Churrasco de Picanha On The Pit Barrel Cooker!

picanha beef

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin offers a leaner cut, while flank steak is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor, while margarine is less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are more shelf-stable.

Prepare the pit barrel cooker for cooking.

Thread the picanha onto a 15-inch hanging skewer in a crescent shape.

Season the picanha liberally with coarse rock salt.

Hang the skewer in the pit barrel cooker.

Monitor the internal temperature with a thermal probe, aiming to pull it at 125°F for medium-rare.

Cook for about 25 minutes until it reaches the desired temperature.

Remove the picanha from the cooker and let it rest.

Slice the rested picanha and plate it with black beans, rice, and farofa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary