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1
Build the Fire
20 Mins
Hot charcoal, about 230°C (450°F)
Light natural charcoal in the grill and let it burn down until the coals are glowing red with a thin coat of grey ash, about 20 minutes. Spread them in an even layer. The fire is ready when you can hold your hand 15 cm above the grate for only 2 to 3 seconds.
Wait for the grey ash — black, flaming coals scorch the outside while the inside stays raw.
Done when: The coals glow red under a thin grey coat, and the heat is fierce at grill level.
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2
Grill the Picanha
15 Mins
High heat, about 230°C (450°F)
Lay the picanha skewers over the hottest part of the grill, fat-cap side down first. Grill for about 6 to 7 minutes, turning every couple of minutes, until the fat is crisp and golden and the outside is deeply browned. Move to a cooler spot to finish for 3 to 4 minutes more for medium-rare.
Turn often — the fat cap flares, and a few seconds of flame turns crisp fat into bitter char.
Done when: The fat cap is crisp and golden, the outside is browned, and the centre reaches at least 63°C (145°F) for medium-rare.
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3
Grill the Chicken, Sausage and Hearts
20 Mins
Medium-high heat, about 200°C (400°F)
Add the chicken thigh skewers and sausages to the grill and cook for about 12 to 15 minutes, turning often, until the chicken is cooked through and the sausages are browned and firm. The chicken hearts need only 6 to 8 minutes — grill them last, turning once, until browned outside and just pink inside.
Chicken must be fully cooked, so give it the cooler side of the grill and more time; the hearts stay tender only if they are not overcooked.
Done when: The chicken reaches at least 74°C (165°F) inside, the sausages are browned and firm, the hearts are browned outside.
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4
Grill the Garlic Bread
5 Mins
Medium heat, about 180°C (350°F)
Lay the buttered baguette halves cut-side down on the grill for about 3 to 5 minutes, until golden and crisp at the edges. Watch it closely — buttered bread burns in seconds.
Keep the bread on the cooler edge of the grill and do not walk away from it.
Done when: The bread is golden, crisp and smelling of garlic.
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5
Rest, Carve and Serve
10 Mins
Off the heat, about 60°C (140°F)
Rest the picanha for 5 minutes, then slice it thinly across the grain straight off the skewer, the way a gaucho carves at the table. Pile the sliced meat, chicken, sausages and hearts on a warm platter with the garlic bread and a bowl of vinaigrette.
Resting keeps the juices in the picanha — slice it hot off the grill and the plate floods.
Done when: The picanha is juicy and pink inside with a crisp fat cap, and the platter is ready to share.
auto_awesome Finishing Touches & Plating
Carve the picanha thinly off the skewer onto a warm platter with the chicken, sausages and hearts, and serve at once with garlic bread and vinaigrette for spooning over each slice.
Brazil
1h 5m
