Get ready for some mouthwatering picanha! Video here!
Cooking picanha, a popular Brazilian cut of beef, over a rotisserie can be a delicious and impressive way to prepare this flavorful meat. Here are some cool tips to get the best results:
### Choosing and Preparing the Picanha
1. **Select the Right Cut**: Choose a picanha with a thick fat cap. The fat adds flavor and helps keep the meat juicy during cooking.
2. **Proper Trimming**: Trim the excess fat, but leave a generous layer, about a quarter inch, to render and baste the meat as it cooks.
3. **Seasoning Options**: You can season your picanha with Shawn Smith's Ultimate Steak BBQ Rub or go traditional with sea salt. Rub the seasoning generously all over the meat.
### Skewering the Meat
4. **Cut into Steaks**: Cut the picanha into thick steaks, about one and a half to two inches thick, against the grain. This makes it easier to handle and cook evenly.
5. **Skewer Correctly**: Fold each steak into a C-shape with the fat side on the outside and skewer them through the middle. This helps the fat render and baste the meat as it cooks.
### Cooking Over Fire
6. **Prepare the Fire**: Use hardwood charcoal or wood for authentic flavor. Let the coals burn until they are covered with white ash and have a consistent medium-high heat.
7. **Indirect Heat**: Position the rotisserie so the picanha cooks with indirect heat. This helps the meat cook evenly without burning the outside.
### Rotisserie Tips
8. **Slow and Steady**: Cook the picanha slowly, rotating it constantly. This allows the fat to render and keep the meat juicy. The entire process can take about one to one and a half hours, depending on the thickness of the meat and the heat of the fire.
9. **Baste Occasionally**: If desired, you can baste the meat occasionally with a simple mixture of olive oil and garlic or use its own rendered fat to keep it moist.
### Checking for Doneness
10. **Use a Meat Thermometer**: Check the internal temperature for perfect doneness. For medium-rare, aim for one hundred thirty to one hundred thirty-five degrees Fahrenheit, or fifty-four to fifty-seven degrees Celsius. Remember, the meat will continue to cook slightly after you take it off the heat.
### Serving the Picanha
11. **Rest Before Slicing**: Let the picanha rest for about ten minutes before slicing. This allows the juices to redistribute throughout the meat.
12. **Slice Thinly**: Slice the meat thinly against the grain to ensure tenderness.
### Additional Tips
13. **Add Flavors**: For a twist, consider marinating the picanha for a few hours before cooking. Use flavors like garlic, lime juice, and herbs.
14. **Serve with Traditional Sides**: Serve your picanha with traditional Brazilian sides like farofa, which is toasted cassava flour, vinagrete, which is Brazilian salsa, and pão de queijo, which is cheese bread.
Enjoy your delicious Brazilian-style picanha cooked over a rotisserie using a Bacana Grill!
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