Picanha is a lesser known piece of meat but it is oh so good! This piece gives satisfaction to every carnivore. The tip of the picanha is well done while the thicker part is rather weird. Something for everyone!
- A picanha (Iberico, Urugay, Wagyu)
- Sea salt, smoked
- Pepper, coarsely ground
- Paprika powder, smoked
Jacket sweet potato
- 4 large sweet potatoes
- Olive oil
- Sea salt, smoked
- Aluminium foil
Avondeten, Kogel BBQ, Kamado, Rund, Sweet Potato
1. Prepare a BBQ for grilling in 2 zones at about 180°C. You do this by placing the coals on one side and lighting it (this is the direct zone) and leaving the other side of your BBQ empty (this is the indirect zone).
In the meantime, cut the fat layer of the picanha crosswise so that you get a nice diamond pattern.
2. Sprinkle both sides of the picanha with the herbs and let it rest for an hour. This way the picanha also comes nicely at room temperature.
Tear off some large sheets of aluminum foil and place 1 sweet potato per sheet. Pour some olive oil over the sweet potato, drizzle with smoked sea salt and fold the aluminum foil.
3. Place the picanha on the BBQ and cook until a core temperature of 42°C.
Place the sweet potato packets directly in the cabbage and let it rest for about 40 minutes.
4. Remove the picanha from the BBQ and let it rest for 15 minutes.
In the meantime, convert the BBQ to direct grilling and heat to 200°C
5. When the picanha has rested for 15 minutes, place it with the fat side on the grid above the coals.
PAY ATTENTION! Big flames are now forming, make sure not to burn your flesh and yourself!
Remove the sweet potato packages from the cabbages and unfold them. The potato should now be very soft.
6. After a minute of flaring you can remove the picanha from the grid and cut it.
Serve with some chimmichurri and baked sweet potato.