Brazilian style BBQ in Norway

Well this a a bit like the last post many months ago but this time in Norway and the picanha was from Denmark. Same method. The meat covered as good as possible in sea salt and grilled on a Brazilian BBQ skewer over high heat. Using charcoal. The salt locks in the moisture and makes it a real juicy meat. Picanha is called rump cover, rump cap or coulotte in English.

65cm long skewers from Brazil. Perfect size for use on a 47cm Weber kettle (18")

A bit thin fat cap on this one.

Today's setup. The Weber Q for the "appetizers"

Appetizers, ribeye skewers.

Appetizers, ribeye skewers.

Cutting with the meat grains, give an even more tender experience of the end product.

The salt is knocked off before resting a bit.

Some of the juices that the salt locked in is sweating out.

Cut for serving.

The last bit, the tip :-)