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Active Fire Time: 40 minutes Total Time: 50 minutes
Fire up your H1 and get ready to impress—this smoked picanha with potato salad is a celebration of bold flavor and effortless outdoor cooking. Picanha, known for its rich marbling and tender bite, takes on a whole new depth when smoked low and slow in the H1. The result? Juicy, beefy perfection with just the right kiss of smoke. Serve it alongside a creamy, tangy potato salad that cuts through the richness with a fresh crunch and brightness. Whether you're hosting friends or just treating yourself, this dish brings classic technique with next-level flavor to your cookout.
Ingredients
Serves 3+
Supplies:
2-3 lb of lump charcoal
High-Temperature Gloves
Wood chunk from a fruit tree like apple, plum
Preparation
Step 1:
Fire up the Keveri H1 in Low & Slow mode at 266°F, following the instructions in the owner´s manual or the masterclass video. Add a chunk of wood.
Step 2:
Start by preparing the potatoes. Take aluminum foil and cut one piece per potato. Place the potatoes on the foil, add salt, pepper, and olive oil. Wrap each potato tightly.
Place them in the H1 on the bottom rack position, on the side with the lit charcoal. Leave for 30 minutes, then flip them. Cook for a total of 1 hour.
Step 3:
On a cutting board, place the picanha and trim the fat layer down to about 1 cm. Use a knife to score the fat side in a crisscross pattern.
Step 4:
Rub olive oil all over the picanha and season with salt and pepper in equal proportions. Place it in the H1 position on the top rack, on the side opposite the lit charcoal. Cook for 35 minutes, then flip it.
Step 5:
After 1 hour of cooking, test the potatoes with a knife — if it slides through easily, they’re ready. Remove from the H1 and let them cool so you can cut them.
Step 6:
After 70 minutes of cooking the picanha, remove it from the H1 and let it rest for about 20 minutes before slicing.
Step 7:
While the meat rests, prepare the potato salad. Cut the potatoes into cubes and make the dressing: dice pickles and red onion. In a bowl, combine the pickles, onion, and potatoes. Add salt, pepper, pickle juice, mayonnaise, and mustard. Mix well until fully combined.
Step 8:
Slice the picanha and serve it with the potato salad. Enjoy!
Cook's Notes:
Take advantage of the two cooking zones offered by the H1. Use direct heat for faster cooking of the potatoes, and indirect heat for the picanha to achieve even cooking.
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Check the full recipe video here
