Iberico Picanha - Reverse seared
Imagine yourself to be a true Gaucho and grill one of the most beautiful pieces of meat we know thanks to these South American BBQ loving Cowboys! As a true asador you grill this beautiful tailpiece to a true delicacy! Smoke, Pepper, salt and a pinch of love! That's all you need to turn this Iberico picanha into a culinary delicacy (apart from a good cutting technique and a bit of attention).
Servings 6 people
Equipment
- BBQ with lid
- Platesetters or heat deflector to create an indirect heat zone
- Smokewood
Ingredients
- 1 Picanha of high quality think of Iberico Wagyu, ...
- Pepper and Falksalt Chipotle salt to taste
- 3 Chunks Smokewood Oak in this case
Instructions
- Prepare your BBQ, (here Kamado Joe) for an indirect session at low temperature (100°C). You can do this by using your heat deflector or divide the coals to one side of the BBQ and your meat on the other side where no coals are burning.
- Prepare your piece of meat by scoring the fat cap! Make sure you don't cut into the meat itself.
- Rub the piece of Picanha thoroughly with coarse Chipotle salt. Add pepper after grilling to prevent burning.
- Add the chunks of smoke wood to the fire and wait until the smoke becomes thin and bluish.
- Put the Iberico Picanha on the grill and smoke until you get an internal temperature of 48°C.
- Remove the Iberico Picanha from the grill and put it aside while you are heating the BBQ for crusting. We do this on a direct heat source so remove the heat deflector.
- Roast your meat on each side for a few more minutes to crust the meat. Do this with the lid closed to prevent flames through the dripping fat. If the fire does get too intense, move it to another zone.
- Put the meat covered to one side and let it rest for half an hour.
- Cut the meat against the grain! Not like in the pictures above, where I was thinking more about soccer than cutting the meat...