Picanha
on a skewer
- Preparation: 5 minutes/BBQ: 15 minutes
- Core temperature 55 degrees
- BBQ temperature not relevant
- Direct
Quick step by step guide
Step 1: Cut the picanha in 3 roughly equal pieces.
Step 2: Fold the meat (fatcap on the outside) and place them on the skewer. Pay attention! Smallest piece at the end. Rub generously with salt.
Step 3: Light the BBQ and make sure that you do not use too much charcoal. Place the skewer over the fire and continue to rotate to prevent burning. After the meat has become nicely dark brown you check the core temperature in the smallest part. Remove this piece at a core temperature of 48 degrees.
Step 4: Grill the remaining parts indirect. Put the skewer back on the indirect BBQ, about 5 minutes. Check the large parts and check if 48 degrees has been reached. Put the small piece back and let it rest for 5 minutes.
Step 5: Grab a large and sharp knife and cut thin slices directly from the skewer.
Explanation guide with pictures
Step 1
A picanha is usually between 1.0 and 1.3 kg. Place the picanha on the cutting board with the fat side down. Now take a good look at how the muscle runs. You have to cut across the grain. Usually the grain runs from the thick part towards the thin part and you can cut 3 nice and equal parts.
Step 2
Grab a long and strong meat skewer. The best is a skewer that does not have a round metal part, but a triangle. Your meat will then automatically rotate while turning. With a round skewer there is a good chance that your meat will stick straight down. Take the picanha and fold the piece double with the fat side facing outwards. Insert the skewer through both edges of the cut. Make sure that the smallest piece of picanha is at the end. This piece is the first to reach the desired core temperature and must therefore be the first taken off the skewer.
Step 3
Fill your BBQ with coal. Use a single layer and do not fill the BBQ to the edge. The fire will become too hot and the flames will come too close to the meat. Light the BBQ and if the coal is glowing put the skewer above the coal. Stay with the meat constantly and keep on turning. As soon as the fat starts to drip, large flames will develop. They are going to hit the meat so be careful not to burn it.
If the pieces have a nice dark brown color you can check the smallest piece of picanha for core temperature. If the core is 48 degrees, take this piece off the skewer.
Step 4
The remaining pieces do not yet have the desired core temperature. But we will no longer grill directly, because then it will undoubtedly start to blacken the outside. Prepare the BBQ indirect (slide the coals to one side or place the platesetter) and put the skewer back on the BBQ. Close the lid and wait around 5 minutes. Check if the large pieces are now 48 degrees core temperature. Otherwise you wait a little longer. Then slide the small piece back on the skewer and let everything rest for 5 minutes.
Step 5
Grab a sharp and large knife. Cut thin slices directly from the skewer. Grab a beer or a glass of red wine and enjoy!
Grocery list
Picanha, about 1.3 kg
Salt. Preferably saltflakes, for example Maldon.
A big meat skewer and a core thermometer.