Here is a concise summary of the provided text:
**Title:** Preparing Picaña (Rump Cap) over an Open Fire with Guacamole Accompaniment
**Summary:**
* The author starts with two whole pieces of picaña (also known as zombie culotte or top sirloin cap), cleans and trims excess fat, and cuts them into smaller pieces against the grain.
* A seasoning mix is prepared with pink salt, black pepper, rosemary, and chili peppers, and applied to the meat.
* The picaña pieces are mounted on a "kanka" (a double-stick grilling accessory) and cooked over an open fire, adjusting for wind and ambient temperature (noting the challenge of cooking in snowy, -57°C weather).
* Cooking time is approximately 40-45 minutes, after which the meat is rested for 5 minutes, covered to retain heat.
* The cooked picaña is sliced thinly and served with a simple yet delicious guacamole made with ripe avocados, onions, tomatoes, habanero peppers, cilantro, and salt, accompanied by warmed corn tortillas.
* The video concludes with the author inviting viewers to share feedback and providing links to more information in the description.
Here are the key facts extracted from the text, without opinions, in short sentences with numbers:
**Meat and Cut**
1. The meat being prepared is called Picaña.
2. Picaña's official name in the USA is "Zombie Culotte".
3. Alternative names for Picaña in different butcher shops include "Top Sirloin Cap", "Sirloin Cap", and "Rump Cap".
4. Picaña is characterized by having a significant amount of fat.
**Preparation**
5. The initial step in preparing Picaña is cleaning off excess fat.
6. The goal is to leave about half a centimeter of fat per piece.
7. The Picaña pieces are cut into smaller portions, against the grain, to achieve a thickness of about two inches or three fingers.
**Seasoning**
8. A homemade seasoning mix is prepared using pink salt, whole black pepper, dried rosemary, and chili.
9. The ingredients are mixed in a mortar to create a coarse texture.
**Cooking Method**
10. The Picaña is cooked over an open fire using a "kanka" (a type of grill or cooking device).
11. To aid in faster ignition, a small amount of charcoal is used alongside wood.
12. The wood used for grilling should not be toxic, and the choice often depends on local availability.
13. The cooking time for the Picaña is approximately 40 to 45 minutes.
**Environmental Factors and Cooking Adjustments**
14. Ambient temperature affects cooking; at minus 57 degrees Celsius, constant heat is necessary.
15. Wind direction influences the heat distribution, requiring adjustments in the kanka's position.
**Serving**
16. After cooking, the Picaña is left to rest for about five minutes, covered to maintain warmth.
17. It is recommended to slice the Picaña thinly, especially for those preferring less redness in the center.
18. The Picaña is served with guacamole, which includes ingredients like ripe avocados, onions, tomatoes, habanero peppers, cilantro, salt, and a splash of extra virgin olive oil.
19. Corn tortillas are also served alongside the dish.