Easy way to perfectly seal in all the juices of a nice piece of meat before you put it on the barbecue
- 1.200 grams Picanha Meat
- 50 grams large grain salt the amount of salt depends on the size of meat
- 2-3 pinches black pepper
- Fill the bottom of a large glass container with a layer of salt. Place the entire piece of meat on top of the salt so that it creates a...
- Get the full instructions at Barcelona BBQ