Skewered Rump Cap Over Charcoal
Introduction
Skewered rump cap over charcoal brings the flavour of authentic Brazilian churrasco to the backyard. Threaded into thick C-shaped pieces and grilled over coals, the rump cap develops a smoky, char-grilled crust while the fat renders and bastes each bite. It is simple, generous, and made for sharing.
The cut does most of the work. A well marbled grass fed rump cap needs little more than salt and hot coals, with the fat cap left on to crisp and flavour the meat as it turns over the fire.
Ingredients
For 4 servings
- 1kgrump cap (picanha)fat cap on
- 2 tspcoarse sea salt
- 1 tbspbeef tallowoptional, for basting
Utensils
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- Charcoal grill or BBQ
- Metal or soaked wooden skewers
- Sharp knife
- Tongs
- Chopping board
Cooking Steps
Prepare the coals
Light the charcoal and let it burn to glowing coals with a light ash coating. Set up for direct, high heat grilling.
Cut and skewer
Cut the rump cap with the grain into thick strips about 3cm wide. Bend each strip into a C shape, fat side out, and thread onto skewers so the fat faces the heat.
Season
Season the meat generously all over with coarse salt, pressing it into the fat.
Grill over charcoal
Grill the skewers over the coals, turning regularly, for 10 to 15 minutes until the fat is crisp and golden and the centre is medium rare. Baste with a little tallow if the flames flare.
Rest
Rest the skewers for 5 minutes off the heat.
Slice and serve
Slice thin pieces from the outside of each skewer, then return the skewer to the grill to cook the next layer, churrasco style, or serve the skewers whole to share.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you skewer rump cap for the grill? +
Cut the rump cap with the grain into 3cm strips, then bend each strip into a C shape with the fat on the outside and thread it onto a skewer. Skewering this way keeps the fat facing the heat so it renders and crisps, and it gives you the classic churrasco shape.
Should you cut picanha with or against the grain for skewers? +
Cut with the grain into strips for skewering, then slice the cooked meat against the grain to serve. Cutting strips along the grain holds them together on the skewer, while slicing the finished meat across the grain keeps each portion tender.
How long does rump cap take over charcoal? +
Skewered rump cap takes about 10 to 15 minutes over hot coals, turning regularly, until the fat is crisp and the centre is medium rare. Thickness and coal heat change the timing, so judge by the colour of the fat and the firmness of the meat rather than the clock.
Do you need to marinate rump cap? +
No. Rump cap has enough fat and flavour that coarse salt and charcoal are all it needs, which is the churrasco tradition. A marinade can mask the beef and burn over high heat. If you want extra flavour, serve it with chimichurri after grilling instead.
How do you serve rump cap skewers churrasco style? +
Slice thin pieces from the cooked outer layer of each skewer, then return the skewer to the coals to cook the next layer. Repeat until the skewer is done. This way every serving is freshly grilled and crisp, which is how it is carved at a Brazilian churrascaria.
