BBQ discoveries: beef picanha and Thor’s hammer
With all the burgers, steaks and kebabs, beef is already a barbecue staple. This summer, why not try two new
cuts, which you can find at the butcher’s counter at IGA stores: beef picanha and Thor’s hammer.
We’ll explain how to prepare and grill them this summer.
Beef picanha
What is it?
This is a lean and tender sirloin steak, which is surrounded by a thick layer of fat. It is called picanha when
it is cooked in pieces on a large skewer forming a C, fat towards the outside. The picanha is a typical
Brazilian barbecue item called churrasco.
How to prepare it
As the top sirloin is a very tender cut, there is no need to marinate it for a long time. Direct grilling at high
heat with a short cooking time is preferred.
Make sure to keep an eye on the meat while it’s cooking so the fat doesn’t ignite. If necessary,
spray a little water to temper the flame without reducing the heat.
Serve the grilled meat with a vinaigrette sauce such as chimichurri or flavoured mayonnaise which can be prepared
in a few minutes—no cooking needed. The tasty sauce enhances the meat, since it isn’t marinated.
Cooking picanha
To cook picanha the Brazilian way, cut the piece into steaks and score the layer of fat before skewering. The
meat must be bent in a C, leaving the fat facing outwards.
- Temper the meat out of the refrigerator for about 40 minutes before cooking.
- Preheat the BBQ to 250°C (480°F).
- Place the skewers on the grill for direct heat cooking.
- Cook the meat for 4 to 6 minutes on each side, until it reaches the desired doneness.
- Rest the meat for 5 minutes before serving and slice it into strips.
Thor’s hammer
What is it?
This cut of meat is actually beef shank. Its central bone is impressive and bare—which makes handling it
easier. Its name is inspired by the god of thunder and the famous hammer he carries, and it’s a meat
that’s initially tough, but that tenderizes with very slow cooking. Once done, the meat comes apart with a
fork.
How to prepare it
Preparing Thor’s hammer takes time—ideally, it’s a day-long project. To flavour the meat, first
prepare a dry
marinade which coats the meat for a few hours before cooking. This type of marinade allows, among other
things, avoiding a marinade with oil that could burn on the grill.
As we are trying to achieve a meat that can be pulled, it’s a slow and low type of cooking situation.
First, you want to colour the meat by grilling it over direct heat and then you want to steam it by wrapping it
in aluminum foil. This creates the same conditions as an oven braise would.
When the meat is ready to serve, mix it with the BBQ sauce of your choice and eat it in a sandwich, or as is with
grilled vegetables.
Cooking Thor’s hammer, in brief
The cooking is done in two stages. Thor’s hammer is first placed directly on the rack above the flames
at
low temperature for several hours and then finished at medium heat with indirect cooking.
Step One: Direct Cooking
- Temper the meat out of the refrigerator for about 2 hours before cooking.
- Preheat a BBQ or smokehouse to 120°C (250°F).
- Grill the meat on direct heat for 4 to 5 hours or until the internal temperature reaches about 70°C
to
75°C (160°F to 170°F).
Step Two: Indirect Cooking
- Preheat the BBQ or smoker to 190°C (375°F).
- Cover the meat with two layers of foil.
- Place the meat on a rack over an extinguished section of the BBQ.
- Cook the meat for about 2 hours or until the internal temperature reaches 95°C (205°F).
- Shred the meat and mix it with your favourite BBQ sauce.