How To Cook Wagyu Picanha In The Traditional Way Using The Arteflame Rotisserie

Grilled Wagyu Picanha on the Arteflame Rotisserie

Experience the traditional grilling of Wagyu Picanha on the Arteflame Rotisserie. With a heavy salt crust and careful cooking, enjoy succulent slices of perfectly grilled meat right at home.

Ingredients:

• Wagyu Picanha
• Coarse kosher salt

Instructions:

1. Light the Arteflame, creating a channel beneath the rotisserie for fat drippings.
2. Slice picanha across the grain into 3 sections, each approximately 3 fingers wide.
3. Skewer the meat in a “U” shape, ensuring the skewer passes through the fat cap at both ends.
4. Generously season the meat with coarse kosher salt.
5. Place the skewer on the rotisserie and cook until the meat changes color and starts dripping.
6. Carefully remove the skewer, tap off excess salt crust, and slice the meat off the skewer.
7. Re-season the remaining meat with salt and return to the grill. Repeat until all meat is sliced.