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Rump Cap on the Skewer
Picanha no espeto
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
Published 2016
This is BRAZA’s signature skewer. It has become a classic dish. Rump cap is the best piece of meat to cook on a skewer using a rotisserie barbecue. Trust me on this one, follow every step of the recipe and you will remember this meal for the rest of your life!
Ingredients
3 lb 5 oz 1.5 kg - rock salt
Method
Trim any excess skin that’s located on the side of the rump cap. Make sure you do not trim the fat.
Slice the rump cap into three pieces. When skewering, fold it, leaving the fat on the outside. You will need to squeeze the meat a little so it holds firmly onto the skewer. Sprinkle the rock salt all over the meat.
If you have a rotisserie grill, let the meat turn until you can s