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5 from 4 votes

Rotisserie Picanha

Learn the art of cooking picanha over the fire on a spit with this recipe. Delicious and smoky Rotisserie Picanha with a little bit of chimichurri.
Prep Time15 minutes
Cook Time1 hour
Resting Time8 minutes
Total Time1 hour 23 minutes
Course: Main Course
Cuisine: South American
Servings: 4 people
Author: Derek Wolf

Ingredients

  • 1 whole picanha cut into equal strips
  • 2 tbsp of coarse sea salt
  • 2 tbsp of black pepper
  • 2 tsp of garlic powder
  • 1 tsp of onion powder
  • Olive oil

Instructions

  • Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one or two piles for indirect grilling.
  • On your rotisserie skewer, make picanha into a “C” shape and secure onto skewer. Lather with olive oil and season using all the seasonings above.
  • Place skewer over the fire, turn on rotisserie and cook for 30-40 minutes or until the internal temperature is 125F. *Tip* If you want to cook quicker, pull skewer off grill and slice the outside layer to serve. Place the skewer back on the grill to let cook until done again.
  • Let meat rest for 8 minutes, slice and serve with Chimichurri!

Notes

Equipment: Cowboy Charcoal, rotisserie, cutting board and knife.