Jerome D.
TVWBB All-Star
I do love eating at Brazilian steakhouses, and my favorite cut of beef is known as picanha, which comes from the "rump cap". I found out through a Brazilian coworker that our local Market Basket sells the picanha cut under the label of "rump tips". This cook was done on the old red SS Performer, using Fogo lump charcoal. Thanks for checking out the photos!
I started off with a makeshift "churrasco" setup where I stacked my charcoal baskets together, flipped them over, and covered them in foil, such that one end of the skewer would sit on the inverted charcoal baskets and the other end would rest on the edge of the charcoal ring. After skewering the beef, I seasoned them generously with rock salt (it looks like a lot of salt, but much of it melted off when the fat rendered during the cooking).

Here are a few action shots, and there was definitely a lot of "action" in this cook, as I was constantly relocating and rotating the skewers to achieve as uniform cooking as possible.

And finally some photos of the finished picanha, which I washed down with my favorite Brazilian cocktail, the caipirinha. As with picanha I've eaten in restaurants, the fat cap was the tastiest part. Although the beef came out more well-done than I like, I did learn a lot during this first cook working with this particular cut, mainly that next time I should use only half the amount of charcoal that I originally used. I'm really looking forward to picanha cook #2, where I hope to get better results.

I started off with a makeshift "churrasco" setup where I stacked my charcoal baskets together, flipped them over, and covered them in foil, such that one end of the skewer would sit on the inverted charcoal baskets and the other end would rest on the edge of the charcoal ring. After skewering the beef, I seasoned them generously with rock salt (it looks like a lot of salt, but much of it melted off when the fat rendered during the cooking).

Here are a few action shots, and there was definitely a lot of "action" in this cook, as I was constantly relocating and rotating the skewers to achieve as uniform cooking as possible.

And finally some photos of the finished picanha, which I washed down with my favorite Brazilian cocktail, the caipirinha. As with picanha I've eaten in restaurants, the fat cap was the tastiest part. Although the beef came out more well-done than I like, I did learn a lot during this first cook working with this particular cut, mainly that next time I should use only half the amount of charcoal that I originally used. I'm really looking forward to picanha cook #2, where I hope to get better results.

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