Chef's Special **gf Recipe

Trim and score picanha

Pat the picanha dry with paper towels. Leave a 6–10 mm layer of fat on the cap. If not already, score the fat in a diamond pattern about 1 cm apart without cutting into the meat. Season lightly with 1 tablespoon of coarse kosher salt and 1/2 teaspoon cracked black pepper; set aside at room temperature while you prepare the others (15–20 minutes).

Prepare chicken marinade

In a bowl combine 2 tablespoons olive oil, 1 tablespoon sea salt, 1 teaspoon freshly ground black pepper, 1 tablespoon lime juice, 1 teaspoon minced garlic, 1 tablespoon chopped parsley, and 1/2 teaspoon smoked paprika. Add chicken thighs, toss to coat thoroughly, cover and refrigerate for at least 30 minutes or up to 4 hours. Bring to room temperature 20–30 minutes before cooking.

Prepare pork slices

In a small bowl combine 1 tablespoon olive oil, 1 tablespoon brown sugar, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, pinch of red pepper flakes, and 1/2 teaspoon sea salt. Massage the mixture into the pork shoulder slices, cover and refrigerate 30–60 minutes. Bring to room temperature 20–30 minutes before cooking.

Prepare lamb steaks and sausage

Lightly rub lamb steaks with 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon cracked black pepper and a pinch of salt. Halve the linguiça lengthwise and brush with a thin coat of oil to prevent sticking.

Preheat and oil

Preheat a grill to medium-high (about 400–450°F / 200–230°C). If using a rotisserie, secure spits and preheat per manufacturer instructions. Clean and oil grates or preheat a cast-iron skillet with 1 tablespoon neutral oil over medium-high heat.

Cook picanha (sear then roast/rotisserie)

If cooking on the grill: place picanha fat-side down over direct heat and sear 3–4 minutes until golden and fat renders. Move to indirect heat, fat-side up, and continue cooking turning every 6–8 minutes until internal temperature reaches 125–128°F (52–53°C) for medium-rare (about 20–30 minutes total depending on thickness). Tent and rest 10 minutes before slicing thinly across the grain. If using rotisserie: mount the picanha fat-side out on the spit, cook until internal temp 125–128°F, then rest 10 minutes before carving.

Grill chicken thighs

Place marinated chicken thighs skin-side down over direct heat. Cook 6–8 minutes per side until skin is crisp and internal temperature reaches 165°F (74°C). If thighs are thick, move to indirect heat to finish. Rest 5 minutes before slicing into 1–2 cm strips.

Cook pork shoulder slices

Grill pork slices over medium heat 4–6 minutes per side until nicely charred and internal temperature reaches 145°F (63°C). Let rest 5 minutes and slice thinly against the grain if needed.

Cook lamb steaks

Place lamb over medium-high heat and cook 3–5 minutes per side for medium-rare (125–130°F / 52–54°C) depending on thickness. Rest 5–7 minutes, then slice thinly across the grain.

Cook linguiça

Place halved linguiça cut-side down and grill 3–5 minutes per side until browned and heated through (internal temp ~160°F / 71°C). Slice into 1–2 cm pieces to serve.

Arrange all sliced meats on a warm platter, grouping each protein separately so guests can choose. Sprinkle picanha slices with the remaining 2 tablespoons coarse kosher salt and 1/2 teaspoon cracked black pepper to finish (adjust to taste).

Serve with chimichurri or salsa verde on the side, lime wedges, caramelized onions, and pickled jalapeños. Provide tongs or small forks for guests to pick slices. Reheat any meats briefly on the grill if serving over an extended period (low heat).

Label the platter or communicate to guests which items are Chef's Specials and note that availability may vary by location.