Recipe Courtesy of Tyler Foti (@smokin_ty)
Skip the Brazilian steakhouse and whip up these Smoked Dessert Pepper Picanha by PS Ambassador Ty Foti. Snake River Farms Waygu Picanha, or rump cap, dusted with Desert Pepper Tequila Blend and hung in a Cotton Gin Smoker. Eat right off the skewer or do as Tyler did and top with a fire-roasted Pico de Gallo and a side of Blistered Shishito Peppers.
Smoked Dessert Pepper Picanha by one of our very own Wisconsin local, PS Ambassadors! Making up some delicous and stylish tostadas!
2.5-3 Lbs Whole Picanha- Leave Fat Cap On
2 T Olive Oil
TT Desert Pepper Tequila Blend
Pico de Gallo
Slice picanha with the grain into 1-2 " thick pieces.
Drizzle pieces in oil and coat in Desert Pepper.
Fold picanha into C- shaped pieces run a skewer through the middle of each end of meat. Repeat until all meat is skewered.
Fire up your smoker to 350-400 degrees and hang picanha over the open flame
Cooking time will depend on how you like your steak. Recommended 125-130 for Medium Rare.
When desired internal temp is reached take all meat off the grill to rest for 10 minutes.
Remove the skewers and slice against the grain of the meat and build your tostadas with all your favorite fixings!