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Picanha, or rump cover, is a less well known cut of meat and is usually prepared as roast beef. The fat layer on the picanha ensures that it remains particularly juicy during cooking. With the right preparation, picanha is perfect for the barbecue. When our butcher Gustor recommended Black Angus Picanha, we could not wait to get started with the new Adam grill and prepare this little gem.

As a picanha is a seriously large piece of meat, good control over your grill is a must. The precisely height-adjustable grill and the adjustable air supply on the Barbecook Adam give you the perfect tools for cooking this stunner to perfection. Add the wireless core thermometer and it is the perfect combination!

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Preparation

1. Remove the picanha from the fridge several hours in advance. This ensures that the piece of meat comes to room temperature nicely.
2. Meanwhile, start the Barbecook Adam using the handy QuickStart system. 3 sheets of newspaper, matches and charcoal are enough to produce glowing coals within 15 minutes.
3. Cut a cross-hatch pattern into the fat layer of the picanha. Here it is important that you do not to cut into the flesh, but only the fat layer (this ensures that the picanha does not twist during grilling)
4. Season the flesh side with enough coarse salt and freshly ground pepper. You can, of course, also use your own rub. You can play with flavours with this piece of meat.
5. When the charcoal has developed a nice white layer of ash, put the grill in place. We do this on a low setting first, so that we can sear the piece nicely on all sides.
6. When the picanha nicely seared, place the grill on the highest setting and let it continue to cook with the fat side up. You can turn the temperature of your charcoal down at this stage by reducing the air supply or even closing it completely.
7. Place the core thermometer horizontally in the thickest piece of picanha. In this way you keep the cooking perfectly under control.
8. Closely monitor the picanha during the whole process. The fat layer is going to melt somewhat and the dripping fat can cause flare-ups. Make sure that your piece of meat does not burn.
9. Let the picanha continue to cook until the correct temperature is reached (for a picanha this is around 55°C).
10. When you have reached the correct temperature, you can remove the picanha from the grill. Let the meat rest briefly under aluminium foil before serving.
11. Cut the picanha into slices as you would with roast beef.

Gustor the butcher’s tip: the picanha is a particularly tasty and tender piece of meat and needs no further seasoning or sauce. If you would like a sauce when serving, then we recommend the chimmichurri sauce. This sauce is often used for grilled meats in Argentine cuisine and is a perfect match to the picanha.

Ingredients: 100 ml olive oil, 4 cloves of pressed garlic, half a white onion chopped, 1 chilli, chopped without seeds, 3 tablespoons of red wine vinegar, 2 tablespoons of fresh oregano, 100 grams of fresh parsley, salt and pepper

Preparation: chop the garlic, onion, chilli pepper, oregano and parsley as finely as possible. Mix with the remaining ingredients.

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