Uploaded August 2026 | Updated September 2026, 2 weeks ago
🔥 In this episode, you’ll learn:
• How to prepare churrasco-style picanha for the rotisserie
• Why folding the steaks into a “C” shape helps create an even cook
• How to use the Eminence 605 rear infrared burner for a flavorful crust
• How to set up the grill for indirect rotisserie cooking
• How to carve picanha straight from the skewer for tender, juicy slices
🔥 We’re making rotisserie churrasco-style picanha—seasoned simply with kosher salt, slowly cooked over the rear infrared burner, then carved into thin, juicy slices straight from the skewer.
With a deeply browned exterior, tender center, and that signature churrasco-style presentation, this recipe shows just how much you can do with the rotisserie setup on the Monument Grills Eminence 605.
Ingredients
• 4–6 pieces picanha or top sirloin cap, cut against the grain into approximately 1½-inch-thick steaks
• Kosher salt, to taste
Instructions
1. Season the picanha
Generously season all sides of the picanha with kosher salt.
2. Prepare the rotisserie skewer
Fold each piece into a “C” shape with the fat cap facing outward, then thread the meat securely onto the Monument Grills rotisserie skewer.
3. Preheat the Eminence 605
Set the rear infrared rotisserie burner to high. Set the two outside main burners to low, leaving the burners directly beneath the meat turned off.
4. Start rotisserie cooking
Install the rotisserie rod and start the motor. Close the lid and cook until the outside develops a deeply browned crust and the meat reaches an internal temperature of 130–135°F for medium-rare to medium.
5. Rest the meat
Remove the rotisserie rod from the grill and allow the picanha to rest for approximately 10 minutes.
6. Carve from the skewer
Keeping the picanha on the skewer, use a sharp knife to carve thin slices from the outside of each piece, slicing against the grain.
7. Serve
Serve immediately while the meat is warm and juicy. Add a small finishing sprinkle of salt if needed.
🔥 Turn your grill into a passport for flavor. Welcome to Monument Kitchen.
🔥For more from Monument Grills, follow us:
Eminence 605: monumentgrills.com/collections/omni-robust-eminence-series/products/eminence-605
🌐 Website: monumentgrills.com
📘 Facebook: facebook.com/monumentgrills
📸 Instagram: instagram.com/monumentgrills
🎵 TikTok: tiktok.com/@monumentgrillsusa
#monumentgrills #MonumentKitchen #rotisseriechicken #churrasco #picanha #bbq #Eminence605 #grilling
🔥 In this episode, you’ll learn:
• How to prepare churrasco-style picanha for the rotisserie
• Why folding the steaks into a “C” shape helps create an even cook
• How to use the Eminence 605 rear infrared burner for a flavorful crust
• How to set up the grill for indirect rotisserie cooking
• How to carve picanha straight from the skewer for tender, juicy slices
🔥 We’re making rotisserie churrasco-style picanha—seasoned simply with kosher salt, slowly cooked over the rear infrared burner, then carved into thin, juicy slices straight from the skewer.
With a deeply browned exterior, tender center, and that signature churrasco-style presentation, this recipe shows just how much you can do with the rotisserie setup on the Monument Grills Eminence 605.
Ingredients
• 4–6 pieces picanha or top sirloin cap, cut against the grain into approximately 1½-inch-thick steaks
• Kosher salt, to taste
Instructions
1. Season the picanha
Generously season all sides of the picanha with kosher salt.
2. Prepare the rotisserie skewer
Fold each piece into a “C” shape with the fat cap facing outward, then thread the meat securely onto the Monument Grills rotisserie skewer.
3. Preheat the Eminence 605
Set the rear infrared rotisserie burner to high. Set the two outside main burners to low, leaving the burners directly beneath the meat turned off.
4. Start rotisserie cooking
Install the rotisserie rod and start the motor. Close the lid and cook until the outside develops a deeply browned crust and the meat reaches an internal temperature of 130–135°F for medium-rare to medium.
5. Rest the meat
Remove the rotisserie rod from the grill and allow the picanha to rest for approximately 10 minutes.
6. Carve from the skewer
Keeping the picanha on the skewer, use a sharp knife to carve thin slices from the outside of each piece, slicing against the grain.
7. Serve
Serve immediately while the meat is warm and juicy. Add a small finishing sprinkle of salt if needed.
🔥 Turn your grill into a passport for flavor. Welcome to Monument Kitchen.
🔥For more from Monument Grills, follow us:
Eminence 605: monumentgrills.com/collections/omni-robust-eminence-series/products/eminence-605
🌐 Website: monumentgrills.com
📘 Facebook: facebook.com/monumentgrills
📸 Instagram: instagram.com/monumentgrills
🎵 TikTok: tiktok.com/@monumentgrillsusa
#monumentgrills #MonumentKitchen #rotisseriechicken #churrasco #picanha #bbq #Eminence605 #grilling
