Picanha Churrasco
In South America, especially in Brazil, preparing picanha on a spit over fire or charcoal is known as churrasco. The term churrasco refers to the traditional barbecue style where large cuts of meat are skewered and slowly roasted over an open flame or charcoal. A beautiful way to cook picanha – Brazil’s iconic cut, also known as the queen of steaks. This is exactly what Siebe Grijpma from @bbqmoods did.
In this version, Siebe adds a flavorful twist: the meat is first cut into thick steaks so that each steak can be seasoned individually with your favorite rub (coffee rubs work exceptionally well with this cut). This approach gives each piece a better crust and deeper flavor, enhanced by using mesquite wood on the BBQ. Ready to try it yourself? Good meat is already half the battle!
Preparing the Picanha
Cut the picanha into steaks 4 to 5 cm thick. Keep the fat cap intact. Generously season each steak on all sides except the fat cap with your rub. By seasoning each steak individually, every piece gets an optimal layer of flavor. Let the meat rest for 30 to 60 minutes (in the fridge) so the rub can fully penetrate.
Preparing the Spit
Thread the steaks onto the rotisserie rod in a half-moon shape, with the fat side facing outwards (alternate so the fat cap is on the outside). Press them firmly together so they stay in place while rotating.
Preparing the BBQ
Set up your BBQ for indirect heat and preheat to 190 °C. Add mesquite smoking wood once the BBQ reaches temperature.
Cooking the Picanha Churrasco
Place the rotisserie in the BBQ and start the motor. Close the lid and let the steaks slowly rotate. Cook the meat until it reaches a core temperature of 50 °C for medium-rare. This usually takes around 45 minutes. Remove the rotisserie from the BBQ once the desired temperature is reached. Let the meat rest for 10 minutes under loosely tented aluminum foil.
Serving
Remove the steaks from the spit and serve them as whole slabs or slice into smaller strips if preferred. Sprinkle with salt flakes to taste.
Serve immediately, ideally with a fresh Asian cucumber salad to balance the robust meat. You can also pair it with chimichurri for a classic South American touch. Delicious with a robust red wine or a spicy IPA.
ENJOY!
