Spit roasting Picanha

See what one of our clients had to sy about 'Spit Roasting Picanha'... may I encourage you all to tell us your favourite recipes and cooking methods

Attention Malcolm Harris (CEO Pampas Plains), My wife and I were very pleased indeed, almost ecstatic, with the beef which was excellent when BBQ’d for Christmas lunch and the next day what remained of one joint was cut in to steaks and flash fried in an olive oil/chilli/lemon based marinade on a chapatti pan which gets very hot. The ham too was very good, so your confidence in offering our money back was fully appropriate. For your interest, I’ve attached a picture of our inside BBQ which I modified and motorised specially to do the Picanha, the motor which can be seen on the right hand side, has about 6 speeds of rotation and it worked and cooked a treat on the lowest speed. The height of the spit over the fire was calculated roughly on where we would normally BBQ a static spare rib side for example but be forever spraying the coals to prevent the joint from burning as fat is released on to the coals. Rotation minimises this problem and auto bastes the meat. The beef was very rare as the top layers were carved off to rare as the remainder was returned to the fire a second time but it was delicious and very tender. Regards Jeremy  

Dish Prepared By Chef: Jeremy Lawrence

Malcolm F-H
February 5, 2011