Brazilian BBQ, or picanha is what we a cooking today using a Weber kettle and lump charcoal, on a rotisserie.

Revered in Brazil, Picanha is a superb beef cut known as “The Queen of Steak”. Picanha is also known as Rump Cap, Sirloin Cap, Coulotte, and Top Sirloin Cap. No matter what you call it, it is one tasty cut of beef when cooked correctly.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

#bbq #barbecue #picanha #rotisserie #brazilianbbq #weber #schueysbbq



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Main Ingredients:
1.7kg (3.7lbs) grass fed rump cap


Seasoning Ingredients:
Salt flakes (60%)
Coarsely ground black pepper (20%)
Garlic powder (20%)









Items Used:
57cm (22”) Weber Kettle
Chimney Starter
2 x charcoal baskets
Rotisserie
Heat proof gloves
Lump charcoal
Fire lighters







Feeds: 6 to 8

Style of cooking: Rotisserie roasting

Preparation Time: 5 minutes

Cook Time and temp : 1 hour at high indirect heat

Rest Time: N / A

Cuisine: Brazilian

Hydration: 2 x beers

Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.

With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades.

There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.

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