Roel Westra, the genius behind Pitmaster X, is back with an incredible way to enjoy picanha—by turning it into juicy kebabs! If you’re looking for a fresh twist on this delicious cut of meat, you’ll want to stick around as he breaks down the process step-by-step.
Learn to Love Picanha
For those who might be new to picanha, Roel starts off by explaining this beloved Brazilian cut. Known for its rich flavor and tenderness, picanha is a BBQ superstar. It’s ideal for grilling, especially when you want that gorgeous crust on the outside, which Roel accomplishes by leveraging the beef’s own fat.
Cutting and Grilling Techniques
Roel dives right into the good stuff—how to cut picanha for kebabs. He shows you how to slice it thinly so it cooks evenly and grills beautifully. Then, it’s onto the flat top griddle for cooking those kebabs! This method ensures a perfectly seared exterior while keeping the interior juicy and tender. He emphasizes checking the internal temperature to hit that sweet spot—medium rare is around 130°F.
Don’t Skip the Side Dishes!
What’s a kebab without some amazing accompaniments? Roel shares a delightful chimichurri sauce made with parsley, garlic, olive oil, and red wine vinegar. Adjusting the acidity? Roel’s got tips to balance out any overly sour notes. And don’t forget about his easy BBQ flatbread that’s made using just Greek yogurt and self-raising flour. Simple, right? Rolling and grilling it on the BBQ adds that warm, soft texture you crave.
Ready to BBQ?
There you have it—a complete BBQ meal featuring roasted picanha kebabs, a fresh chimichurri, and some warm homemade flatbread. Roel really brings it all together, making it approachable for BBQ enthusiasts at any level!
If you’re excited about taking your backyard grilling to the next level, make sure to check out Roel’s full video on Pitmaster X. Every view helps support his amazing work in the BBQ community, and you won’t want to miss out on his backyard brilliance!
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