Brazilian BBQ: Picanha, Sausage & Chicken Wings - Chef Recipe by Juliana Belizia Bias

Ingredients

Picanha (RUMP Cap)
1.2–1.5 kg picanha
Rock salt (sal grosso)
Optional: freshly ground black pepper

Brazilian Sausage (Linguiça)
1 kg pork sausage (coarse grind, Brazilian-style if available)

Chicken Wings
1 kg chicken wings, split
3 cloves garlic, minced
1 tbsp smoked paprika
1 tbsp sweet paprika
1 tsp black pepper
1 tsp salt
2 tbsp olive oil
Juice of 1–2 lemons
Optional: 1 tsp chili flakes

Optional Sides
Farofa
Vinagrete (Brazilian salsa)
Garlic bread
Rice or potato salad

Method

For the Picanha
1. Slice the picanha into thick steaks (about 3–4 cm) following the grain.
2. Season generously with sal grosso.
3. Let rest while the grill heats.

For the Linguiça
No seasoning needed. Keep whole and pat dry if needed.

For the Chicken Wings
In a bowl, combine garlic, paprika, black pepper, salt, olive oil, and lemon juice.
Toss the wings to coat evenly.
Marinate for at least 30 minutes (or overnight for deeper flavour).

Grill Setup
Use charcoal for authentic Brazilian flavour.
Wait until the coals are white and glowing, medium–high heat.
Create two heat zones:
Direct heat (for searing)
Indirect heat (for finishing)

Start with the wings—they take the longest.
Grill over indirect heat for 25–35 minutes, turning occasionally.
Move to direct heat at the end to crisp the skin.
Internal temperature: 75°C / 165°F.

For the Linguiça
Place over indirect heat first for 10–15 minutes so the fat renders.
Finish over direct heat until browned and blistered.
Rest 5 minutes before slicing.

For the Picanha
For slices:
Start over direct heat to sear both sides (2–3 min each side).
Move to indirect heat and cook 5–10 min, depending on desired doneness.
Ideal doneness: medium-rare.
Rest 5 minutes before slicing against the grain.

Chef’s Tips
• Never trim the fat from the picanha—it’s the flavour source.
• Don’t flip constantly. Let the grill do the work.
• Lemon is key for Brazilian-style chicken wings—fresh and bright.
• If the fire flares, move the meat to indirect heat rather than extinguishing.
• Serve little by little, Rodízio-style—the Brazilian way.

Recipe provided by Six Acres Restaurant