Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Rotisserie Picanha
Beef & Lamb
Rotisserie
Ingredients
- 1 whole picanha
- 1 tbsp salt
- ½ tbsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp sumac
- 1.5 tbsp neutral oil
Equipment
- Big Green Egg Rotisserie
Directions
- Stabilize the Big Green Egg at 400°F (200°C), with the rotisserie attachment.
- Mix the dry spices together then add in the neutral oil to create a paste.
- Skewer the picanha so the fat cap is facing out and the steak is in a “c” shape.
- Coat the picanha in seasoning.
- Cook for 15-20 minutes depending on the level of doneness you prefer, 125°F (52°C) for medium rare and 130°F (54°C) for medium are the internal temperatures.
- Slice thin against the grain and serve.
Recipes
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Cook a Colombian-style rolled picanha on the Big Green Egg — a showstopping Big Green Egg beef recipe where a butterflied rump cap is layered with smoked bacon, mozzarella, and...
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Learn how to make crispy smoked Peri Peri chicken wings on the Big Green Egg using a reverse sear method. Wings are dry-brined overnight with baking powder and kosher salt...
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Cochinita pibil tacos are a traditional dish from the Yucatán Peninsula in southeastern Mexico, built around one of the region's most iconic preparations: cochinita pibil, which means "little pig cooked...
