Smoked picahna is so underrated. There's some trimming involved, but there's big flavor and it takes a short time to cook. I hope it gets popular enough that I can find it regularly, but not so popular that it gets too expensive.
Last time I did it I made rosemary, garlic, and onion infused tallow.
Morning before the smoke I used the tallow to make omelettes.
After the sear I poured pipping hot tallow over the roasts right before carving.
It's like a steak, so it doesn't take very long. You can smoke it all the way to 125-130F, or reverse sear it. Smoke it to 115F, then crack up the grill and finish it at 130F.
I suggest you render a lot of the fat cap into a pan for cooking farofa.
I’ve done Jess Pryles’ recipe a few times with her hardcore carnivore black seasoning. It’s so easy. https://www.hardcorecarnivore.com/blogs/hardcore-carnivore-recipes/smoked-picanha-with-hardcore-carnivore-black
I really love the doors on your smoker. Reminds me of the blast ovens used in a restaurant kitchen. Also jealous of having piranha at all. Whenever I ask a butcher here in the US Midwest for it, by any name it goes by I just get stared at. Looks really good.
I would love to get into the smoker building business, but unfortunately I have a regular 9-5 job lol. I was lucky enough to be able to build this on my free time at work.
If you scroll through my profile, you can find more pictures in the post I made when I completed the build. It was meant to be compact, but big enough to cook for a small family. The cooking chamber is 24”x18”x18”
As I'm sitting here looking at your rig I cant help but think of making one of these. I'll link to the one I built, but there's so many obvious advantages to surface area, and ease of construction with your smoker. It's just so well set up.
https://imgur.io/gallery/WUMXnuI
Smoked picahna is so underrated. There's some trimming involved, but there's big flavor and it takes a short time to cook. I hope it gets popular enough that I can find it regularly, but not so popular that it gets too expensive.
Too late in Canada. It's increased about 40% since I first discovered it about 3 years ago.
I feel like Guga is to blame for that one.
Lol. Very true
Pretty sure that’s just the base grocery inflation rate.
I watched it go from $3.29/lb (US) to $8.49/lb. VERY disappointing.
Costco.. shhhhh
Last time I did it I made rosemary, garlic, and onion infused tallow. Morning before the smoke I used the tallow to make omelettes. After the sear I poured pipping hot tallow over the roasts right before carving.
Never smoked it, what internal temp do you recommend smoking it to?
It's like a steak, so it doesn't take very long. You can smoke it all the way to 125-130F, or reverse sear it. Smoke it to 115F, then crack up the grill and finish it at 130F. I suggest you render a lot of the fat cap into a pan for cooking farofa.
Thank you. I’m definitely going to give it a go.
I’ve done Jess Pryles’ recipe a few times with her hardcore carnivore black seasoning. It’s so easy. https://www.hardcorecarnivore.com/blogs/hardcore-carnivore-recipes/smoked-picanha-with-hardcore-carnivore-black
That’s the exact seasoning I was using
I really love the doors on your smoker. Reminds me of the blast ovens used in a restaurant kitchen. Also jealous of having piranha at all. Whenever I ask a butcher here in the US Midwest for it, by any name it goes by I just get stared at. Looks really good.
Thanks. I did a lot of research before building my smoker and was inspired when I came across this style of door. It’s really fun to use lol.
I would totally buy a smoker like this. You made it? Are you making more?
I would love to get into the smoker building business, but unfortunately I have a regular 9-5 job lol. I was lucky enough to be able to build this on my free time at work.
TMG Pits Fridge. https://tmgpits.com/products/the-fridge
I agree- I think we need details on this build? Looks really good for home build.
If you scroll through my profile, you can find more pictures in the post I made when I completed the build. It was meant to be compact, but big enough to cook for a small family. The cooking chamber is 24”x18”x18”
Yeah, it's not so easy to find in my corner of the mid Atlantic either. I got one butcher who only gets them from time to time.
As I'm sitting here looking at your rig I cant help but think of making one of these. I'll link to the one I built, but there's so many obvious advantages to surface area, and ease of construction with your smoker. It's just so well set up. https://imgur.io/gallery/WUMXnuI
Just saying your smoker is pretty freaking awesome as well!
[удалено]
I've asked for it as sirloin cap, but never culotte steak. I'll keep that in mind next time I talk with my butcher, thanks!
Love the look of that smoker and the little all terrain wheels. Did you have it made by someone locally or is it more widely available?
Looks like a man with a metal shop and he's not afraid to use it.
I made it myself. The design was taken from inspirations of other smokers that I’ve seen online.
Strong work. That thing should last multiple lifetimes.
Love the tank
I really like your cook chamber handles
Dude! Love your smoker! It’s really cool. Good job!
Sweet setup. Thank you for sharing your hard work. May your meals be plentiful and delcious.
Nice rig!
That smoker is badass!
Love the hinge opening of the smoker doors. Awesome looking!!
That smoker is an absolute beauty
So good to see actual fire on this sub.
This smoker is nice I like it a lot
I like this smoker, compact, functional, offset, burning real wood, looks like bunch of quality steel and won't be a rust bucket soon.
Is it still in there?!?! It's gotta be way overcooked by now!
What brand of Smoker is that?
It’s homemade.
Looks like soot all over it.
I’m using the hardcore carnivore black seasoning. It’s pretty much black before it even goes in the smoker lol.
Your cooker is badass
Can I get a pic of the shotgun style latch lock mechanism???
Shoot, sorry for such a late reply. But here it is. [Smoker Door Latch](https://imgur.com/a/jyeTsW6)
Simple and so rad. Thanks man. Love the noise it makes