Picanha | Golden's Cast Iron Cooker | Heath Riles

Picanha | Golden's Cast Iron Cooker | Heath Riles

Jun 16 , 2021

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Heath Riles

WHAT HEATH USED IN THIS RECIPE:

INGREDIENTS:

  • Picanha of your choice (we got ours from the Butcher Shoppe in Pensacola, FL)
  • Heath Riles BBQ Hot Rub
  • Salt
  • Pepper

Chimichurri Ingredients / Recipe:

  • 4-5 cloves of chopped / minced Garlic
  • 1/2 cup of chopped Parsley
  • 1 small finely diced Red Chili
  • 1/2 cup of Olive Oil
  • 2 tbsp of Red Wine Vinegar
  • 2 tbsp of chopped Oregano
  • 1 tbsp of Honey
  • Salt & Pepper to taste

Combine all ingredients. Store in a jar in the fridge for up to 2 weeks.

DIRECTIONS:

  1. Trim meat to your liking. We didn't trim much off of this piece of meat!
  2. Season Picanha with Heath Riles BBQ Hot Rub or rub of your choice.
  3. Salt and pepper to your preference.
  4. Allow meat to sit for 20 minutes while you get your grill up to temp and set up for a 2 zone cook!
  5. Place meat on the cool side (away from the fire) of the grill and insert your ChefAlarm and set to 110º.
  6. Once your meat reaches an internal temperature of 110º, move to the hot side and sear until you reach 125º.
  7. ENJOY!
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