Brazilian-style picanha

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the picanha from the package, pat it dry and remove any unevenness such as the fleece at the bottom and excess fat on the fat cover. You want to leave about 1cm of fat over the entire surface of the fat cover.

2. 2

   Step 2

   Done

   Then cut the fat cap with a diamond pattern. This is what you do to make sure that the fat doesn't get under tension and deform the meat at the skewers as soon as they come into contact with the heat. Fat shrinks harder than meat, and that would cause the sphere to stand and not to garnish equally.

3. 3

   Step 3

   Done

   Then cut the picanha into long slices of about 2cm thickness from top to bottom and skewer it through the fat cap on the skewers. So the fat side is lumped to the spear. You put this on and on until you have 3 slices per spike. After skewering, season the meat with the BBQ rub. You do this on both sides. Then put the skewers covered in the refrigerator and it's time to light the BBQ.

4. 4

   Step 4

   Done

   Light the BBQ for direct heating at 250 degrees Celsius and make sure you also have a cold zone where you can move the skewers if they go too fast. The fat starts to drizzle quite quickly and this causes flames. A little flame isn't bad but when it gets crazy your meat doesn't go well so play with your warm and cold zone. Since the slices are only 2cm thick, with 10-15 minutes of grilling you are ready to take them off and put them under a piece of aluminium foil for 10 minutes to rest.

   BBQ temperature: 250°C10m
5. 5

   Step 5

   Done

   After 10 minutes of rest, you can attack. Then serve the picanha with some fries or potatoes and vegetables. Enjoy!