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Picanha/Coulette NAMP 184

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#1 vanole


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Posted 09 April 2017 - 03:15 AM

Visiting down here in Fl and went to a local grocery store and seen this cut of meat on sale called Picanha.
Grabbed one with the thought of figuring out how to grill it when I got back to my SIL's.
My search on the web indicated that this cut is very popular in Brazil and they call it "Picana". They do it on a Rotis.
Here in the states its called a Rump Cap.
Its a small triangular cut of meat not to be confused with a Tri Tip which is NAMP 185C.
Once at the house and prepping noticed a good fat cap on the guest of honor. Spiced it up. SIL could not find Rotis motor for her Napoleon so I used her Holland Legacy sans Rotis. Cooked it 25 min per side internal temp was about 138° when I pulled it off the grill. Quite a bit of shrinkage during the cook.
Meat had a trememdous beefy flavor and very tender. At $3.99lb this cut of meat is a keeper. Will be putting a couple of these puppies in the cooler when I head back home in a week.
My Herd:
Kikuya Hibatchi Pot (1975)
2 Weber Kettles: 18.5 (77);22.5 (00)
Holland Classic Model BH-421-SG-2 (96) added the Searmate IR Burner (10)
Weber Genesis 3000 (97)
Bayou Classic Dual Burner Stove/Fryer (98)
2 Large Big Green Eggs (98) & (02)
Woodflame Delecto (05)
Lodge Dutch Oven Table w/Tall Windscreen (08)
American Outdoor Grill Model 24PC (10)
Holland Legacy LS BH421-SS-3 (adopted 10)
Phoenix Grill PG-2001-P (11)
Holland Companion BH-213-MG-1(11)
1 Medium BGE (11)
PK Grill (12)
Vidalia 628 (13)
Phoenix SDSOP (14)
Holland Epic BH412AG4 (14)

Wish List:
Hasty-Bake Grill

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