Picanha

You are in a Brazilian steakhouse. A gaucho with a steak-stacked rotisserie rod shaves off thin pieces of meat. You reach with your tongs, holding the slice until the knife frees it from the stack. A Basa Nova tune mixes with a savory aroma - This cut is flavored perfectly with aging, seasoning, and time. It has a unique blend of lean beefy meat and a rich fat cap perfectly cooked over an open flame. Of all the cuts offered to your plate during this meal, the Picanha is King - and YOU feel like royalty with every bite.

Do you have a smoker barrel or a rotisserie? If not, get one. Many cuts can be cooked easily and quickly with whatever equipment you have - this is not one of those. No, this is for a special meal. A meal you've planned weeks in advance. One that your friends and family will be gathered, sharing in conversation, waiting for the fire and smoke to finish its dance. Imagine that first bite. Imagine your guests taking their first bite. This is a special cut, and you'll have an extraordinary meal.