Brazilian BBQ Picanha

Brazilian BBQ is normally more simple and kind of back to basics, compared to other styles BBQ. But that doesn't make it less yummy. The Brazilian BBQ pit is an open brick type. Yes it might have some limitations, but can still produce some really fine eating. Thats why Brazilians stick to their pit.

So today, I grilled some pieces of picanha (rump cap or culotte). It is considered to be the best cut in Brazil. But that also leads to a lot of cheating from greedy butchers and supermarkets. A picanha is supposed to weigh max 1.0 - 1.2 kg. If it is considerably bigger than that, it is most likely that it includes another, cheaper cut, called coxão duro in Brazil (silverside/outside flat?).

The meat I use here, I bought in a supermarket and was already cut into steaks. But looking at the fat cap and size, it might be that it is from the top end of the picanha cut or coxão duro. Anyway, the idea here is to show the method to grill it. Pay attention to the way the meat is cut. The steaks are cut with the grain. That would have made it tough to eat as a steak. But that is not the way they will be served here.

The thing about this way to grill, is the salt. The amount and the size of the salt. Must me coarse salt. Grain size bigger than kosher salt, more like sea salt. Cover the meat as good as possible. The more the better. Because the salt will seal in the juices in the meat during cooking. And it will not be too salty. Not sure the best way to get the salt to stick. These steaks were pretty dry on the outside but the salt still stuck more ore less ok. Maybe better to wet them a bit first?

Anyway. When you think it is done to your liking, shake off the salt. At that moment, you will see the juices start to flow. So the salt do have a mission. Well ok, just rest the meat a few minutes, cut and enjoy. Cheers!

Typical Brazilian BBQ pit.

Get a good fire going.

Picanha (or coxão duro?) cut in the supermarket

Put on as much salt as you can.

Place over high heat.

The ideal, is that the salt sticks and seals the meat.

Some salt fallen off

Seems done to me

Here is the salt shaken off, as it looked to be done.

Rest a bit

Even after a few minutes rest, it's juices are all over the place.

Now cut against the grains, making it even more tender. Looks good!