Picanha Skewers with our Hook’s H-Town AP

Picanha Skewers with Hook’s H-Town AP Rub

Did someone say “PICANHA?” Yeah, we heard ya! Picanha (pronounced: pee-kahn-yahh), is the coulotte or top cut of top sirloin and is a Brazilian delicacy and has gained a lot of popularity in the past year or so! Commonly served in a 'churrascaria' or Brazilian-style buffet steakhouse, they are slowly roasted on skewers by rotisserie over an open flame and traditionally seasoned with coarse sea salt. The "gauchos" or meat-carving servers go table to table and slice thin cuts of the meat right onto your plate! It's an amazing cut that you can find at any butcher shop or even most grocery stores.

We decided to add a little H-Town Twist to this one with our H-Town AP Rub. You can cook this over a rotisserie or a screaming hot fire in a kettle or kamado grill with a vortex cone full of white-orange coals. This easy recipe is a crowd-pleasing show-stopper guaranteed to have your family and friends coming back for more!

Picanha Skewers with Hook’s H-Town AP Rub

Recipe:

-Hook's H-Town All-Purpose Rub
-3-4 Picanha Sliced 2-3 Inches Top Sirloin Steak (or top sirloin cap sliced against the grain into 2-3 inch steaks)

Tools:
-Thermoworks Thermapen ONE
-High Quality Lump or Briquette Charcoal (no "match light" style)
-Charcoal Chimney (optional, but makes lighting easy)
-Thick sword-like skewers (if you have a rotisserie attachment for your grill, you wont need this)
-For Kettle/Kamado style grills - Vortex Style device
-For Gas Grills or horizontal Barrel-style grills - Rotisserie Attachment
-Sharp Knife

Method:
1. Start your charcoal in the chimney starter. They'll be ready when they are white with ash or glowing red/orange which takes about 10-20 minutes depending on brand. (not needed for gas grills)

2. Pour the hot coals into the vortex style device or in a mound in the center of the kettle/kamado OR make a few inches wide a couple feet long trail of coals in an offset/horizontal grill.

3. Skewer the picanha on the skewer of choice in the shape of a letter "U" poking the skewer hole right through. Generally, you can get 3-4 picanha on each skewer, but every tool is a little different.

4. Season to taste with the Hook's H-Town AP on all sides.

5. Insert the skewer into the rotisserie or set it off to the side of the vortex device so it's not directly over the flame (it gets FRIKKEN HOT)! You can also set it over the mound or trail of coals.

6. For rotisseries, turn it on and let it cook for 5-10 minutes and check for doneness with an instant read thermometer like the Thermapen. For the other methods, cook over the coals and turn every 5 minutes or so, also checking for doneness.

Pro-Tip: Steak Temp Chart down below!

7. When the Picanha has the color and temperature you desire, remove it from the fire, LEAVE IT ON THE SKEWER and let it rest for 5-10 minutes.

8. Thinly slice the Picanha against the grain basically cutting "U" slices directly onto your guest's plate, cutting board or serving dish. The picanha will be more done on the outside and more rare on the inside. You can cut on both sides of the "U".

Pro-Tip: If you or your guests like the picanha more rare, let them enjoy the inner cuts, but if more done, then let them have the outer slices.

9. If you'd like the picanha to cook more, re-season with H-Town and place it back on the grill or rotisserie to cook to your desired doneness and repeat Step 8  until the meat is gone!

-- If you like this recipe & have cooked it, please leave a review, follow us on Instagram: @HooksSpiceRubs and share it with your friends!

Steak Temperature Chart:
You check a steak's temperature for doneness by inserting your probe into the thickest part of the meat, letting the probe stop in the center of the cut. Here's a chart for the doneness we found on the Thermoworks Thermometer Website.