How-To: Reverse Seared Picanha on the Weber Charcoal Kettle Grill | ft. Chuds BBQ

In this video Bradley will show you how to make a perfect Reverse Seared Picanha. Picanha is also known as Sirloin Cut, Coulotte, Top Sirloin Roast or even the Rump Cap. It is an amazingly tender cut with a delicious layer of fat which crisps up when grilled directed over hot charcoal.
Full list of things Bradley Robinson of Chud’s BBQ uses and recommend in this video:
- SLOW N SEAR DELUXE: www.fogocharcoal.com/collecti...
- EASYSPIN GRILL GRATE: www.fogocharcoal.com/collecti...
- GRIDDLE PAN - CAST IRON: www.fogocharcoal.com/collecti...
- FOGO PREMIUM KNIFE BUNDLE: www.fogocharcoal.com/collecti...
- FOGO Premium Black: www.fogocharcoal.com/collecti...
- FOGO Starters: www.fogocharcoal.com/collecti...
- Blow Torch: www.fogocharcoal.com/collecti...
Full blog here: www.fogocharcoal.com/blogs/fo...
#WeberGrills #BBQ #FOGOcharcoal

[@aaronm8694]

charred/blackened broc is another level. Such a nutty taste.

[@thegalleryBBQ]

Fogo and Chud. Perfect together. Wish Fogo was sold around here. Nice Picanha. Perfectly cooked.

[@ferniec6004]

Nicely done! I would definitely pay for a plate of that.

[@CptnRon302]

Awesome stuff!!! I love me some picanha!!

[@ShoeBoyReview]

How long should you let a sirloin cap roast rest before slicing using this reverse seat method?

[@alonmellinger5396]

250-275 degrees F?