One of the best pieces of meat, from my perspective, must be the picanha. It’s a very tasty piece of meat from the back of the cow. You can get the Argentina one, Scottisch one, or whatever country you like. It’s a very easy, yet very very good Q piece.
First of all, we do not do a lot of seasoning with it. I personally just start with cross cutting the fat, so the taste can go in real good and it stays roughly the same shape while burning. We then do a good twist of salt on it. When that’s done, we’re done. Pepper is done afterwards, since that will just burn off without leaving taste, in my perspective.