BBQ Project of the day 09-06-2016

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)

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