Picanha Kit Rotisserie

[Prof.]

Hello friends, yesterday I have tried in the preparation of Picanha with Rotisserie that I had never seen it, I even cooked and eaten. I cut pieces from 3.3 to 4 inches, two I slipped up the spit and put it in the kettle at 400 * F for 50 minutes, of which the last second with the rotisserie off and the fat on the top to facilitate the bark and I brushed melted butter, olive oil and garlic with a brush created with a sprig of laurel to which I tied rosemary, lemon thyme and marjoram! As soon as the crust had formed pèortato I spit on the table and cut a couple of slices that I seasoned with pink salt, pepper and chopped rosemary, thyme and marjoram ... all three times! The flavor of the meat was really great, the thin slices melted in your mouth and the fat had an amazing flavor. Preparation easy and fun unforgettable taste .. try to understand!

[MaxBobcat]

Looks excellent Prof!

[pbe gummi bear]

Sir, you are a professional! A few members tried the Picanha a few months ago. Check that out here: http://weberkettleclub.com/forums/grilling-bbqing/picanha/15/ maybe you can add your cook too?

[1buckie]

Prof. !!!!!

That's exactly the way it should cook up !!!

Very, very, extra nice !!!!!

 Probably cooks that much more even on the roto, instead of just skewers too.......good idea !!!!

[Prof.]

Thank you friends! I'm not a professional but I would like to be .. I'm just a fan who enjoys cooking on after discovering a fantasy world .. the bbq! I do still endless barbecues to be good .. every day is something new to learn!

[kendoll]

That looks fantastic! Another idea to add to the list, thanks for posting that!

Ken

[Prof.]

[Jocool]

What cut do you start with? Is that a rump with fat cap on?

Sent from another Galaxy using Mental Telepathy

[Prof.]

What cut do you start with? Is that a rump with fat cap on?

Sent from another Galaxy using Mental Telepathy

I started with the two biggest cuts that you see in the second picture .. it is the rump with the layer of fat above, however, this was too little

[Prof.]

Picanha number 3