Picanha is a spectacular and reasonably cheap cut of meat. It’s also the favorite piece of meat in brazil.
Because we love a bit of heat we asked our friend Jeroen Hazebroek to make us a dry rub with some dried peppers he had grown himself.
- 1 whole picanha
- Olive oil
- Rock salt
For the dry rub
- 1 tbsp of cayenne pepper
- 1/4 tsp of dried ghost pepper
- 1 tsp of chipotle
- 3 tsp of onion powder
- 3 tsp of garlic granulate
- 2 tsp of salt
- 3 tsp of ground black pepper
- Score the fat cap both ways so it renders down more easily. Put sold on the fat cap and rub it between the cracks. This way the fat dries out and you have a better chance to get some crispy fat.
- Mix the ingredients for the rub. Brush some olive oil over the meat side of the picanha and sprinkle on an even layer of the rub.
- Start up your grill with 2 zones and a temperature of 150°C (300F). Place the picanha on the cooler side of the grill and let it come to a temperature of 52°C (129F).
- After that, we are going to sear it over direct heat to get some crust and crispen up the fat. Make sure you flip it often so it does not burn.
- Let it rest for 15 minutes before slicing it against the grain.
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BBQ gear used
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