Fire roasted picanha basted with a rich Marmite, herb and butter mop
Prepare the Beef
Trim the picanha only if required, leaving the fat cap intact.
Season generously with sea salt and freshly ground black pepper.
Allow the beef to sit at room temperature while preparing the fire.
Prepare the Marmite Mop
Gently warm the butter until melted.
Whisk in the Marmite until fully dissolved, then add the olive oil, thyme and rosemary.
Tie together fresh rosemary and thyme sprigs to create a traditional herb mop.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers.
Fit the Asado frame and position the cooking grate higher above the fire. The aim is to roast the beef with radiant heat rather than direct flames.
Cook the Picanha
Place the picanha over the embers, fat side facing the heat.
Begin mopping regularly with the Marmite mixture as the beef cooks.
The butter and Marmite will gradually caramelise on the exterior, creating a rich dark crust while the herbs perfume the meat.
Continue turning and mopping throughout the cook.
Cook at a reasonably brisk pace, allowing the outside to colour while keeping the interior beautifully pink.
Remove the picanha when the internal temperature reaches approximately 39°C for a final medium rare finish after resting.
Rest
Transfer the beef to a carving board or roasting tray.
Rest for at least 40 minutes.
This extended resting period allows the temperature to equalise throughout the meat while preserving every drop of juice.
Serve
Slice across the grain into generous slices and serve immediately.
The rich umami character of the Marmite mop works beautifully with grilled vegetables, chimichurri, fire roasted potatoes or a simple green salad.
Fire Note
Cooking picanha high above the embers allows the fat cap to render slowly while protecting the delicate centre from overcooking. Combined with the Marmite mop, the result is a dark crust packed with savoury flavour and a perfectly pink interior.
Serving & Pairing
Serve with a lighter style Pinot Noir, Baga based red or a fresh Portuguese red such as Niepoort Nat Cool Tinto. The savoury richness of the Marmite pairs exceptionally well with bright acidity and restrained alcohol.
Method
Prepare the Chicken
Bone the chicken while keeping the bird intact. Reserve the carcass and bones for making a rich homemade chicken stock.
Pat the chicken dry thoroughly. Season generously with sea salt, black pepper and fresh thyme.
Wrap tightly in cling film and refrigerate for at least 2 hours to allow the seasoning to penetrate the meat.
Prepare the Herb Mop
Combine the olive oil, grated garlic, thyme, Aleppo pepper, lemon zest and lemon juice in a bowl.
Tie together several rosemary sprigs and thyme stalks to create a rustic herb brush for mopping the chicken during cooking.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers across the firebox.
Fit the Asado frame and position the cooking grate at a higher level above the fire. The objective is steady radiant heat rather than aggressive flames.
Cook the Chicken
Place the chicken skin side up over the embers.
Cook gently, mopping regularly with the herb mixture throughout the cook.
As the chicken cooks and fat begins to render, adjust the height of the Asado frame as required. Lowering the grate occasionally allows the skin to develop a beautiful golden colour, but take care when flames begin licking at the bird.
Turn and reposition as necessary to ensure even cooking.
Cook until the thickest part of the thigh and breast reach 74°C when checked with an ETI Thermapen.
Total cooking time will be approximately 25 minutes, depending on the size of the bird and intensity of the fire.
Rest
Transfer the chicken to a roasting tray and allow it to rest for 20 minutes.
The juices should run clear and the meat should remain succulent and moist.
Serve
Carve into generous portions and spoon over any remaining herb mop.
Serve alongside homemade focaccia sticks studded with sun dried tomatoes and olives, a crisp green salad and a traditional panzanella salad.
Fire Note
Boning the chicken dramatically improves cooking consistency over live fire. The flatter profile allows heat to penetrate evenly while maximising surface area for crisp, golden skin.
Serving & Pairing
Serve with chilled Portuguese Alvarinho, a lightly oaked Chardonnay or a crisp British lager. The freshness of the lemon and herbs works beautifully alongside bright, mineral driven white wines.
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Marmite Mop Picanha
Prepare the Beef
Trim the picanha only if required, leaving the fat cap intact.
Season generously with sea salt and freshly ground black pepper.
Allow the beef to sit at room temperature while preparing the fire.
Prepare the Marmite Mop
Gently warm the butter until melted.
Whisk in the Marmite until fully dissolved, then add the olive oil, thyme and rosemary.
Tie together fresh rosemary and thyme sprigs to create a traditional herb mop.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers.
Fit the Asado frame and position the cooking grate higher above the fire. The aim is to roast the beef with radiant heat rather than direct flames.
Cook the Picanha
Place the picanha over the embers, fat side facing the heat.
Begin mopping regularly with the Marmite mixture as the beef cooks.
The butter and Marmite will gradually caramelise on the exterior, creating a rich dark crust while the herbs perfume the meat.
Continue turning and mopping throughout the cook.
Cook at a reasonably brisk pace, allowing the outside to colour while keeping the interior beautifully pink.
Remove the picanha when the internal temperature reaches approximately 39°C for a final medium rare finish after resting.
Rest
Transfer the beef to a carving board or roasting tray.
Rest for at least 40 minutes.
This extended resting period allows the temperature to equalise throughout the meat while preserving every drop of juice.
Serve
Slice across the grain into generous slices and serve immediately.
The rich umami character of the Marmite mop works beautifully with grilled vegetables, chimichurri, fire roasted potatoes or a simple green salad.
Fire Note
Cooking picanha high above the embers allows the fat cap to render slowly while protecting the delicate centre from overcooking. Combined with the Marmite mop, the result is a dark crust packed with savoury flavour and a perfectly pink interior.
Serving & Pairing
Serve with a lighter style Pinot Noir, Baga based red or a fresh Portuguese red such as Niepoort Nat Cool Tinto. The savoury richness of the Marmite pairs exceptionally well with bright acidity and restrained alcohol.
Method
Prepare the Chicken
Bone the chicken while keeping the bird intact. Reserve the carcass and bones for making a rich homemade chicken stock.
Pat the chicken dry thoroughly. Season generously with sea salt, black pepper and fresh thyme.
Wrap tightly in cling film and refrigerate for at least 2 hours to allow the seasoning to penetrate the meat.
Prepare the Herb Mop
Combine the olive oil, grated garlic, thyme, Aleppo pepper, lemon zest and lemon juice in a bowl.
Tie together several rosemary sprigs and thyme stalks to create a rustic herb brush for mopping the chicken during cooking.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers across the firebox.
Fit the Asado frame and position the cooking grate at a higher level above the fire. The objective is steady radiant heat rather than aggressive flames.
Cook the Chicken
Place the chicken skin side up over the embers.
Cook gently, mopping regularly with the herb mixture throughout the cook.
As the chicken cooks and fat begins to render, adjust the height of the Asado frame as required. Lowering the grate occasionally allows the skin to develop a beautiful golden colour, but take care when flames begin licking at the bird.
Turn and reposition as necessary to ensure even cooking.
Cook until the thickest part of the thigh and breast reach 74°C when checked with an ETI Thermapen.
Total cooking time will be approximately 25 minutes, depending on the size of the bird and intensity of the fire.
Rest
Transfer the chicken to a roasting tray and allow it to rest for 20 minutes.
The juices should run clear and the meat should remain succulent and moist.
Serve
Carve into generous portions and spoon over any remaining herb mop.
Serve alongside homemade focaccia sticks studded with sun dried tomatoes and olives, a crisp green salad and a traditional panzanella salad.
Fire Note
Boning the chicken dramatically improves cooking consistency over live fire. The flatter profile allows heat to penetrate evenly while maximising surface area for crisp, golden skin.
Serving & Pairing
Serve with chilled Portuguese Alvarinho, a lightly oaked Chardonnay or a crisp British lager. The freshness of the lemon and herbs works beautifully alongside bright, mineral driven white wines.
For the Picanha
For the Marmite Mop
For the Mop Brush
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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