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  Ingredients:

 

•    1.3 to 1.5kg of Rump Cap (Picanha) 

•    Rock salt

•    Pepper 

•    Garlic powder

•    1.5kg charcoal

 

 

  Directions:

 

STEP 1:

Light up 1.5 kgs of charcoal in the Kettle or BBQ. While the Charcoal is heating up cut the Picanha into 3 similar size pieces.

STEP 2:

Place the 3 pieces on the Rotisserie, making sure the fat faces the outside.

STEP 3:

Sprinkle rock salt, pepper and garlic powder all over the meat.

STEP 4:

Set aside for 15 - 20 minutes.

STEP 5:

Spread the coals to the side of the kettle or BBQ for indirect cooking. Place the Espetosul NZ Rotisserie Kit in the middle of BBQ  (not over the coals) and switch on the rotisserie for 45-50 minutes.

STEP 6:

After cooking bang the 3 pieces with the knife to take the excess salt out. Serve and enjoy!

 

 

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