{"id":203,"date":"2025-11-24T19:10:42","date_gmt":"2025-11-24T19:10:42","guid":{"rendered":"https:\/\/wurstkase.duckdns.org\/?p=203"},"modified":"2026-01-02T10:59:56","modified_gmt":"2026-01-02T10:59:56","slug":"picanha","status":"publish","type":"post","link":"https:\/\/wurstkase.duckdns.org\/?p=203","title":{"rendered":"Picanha"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"740\" height=\"555\" src=\"https:\/\/wurstkase.duckdns.org\/wp-content\/uploads\/2025\/11\/image-22.jpeg\" alt=\"\" class=\"wp-image-1435\" srcset=\"https:\/\/wurstkase.duckdns.org\/wp-content\/uploads\/2025\/11\/image-22.jpeg 740w, https:\/\/wurstkase.duckdns.org\/wp-content\/uploads\/2025\/11\/image-22-300x225.jpeg 300w\" sizes=\"auto, (max-width: 740px) 100vw, 740px\" \/><\/figure>\n\n\n\n<p id=\"viewer-f4h83\">Ingredi\u00ebnten:<\/p>\n\n\n\n<p id=\"viewer-1mvif\">picanha<\/p>\n\n\n\n<p id=\"viewer-4q2sn\">Zout<\/p>\n\n\n\n<p id=\"viewer-79q3u\">Peper<\/p>\n\n\n\n<p id=\"viewer-fss9s\">Bereiding:<\/p>\n\n\n\n<p id=\"viewer-d9uqf\">Maak de BBQ klaar voor indirecte bereiding op ongeveer 180 graden<\/p>\n\n\n\n<p id=\"viewer-1sso6\">Snijd de picanha in. Alle kanten van de picanha insmeren met zou en peper. Zout en peper uurtje laten intrekken.<\/p>\n\n\n\n<p id=\"viewer-6k07m\">Leg de picanha met de vetkant naar het open vuur van de BBQ en laat het vet vlam vatten en laat dit ongeveer 5 minuten duren.<\/p>\n\n\n\n<p id=\"viewer-2c84c\">De picanha verwarmen op een indirecte BBQ tot een kerntemperatuur van 55 graden. picanha van de BBQ en een 1\/2 uurtjes later rusten onder aluminiumfolie. \u200b \u200b<\/p>\n\n\n\n<p id=\"viewer-6j2ts\">Braand de bek veurzichtig\u2019<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredi\u00ebnten: picanha Zout Peper Bereiding: Maak de BBQ klaar voor indirecte bereiding op ongeveer 180 graden Snijd de picanha in. Alle kanten van de picanha insmeren met zou en peper. Zout en peper uurtje laten intrekken. Leg de picanha met de vetkant naar het open vuur van de BBQ en laat het vet vlam vatten&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kamado"],"_links":{"self":[{"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=\/wp\/v2\/posts\/203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=203"}],"version-history":[{"count":2,"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=\/wp\/v2\/posts\/203\/revisions"}],"predecessor-version":[{"id":1436,"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=\/wp\/v2\/posts\/203\/revisions\/1436"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=\/wp\/v2\/media\/1435"}],"wp:attachment":[{"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstkase.duckdns.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}