Prep Time: 40 Min | Cook Time: 2.5 hrs
- Ingredients
- Picanha roast or steak
- BBQ Rub
- Provolone cheese
- Ciabatta bread
𝙃𝙖𝙗𝙖𝙣𝙚𝙧𝙤 𝘾𝙝𝙞𝙢𝙞𝙘𝙝𝙪𝙧𝙧𝙞:
- 2 habanero’s
- 1 whole garlic bulb
- 1 small shallot
- 1 cup/bunch parsley
- 1 cup/bunch cilantro
- 1 lime zested and juiced
- 1 tbsp kosher salt
- 1 tbsp coarse ground pepper
- 1 tbsp red pepper flakes
- ¼ cup red wine vinegar
- ½ cup olive oil add more if too thick
- Instructions
- Olive oil as a binder then season with your favorite BBQ rub
- Insert your @meatermade wireless meat thermometer and set to 125
- Smoke/Grill at 350 w/ hickory wood over @jealousdevilcharcoal Chunx
- Remove when done and cover w/ foil and let rest for 20-30 min
- In a small cast iron melt down some provolone cheese till crispy and gooey
- Slice up and onto some toasted ciabatta bread, topping w/ melted provolone and habanero chimichurri