I had initially tried making Brazilian Picanha by holding the meat on a long skewer over an open flame:
This presented some problems: namely, the proximity of the charcoal caused excessive flare ups from the fat, thus charring the meat. The outside burned too quickly while leaving a large chunk of meat too rare on the inside. Aside from buying a rotisserie unit, I had to come up with a better solution.
I've found that the Weber Smokey Joe builds can be used to have high indirect heat by placing 22" skewers on top of the grill. No grates are needed. And the distance created by the pot creates enough room for the flames to light up without charring the meat. The charcoals are on full blast, but the meat is cooking more indirectly compared to being right on the grill. This time, my meat came out perfectly after 15-20 minutes.
And I even baked some cheese bread from the local Brazilian market in Torrance!
This presented some problems: namely, the proximity of the charcoal caused excessive flare ups from the fat, thus charring the meat. The outside burned too quickly while leaving a large chunk of meat too rare on the inside. Aside from buying a rotisserie unit, I had to come up with a better solution.
I've found that the Weber Smokey Joe builds can be used to have high indirect heat by placing 22" skewers on top of the grill. No grates are needed. And the distance created by the pot creates enough room for the flames to light up without charring the meat. The charcoals are on full blast, but the meat is cooking more indirectly compared to being right on the grill. This time, my meat came out perfectly after 15-20 minutes.
And I even baked some cheese bread from the local Brazilian market in Torrance!
