Thought I'd share my very traditional south of the border picaña grilling method I picked up while I lived down there.
You're going to need a skewer.
I cut a diamond pattern in the fat to help it render. This isn't typical. Salt, dry brine, spear and indirect with a chunk of wood in the Weber until it gets up to 120 degree-ish.
Let it sit a while while the grill goes up to searing temperature. ...eat sausages... Typical reverse sear sort of thing, with a twist. Sear, trim, re-sear, trim, re-sear, and repeat. The char makes it good.
Ideally the fat renders into a little knobby tire of chicherrones. Tricky because you want it to get crispy but not burn. Needs constant monitoring.
You're going to need a skewer.
I cut a diamond pattern in the fat to help it render. This isn't typical. Salt, dry brine, spear and indirect with a chunk of wood in the Weber until it gets up to 120 degree-ish.
Let it sit a while while the grill goes up to searing temperature. ...eat sausages... Typical reverse sear sort of thing, with a twist. Sear, trim, re-sear, trim, re-sear, and repeat. The char makes it good.
Ideally the fat renders into a little knobby tire of chicherrones. Tricky because you want it to get crispy but not burn. Needs constant monitoring.