How to cook Picanha on a Jumbuck Mini Spit



How to Master the Art of Cooking Picanha on a Jumbuck Mini Spit

Cooking picanha on a jumbuck mini spit is an easy way to prepare this delicious cut of meat. In this blog post, we will walk you through the steps necessary to make the perfect picanha every time. We will also provide some tips and tricks for making the most of your jumbuck mini spit!

Picanha Recipe Ingredients:
A nice chunk of Rump Cap
Your favourite Beef seasoning. At a minimum, I would recommend Kosher salt and freshly ground pepper. 
Our Picanha Rub combo pack has every flavour you need. 
Picahna Preparation Method
1. Begin preparing your picanha by removing any silver skin or anything that won’t render well. Silver skin is the thin strechy membrane on the meat. Remember to leave the hard fat layer on! This is your flavour!
2. Slice the rump cap into thick steaks. 2 inches thick is the go-to thickness.
3. Form your steak into little bridges (or U shapes) 

4. To make skewering the steaks easier, we like to make little cuts into the fat cap using a boning knife before inserting the skewer.


5. Once you’ve placed all the picanha onto the skewer season the meat with Slow Burner BBQ Beef Boost
6. Next, apply a generous amount of kosher salt to the fat cap only. 

7. Light your charcoal, place the skewer onto the spit and turn on the motor
8. Remove the picanha from the spit when it reaches an internal temperature of 130 to 135 degrees Fahrenheit (55 - 57°C)
9. Allow the picanha to rest for 10 minutes before slicing
10. Slice your picanha and serve 
We hope you enjoy this epic jumbuck mini spit recipe!
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by: Michael Wilkie