Chef's Special Recipe

Trim and portion

Trim excess silver skin from the picanha, leaving a 1/4" fat cap. Cut the picanha into 2–3 large roasts suitable for skewering. Slice pork belly into 1" wide strips. Leave chicken thighs whole; trim excess fat but keep skin intact. Butterfly the lamb leg and cut into 2–3 lengthwise pieces for even grilling. Leave sausages whole.

Salt for picanha (dry brine)

Generously coat the picanha fat and meat side with 2–3 tablespoons of coarse sea salt per roast; let rest uncovered on a rack in the refrigerator for 1–2 hours to concentrate flavor and dry the surface slightly.

In a bowl combine minced garlic, olive oil, red wine vinegar, paprika, brown sugar, cumin, anchovy paste (if using), chopped rosemary, remaining sea salt and black pepper. Whisk until emulsified. Reserve 1/3 of the marinade for basting and finishing sauces; divide the rest among pork belly, chicken thighs, lamb, and sausages so each piece is lightly but evenly coated. Marinate pork, chicken, lamb, and sausages for at least 1 hour and up to 6 hours refrigerated. (Do not marinate the picanha if heavily salt-brined; instead brush lightly with olive oil before grilling.)

If using wooden skewers, soak in water at least 30 minutes to prevent burning.

Thread meats onto skewers: picanha pieces folded or left as roasts, pork belly strips folded accordion-style to create even-thickness chunks, chicken thighs folded to keep skin on the outside, lamb pieces folded or rolled, and sausages left whole. Space proteins so heat circulates.

Preheat a charcoal grill to medium-high (about 450–500°F / 230–260°C) with a two-zone fire (hot direct zone and a cooler indirect zone). If using a gas grill, preheat to medium-high and set one area to lower heat for indirect cooking. Oil the grill grates lightly with neutral oil.

Place skewers over direct heat to sear. Sear picanha 1–2 minutes per side to develop crust on the fat cap, then move to indirect heat to cook through to desired doneness (medium-rare 130–135°F / 54–57°C). Total picanha cook time on a medium grill typically 12–18 minutes depending on thickness—use a probe thermometer.

Sear pork belly over direct heat 2–3 minutes per side until caramelized, then move to indirect heat and cook until interior reaches 145–160°F (63–71°C) and fat renders, about 20–30 minutes total depending on thickness. Baste occasionally with reserved marinade for glossy finish.

Grill chicken thighs skin-side down over direct heat 4–6 minutes to crisp skin, flip and finish over indirect heat until internal temperature reaches 165°F (74°C), about 18–25 minutes total. Baste with reserved marinade in final 5–8 minutes.

Sear lamb over direct heat 2–3 minutes per side, then move to indirect heat and cook to desired doneness (medium 140–145°F / 60–63°C) about 12–20 minutes total. Rest 5–8 minutes before slicing.

Grill sausages over medium heat, turning frequently, until browned and cooked through (160–165°F / 71–74°C) about 12–18 minutes.

If flare-ups occur from rendered fat, move skewers to indirect zone until flames subside; keep a spray bottle of water handy for small flare-ups.

Let all grilled meats rest on a rack or cutting board for 5–10 minutes to allow juices to redistribute.

Slice picanha across the grain into thin strips. Slice lamb and pork belly into serving portions. Arrange chicken thighs whole or sliced and place sausages whole or halved on a serving board.

Brush selected pieces lightly with the reserved marinade or molho especial for shine. Sprinkle chopped fresh parsley and a pinch of black pepper over meats. Serve with chimichurri and lime wedges on the side for guests to finish to taste.

Present as a Rodizio-style selection by offering skewers at the table for carving to order or plate pre-sliced portions family-style. Include sides such as rice, farofa, roasted vegetables, and mixed greens if desired. Note: availability of specific Chef's Special items may vary by location and season—contact your local restaurant for current selections.