Information
20 min
20min
6
Rotisserie Cooking
Brazilian
Fire up your Big Green Egg for this show-stopping Rotisserie Picanha – a Brazilian barbeque favourite that’s taking Australian backyards by storm. Juicy, cap-on beef is seasoned simply with rock salt, then spun low and slow on the rotisserie until the fat renders into a golden, crispy crust. Serve sliced against the grain with chimichurri and grilled veggies for an authentic, flavour-packed feast that’s perfect for weekend gatherings or sunny arvo barbeques.
The Big Green Egg Rotisserie makes it effortless: its high-torque, weatherproof motor handles heavy cuts with ease, while premium marine-grade stainless steel and a Micarta handle ensure durability and control. Run it lid-open for live-fire theatre (just close the draft door and use less charcoal) or lid-down for perfectly even roasting. Powered by USB-C and backed by a 1-year warranty, this is the ultimate upgrade for tender, self-basting results every time.
Ingredients
- 1 whole picanha
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1 tbsp salt
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½ tbsp garlic powder
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2 tsp onion powder
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1 tsp black pepper
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1 tsp sumac
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1.5 tbsp neutral oil
Directions
Step 1
Stabilize the Big Green Egg at 400°F (200°C), with the rotisserie attachment.
Step 2
Mix the dry spices together then add in the neutral oil to create a paste.
Step 3
Skewer the picanha so the fat cap is facing out and the steak is in a “c” shape.
Step 4
Coat the picanha in seasoning.
Step 5
Cook for 15-20 minutes depending on the level of doneness you prefer, 125°F (52°C) for medium rare and 130°F (54°C) for medium are the internal temperatures.
Step 6
Slice thin against the grain and serve.
Accessories used in recipe
