Prime whole Picanha comes in at 1.8 to 2 KG's so go ahead and order this beast to feed your crowd!
In Brazil and Portugal, the traditional way to enjoy a whole picanha is by liberally salting the meat side with course salt before slow firing at a distance over coals and wood.
Allow the meat to soak up the seasoning for at least an hour before placing over medium coals fat side up.
Monitor the temperature over the next 40 minutes or so until an internal of at least 50 Celsius is achieved.
Flip the meat over so the fat side is over the hottest part of the grill and sear for a few minutes until nicely charred. Remove, let it rest, carve and enjoy.
Prime whole Picanha comes in at 1.8 to 2 KG's so go ahead and order this beast to feed your crowd!
In Brazil and Portugal, the traditional way to enjoy a whole picanha is by liberally salting the meat side with course salt before slow firing at a distance over coals and wood.
Allow the meat to soak up the seasoning for at least an hour before placing over medium coals fat side up.
Monitor the temperature over the next 40 minutes or so until an internal of at least 50 Celsius is achieved.
Flip the meat over so the fat side is over the hottest part of the grill and sear for a few minutes until nicely charred. Remove, let it rest, carve and enjoy.
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Prime whole Picanha comes in at 1.8 to 2 KG's so go ahead and order this beast to feed your crowd!
In Brazil and Portugal, the traditional way to enjoy a whole picanha is by liberally salting the meat side with course salt before slow firing at a distance over coals and wood.
Allow the meat to soak up the seasoning for at least an hour before placing over medium coals fat side up.
Monitor the temperature over the next 40 minutes or so until an internal of at least 50 Celsius is achieved.
Flip the meat over so the fat side is over the hottest part of the grill and sear for a few minutes until nicely charred. Remove, let it rest, carve and enjoy.
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