Rotisserie Picanha

017/18: Rotisserie Picanha

017/18 – Rotisserie Picanha:

With the freezer empty it was time to buy some meat! I had a good look through the Turner and George website then spotted Rump Cap – £25 for 1.5kg. I remembered I had been meaning to cook Picanha on the rotisserie for a while now. Decision made – Rotisserie Picanha.

A quick Google found this Recipe by Cook with Meat.

The Meat:

As mentioned above, it was a 1.5kg rump cap from Turner and George. Rump Cap is the same as Picanha, just different names for it. You can buy it cut in steaks or whole like this. I have cooked Picanha steaks before:

Dirty Picanha Steaks

Not sure what breed this one was as they don’t send out the details with the meat any more, I will need to ask about that as I like to know what it is and where it’s come from.Rotisserie Picanha

The fat had been trimmed back a fair bit, I was expecting a thicker fat cap from the picture on the website. Rotisserie Picanha

The Prep:

I wanted to slice it into 4, quite hard to get equal sized pieces because of the shape of the meat but these were about right! Once sliced the depth of the fat looked good.Rotisserie Picanha

I bent the slices over and pushed them on to the rotisserie bar, some of them were hard to get the bar through the fat and I was nervous of pushing too hard and impaling myself! A quick slit with the knife through the fat helped move things along. Rotisserie Picanha

A generous sprinkling of Maldon sea salt on every surface.  Rotisserie PicanhaI fired up a full chimney of Oxford Charcoal Sweet Chestnut and once lit I poured it into the charcoal baskets set to cook indirectly. The recipe says to cook directly at a medium temperature, this fuel burns hot and I had fired up a full chimney as I was running late and the kids were hungry! Direct cooking at these temps might have nuked the meat which is why I went indirect.

The Cook:

With the grill set up I placed the rotisserie in place and dropped a couple of oak chunks in. After 10 minutes the meat was starting to take on some colour. Rotisserie Picanha After 20 minutes the meat was hovering around the mid 40’s and the kids were very hungry now! The charcoal had calmed down a bit so I moved the baskets to the centre and started cooking direct. Smokey!Rotisserie PicanhaStrange colour on this photo!Rotisserie PicanhaOnce the meat was hitting around 55c internal I took it off.Rotisserie Picanha Rotisserie PicanhaTime to slice the meat – mostly pink, pretty good! The amount of juice coming off the meat was unreal, loads of it – it tasted amazing when the meat was dipped in it!Rotisserie PicanhaWhilst I was cooking my wife made Chimichurri Sauce from Parsley, garlic, Chilli, Salt, Pepper, Lemon, Water, Rapeseed Oil, Thyme, Oregano and Red Wine Vinegar. The recipe was by Cook with ME.AT again:

Time to Eat:

Chimichurri sauce on the plate, meat on top then some chips made using the Byron recipe with seasoning mixed in. Small plate to start with but I ended up eating a lot more than this!Rotisserie Picanha

Summary:

The meat was fantastic, great beefy taste to it, very tender and very juicy. The sauce worked well with it also. Quite an easy cook and pretty quick too, good bit of steak for midweek! I wouldn’t change a lot in future, maybe less charcoal and cook direct to start with. Worth a try.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Weber Kettle
Cook Method: Rotisserie
Charcoal: Oxford Charcoal Sweet Chestnut
Smoking Wood: Smokewood Shack Oak
Cook temperature: 275c
Cook time: 30 minutes
Internal temperature: 55c (ish)
Notes: 1: Less fuel in the chimney to start and cook direct.

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