Brad Olson
TVWBB Diamond Member
Today I picked up a 3-pound "USDA prime Brazilian picanha" at the store, because I simply can't say no to a good fat cap.
I've been doing some research and it seems like the popular churrascaria cooking method involves slicing the meat and then putting it on skewers for grilling; in fact, the cap on the piece I bought is actually scored to show where to slice. However, when it comes to the rotisserie I really like whole cuts that are carved and served at the table.
The easy answer is to grill it one way this time and the other way the next time, but picanha isn't a cut that I can count on seeing in store on a regular basis. I looked through a few (but not all) of the threads here and didn't see any where the picanha was rotisseried whole, so I'm asking now if anyone has done it this way. Thanks!
For anyone in the WI/IL stateline area, I found it for $10/lb at Festival Foods in Janesville.
I've been doing some research and it seems like the popular churrascaria cooking method involves slicing the meat and then putting it on skewers for grilling; in fact, the cap on the piece I bought is actually scored to show where to slice. However, when it comes to the rotisserie I really like whole cuts that are carved and served at the table.
The easy answer is to grill it one way this time and the other way the next time, but picanha isn't a cut that I can count on seeing in store on a regular basis. I looked through a few (but not all) of the threads here and didn't see any where the picanha was rotisseried whole, so I'm asking now if anyone has done it this way. Thanks!
For anyone in the WI/IL stateline area, I found it for $10/lb at Festival Foods in Janesville.
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