Brazilian churrasco is built on large skewers turned over an open trench, with coarse rock salt as the only seasoning. The cut that defines it is picanha, the rump cap, cooked with its fat cap scored and facing the fire.
The fat is the whole argument. Trimming it, as many British butchers will offer to do, removes the mechanism that bastes the meat and produces the crisp exterior.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Picanha Skewers Over Charcoal | Direct heat | 230 to 290°C (450 to 550°F) | 20 min | 55°C (130°F) |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.