Chef Tom from allthingsbbq is back with a deliciously tempting video that’s sure to get your taste buds dancing! If you’ve ever been curious about how to cook picanha like a pro, you won’t want to miss his guide to this Brazilian classic. With the help of the Yoder Smokers Flat Top, Tom elevates the humble coulotte roast into something truly special.
What Makes Picanha Stand Out?
Picanha, or coulotte, is famous for its rich flavor and juicy texture, and Chef Tom shows exactly why keeping that fat cap on is key. In this video, he demonstrates how to slice the beef against the grain into perfect strips and curl them up in a C-shape on skewers, fat-side out. This not only enhances flavor but allows for even cooking—definitely a technique you’ll want to master!
Simple Yet Flawless Techniques
To make things even easier, Chef Tom uses duck fat spray as a binder and simple coarse rock salt for seasoning. He emphasizes that the beef really does the heavy lifting when it comes to flavor. The real magic happens over live charcoal, where the fat cap renders and adds a luscious char to the exterior. Flare-ups? No problem. With the adjustable charcoal tray on the Yoder Flat Top, Tom smoothly manages the heat to ensure that perfect crust without moving the meat.
Building the Ultimate Dipping Sauce
While the picanha finishes cooking on the indirect side at 125°F, there’s more going on! Tom whips up a mouthwatering garlic butter sauce right on the grill, blending softened butter with crushed garlic, fresh oregano, a splash of lemon, and a dash of Flavolcano Smoky Red Pepper Sauce. This sauce perfectly complements the juicy beef and is a must-try!
If you’re looking to enhance your barbecue skills, Tom’s picanha technique is just what you need. Don’t forget to check out the full recipe linked below, and make sure you hit that subscribe button so you never miss a meaty masterpiece!
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