Hey there, fellow food enthusiasts! If you're here, you're probably looking for a way to take your grilling game to the next level. Well, you’ve come to the right place. Today, we're diving into the world of Ninja Woodfire smoked picanha, a cut of beef that's as fun to say as it is to cook. Trust me, your taste buds are in for a treat!
First off, let’s talk about the star of the show: the picanha. This cut is beloved in Brazilian barbecue, and for good reason. It’s tender, flavorful, and has a fat cap that melts into the meat, creating a juicy, delicious steak. Think of it as the superhero of beef cuts. And like any superhero, it deserves a super method of cooking—enter the Ninja Woodfire Grill.
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Meet the Ninja Woodfire Grill
If you've never heard of the Ninja Woodfire Grill, it's time to get acquainted. This bad boy is like the Swiss Army knife of grills. It smokes, it sears, and it almost makes you coffee in the morning. Okay, maybe not that last part, but it does a lot! For this recipe, we’re putting the Woodfire to the test, and spoiler alert: it passes with flying colors.
Preparing the Picanha
Here’s how our adventure begins. Start with a beautiful 2.35lb prime beef picanha. First, cut it into thick steaks, about 3 inches each. Remember, thick is key here. We want our steaks to be like the Hulk—massive and ready to smash (your hunger, that is). Next, season them liberally with coarse sea salt and fresh cracked black pepper. Don’t be shy with the seasoning; let your inner salt bae shine!
Chilling the Steaks
After seasoning, let those steaks chill in the refrigerator. Literally. Cold meat takes smoke better, so give them a little nap in the fridge while you prep your grill. Meanwhile, ensure you’ve got the griddle in the Ninja Woodfire and load it up with charcoal pellets.
Smoking the Picanha
Set the Woodfire to the smoker setting at 145°F (63°C), and get ready for some smoky magic. Once your grill is ready, it’s showtime. Stick a meat probe into one of the steaks and place them on the elevated rack in the grill. We’re aiming for a rare finish, so we’ll cook until the internal temperature hits 120°F (49°C). This is where you get to channel your inner tech geek and use the Ninja Pro Connect App to monitor the temperature. Who said grilling isn’t high-tech?
Searing the Steaks
When your steaks hit the target temp, take them out and let them rest. Resting meat is crucial—it’s like letting your kids chill after a sugar rush. Meanwhile, crank the Ninja Woodfire up to Grill HI and let it get nice and hot. Add a tablespoon or two of beef tallow to the grill, and sear those steaks on all sides until you’ve got a crust that would make any burger joint jealous.
The Grand Finale
Finally, let the steaks rest for a few minutes, then slice against the grain. Serve up and watch as your family’s eyes widen with delight. This smoked prime picanha is juicy, flavorful, and absolutely unforgettable. Whether you’re hosting a backyard barbecue or just treating yourself to a fancy dinner, this recipe is sure to impress.
Dad's Ninja Woodfire Smoked Picanha Top Tip
Sear the picanha with beef tallow on the griddle accessory for a GREAT crust.
Recipe
Ninja Woodfire Smoked Picanha
Equipment
- Ninja Woodfire Grill
- Elevated Rack
- Ninja Woodfire Griddle
- Tongs
- Cutting Board
- Knife
Ingredients
- 2.35 LB Prime Beef Picanha
- 2 tablespoon Sea Salt
- 2 tablespoon Black Pepper
- 2 tablespoon Beef Tallow
Instructions
- Cut your Picanha with the grain Into THICK steaks. I did mine just shy of 3 inches. I got 3 steaks out of my Picanha.
- Season the steaks liberally with a coarse sea salt and fresh cracked black pepper. Make sure you get all sides of the steaks.
- Put the steaks in the refrigerator to stay cold. Cold meat takes smoke better.
- Make sure you have the Griddle in the Ninja Woodfire and load it with pellets. I used charcoal pellets for my cook.
- Set the Ninja Woodfire to the smoker setting and to 145F or 63C. At this point you can add in the elevated rack.
- When the smoker says to add food get your steaks out of the refrigerator and put a probe in the middle of one of the steaks. If you do not have a Pro Connect use a 3rd party wireless or wired probe. Put the steaks on the rack and plug in the probe.
- Using the Ninja Pro Connect App set up for a thermometer cook and pick beef rare, 120F or 49C. Hit start cook and the unit will turn off when you hit the cook temp.
- When you get your notification the meat is resting (or you checked and it hit 120F or 49C) take the steak out, remove the probe and take the rack out of the grill.
- Turn the Ninja Woodfire off and then back on and set it to Grill HI. Hit start and then wait for X Minutes until the grill is really hot.
- When the grill plate is ready add a tablespoon or 2 of beef tallow to the grill and then sear the steaks on all sides until you get a nice crust. When you are happy with the crust turn the grill offf.
- Let the steaks rest for 5 minutes, slice against the grain and ENJOY!
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ninja Woodfire Smoked Picanha Ingredient and Equipment Links:
Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen
Ninja Woodfire Grill Elevated Grate:
Get it on Amazon
Beef Tallow:
Get it on Amazon
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