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Tangles

Picanha

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I wanted to try picanha using the roti spit.

 

Must admit it was fiddly getting it onto the spit. Any tips appreciated.

 

I used the basket splitter with the charcoal at the rear. A lot of fat dripped onto the other side of the basket where I had foil. Next time I may just use the full basket.

 

I also forgot to season so had to do it afterwards.

 

Family loved it. So does our dachshund who gets the leftovers.

 

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The rod is adjustable on the left side. You’ll need to play with it to find the right length, then use blue loctite to fix it in that position. 

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Very nice. I know one household with a happy dog.

Traditional pichana doesn'thave a lot of seasonings during the cook s&p mostly,  maybe a little garlic. Make a nice chimichurrie sauce for dipping the meat in at the table. 

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Looks great, I salted meat using course sea salt and whipped up a chimichurri sauce to go with it. 

I didn't need the forks when I done mine on the BJoe, going to be doing a picanha this weekend for family and friends

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Looks great to me. I used only rock salt on mine too when I made it.


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The rod is adjustable on the left side. You’ll need to play with it to find the right length, then use blue loctite to fix it in that position. 

Oh I meant getting the meat onto the spit rod.
The spit itself fit perfectly in the KK. I should have taken pictures of the setup as I believe someone recent was having trouble.


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30 minutes ago, Tangles said:


Oh I meant getting the meat onto the spit rod.
The spit itself fit perfectly in the KK. I should have taken pictures of the setup as I believe someone recent was having trouble.


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Ah, that makes more sense. I think I responded before coffee. Never a good idea. :smt015

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Looks great I just hold the rod straight up and push the meat down apply a bit of pressure for the fat cap at first .much easier than going from the side .just don't lean over it as you do it lol. nice looking cook

 

Outback kamado Bar and Grill

 

 

 

 

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Looks great I just hold the rod straight up and push the meat down apply a bit of pressure for the fat cap at first .much easier than going from the side .just don't lean over it as you do it lol. nice looking cook
 
Outback kamado Bar and Grill
 
 
 
 

Actually, I think you can unscrew the left side and screw on the sharp end to get the meat on. I forgot about this other attachment.

I used a knife to pierce the meat then pressure.



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Actually, I think you can unscrew the left side and screw on the sharp end to get the meat on. I forgot about this other attachment.

I used a knife to pierce the meat then pressure.



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The sharp end would help lol. i got the first spit rod proto type where the spear screws in at the end once you scewer your meat .just undo the spear and insert the rod

Outback kamado Bar and Grill

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