Preparation:
Portion the Rump Cap /Picanha as desired (I prefere Steak size), season with coarse salt and put on the rotisserie. Best leave to rest for 30 min. and then scarp off the excess salt (not shown in the video).

Put the rotisserie skewer onto the grill and grill the Picanha for approx. 15 – 20 min. (according to desired doneness) over medium direct heat.

Enjoy with salsa verde or Chimichurri Sauce.

Stay tuned, see you soon!

Picanha Grilled on the Rotisserie

Ingredients:

Picanha / Rump cap
Coarse Salt
Salsa Verde – Recipe

Used tools & products

Knife: http://amzn.to/21xC8Cn

Royal Spice Pepper: http://amzn.to/1rV9GhP

Klaus grillt Salt:http://amzn.to/21xCn0g

Canon 70D: http://amzn.to/1OaSKg4

My Tripod from Manfroto: http://amzn.to/1PTl4DI

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