Rotisserie Picanha
This post may contain affiliate links. 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… Post Sponsored by Cowboy Charcoal Oh wait, you can do that? How to Cook the Rotisserie Picanha But first, if you’re new to this cut, start by reading What is Picanha before we get started. Like in most Brazilian steakhouses, they cook their picanha on a spit over a fire until the beginning layer is done. Then they slice, serve and place the skewer back on the fire to keep cooking. This is a traditional way of keeping the meat hot and juicy but also perfectly cooked! Give your friends a crazy cool treat by cooking the picanha until the first inch is perfect. Slice it off onto their plate and give them a side of Chimichurri. That is an experience you will never forget. Or, you can cook the whole Rotisserie Picanha and serve it classically. Just make sure to have the meat rest completely before serving, and that you gauge the temperature at the thickest part of the meat that is away from the skewer. Otherwise it will mess up your temperature gauge reading. Either way, just make sure to have clean and natural lump charcoal like Cowboy Charcoal when you are cooking this Rotisserie Picanha. You want the outside layer to be delicious and smoky. Enjoy! ▢ 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▢ Olive oil ▢ 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 ▢ Olive oil 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! 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. 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. 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. 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! Let meat rest for 8 minutes, slice and serve with Chimichurri! Equipment: Cowboy Charcoal, rotisserie, cutting board and knife. This article does contain affiliate links to products that we personally use and support. Purchasing an affiliate product does make us a small commission at no cost to you. This helps us continue creating for our website. All words and opinions are our own, and we appreciate your support! Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!