Grilled Whole Picanha on the Kettle Grill - Smoked Picanha Recipe

[@PostalBarbecue]

Grilled Whole Picanha on the Kettle Grill - Smoked Picanha Recipe - Reverse Sear Picanha - Easy BBQ Recipes ► PRINT/SEE THE RECIPE AT - postalbarbecue.com/recipe/grilled-whole-picanha-recipe/ ► Shop Postal Barbecue Rubs - www.postalbarbecue.com/shop ► SNS GRILLS - Slow 'N Sear Kettle - snsgrills.com/?afmc=1t

[@troyv8302]

That looked beautiful and it had had to be even better with that horseradish mayo. Will do this sometime soon on the SnS. Thanks!

[@PostalBarbecue]

Thanks man.. Yeah that horseradish mayo was really good with this cook!

[@SnSGrills]

Looks incredible!!!

[@PostalBarbecue]

Cheers!

[@JoshandBabe]

PICANHA IS SO SO GOOD - Especially when you can actually find them. That Mad Cow rub is good stuff! Great cook Jabin

[@PostalBarbecue]

SO Good! Thankfully we have access to it ever day in our area usually in two packs! haha Love the new logo guys!

[@bobbicatton]

That looks awesome, and the horseradish mayo is a great addition👍😊

[@PostalBarbecue]

Thanks Bobbi, Yeah I always love a fast/simple horseradish mayo with beef.. yum!

[@jcortiz948]

Excelente preparación mmmmm que rico, saludos.😊

[@PostalBarbecue]

Cheers.

[@benhaze1010]

Great video all around! Clear instructions and excellent production. Well done!

[@UNITECV]

Nom nom nom

[@PostalBarbecue]

Cheers!

[@dawsonmckeown4242]

Nice job Jabin!

[@PostalBarbecue]

Thanks Dawson, I hope you give it a try!

[@steveg1559]

I’ve made a couple of these over the past year using the reverse sear technique (I dry brined the last one) and I can honestly say there is nothing better!

[@daddydutchbbq]

Beautifully done Jabin !

[@PostalBarbecue]

Thanks man.. It was super tasty and fun to cook with all that fire!! haha

[@daffawaffa]

I'm about to do this for the super bowl, hope it comes out looking like yours! 👍

[@snorfietsers4006]

Looks amazing man, great stuff as always Jabin

[@PostalBarbecue]

Glad you like it! It's always a lot of fun when you get to play with big fire as well! haha Cheers bud, anything you might like to see on the channel?

[@johnknapp6328]

Well Done, Beautiful Color

[@PostalBarbecue]

Many many thanks, I hope you give it a try!

[@pedrofonseca7643]

Amazing mate, and you really understand the cut. Cheers from brazil.

[@David-burrito]

Perfect cook.

[@kietdang6252]

Dude! I am heading over with a bottle of red wine. see you later.

[@PostalBarbecue]

haha.. yeah bud..

[@Xpyburnt_ndz]

FABULOUS cook Jabin!!! 😋😋😋😋

[@fxeditor1138]

Wow! looks great! No water in the S&S?

[@PostalBarbecue]

Thanks Michael. No water in the reservoir for this cook.. Basically I never use water when cooking above 300F or planning to sear because the water boils/splashes everywhere - also when searing you can remove it to make more space for your sear!

[@MrHarryhere69]

This is how I do my Tri Tip

[@kennethavesato3883]

All these aftermarket rubs ,garlic powder onion powder ,salt pepper done 😊

[@dwaynewladyka577]

An amazing looking picanha. Cheers! 👍👍✌️

[@PostalBarbecue]

Thank you so much 👍 Let me know what you might like to see on the channel.

[@dwaynewladyka577]

@@PostalBarbecue How about some more Polish inspired cooks? Cheers!

[@GreatHope3-16]

I would like to have known what the seasoning notes are as you were using it. I had to look up mad cow seasoning to see what it has in it so i could experience the taste test more thoroughly. But great video. Thanks for sharing!

[@1AcidBurns]

Great video, what size is you grill? can you give a direct link to purchase it?

[@stuffandthat7]

If using briquettes instead of lump will they heat up as quick when you mix them up?

[@JamesGeorge2]

Love cooking whole slabs like this slow. You can miss your target temp by 10 degrees and still have tender juicy piece of meat.

[@johnwray449]

Great cook. I’m just wondering what brand of canopy you use. How does it hold up to rain and wind.

[@PostalBarbecue]

Thanks man.. The Canopy is just a 10x10 market tent I think by Canopykings??? I'm not sure.. but it's just a standard commercial grade style white tent.

[@alejandrol613]

Looks good but you don leave the Meater in while you searing, unless you want to damage it.

[@jamienewman3887]

I’m doing my first picanha tomorrow, American wagyu. I’m going back and forth so hard on if I should bring it to medium and reverse sear like this or cook it like a brisket to probe tender. I know it’s subjective but which would you suggest?? 😁

[@brianwoodturner]

6:36 Do you have a link to your tongs? Been looking for some just like that

[@captainkirk8806]

Dude STOP!!! Your ruining my diet.🤣🤣 That looks so good😋😋

[@PostalBarbecue]

sorry not sorry! haha. You need to do what I do to keep looking good.. First, a flat brimmed hat haha. Second, Run To Beer group.. Basically you run a 5km loop from a brewery and end with beers! haha.. Now you know how to keep making Guilt Free BBQ!

[@anamariabarbosa3995]

PICANHA 🇧🇷

[@aaronfriesen7557]

That’s not a cut I’ve ever cooked. Not sure I’ve seen in stores here. Also notice you’ve been using lump charcoal more lately! Love it! Keep up the great work!

[@PostalBarbecue]

Dude, you need to track it down! It's awesome.. I think this cost like $18CDN and feeds all 4 of us easily! Yeah, lump sometimes happens in the winter more when I can't find briquettes. I do really like cooking with lump but Im not a fan of how much more sparks come with using it, especially in the dry summer months.

[@brianshenk6912]

Meathead says not to let the meat rest. Have you compared resting vs. unrested?

[@PostalBarbecue]

Resting on a bigger cut definitely makes sense to do. I think he doesn't rest on steaks so the juices run out more and then you can dip the steaks in it.. Resting retains more juices when it's cut and relaxes the meat a bit from the high heat. I feel its minimal but still worth the few minutes. In these videos EVERYTHING rest for at least 5 minutes (if i'm fast anyways) while I have to pause and get that beauty b-roll haha.

[@Coyote-oy1oo]

When you say degrees, i Take it you mean Fahrenheit

[@virusmyth4930]

Mark my words: in 10 years it will become more expensive than ribeye in the US, so enjoy while it's still cheap for you. There's only 5-6lbs of picanha per animal, so suplly vs demand rules dictate that prices will soar as it becomes more and more popular.

[@kv501]

And so… And so… It’s off to work we go… And So And So And So And Soooooooo

[@PostalBarbecue]

Cheers.

[@thecynic807]

I made my first one tonight. Sadly there was no fat cap. The butcher for some reason removes it.

[@robbuchanan4870]

"The page can’t be found."

[@Dariet88]

why does he switch fork from left to right to pick it up? he already has it in his fork if he went straight for the left. Nonsense

[@blimp2920]

Bet you’re fun at parties

[@subopolois]

Thats definatley not medium rare, its hardly pink. More like a medium or medium well. And never leave the meater in when you sear, you can get flare ups (like you did) and it will destroy the meater

[@PostalBarbecue]

It's RAW, it's overcooked... haha.. this is one of debates that will always be around.. haha

[@valentinilie]

Honestly, if the guy says it's medium rare, I believe him. Why would anyone even argue on the "color" of the meat I see in a youtube video? It can seem not "pink" enough because of the screen you're watching jt on, it can be because of the filters or color balance the camera has, etc... If he says these steps got him to medium rare, we should just believe him and move on.

[@wchops7578]

Are you blind?

[@romanninja777]

Depends on how it's cooked. The pinkness does not decide if it's medium rare or not the internal temp does. Also, I'm not sure what video you were watching, but from what I can see from my end that is definitely medium rare if I had to guess.

[@romanninja777]

Also its kinda hard to overcook a massive whole picanha after reverse searing from an internal temp of 120 lmao