Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
Beach Picanha with Red Chimichurri

Beach Picanha with Red Chimichurri

Experience the rich, smoky flavor of Picanha grilled to perfection on a Santa Maria-style grill with Bear Mountain BBQ Hickory chunks. Crafted by Bear Mountain Ambassador Joe DiApice, this tender, juicy cut is topped with a bright red chimichurri made from roasted red bell peppers, adding a zesty, savory kick that perfectly complements the smoky beef. A true celebration of bold, mouthwatering flavors.

Prep

30 minutes

Cook time

3 hours

Serves

2-4

Steps

  1. Fire up the Santa Maria style grill using Bear Mountain Hickory chunks for a robust smoke flavor. 
  2. Season the Picanha on the meat side only using Meat Church Holy Cow. 
  3. Place onto the grill grates fat cap down and cook low and slow for about 1 ½ - 2 hours until the internal temperature reaches 100°F.
  4. Flip over and continue cooking for another hour until the internal temperature reaches 127°F.
  5. While the Picanha cooks, place your whole red bell pepper on the grill grates to roast for 1 hour rotating every so often to get a slight char. 
  6. Assemble the chimichurri by chopping the Italian parsley, cilantro, garlic, and roasted red bell pepper. Combine with red pepper flakes, salt, olive oil, and red wine vinegar. 
  7. Once the Picanha has reached the right temperature, remove from the grill and let rest. Slice and top with the homemade chimichurri!

Ingredients:

  • 1 Picanha 
  • Meat Church Holy Cow
  • 1 bunch Italian parsley
  • 1 bunch cilantro
  • 3 garlic cloves – minced
  • 1 red bell pepper
  • 1 tbs red pepper flakes
  • 1 tsp salt
  • ½ olive oil
  • ½ cup red wine vinegar
  • Bear Mountain BBQ Hickory Chunks

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Beach Picanha with Red Chimichurri

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