Dish · brazilian
Picanha
A whole cap of sirloin, its fat cap left on, is curved into a C-shape, salted, skewered, and grilled over hot coals.
Where it comes from
Picanha became central to Brazilian churrasco because the cut, common in southern Brazilian butchery, is not separated out the same way in most other countries' beef fabrication.
What cooks argue about
Cooks disagree over the fat cap: score it and render it down close to the fire, or leave it thick and slice it off after cooking to keep the meat from drying out.
Versions
Nobody has published a picanha here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
garlic
black pepper