Picanha and Stuffed Mushrooms on the Carson Rodizio 

Agree Matheus, I have some 40 day Dry Aged Picanha to grill tomorrow. Very excited :-)

the one he used is sher wagyu from Balan, victoria, australia

Hope you enjoyed it. I reckon Rump Cap (pichana) is my favourite cut of meat.

I watched your video Carson Rodizio video, before mine arrived. They are pretty iimpressive and the marbled Wagyu takes it to another level.

Hectors Smoke House yeah.. they are really insane. Picaña and the rodizio are made for each other

The only place I know that gets it occasionally is Kelly’s Meats in Cranbourne, Vic. Otherwise very difficult to get hold of.

It does but I've learned if I put a little vegetable oil on the adjustable bushes it makes the Rodizio much quieter

Jim, I try to leave a 3-4" gap in the coals, where they will be under the coals. They are pretty robust but this gives me a little piece of mind.

Thanks!

Hi Chris, I was using Canon Ocnnect on a 80d

Mad Hunky General Purpose Rub. madhunkymeats.com/ The owner is called Rich. He will look after you :-)

Thank you Adalberto :-)

The beer on the smoker was a Banana Bread Beer, brewed in the UK by Wells. It tastes just like Banana Bread :-)

Hectors Smoke House it's a popular one in the US too. They also make a coconut flavor

I've not tried that or the Sticky Toffee Pudding Beer, I don't think we have either in Australia :-(

Love me some Carson Rodizio 😁 Don’t get to use it as much as I’d like but Picanha is my all time favorite cut. Always up for doing something different, if you have any thoughts, let me know. Had a look at the channel and it looks good 😁

Hectors Smoke House thanks brother! I like the way you roll too!! I’ll be doing my first cook on the Rodizio this Saturday! I took some churrasco classes when I lived in Brazil for the last 4 years, now back in the US. Have you done pork tenderloin with Parmesan, chicken wings and/or skirt steak with garlic?

I've not heard that before. However, this seems to work. Maybe because of the pichana rotating, the fat rendering with the salt and then coating the whole pichana. I was surprised by how much salt I saw on Picanha recipes but it doesn't turn out over salted.

This was one of my first cooks. If you put a little olive oil on the rotating bushes, it does take away a lot of the noise.

But very tasty :-)