Rotisserie Picanha

[Smoking Piney]

It was a gorgeous day here yesterday, and I just happened to have a picanha ready to go for a spin.

It's seasoned with SB SPG and cooked directly over the coals, cook time a little less than 20 minutes. I served it with home made chimichurri.

It was a killer dinner.

[bowhnter]

That looks awesome, John!

[Rambo]

That looks awesome, John!

^^^

[Sailor Kenshin]

Just ate but drooling.

[OldUsedParts]

Looks great, Brother John, Picanha is one of those Meats that I forget. My oldest son taught me how to appreciate it and he cooks it similar to you except just small cuts with no skewer. Hmmmm, I'm gonna pick up some soon. I just happen to have a new large bottle of Chimichurri that my Kids gave me on Christmas.

[Smoking Piney]

Thanks, folks!

I'll be cooking this again.

[spacetrucker]

Looks like a good meal
sorry to say I am completly unfamiliar with the meat and the sauce but I am not too old to learn...

[Smoking Piney]

Trucker. I used to think the picanha was some fancy piece of meat. It's not - you can get at as sirloin cap, or rump cap.

I get mine from Wild Fork Food:

https://wildforkfoods.com/search?q=picanha


The sauce I used was Argentinian Chimichurri (Steve Raichlin recipe) , and this recipe rocks on all kinds of meat:

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice

Combine in a food processor until mixed, but with some small chunks.

Might be worth checking out.

[spacetrucker]

Trucker. I used to think the picanha was some fancy piece of meat. It's not - you can get at as sirloin cap, or rump cap.

I get mine from Wild Fork Food:

https://wildforkfoods.com/search?q=picanha


The sauce I used was Argentinian Chimichurri (Steve Raichlin recipe) , and this recipe rocks on all kinds of meat:

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice

Combine in a food processor until mixed, but with some small chunks.

Might be worth checking out.

Thanks for the heads up on this going to give it a go in the near future!!