Easy way to perfectly seal in all the juices of a nice piece of meat before you put it on the barbecue
| Servings | Prep Time |
| 4-5 people | 5 minutes |
| Cook Time | Passive Time |
| 30 minutes | 5-10 minutes |
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| | Easy way to perfectly seal in all the juices of a nice piece of meat before you put it on the barbecue
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Ingredients
- 1.200 grams Picanha Meat
- 50 grams large grain salt the amount of salt depends on the size of meat
- 2-3 pinches black pepper
Servings: people
Instructions
- Fill the bottom of a large glass container with a layer of salt. Place the entire piece of meat on top of the salt so that it creates a layer between the meat and the glass container.
- The cover the rest of the meat with salt, including all sides. Then add some black pepper over the top.
- Cover and leave in the refrigerator at least 4-5 hours before putting it on the barbecue so the the salt can cure the outside of the raw meat.
- After you have the bbq coal perfectly red and ready to cook your meat, put the meat on the first side for a good 10 mins.
- Flip the meat to cook on the opposite side.
- Then place the meat on one end, so the direct heat is not hitting it and leave it covered until the inside of the meat is ready to you taste and thickness of the meat.
Recipe Notes
[recipe]
For the best results:
Remove from the fire and let the meat rest for 10 minutes so it absorbs all the blood back into the meat.
Enjoy!
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