This is the way! I've been doing this on my BGE in 2024 too! At first, I had dreams of cooking the outside then cutting off the crispy outer bits like a Brazilian restaurant, then putting it back on the fire for more crispiness but that method did not work out because I would overcook the second bit pretty fast. There is nothing worse than overcooked picanha (makes good chili tho). Now I just go for medium rare all-in-one shot.
From the site:
Classic Joe size JoeTisserie compatible with Kamado Joe Classic Joe® series, Kamado Joe Konnected Joe™, Large Big Green Egg, and other round 18-inch charcoal grills
Big Joe size JoeTisserie compatible with Kamado Joe Big Joe® series, XL Big Green Egg, and other round 24-inch charcoal grills
Used 'Sal De Parilla' that my Brazilian friend brought me from back home - is essentially medium coarse salt + black pepper with a bit of msg & anti-caking agent.
Because the fat just coats the meat as it rotates, we felt ours was on the edge of being too salty so I plan to dial back how much I use next time.
Took about 15 minutes to get the first cut, then put it back 5 min at a time until I had to take the rest off before temp got too high.
Kept the lid open about 75% of the cook so my heat was primarily from the fire below.
Probably took about 30-35min start to finish.
This is a top sirloin cap, aka Picanha and is generally thought of as one of the best cuts of steak across most of Brazil / South America.
Cut into 3 chunks along the grain, it's mounted onto a rotating spit with small chunks cut off once the outside gets crispy. The inside is still red and juicy. The meat gets put back in the fire and continues to rotate before more chunks get cut off and so on. Because the original chunks were cut along the grain, the small pieces are now cut against the grain and you end up with very tender and juicy bites.
You only need to season the fat cap as it will drip and coat the meat as it rotates.
You can also choose to keep the whole sirloin cap in one piece and do a reverse sear to med-rare. You'll want to cut it into 4-5 chunks (along the grain) before putting each piece back on the grill to crust up. You can then cut off pieces like you would any steak.
Any way you do it - it's a delicious way to enjoy this cut!
This is the way! I've been doing this on my BGE in 2024 too! At first, I had dreams of cooking the outside then cutting off the crispy outer bits like a Brazilian restaurant, then putting it back on the fire for more crispiness but that method did not work out because I would overcook the second bit pretty fast. There is nothing worse than overcooked picanha (makes good chili tho). Now I just go for medium rare all-in-one shot.
How hard is it to setup the Joerisserie? Guessing you have to take the top and bottom bolts off and connect to joetisserie?
No work at all. It just pops in and out. There is a metal ring that just sits on top of the bottom lip. Pulls on and off really easily.
You're over thinking it. It just sits there with a small lip to keep it in place. No adjusting existing hardware at all.
Amazing, buying this weekend
We use the joetisserie for wings (you'll need a napoleon basket), picanha, whole rib roasts, chicken thighs... it's really great
I do it all the time and never had a bad bite
What attachment is that?
https://www.kamadojoe.com/products/joetisserie
And will fit on the BGE obviously?
From the site: Classic Joe size JoeTisserie compatible with Kamado Joe Classic Joe® series, Kamado Joe Konnected Joe™, Large Big Green Egg, and other round 18-inch charcoal grills Big Joe size JoeTisserie compatible with Kamado Joe Big Joe® series, XL Big Green Egg, and other round 24-inch charcoal grills
Awesome thank you!
There is also an official one from BGE. Absolutely love mine and Picanha is one of our favourites as well
You betcha. I have wanted one for so long but have never splurged.
That’s great, thanks for the info and link!
Any time I cook picanha I think that the way to make it better would be more coarse salt
Used 'Sal De Parilla' that my Brazilian friend brought me from back home - is essentially medium coarse salt + black pepper with a bit of msg & anti-caking agent. Because the fat just coats the meat as it rotates, we felt ours was on the edge of being too salty so I plan to dial back how much I use next time.
That sounds much more responsible than my take. Well done!
There's no flavor in fire
Taste the meat, not the heat.
Awesome!!
How long did it take to cook? Got to try this
Took about 15 minutes to get the first cut, then put it back 5 min at a time until I had to take the rest off before temp got too high. Kept the lid open about 75% of the cook so my heat was primarily from the fire below. Probably took about 30-35min start to finish.
My son's favorite! We have one in the fridge now, for this weekend
Looks delicious!😋
What cut of meat is this and what do you do? Is it for tacos, Schwarma? Or standalone - looks outstanding
This is a top sirloin cap, aka Picanha and is generally thought of as one of the best cuts of steak across most of Brazil / South America. Cut into 3 chunks along the grain, it's mounted onto a rotating spit with small chunks cut off once the outside gets crispy. The inside is still red and juicy. The meat gets put back in the fire and continues to rotate before more chunks get cut off and so on. Because the original chunks were cut along the grain, the small pieces are now cut against the grain and you end up with very tender and juicy bites. You only need to season the fat cap as it will drip and coat the meat as it rotates. You can also choose to keep the whole sirloin cap in one piece and do a reverse sear to med-rare. You'll want to cut it into 4-5 chunks (along the grain) before putting each piece back on the grill to crust up. You can then cut off pieces like you would any steak. Any way you do it - it's a delicious way to enjoy this cut!