Uploaded July 2026 | Updated September 2026, 1 day ago
Chef Tom fires up the Yoder Smokers Flat Top Adjustable Charcoal Grill for one of the most satisfying beef cooks in the ATBBQ catalog — picanha done the Brazilian way. Two Prime coulotte roasts from Creekstone Farms get sliced across the grain into thick strips, curled C-shape, and threaded fat-side-out onto flat skewers. Duck fat spray acts as the binder, and coarse rock salt ground in a mortar and pestle is the only seasoning — the beef does the rest. Over live charcoal, the fat cap renders and drips onto the coals, and the flare-ups put serious char on the exterior. The Flat Top's adjustable charcoal tray lets Chef Tom drop the heat when things get intense, giving him precise control over the color without moving the meat. While the picanha finishes on the indirect side at 125°F, a cast iron skillet goes on the grill with softened butter, crushed garlic, fresh oregano, a squeeze of lemon, Flavolcano Smoky Red Pepper Sauce, and a shake of Noble Saltworks smoked salt — a simple garlic butter that earns its place alongside the most flavorful beef you'll ever put on a skewer.
► Full Recipe: atbbq.com/blogs/recipes/picanha-with-garlic-butter?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter
► Creekstone Farms: creekstonefarms.com
*What You'll See In This Video:*
• What picanha (coulotte) is and why the fat cap stays on
• How to find the grain and slice strips for the skewer — the most • important technique in the recipe
• How to curl and thread picanha C-shape onto flat skewers for even cooking
• Duck fat spray as a binder and coarse rock salt as the only seasoning
• Managing flare-ups on the Yoder Flat Top's adjustable charcoal tray
• Building the garlic butter dipping sauce in a cast iron skillet right on the grill
Drop your questions in the comments — we read every one. Like the video, subscribe, and visit atbbq.com for the full recipe and all the products used in this cook.
*Featured Products:*
► Yoder Smokers Flat Top Adjustable Charcoal Grill: atbbq.com/products/yoder-smokers-flat-top-adjustable-charcoal-grill-standard-cart?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter&utm_campaign=SKU12047908
► Flavolcano Smoky Red Pepper Sauce: atbbq.com/products/flavolcano-smoky-red-pepper-sauce-by-pancheros-mexican-grill-1?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter&utm_campaign=SKU12042710
► Noble Saltworks Flaked Smoked Finishing Salt: atbbq.com/products/noble-saltworks-hickory-smoked-flaked-finishing-salt?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter&utm_campaign=SKU12026209
► Cornhusker Duck Fat Cooking Spray: atbbq.com/products/cornhusker-kitchen-duck-fat-cooking-spray?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter&utm_campaign=SKU12027732
*Chapters*
0:00 Intro — Picanha on the Yoder Flat Top Charcoal Grill
0:10 What Is Picanha? Coulotte, Sirloin Cap, Rump Cap
0:32 Trimming — Fat Cap and Silver Skin
1:27 Finding the Grain & Slicing the Strips
1:52 Threading the Skewers C-Shape
3:35 Seasoning — Duck Fat Spray and Coarse Rock Salt
3:56 Firing Up the Yoder Flat Top Charcoal Grill
6:13 Picanha Over Direct Charcoal — Flare-Ups and Char
7:03 Moving to Indirect — Finishing at 125°F
7:51 Building the Garlic Butter in Cast Iron on the Grill
8:50 Pulling and Resting the Picanha
9:08 Slicing and Serving Off the Skewer
9:24 The Bite — Wet Rib Taste Test
Subscribe for new BBQ videos every week!
Drop your burger questions below — Chef Tom reads every one.
Chef Tom fires up the Yoder Smokers Flat Top Adjustable Charcoal Grill for one of the most satisfying beef cooks in the ATBBQ catalog — picanha done the Brazilian way. Two Prime coulotte roasts from Creekstone Farms get sliced across the grain into thick strips, curled C-shape, and threaded fat-side-out onto flat skewers. Duck fat spray acts as the binder, and coarse rock salt ground in a mortar and pestle is the only seasoning — the beef does the rest. Over live charcoal, the fat cap renders and drips onto the coals, and the flare-ups put serious char on the exterior. The Flat Top's adjustable charcoal tray lets Chef Tom drop the heat when things get intense, giving him precise control over the color without moving the meat. While the picanha finishes on the indirect side at 125°F, a cast iron skillet goes on the grill with softened butter, crushed garlic, fresh oregano, a squeeze of lemon, Flavolcano Smoky Red Pepper Sauce, and a shake of Noble Saltworks smoked salt — a simple garlic butter that earns its place alongside the most flavorful beef you'll ever put on a skewer.
► Full Recipe: atbbq.com/blogs/recipes/picanha-with-garlic-butter?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter
► Creekstone Farms: creekstonefarms.com
*What You'll See In This Video:*
• What picanha (coulotte) is and why the fat cap stays on
• How to find the grain and slice strips for the skewer — the most • important technique in the recipe
• How to curl and thread picanha C-shape onto flat skewers for even cooking
• Duck fat spray as a binder and coarse rock salt as the only seasoning
• Managing flare-ups on the Yoder Flat Top's adjustable charcoal tray
• Building the garlic butter dipping sauce in a cast iron skillet right on the grill
Drop your questions in the comments — we read every one. Like the video, subscribe, and visit atbbq.com for the full recipe and all the products used in this cook.
*Featured Products:*
► Yoder Smokers Flat Top Adjustable Charcoal Grill: atbbq.com/products/yoder-smokers-flat-top-adjustable-charcoal-grill-standard-cart?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter&utm_campaign=SKU12047908
► Flavolcano Smoky Red Pepper Sauce: atbbq.com/products/flavolcano-smoky-red-pepper-sauce-by-pancheros-mexican-grill-1?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter&utm_campaign=SKU12042710
► Noble Saltworks Flaked Smoked Finishing Salt: atbbq.com/products/noble-saltworks-hickory-smoked-flaked-finishing-salt?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter&utm_campaign=SKU12026209
► Cornhusker Duck Fat Cooking Spray: atbbq.com/products/cornhusker-kitchen-duck-fat-cooking-spray?utm_source=YT-Recipe&utm_campaign=picanha-with-garlic-butter&utm_campaign=SKU12027732
*Chapters*
0:00 Intro — Picanha on the Yoder Flat Top Charcoal Grill
0:10 What Is Picanha? Coulotte, Sirloin Cap, Rump Cap
0:32 Trimming — Fat Cap and Silver Skin
1:27 Finding the Grain & Slicing the Strips
1:52 Threading the Skewers C-Shape
3:35 Seasoning — Duck Fat Spray and Coarse Rock Salt
3:56 Firing Up the Yoder Flat Top Charcoal Grill
6:13 Picanha Over Direct Charcoal — Flare-Ups and Char
7:03 Moving to Indirect — Finishing at 125°F
7:51 Building the Garlic Butter in Cast Iron on the Grill
8:50 Pulling and Resting the Picanha
9:08 Slicing and Serving Off the Skewer
9:24 The Bite — Wet Rib Taste Test
Subscribe for new BBQ videos every week!
Drop your burger questions below — Chef Tom reads every one.
