Pincanha Brazilian Style - Rotisseire

[Ivson Passos Jr]

Hey Guys,

Just wanted to post some pics of my Saturday barbecue. Today I cooked a VERY popular Brazilian cut known as Picanha. I can't say I am 100% sure of what the equivalent cut in the US is, but I have heard that it would be the rump cap. (Don't quote me on that.) More about the cut here: http://en.wikipedia.org/wiki/Picanha

Anyhow, I cooked it on lump because that is how we do it in Brazil. I also took that opportunity to use my Weber Rotisserie. It's an old model and the skewer doesn't even have the wood grip so gloves were necessary. (Edit: I can't post the pic of the meat on the rotisserie, it looks like all image hosting sites are turning it upside down.)

To season that meat, all you need is salt. The fat and the meat itself will take care of the rest. I prefer it medium-rare and I know some people would not appreciate it like that, but let me tell you: IT WAS GOOD! Take a look at the pics:

 

[Ray Crick]

Very nice. I bet it was delicious.

Ray

 

[Gary S]

Looks like an interesting cut of meat.

 

[Frank H]

That looks awesome. You guys know how to cook meat , no doubt!

 

[Jerry N.]

Thanks for posting this. They serve this cut of meat at the Brazilian steak house I went to and I loved it. But I didn't remember what they called it. Great looking cook and a great cut to put on the rotisserie.

 

[Wolgast]

Post this in the photo section instead. And W0W whatta nice cook!....And your back yard is money...

 

[Pete in PG]

Great job Ivson; cooked just right and looks delicious. The video is also nice and your view is fantastic!

 

[Leo Rousseau]

Damn! You beat me to it... I was gonna do a Picanha in a few days when I got over this nasty cold I have... Looks good Ivson... Picanha is a very good cut of beef... Nice job!

 

[Tony R]

Nicely done....

 

[SteveA]

...I have heard that it would be the rump cap.

Yep, it is often called the the lifter. It's from the cap of top block or top sirloin roast. Also, Brazilians prefer to season it with rock salt in particular.

 

[Adam H]

Excellent cook, post this in the photo gallery cause it begs to be seen! Nice

 

[George Curtis]

awesome. I hope to do that one day. keeping my eye out for some meat like that.
great cook !

 

[Bob Mann]

Interestng Ivson, it looks great!

 

[Mike Coffman]

Awesome cooking Ivson!

 

[Dwain Pannell]

Just like at the Churrascaria. I love it!

 

[Jerome D.]

Terrific looking beef, Ivson! Picanha is my favorite cut whenever I get the rare opportunity to eat in a churrascaria.

 

[Frankie C]

Ivson

That pincanha looks absolutely perfect. As far as I’m concerned the way you cooked it is the only way to cook it. Pincanha is by far my favorite cut of beef.

Lots of people in the US try to find a cut with a US name that’s the same but there is none and I have been looking for a very long time.

I’m very lucky that in my neighborhood I have two sources for pincanha. A Portuguese gourmet grocery store that sells them any way you want and a Korean store that employs a Brazilian butcher who only sells them whole in a cryovac. The Brazilian butcher gives me a 5 to 6 pound pincanha for 30 to 35 dollars, the packaging says it’s from Uruguay but it’s the real thing.

Thanks for posting

 

[Jim Lampe]

Very Nice Ivson, I'd Very Much Like To EET One Of Those....

 

[Robert T]

What a great post! Thank you! Looks delicious.

 

[Joe InJersey]

Awesome post. I've had this at a brazilian bar in Newark, NJ. They serve it on a hot, upside down, terra cotta roof tile.