Brazilian BBQ, a picanha cooked on a Weber Kettle

Byamazingfoodstv


Brazilian BBQ, or picanha is what we a cooking today using a Weber kettle and lump charcoal, on a rotisserie.

Revered in Brazil, Picanha is a superb beef cut known as “The Queen of Steak”. Picanha is also known as Rump Cap, Sirloin Cap, Coulotte, and Top Sirloin Cap. No matter what you call it, it is one tasty cut of beef when cooked correctly.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

#bbq #barbecue #picanha #rotisserie #brazilianbbq #weber #schueysbbq

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Main Ingredients:
1.7kg (3.7lbs) grass fed rump cap

Seasoning Ingredients:
Salt flakes (60%)
Coarsely ground black pepper (20%)
Garlic powder (20%)

Items Used:
57cm (22”) Weber Kettle
Chimney Starter
2 x charcoal baskets
Rotisserie
Heat proof gloves
Lump charcoal
Fire lighters

Feeds: 6 to 8

Style of cooking: Rotisserie roasting

Preparation Time: 5 minutes

Cook Time and temp : 1 hour at high indirect heat

Rest Time: N / A

Cuisine: Brazilian

Hydration: 2 x beers

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19 Comments

  5. This is absolutely not an attempt to stir the pot and with all due respect to you Sir , picanha is never ever cut against the grain but with the grain . For Brazilians that is equivalent to break the spaghetti prior to boil it for Italians

  6. Oh moist god, than looks sensational. As always, you explain it in an easy to follow smutty tutorial, great video. There's a rotisserie on my wish list… Do you reapply seasoning after trimming off the outer cooked layer?

  14. Just had breakfast, cooked on the bbq of course… that looks incredible schuey, yummo

    My grandfather was born in Argentina – and apparently knew how to butcher and cook up the occasional carcass of beef and/or lamb which he did for community gatherings in a few towns near where he lived along the Murray river. Of course, I found this out (about his cooking skills) years after he passed

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