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Low 'n slow picanha

Deliciously tender rump cap

6 - 8

Serves

30 mins

Prep Time

1 hr

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Join barbecue legend Matt Melville as he takes you through a step-by-step guide on how to cook the perfect Picanha on a Kamado Grill.

← Make sure you check out our how-to video!

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High Protein

High Iron

Ingredients

Picanha

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1 Quality Mark whole Picanha

about 1.6 kgs

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Rum & Que 'Intensify' Rub

to coat the meat

Equipment

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Ceramic grill (e.g. Kamado)

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Lump charcoal

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Pecan wood chunks

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Chimney starter or flame torch

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Fire starters

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Heatproof gloves

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Thermometer/probe

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Cotton gardening gloves

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Black nitrile gloves

Method

Preparation and set up

Cooking

Reverse searing

Resting and serving

1

Using a sharp boning knife, trim any silver skin off the under side of the picanha. Shape it by trimming any thin edges off the sides. Flip the picanha over and trim some of the fat cap, leaving about 5mm of fat across the whole surface.

2

Season one side generously and evenly with the rub. Leave the Picanha for around 10 minutes and then flip and season the other side.

clock

Start Timer

3

Light the charcoal with a chimney and firestarters. Put the hot charcoal in the bottom of the barbecue, with more lumps on the side which is for direct cooking. Add two chunks of wood.

4

Set up two zones on your barbecue – one for indirect cooking and one for direct. Cover the deflector plate with foil to make it easier to clean afterwards and using heat protecting gloves, place the deflector plate on the side with less charcoal. Place one half grill on the charcoal side so it sits just higher than the deflector, and then the other grill on the highest spot above the deflector.

5

Close the lid and open the vents to allow your barbecue to come up to heat. Preheat your barbecue to a low temperature, around 240°F (115°C) to 260°F (127°C).

Nutrition Information per Serving (203g)

This nutrition analysis is based on 8 serves and is for the Picanha only.

Energy

1060kJ (253 kcal)

Protein

40.4g

Total Fat

9.6g

Saturated Fat

3.7g

Carbs

0.7g

Dietary Fibre

0.9g

Sodium

57mg

Iron

4.4mg

Zinc

8.1mg

Vitamin B12

1.6µg