Meat rotating over fire…
Post Sponsored by Cowboy Charcoal
Ever been to a Brazilian steakhouse? They know how to cook meat over a fire! Well why not save the money and eat like a king at your home. At least, that is what I am trying to do!
Introducing my new Rotisserie Picanha recipe cooked over hot Cowboy Charcoal. Tender and delicious picanha lathered in garlic, onion, salt and pepper rotating over the fire until that fat cap has rendered. This is a great meal to impress your friends with on dinner night. Bring them over for dinner and slice some picanha off the skewer in front of them…
Oh wait, you can do that?
Like in most Brazilian steakhouses, they cook their meat until the beginning layer is done. Then they slice, serve and place the skewer back on the fire to keep cooking. Give your friends a crazy cool treat by cooking the meat until the first inch is perfect. Slice it off onto their plate and give them a side of Chimichurri.
Or, you can cook the whole steak and serve it classically. Either way, just make sure to have clean and natural lump charcoal like Cowboy Charcoal when you are cooking. Want the outside layer to be delicious and smoky. Enjoy!
RELATED ARTICLE: Grilled Picanha Recipe
Yields: 4-6 Servings
Cook: 60 minutes
Prep: 15 minutes
Equipment: Cowboy Charcoal, rotisserie, cutting board and knife.
Rotisserie Picanha Ingredients
1 whole picanha, cut into equal strips
2 tbsp of coarse sea salt
2 tbsp of black pepper
2 tsp of garlic powder
1 tsp of onion powder
Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one or two piles for indirect grilling.
On your rotisserie skewer, make picanha into a “C” shape and secure onto skewer. Lather with olive oil and season using all the seasonings above.
Place skewer over the fire, turn on rotisserie and cook for 30-40 minutes or until the internal temperature is 125F. *Tip* If you want to cook quicker, pull skewer off grill and slice the outside layer to serve. Place the skewer back on the grill to let cook until done again.
Let meat rest for 8 minutes, slice and serve with Chimichurri!
My recommended equipment for this cook!
Cowboy Hardwood Lump Charcoal
Cowboy Wood Chunks
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