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Picanha combines rock salt, herbs and dehydrated vegetables for Brazilian-style barbecue. Gringo brings chimichurri herbs: use it as a seasoning, or mix with olive oil and red wine vinegar for a sauce. Explore the range to find the flavour for your next cook.
Picanha on the kettle
The cap goes on whole with the fat left on, cooks beside the coals until the centre comes up, then goes over them for the crust. Salt is the only thing it needs, and the jar is the salt.
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What goes on it
1 whole rump cap (picanha), 1.2 to 1.5 kg, fat cap on
12 to 15 g Picanha Signature Rub, 10 g per kilo
Charcoal, banked to one side of the kettle - ServesServes 4 to 6
- TimeAbout 45 minutes
| Step | The cook |
|---|---|
| 1 | Trim the fat cap back to about 1 cm and score it in a diamond, cutting the fat and stopping at the meat. |
| 2 | Press the rub into the fat and the sides. Nothing goes underneath: this jar is the salt. |
| 3 | Rest it uncovered for fifteen minutes before it goes near the fire. This is the seasoning rest: the crystals pull water to the surface and the fat goes tacky. |
| 4 | Bank the coals to one side. Cap on the cool side, fat up, lid on, until the centre reads 48 °C. |
| 5 | Move it over the coals, fat down first, and turn it once. Off the heat at 52 to 54 °C for medium rare. |
| 6 | Now the cooking rest: ten minutes off the fire, then carve across the grain into 2 cm slices. Gringo, wet with vinegar, goes on after the carving and not before. |
- Picanha (rump cap)
- The triangular cap that sits on top of the rump, sold in Australia as rump cap and cut with its fat layer left on. It is the cut Brazilian churrasco is built around: whole over coals, fat side up, then carved across the grain.