We get it, purists - trimming the fat off picanha might seem like blasphemy in the traditional playbook, but bear with us as we explore uncharted territory and cook up something truly extraordinary. Sometimes you think outside the box and discover new ways to cook, ever heard of hot and fast brisket?

So, if you're ready to have your culinary beliefs turned upside down and maybe even get a little fired up, then keep watching. Who knows, we might just make ya mad, but hopefully, we'll also inspire you to think outside the box and ignite your passion for cooking in a whole new way. Let's do this! 💥

We are taking this Picanha to flavor town. We start by trimming all the fat about 1/8 of an inch, making sure to knock off any large pieces that won't render during the cook. then we try something a little out of the box, using Moo Magic as a dry marinade making sure to cover all sides completely. We refrigerate for 3 hours then rinsing it off and padding dry. We start with griller SPG on the fat side as the salt will help penetrate the fat, we don't waste any of the other seasoning as the fat renders it would just run off. We coat the top thoroughly starting with SPG, Thriller for that good course ground pepper and chili flavor then finish it with Flaps Chicken rub which adds a hint of citrus for an unbelievable pop.

We grill at 400° meet side down until the internal temp reaches 70°, we then flip it to the fat sign and cook until it reaches 130. We put in a pan cover and let rest for 5 minutes before slicing.

We served ours with black beans and rice but You can amp it up even more with some fresh pico or chimichurri. Stay tuned for our drunken black bean recipe ♨️♨️♨️♨️

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