leg O' Lamb, but this year we changed the game. We chose a very nice piece of Picanha. Not a well know piece of beef in this country it is of Brazilian origin but is catching on. Thankfully here in Texas we can find it reasonably often. This cut of meat comes from the very top of the beef hind quarter above the sirloin and west of the oxtail where it sits on a large piece of fat. I have cooked this twice before, a previous chapter in this blog. Fifty Shades of Retirement: picanha (richhilts.blogspot.com)
Picanha #8
Picanha, or sirloin cap, is a great beef cut. It's from the top of the rump, which makes it nice and tender. It has a good amount of marbling, which means it's also juicy and flavorful. I like to smoke this lathered with Worcestershire Sauce and a good rub. I smoke it till internal temps are 115F, then wrap and return. I remove at 125F, rare and then slice and finish searing over the fire according to taste. This piece was cooked damned near perfect; rare but can be seared on the grill if you want more done.
I'm not going into the individual recipes for each part of this meal except to acknowledge their contribution.
In pit, 115F, ready to wrap
Fried potatoes are just that. You can use Yukon Golds or Redskins, your choice. I have my best results frying them in a deep skillet with olive oil and covered for additional steaming without burning. The Mediterranean Green Beans are a delicious blend of fresh beans, FETA, Grape Tomatoes, Pistachios, sliced egg, and a very nice Olive Oil, lemon juice, garlic, and paprika dressing. The Picanha was rare and fork tender, love fried taters, and Barb's deviled eggs......voile' He is risen.
Mediterranean Green Bean Salad
Picanha, Fried Taters, Deviled Eggs
Our first Easter without you, Mom. God bless you and rest in peace
"Let everything you do be done in love"
1 Corinthians 16:14
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