Jerome D.
TVWBB All-Star
All the other times I've made picanha, I've seasoned only with salt. This time, I also added finely minced garlic and olive oil for a change. It was good, but I've still got a ways to go before I can achieve results comparable to the restaurant quality picanha served at Brazilian churrascarias. That being said, I think I'm now ready to invest in some good quality churrasco skewers like the ones they use in Brazilian restaurants.
Here are some action shots. I started off cooking the beef with indirect heat from lump charcoal, then I removed the grill grates and held the double-skewered beef directly above the charcoal baskets to get a sear on the meat and a little charring on the fat cap.

A photo of the beef right before I took it off the skewer, and a shot of the picanha all sliced up and ready to serve.

Here are some action shots. I started off cooking the beef with indirect heat from lump charcoal, then I removed the grill grates and held the double-skewered beef directly above the charcoal baskets to get a sear on the meat and a little charring on the fat cap.

A photo of the beef right before I took it off the skewer, and a shot of the picanha all sliced up and ready to serve.
