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Brazilian Picanha Dinner - My 1st Kamado Challenge Entry Ever!


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This is probably going to be barely worthy to be entered compared to what I'm expecting from the people around here for the Beef Kamado Challenge, but I figured I'd try it out anyways.  I am VERY proud of how this meal came out; it tasted wonderful and watching my skinny little 95 lb. wife going for seconds made me smile big!!!

Being that this month's challenge is beef, I picked something I could make that I feel comes from a people that HONOR beef by cooking it so damn well that it almost seems religious to me!  I fell in love with Brazilian Churrasco eating at a well know chain restaurant, Fodo De Chao.

I started in the morning by preparing Vinaigrette, a tradition Brazilian "salsa"  or salad of sorts.

The ingredients:
1 large green bell pepper
1 large red bell pepper
1 medium onion
about 1/3 cup of white wine vinegar
about 3 tbl spoons of olive oil
2 tsp parsley flakes
salt and pepper to taste

I diced all of the veggies fine and put in a bowl.

I then added the rest of the ingredients and stirred it all up.

The Vinaigrette needs to sit for at least an hour (or more!) to let all of the flavors do their thing together.  From what I understand, this dish is traditionally served room temperature, but it's not uncommon to serve it chilled from the 'fridge, so that's what I did.

A couple of hours later, I worked on one of my favorite Brazilian treats; Pao de Queijo (cheese bread puffs).  I started by firing up my Vision kamado grill; dialed in to achieve a dome temp around 350F to 400F.  I then put together the ingredients

1/4 cup sharp chedder shredded
1/4 cup Parm cheese grated
1 tsp kosher salt
1/4 cup canola oil
1/2 cup milk
1 cup tapioca floor

1 large egg


This is pretty easy stuff to make!  All of the ingredients go into a blender (be sure to scrape the sides as the tapioca floor tends to clump during blending).

And pour it into mini-muffin tins.

By now the Vision was up to temp!


So on the grill the muffin tins went for approximately 12 minutes (in the oven it's 12 to 15 minutes at 400F).


During the baking process, my Maverick ready check lost it's mind and I had to fly by the seat of my pants cooking the Pao de Queijo. :( 

But they came out fine!

The next thing I worked on required me to cheat BIG TIME!  And this left me wising I had a wok to use on my kamado.  I made Brazilian style rice with onions and garlic on the stovetop.  The ingredients were simple:

1 boil in bag rice
1 onion cut into strips
1 spoonful of minced garlic
1 tbl butter

Pretty easy here: Boil the rice while you sauté the onion and garlic in the butter.

Once the rice is done, pour it in the pan with the onions and garlic and let it fry for a couple of minutes until it takes a little brown on but keep it moist.  Then it's done!

So while I had been working on the rice, I let the kamado stay on around 200F to 300F.  I opened it up, dump some more lump on it, and opened the vents to get it up to a nice hot searing temp.  I was looking for anything north of 500F.

I prepped the meat while the temp was getting up.  This was pretty easy too!  I had some Picanha (rump cap) vacuum sealed and frozen from a previous cook that I thawed overnight.

The things you'll need:
-Rock salt
-Good skewers


Skewer the Picanha steaks to form it into circular-ish shapes with the fat on the outside and rub it liberally with the rock salt.

Then stick it on your ridiculously hot kamado and cook until the desired doneness!  My wife and I prefer medium rare, so I cooked it until the outside of the meat started to get that nice sweat on it and brown up. 





Most of the salt melts away, the rest gets knocked off with a butter knife.  This is one of my favorites as it's a very flavorful cooked meat, but so simple!

The last thing was the Farofa.  It's cassava flour (I have no clue what cassava flour is) with herbs and spices and bacon flavor.  The meat is dipped into it.  It tastes good and adds a nice texture to the bite of food.  I just put it in little bowls to dip into.


So here is the money shot!

This is one of my most favorite meals that I have ever cooked.  There is just so much flavor on the plate!!!!!  Nothing is overly rich.  The flavors all go well together.  It makes me jealous of the Brazilians that get this as a home cooked meal all of the time!




Edited by ckreef
Added 1 LG egg per GLOCKer's request
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