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
If you want to support the channel, like the videos, comment on them and share them with your friends. You can even donate and shout me a beer timer here
If you love BBQ, check out Schueys BBQ on Facebook
Also check out my Instagram for more content and giveaways
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
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don’t hesitate in contacting me.
source
Related posts
19 Comments
Leave a Reply Cancel reply
You must be logged in to post a comment.
🤣😂😅 "Once you go pink…" LMFAO! That's GOLD
Another cracking video mate. So good!
How about a pot of chilli con carne in the weber?
Hey Schuey gret video ! can you please do some fish on the weber
I'm from Brazil too but I hope that guy giving some money to Gaza kiss starving there. So it's important to gives some charity otherwise there no unhumanity and that really sad.
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
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?
Looking good there. Nothing wrong with enjoying the scooby snax every twenty minutes or so…
I like a good Brazilian…….SMUT.
Badass my smut brother, I'd love to get you in a collaboration one day.
Delicious and MOIST! Hell yeah brother, I have some videos lined up for edit. I did some upgrading to my old Weber and have some moist meat to present soon, lol. Cheers!
Perfect timing mate, have a new rottiserie and a rump cap in the fridge!
Brazilian,, So u can do a Jamaican Jerk OX Tail or beef cheek Or beef shank stew on the round shaped BBQ of which we won't mention names, hope your family and you are well x
Forgot to add, always nice seeing Sgt. Seasoning reporting for duty! Keep up the great work dude.
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
Damn Schuey! This looks delicious!!!!!! Nice work dude! I thought for sure your "pink glove" comment was going to be smut! LOL. Cheers from Oceanside CA mate!
I came here to see some meat.Love your videos as always Schuey.
Brilliant as always, my new favourite cut
Ohh myyyy goodness that looks amazing
Looks moist errrr succulent