Looking to take your grilling skills to the next level and impress your guests with the ultimate Wagyu Picanha? Look no further than this step-by-step guide on how to grill the most delicious and tender Wagyu Picanha on your Weber Kettle. With expert tips and clear instructions, you can elevate your grilling game and become a true pitmaster. So fire up the grill and get ready to create a mouthwatering masterpiece that will have your taste buds singing.

How to Grill Delicious Wagyu Picanha on the Weber Kettle: A Step-by-Step Guide

Introduction

Wagyu Picanha is a tender cut of beef that is commonly used in Brazilian cuisine. Picanha is famous for its unique flavor, texture and marbling, which makes it a favorite among steak lovers.

Grilling the perfect Picanha on the Weber Kettle is not an easy task, but with proper guidance, anyone can grill a delicious Picanha. In this step-by-step guide, we will teach you how to grill the perfect Wagyu Picanha on a Weber Kettle.

Ingredients Needed

• Wagyu Picanha cut from Wodagyu
• Sea salt
• Rymichurri sauce (homemade) with red bell pepper, red onion, cilantro, garlic, chili powder, smoked paprika, cumin, red wine vinegar and olive oil

Step-by-Step Guide

Step 1: Preparing the Picanha

1. Score the fat cap side of the Picanha.
2. Season the Picanha with sea salt on both sides.

Step 2: Preparing the Coals

1. Fill the Weber Kettle with enough charcoal to create two briquette baskets.
2. Light up the charcoal using a chimney starter.
3. Transfer the hot charcoal to one side of the grill to create an indirect cooking zone.

Step 3: Grilling the Picanha

1. Insert an ambient temperature probe into the thickest part of the Picanha.
2. Place the Picanha on the indirect cooking zone with the fat cap side facing up.
3. Close the lid and grill the Picanha until the internal temperature reaches 125°F for medium-rare or 135°F for medium. This should take about 30-40 minutes.

Step 4: Searing the Picanha

1. Once the Picanha has reached the desired temperature, move it to the direct cooking zone with the fat cap side facing down.
2. Sear the Picanha until the fat cap is crispy and the internal temperature reaches 135°F for medium-rare or 145°F for medium. This should take about 4-5 minutes.
3. Remove the Picanha from the grill and let it rest for 5-10 minutes before slicing.

Step 5: Serving the Picanha

1. Slice the Picanha against the grain into ½-inch-thick slices.
2. Serve the Picanha with the homemade Rymichurri sauce.

FAQs

Q1. What is Picanha, and where can I find it?

A. Picanha is a cut of beef commonly used in Brazilian cuisine. You can find it at your local specialty meat market or order it online from Wodagyu.

Q2. What is the best way to season Picanha?

A. The best way to season Picanha is with sea salt. This allows the natural flavor of the beef to shine through.

Q3. Can I use a gas grill to cook Picanha?

A. While you can use a gas grill to cook Picanha, we recommend using a charcoal grill for best results. Charcoal grills allow for better flavor and an authentic sear.

Q4. How do I know when the Picanha is done?

A. Use an ambient temperature probe to monitor the internal temperature of the Picanha. It’s cooked to your liking when it reaches 125°F for medium-rare or 135°F for medium.

Q5. Why is it important to let the Picanha rest before slicing?

A. Letting the Picanha rest allows the juices to redistribute evenly, resulting in a juicy and flavorful steak.