- May 1, 2020
- 252
- 339
Picked up around a 2.5 lb Picanha with fat cap on, dry brined for about 6 hours then rubbed both sides with salt, pepper, sugar, garlic, and onion powder, smoked paprika, and cumin mixture. Lit a small fire in my weber kettle using my vortex with wide side up, a little lump charcoal and hickory logs. Foiled up 5 potatoes with butter and placed them in kettle around vortex. When they started to soften I put on my new Santa Maria attachment, with the Picanha fat cap down, and let the flames just barely kiss it. Flipped when IT got to 90 and added some foiled ears of corn around the vortex, brought Picanha to 125 IT then lowered into the flame for a good sear on both sides. Came out great, and such a fun way to cook, and enjoy some cocktails around the fire.