I'm convinced this is the best way to cook a picanha (coulotte) roast! Last time, I sliced the pieces before cooking them, but this time I left the roast whole and sliced it after cooking. OMG, it was spectacular! What should I cook next on this rotisserie?! Ingredients 1 whole picanha (coulotte) roast (2 - 3 lbs.) Seasonings: I used a habanero salt and a Gaucho steakhouse Brazilian blend Habanero Chimichurri 2 tbsp. olive oil 2 tbsp. Chimichurri seasoning 1 tbsp. habanero hot sauce 2 tsp. peppe
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I'm convinced this is the best way to cook a picanha (coulotte) roast! Last time, I sliced the pieces before cooking them, but this time I left the roast whole and sliced it after cooking. OMG, it was spectacular! What should I cook next on this rotisserie?! Ingredients 1 whole picanha (coulotte) roast (2 - 3 lbs.) Seasonings: I used a habanero salt and a Gaucho steakhouse Brazilian blend Habanero Chimichurri 2 tbsp. olive oil 2 tbsp. Chimichurri seasoning 1 tbsp. habanero hot sauce 2 tsp. peppe
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