How to Perfect the Technique of Cooking Picanha on a Jumbuck Mini Spit
Picanha is a tasty piece of beef that can be prepared easily and quickly on a jumbuck mini spit. This blog post will lead you through the procedures needed to consistently make the best picanha. We’ll also give you some tips on how to maximise your Jumbuck mini spit!
Picanha Recipe Ingredients:
A piece of Rump Cap
Your favourite seasoning for beef. I would suggest at the very least using Kosher salt and freshly ground pepper.
Picahna Preparation Method
- Begin preparing your Picanha by removing any silver skin or anything that won’t render well. The thin stretchy membrane covering the flesh is called silver skin. Keep in mind to keep the hard fat layer on! This suits your taste!
2. Cut thick steaks from the rump cap. The ideal thickness is 2 inches thick.
3. Shape your meat into little bridges (or U shapes)
4. We prefer to make tiny cuts into the fat cap with a boning knife before inserting the skewer to make skewering the steaks easier.
5. Once all of the picanha is on the skewer, season the meat with Slow Burner BBQ Beef Boost.
6. Then, liberally sprinkle kosher salt on the fat cap only.
7. Turn on the motor after lighting the charcoal and inserting the skewer into the spit.
8.When the picanha reaches an internal temperature of 55–57°C (130–135°F), remove it from the spit.
9. Prior to slicing, give the picanha 10 minutes to rest.
10. Slice your picanha and serve
We hope you enjoy this epic jumbuck mini spit recipe!
Check out our recipe blogs
Check out our Spit Roasting Learning Centre
