Grilled Picahna by Barry
Barry - Fire & Smoke
Step 1 : Grind 3 tablespoons LetzQ Beef Rub finely in the coffee grinder, blender or food processor.
Step 2 : Score the fat cap of the picahna and make a nice diamond pattern (about 1 cm apart)
Step 3 : Go, Go, Go, Fire up the Q! Prepare your BBQ for indirect cooking (110°C), and add 2 Fire & Rook hickory blocks.
Step 4 : Put the picahna indirectly on your bbq to a core temperature of 48°C.
Step 5 : When the pichana has reached the core of 48°C, open all the sliders and let the BBQ Sizzzzling become HOT…
Step 6 : Now place the picahna directly above the fire and flare it off for about 10 minutes. Note: Turn regularly (watch out for your eyebrows).
Step 7: Now let the picahna rest for approximately 15 minutes on a pre-heated plate / dish.
Step 8 : Cut the picahna into thin slices of about 3 mm and rub it in with the finely ground LetzQ Beef rub.