Fun, simple, delicious! Picanha is the steak lover’s steak. Try this unique approach and be prepared to embark on a flavor-packed culinary journey with Chef Eric Gephart's tantalizing creation: Porcupine Picanha. This innovative recipe, skillfully crafted by the masterful chef, takes the exquisite cut of Picanha to new heights, combining it with a unique twist that will leave your taste buds dancing with delight. Picanha, a popular Brazilian cut of beef, is renowned for its remarkable tenderness and rich, beefy flavor. Chef Gephart, armed with a kamado grill and his culinary expertise, infuses this succulent beef with a smoky, charred exterior and a juicy, melt-in-your-mouth interior. As we explore this recipe, you'll discover that Picanha, traditionally reserved for special occasions, can now grace your table with Chef Gephart's creative and mouthwatering spin. Prepare to be amazed as you embark on the tantalizing adventure of Porcupine Picanha.
Stabilize your grill at 375- 400°F and set your grill up for a semi-indirect, 2 zone cook utilizing 1 half-moon deflector shield.
Make mustard topping by mixing all ingredients together until smooth. Set aside.
- 1/2 cup Dukes Mayonnaise
- 1 tablespoon Dijon Mustard, Kozlik's
- 1 tablespoon Whole Grain Mustard, Kozlik’s Triple Crunch
- 1 tablespoon Smoky Cowboy Mustard, Holmes Made
- 2 teaspoons Red wine vinegar
- 1 tablespoon Unsalted butter, room temperature
- 1/2 sprig Fresh rosemary, chopped
While the grill is coming to temperature, score a checkerboard pattern into the fat cap. Use a bit more pressure, scoring a touch deeper than the fat cap itself. Liberally season all sides of the scored Picanha with the Scorpion Rub
- 3 pounds Picanha, Wooden Nickel Farms
- 2 tablespoons Scorpion Rub, Lanes BBQ Seasonings
Place the roast, fat cap side down, on the direct side of the grill. Be sure you have engaged coals but not active flame.
Close the dome to stifle the air flow as to not allow any flare-ups as the fat begins to render and drip. Allow the fat cap to render for 10 to 15 minutes.
Check on the roast to ensure you are not over caramelizing the fat cap on the direct side of the grill. Once you love the caramelization, flip the roast over to the indirect side with the fat cap facing upwards. Liberally paint the roast with the mustard topping, close the dome and bring your airflow to a whisper by dampering down the draft door and Kontrol Tower till they are almost completely closed.
Cook the roast on the indirect side until you reach an internal temperature of 125°F.
Allow the Roast to rest on a cutting board for 15 minutes.
Slice the roast across the grain at a slight bias. Shingle it on your presentation plate and garnish with a bit of your leftover mustard topping.