Today we had a Picanha from the salt plank.
The meat was again from Jürgen Fleischmann and his friendly team.
(Ok due to some question via e-mail here the preparation)
The preparation is quite simple.
- SeaSalt on the fat side
- Salt plank heated-up to 180°C (356°F)
- Both sides of the Picanha for 2 minutes on direct heat.
- That fat side up on the salt plank
- CoreTemp I used to reach: 58°C (136°F) (lasted 50 minutes)