Capless Rotisserie Picanha

[Steve-G]

So I trusted the label instead of my eyes when I picked this up at Costco yesterday. It said cap, but there wasn't one when I opened the bag.


Anyway, I decided to stick with my plan to try rotisserie picanha on my Genesis. Sliced it into three large pieces and a couple of little scraps.


Avocado oil, kosher salt, fresh ground pepper, and garlic powder about 30 minutes before putting it on the grill. It took about 45 minutes to get it to a nice medium rare.



Chef's plate:


Great flavor, even without the cap, although I'm glad it was prime grade.

 

[Joan]

 

[DanHoo]

That's a great price for prime. Looks delicious.

 

[Steve-G]

Lol - thanks Joan. I wish mine would have looked that way.

Also forgot to mention that when I'm doing a cook like this, I really wish I had a charcoal option for rotisserie cooking. Some of the other cooks that I researched on this forum looked so much better with an actual fire.

 

[JimK]

Cap or not, that looks positively delicious.

 

[Darryl - swazies]

Looks great, I generally cook these in roast form then the cap is off.....
Cooked to a rare or a tad more leaves me with great results.

 

[Tim Campbell]

Killer cook, Steve.

 

[Mark Silver]

One of my very favorite cuts of beef. Charcoal is the best way to go.

 

[EricV.]

I concur!

 

[Brian Johnson]

Gas or charcoal... either way it looks like an amazing meal! Kudos!