Tonight, I cut two more strips, finishing off the Picanha I bought from the Brazillian market. While I seasoned the two strips with spicey rub, I gave the triangular point with just a bit of salt, in case it was tough (not between the three veins as Guga stated) and ended up for our ol' pup. I grilled some eggplant, yellow squash, and zucchini on the gasser, while the Picanha went over hardwood lump and a small piece of mesquite. My wife really enjoy hers, since I did it rare for her. When the thermapen said 90, I pulled it from the grill. I think she likes "branded and served" 
. Mine was just a hint more done than hers.
Now I'm thinking I want to up my game to a better grade of Picanha. Anxious to hear back from Beth on the Angus.
BTW, it turned out the point wasn't too tough, but my wife is weak and looked directly into our dog's eyes, buckled, then started feeding him the pieces of the point.
. Mine was just a hint more done than hers.Now I'm thinking I want to up my game to a better grade of Picanha. Anxious to hear back from Beth on the Angus.
BTW, it turned out the point wasn't too tough, but my wife is weak and looked directly into our dog's eyes, buckled, then started feeding him the pieces of the point.
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