Picanha, a favorite at most Brazilian steak houses, is also known as top sirloin with the fat cap still attached. It's also known as the Coulotte steak, without the fat cap—very lean, but flavorful. The name comes from a Picana, which is the pole used to herd cattle in Spain and Portugal. This cut is tender, flavorful, and in danger of disappearing if left unattended in the company of hungry friends and family.
Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook's Choice Category at the Jack Daniel's International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.VISIT ROGUE BBQ COOKERS ON INSTAGRAM
Picanha, a favorite at most Brazilian steak houses, is also known as top sirloin with the fat cap still attached. It's also known as the Coulotte steak, without the fat cap—very lean, but flavorful. The name comes from a Picana, which is the pole used to herd cattle in Spain and Portugal.
1. Determine the direction of the grain. Cut slices approximately 3/4" thick perpendicular to the grain (very important for tenderness). Since the piece of meat is triangular, you will have some large slices and smaller slices. Normally you get about 6-9 slices pieces per 3-4 lbs Picanha, depending on how thick the slices are.
2. If the fat cap is really thick after sliced, cut some of the excess fat off so that it is about 1/4” to 3/8” thick.
3. Group the slices together by size. Usually 3 slices per 14” long skewer. Form into the shape of a C with the fat on the outside and put onto the skewers with the skewer point facing away from you.
4. Rub each side with Head Country Marinade as a binder and a medium coat of Original Championship Seasoning. Flip and repeat.
5. Make sure the grill is around 450 degrees. Immediately put the thicker slices onto the grill closer to the heat source and the smaller slices farther away from the heat source.
6. Flip the skewer every 6-8 minutes.
7. Cook to an internal temperature of about 132-136 degrees for medium rare.
8. Serve with or without the skewers and immediately after taking off the grill. A few photos may also be in order.
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