Rotisserie Picanha

[JimK]

Did some freezer diving yesterday and found a little gem. I decided to slice it up and roti on the Searwood. Man, this was good. Cherry pellets from Cabela's is what I had on hand (time to order some more, including apple and comp blend)). Threw some potatoes under it for a bit, then finished them in the oven at 425 to crisp them up. I've only done picanha once and forgot how rich and beefy it is. Seasoned with only salt, but served with some chimichurri. Had the 'taters and salad with a homemade balsamic vinaigrette.

 

[Brett-EDH]

I’ve found that if you lightly score, crosshatch the fat cap, you get a better fat render and crispy fat for each bite.

Yours looks great. I’ll bring the Cab Sauv next time. Just give me a heads up.

 

[DanHoo]

Looks delicious. I wish I had more buried in the freezer.

 

[Timothy F. Lewis]

I’m in!

 

[Jabe G]

Yes sir!

 

[Peter Gallagher]

Wow! that looks great - nice find in the freezer , for sure... like the chimichurri - !

 

[Tim Campbell]

Awesome cook, Jim!

 

[Brad Olson]

Dear sir, I am interested in investing in a Fogo de JimK franchise. Please respond at your earliest convenience.

 

[Edward Lee]

I’ve been on the fence about retting a rotisserie for my Searwood. I keep coming back to… “will I use it enough to justify the cost.” After seeing this, I may just have to pull the trigger!!

 

[JimK]

I’ve been on the fence about retting a rotisserie for my Searwood. I keep coming back to… “will I use it enough to justify the cost.” After seeing this, I may just have to pull the trigger!!

I've had mine for about 5 months and have used it probably half a dozen times. Also have the basket, which I've used for wings and, yes, popcorn.

 

[ChuckO]

So that's how it's done