I'm a brazilian and I love to make barbacues. The way I usually do picanha is by seasoning with parrilla salt (parrilla is an argentinian style of barbacue) and grilling the full piece of meet on a charcoal barbacue grill (mine is a reflective bricks one - very common in brazil). I roast the fat side first and then the meat side or about 5 minutes each in a very strong heat to seal the meat and keep all juices in. If necessary I also roast the botom part of the meat (depending on the thickess of it it may not be necessary). Then I let it rest for 5-10 minutes and slice it onto 3 to 4 finger wide steaks (cutting aggainst the strains), add a bit of more salt to each side and put them back on the grill for another 5 min on each side. Then I slice the steaks onto strips of meat, each containing a bit of fat in the tip.
@christianb6046
2 ай бұрын
A Brazilian eating an Argentinian style of bbq... What a disappointment! 😂😂😂
@tasterschoice62
22 күн бұрын
Exactly how I cook mine but I put back on the rotisserie after searing
@r09d98
Жыл бұрын
From a brazilian: the last two can use a lot more salt - rock salt if you can find it. It will look like too much, but it will melt and season the meat perfectly, then before slicing you just shake the remaining salt off. I bet they were amazing though!
@MinuteMayne
Жыл бұрын
Salt doesn't melt at these temperatures
@r09d98
Жыл бұрын
@@MinuteMayne it melts with the water and steam released by the meat. This is how churrasco has been made for 200+ years.
@donjosevalle
Жыл бұрын
@@MinuteMayneis so lame! He obviously means that the juices dissolves the salt. You must lead a sad, sad life.
@marcehlers3284
10 ай бұрын
Not bad, but there is much to learn for a real picanha. Cheers from Brazil
@Greg-n
9 ай бұрын
@@marcehlers3284not really, I've been to Brazil and everyone at home does their own thing, most of them overcook it
@AirgunNL
3 ай бұрын
Another very easy and tasty method I learned in Portugal. Partly defrost a whole picanha. Slice it about 3-4mm thick on a meat slicer, against the grain. Fire up a charcoal grill and make it very hot. In about 20-30 seconds grill each slice on both sides and season it with salt while on the grill. Very quick and very tasty. For restaurants a very easy way to quickly serve grilled picanha in a short time.
@richardmaracle9471
2 жыл бұрын
I definitely like to hand rotisserie. Full control of the cook. And prevents over drinking
@PITMASTERX
2 жыл бұрын
😂👌
@dahveed284
2 ай бұрын
Great video! I'm watching a Dutch man cook a Brazilian dish with US friendly measurements. This is the best aspect of being in an international world. Scored 2 picanha's at Costco yesterday and now researching how to cook them. Leaning towards the cooking it whole reverse sear style.
@thejones16
2 жыл бұрын
Roel has to be the only foodtuber that consistently refuses to season the whole cut of beef...
@PITMASTERX
2 жыл бұрын
👍🤩
@nicholasfischer1801
Жыл бұрын
Was thinking the same thing when watching this
@sarahcarter3766
Жыл бұрын
Guy acting like he tasted it and like just eyeballed it like oh no that’s soo off 😁
@deltaunder1872
Жыл бұрын
@@PITMASTERX Yea this wasn't a compliment....
@BenCarmichael0
11 ай бұрын
@PITMASTERX you gotta listen to guga. He's the only the one you should listen too because he is Brazilian.
@jesseholm3970
Жыл бұрын
Have to say I really appreciate that the temp is in both °C and °F! Usually when watching KZitem food videos I need to Google the conversion 😂
@bradcampbell624
2 жыл бұрын
I wouldn't turn down any of the 3! Thanks for the way that you explain techniques and show the relative advantages. Great channel!
@PITMASTERX
2 жыл бұрын
Thanks Brad
@flytelaw1
2 жыл бұрын
That IS the best way….max Maillaird effect, gives the best flavors….having flown to and from Brasil about a hundred times, living in Portugal (when I am home), we love perfect Picanha…..for the past month we enjoyed Oryx, Spring Bok amongst others in Namibia and Botswana….finally back to flying in Doha…missed your channel…
@PITMASTERX
2 жыл бұрын
We tested Botswana picanha as well GOOD Steak!
@PITMASTERX
2 жыл бұрын
Poahhh... I'll be flying with you for the next month. Need someone to clean the cockpit? ☝️
@flytelaw1
2 жыл бұрын
@@PITMASTERX Let me know from where to where and flight number..I will try and come back and say “hello”…..💪👍…Roel, on the “old days” I was allowed to have you up front…not with modern times and with my company🥵
@danielploy9143
2 жыл бұрын
Another no nonsense educational video MR Roel. You are killing it with the solo videos. You are the solo video master blaster of KZitem…
@PITMASTERX
2 жыл бұрын
☝️😄
@meat_loves_wasabi
2 жыл бұрын
I use Sous vide than pan sear in a city apartment.. . Amazing how juicy it is and its a relatively cheap cut
@PITMASTERX
2 жыл бұрын
No matter how small the apartment, it needs a sear! cheers!
@PITMASTERX
2 жыл бұрын
Sounds delicious
@Kabouterplop01
2 жыл бұрын
Heerlijk ziet dat er uit. Ik ben er van overtuigd dat de reversed sear methode de beste is, maar probeer het eens sous vide en dan weet je echt niet wat je meemaakt aangezien je de picanha langzaam op bijna kerntemperatuur brengt met zout en kruiden op de zelfde manier; bijna gemarineerd zonder dat het verbrandt bij het afgrillen. Het afgrillen op de hete grill is echt een minuutje of wat net zoals de reversed sear.
@neygercey7899
Жыл бұрын
You can easily slice them in 2 fingers thick beefs and griil them over a regular grill, both sides. Salt them after grilling, as you like. This is how most home churrascos are prepared in Brazil. And use charcoal, not gas.
@lik2bik
Жыл бұрын
Curious, on the indirect method (reverse sear), what temp was your grill? 225? 250?
@Duasmusic1
Жыл бұрын
Sous vide is a real game changer to have full control. Been doing it for about a year now. Cook to perfection, time to serve is very easy, it can't overcook. When serving, just sear it on the grill or with a torch. Bonus: you can vacuum it so the flavours really are sealed into the meat/fish. Ga ervoor Pitmaster X!
@vapeurdepisse
Жыл бұрын
Sous vide is for girls, why would you bother? Grill like a man.
@Duasmusic1
Жыл бұрын
@@vapeurdepisse Why choose if you can do both? Sous vide and searing.
@AMMOBBQ
2 жыл бұрын
Love it man! One of my favorite cuts. So glad it has become so popular becaue now im actually able to find it.
@Emacolazo6
6 ай бұрын
Very good video. As an additional tip, if you let the meat rest after it comes off the grill for a few minutes, it won't lose as much juice when you cut it. 😉
@grahambishop263
2 жыл бұрын
great video as always missing the taste tests with morrison and co though
@BlackStudiosXR
Жыл бұрын
We salt the meat part as well here in Brazil
@Chrisbro76
2 жыл бұрын
Where is Morrison trade mark ending?
@aaronr5709
2 жыл бұрын
Morrison must have gone vegan on us.
@younnesbaqqioui845
Жыл бұрын
Love it ❤, especially the last method, as a beginner I will try it, thanks a lot for sharing your honest thoughts 😊
@maximvsmoz3772
Жыл бұрын
Like everything in life, there are exceptions to the rule.... with Picanha you cut ALONG the grain, not across... grill it whatever way you like.... it will be a lot more tender... as tender as fillet mignon... try it... you can thank me later! Love your channel by the way!
@MarcusPereiraRJ
Жыл бұрын
He cut it perfectly. You cut along the grain when you are doing steaks. But when you prepare using the skewer, when you traditionally slice it, it will be against the grain again.
@johnbarratt2042
11 ай бұрын
Correct! @@MarcusPereiraRJ
@oallanmathias
Ай бұрын
Congratulations! You have been accepted into the Brazilian picanha school! 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷
@USGiorgi
Жыл бұрын
Damn you for making me drool all over my keyboard! I can't explain how good all of these meats look.
@MsOmega3d
Жыл бұрын
What's the breed of cattle you used on this BBQ? Here in Brasil, the most common cattle breed is Nelore which results in a meet with lower marbling but a thicker fat layer on the meat. I couldn't help to notice that the fat cap on your meat is thinner, but the marbling is higher than our traditional picanha, which will change the flavor of the meat and the eating experience completely.
@Jojo-ml1db
2 жыл бұрын
Starving 😋 all 3 look awesome
@hansotto9607
2 жыл бұрын
Yes, the best Video this Week
@montyenright
7 ай бұрын
If you haven't made a Picanha via Sous Vide, you need to turn in your apron and chef card. One of the best ways to cook it. Delicious.... 🤪
@campolina3594
4 ай бұрын
It is the first time that I heard somebody saying that some other country then Brazil claims the picanha origin
@andreankusnetsov7264
Жыл бұрын
Most classic way to cook picanha: cut the picanha into regular steak size, following the grain, season with lots of rock salt, and grill over fire. Shake off excess salt and enjoy. Delicious everytime.
@redaonline
2 жыл бұрын
Hi Roel, zou jij een keertje een houtskool special kunnen maken? Een video waarin je de verschillende soorten houtskool naast elkaar zet en de verschillen laat zien in resultaat.
@PITMASTERX
2 жыл бұрын
Goed idee!
@Visit_Tangier
Жыл бұрын
You have to put it on the skewer with the grain. The you will cut it into customers plate with the grain and then : The final cut for the customer will be against the grain.
@Niagra2011
2 жыл бұрын
Nicely done!
@vasynytinsinoori1798
Жыл бұрын
Thanks for the video. I'd like to add that you should always trim the end and ""chewy" part of the Picanha. Most of the south americans know this.....
@rogeriojim
Жыл бұрын
Friend, you still need to improve your technique of skewering the picanha and use parrilha salt and spread it more.
@lyndonfoster1090
Жыл бұрын
Thank you for the video. I have a Carson too, you need to do more of your clever videos using he Carson! Keep up the good work and thsvk you
@daniellira5549
8 ай бұрын
Greetings from Brazil, the home of picanha.
@somebussiness5677
Жыл бұрын
i want to like it twice but youtube cant suggest it :D
@aidenzimmerman4117
Жыл бұрын
Do you have a link to purchase the skillet you used to cut the pichana in?
@ribbixx
2 ай бұрын
Is there a link to buy the pronged skewer you are using?
@WillPalmer-os7px
Ай бұрын
How long do you cook the Picanha on indirect heat?
@wernerschless1000
2 жыл бұрын
Picanha 😋 in Brazil there's no bbq without Picanha. Bin there twice and bin in a churrascaria man!!!! 😋😋😋 Nice video again 👍and keep on grilling ♨️
@caioquintella8941
5 ай бұрын
Have you bin laden?
@trevorearl5876
2 жыл бұрын
Fantastic video but one hint that will make them even better. When you're cutting your steaks out of the roast cut with the grain, that way the final cut on the board is against the grain making it even more tender!!! That's a trick from the picanha master #Guga
@johnbarratt2042
11 ай бұрын
Correct! @poopyy2
@artlife6210
Жыл бұрын
Its all delicious anyway you make it X lol! I make Brasil style Picanha on my Jenn Air Grill Rotisserie and its better than any Steakhouse Ive ever been to, also Beef Rib on this is to die for, lots more salt for me though, and I splash the beef with Spanish Cooking wine and rub it with garlic oil before hitting the heat.
@maltonfil
Ай бұрын
Hey what setting do u put the burners on for the first method? And do you flip the meat while it’s going up to internal temperature?
@budmo3691
24 күн бұрын
What kind of skewer is that and where to buy it?
@westall1966
Жыл бұрын
Looks like first one was well done
@lightning9279
Жыл бұрын
He sure likes that word picanha.
@frankysgrillbbqaushattinge5257
2 ай бұрын
Hallo, how is the Produkt Name from the BBQ Fork.
@dfresh2989
Жыл бұрын
You’ve made all of my ancestors cry with how you’ve handled the queen of all meats. 😢
@tracylee2190
Жыл бұрын
Why do Brazilians cut with the grain ???
@Meat226
11 ай бұрын
Cut the roast into steaks with the grain, so you can cut against the grain for your bites. The first cut should help maintain moisture a bit better as you aren’t cutting through the muscle fibers before cooking.
@donhughes8465
2 жыл бұрын
Awesome!
@PITMASTERX
2 жыл бұрын
Thanks Don 👍👍👍
@mike_hu
2 жыл бұрын
Guga would approve.
@caudao7756
Жыл бұрын
Please provide a link for the skewer used. Thank you.
@ryanhny
6 ай бұрын
I can do 2-2.5 fingers?
@azhigimont
Жыл бұрын
What is the charcoal grill in "expert" section of the video?
@bryanh.4382
Жыл бұрын
Sous Vide is THE way to go!!!
@tirthaabanerjee
2 жыл бұрын
nice test
@PITMASTERX
2 жыл бұрын
Thanks
@tirthaabanerjee
2 жыл бұрын
@@PITMASTERX welcome, btw how many kettle pro grills you have?
@jonathansongco4302
2 жыл бұрын
Tasty.
@PITMASTERX
2 жыл бұрын
Thanks Jonathan
@pishgaman
Жыл бұрын
Someone please tell me where I can buy a skewer like the last one he is using!
@PITMASTERX
Жыл бұрын
Link in the video description
@kylediffusion9879
Жыл бұрын
Can u cook tritip like this too?
@raiseifart1521
Жыл бұрын
Great video. Who makes the double skewer with handle that you used towards the end of the video?
@ksjonak217
Ай бұрын
I'm sorry bro but you cut them with the grain when you do them on skewers. When cut it off the skewers it is cut across the grain...
@Runesten28
5 ай бұрын
where did you get the pan for slicing?
@markf3229
Жыл бұрын
I noticed that you did not cut out the 3rd vein which is chewy.
@วริศไทยานนท์
4 ай бұрын
I can't translate the language in the clip. I want to know if I want to eat this menu, what nationality restaurant should I go to? Thank you
@rafael_moreira
4 күн бұрын
Brazil. 🇧🇷
@ryanrodriguez70
2 күн бұрын
That sizzle sear makes the food taste like fuel.
@sevensickstrings
Жыл бұрын
I need that skewer! Where can I find it?
@jeffaynesworth3986
11 ай бұрын
Could you please upload the link to those large, dual stainless steel skewers that used in the last method please? Those were bad ass!
@greydog7761
10 ай бұрын
If you look in the equipment he likes to use its under neath the skottsberg stainless steel pan . Its called forged store . Then go in to the section named olijf , maybe it means knives .
@Mpetridis07
Жыл бұрын
I like the salt on the fat back...churasco styles is my favorite... but without charcoal...it's not. As tasty....I usually cook it just a bit less....
@kurdirama
8 ай бұрын
I cooked it on the air grill and it was perfect. I can't imagine firing up a massive grill like that for cooking a single piece of Picanha
@stevenz8519
Жыл бұрын
Where did you get that skewer from I can't find it online?
@mikewhitney2297
Жыл бұрын
Where did you get that forked skewer?
@josecermeno7541
2 жыл бұрын
Come on.... Having a Napoleon with rotisserie and not using for Picahna.? LOL... you do not need that Picahna machine.... Inventive.... I did it and it was AMAZING....
@PITMASTERX
2 жыл бұрын
The machine is pure asthethic for having one at home but nothing beats a Churrasco skewer or rotisseries!
@chippievan
11 ай бұрын
Guga Foods says to cut your steak with the grain
@ethanorians
2 жыл бұрын
It's really difficult to find Picanha in the US.
@EricDeFilippo
Жыл бұрын
Costco and Publix here in Florida sell it. We also have Brazilian grocery stores. You might too.
@milkcamel1
Жыл бұрын
What skewer is used at the 7:47 mark?
@danieldelacruz7305
Жыл бұрын
What if we don’t own a grill? Show us how to sear it on the pan
@MaxFerreiraFoto
Жыл бұрын
A really good picanha should have a thicker fat cover. Something around 1 to 1,5cm
@philstevens9914
8 ай бұрын
Don't forget about the 3 veins.
@victorsr6708
Жыл бұрын
It’s top sirloin cap, rump cover, rump cap, or culotte (French). Been eating culotte steak all my life, it’s from a cow not from Brazil 😂
@flfbsphatboyblue8970
Жыл бұрын
Where can I get a long skewer like you have?
@Visit_Tangier
Жыл бұрын
In any respectable bbq shop online or real
@Thoren_Steffen
20 күн бұрын
You have never been in Brazil right ? Real Picanha ist doing by fogo de jon
@marcelohrp
Жыл бұрын
Picanha is from Brazil, best Barbecue in the World.
@martinklaus2203
Жыл бұрын
Who do I believe...you or Guga? Guga says to cut with the grain, so that the final cut is against the grain off of the skewer. Does it make a difference? I don't know.
@MarcusPereiraRJ
Жыл бұрын
You cut along the grain when prepairing picanha steaks. When using this traditional skewer technique, it's against the grain.
@stekner241083
4 ай бұрын
unfortunately i don't have any of these equipment
@mehdimanavipour
3 ай бұрын
If I had skewered picanha like that in a rodizio, I wouldn't have been allowed to serve it.
@boatlifepassion1823
Жыл бұрын
You need salt on the meat to get more taste. Not only on the fat!
@LuckyLuciano_1
Жыл бұрын
i will not say your methods are wrong but as a guys who born around BBQ in Brazil those are not the ones we do it , someone ones its close but not the way we do it, but like we say it , don't matter how you do it, just do it!
@midegola5623
2 ай бұрын
thought that rotisserie was exactly what i needed for my grill, looked up how much it cost...700 bucks...why, why the hell does this thing cost as much as my grill?
@arepiz83
Жыл бұрын
Salty?
@andysue2264
Жыл бұрын
I miss the Kamado Joes…
@nigelvonkoechel8271
Ай бұрын
wrong - its Austrian. Leopoldina, a Habsburg, the first Empress of Brazil. Its tafelpitz part of beef.
@nightdevil7758
2 жыл бұрын
😋😋
@PITMASTERX
2 жыл бұрын
👌🤩👌
@RiazUddin-sk3uw
2 жыл бұрын
Could be an unpopular opinion but I find picanha a bit overpriced and kinda overrated. Picanha rotisserie-style is awesome; had in a Brazilian steakhouse and loved it.
@bradcampbell624
2 жыл бұрын
I'm with you on that. It is very good, but for the price I prefer Tri-Tip.
@PITMASTERX
2 жыл бұрын
That's why i swap my picanha with tri-tip most of the time!
@RiazUddin-sk3uw
2 жыл бұрын
Thanks, mate. Can’t agree more!
@RiazUddin-sk3uw
2 жыл бұрын
Thanks, Roel. Wise people think alike! Ha ha ha.
@MarcusPereiraRJ
Жыл бұрын
Maminha (tri-tip), alcatra (top sirloin) and picanha is the trifecta of a high level churrasco in Brazil. They are known as "carne de primeira" (roughly "first class meat") alongside filet mignon and sirloin. Opinions are mixed about which one is the best cut, even in Brazil, but we usually consider a proper made picanha from a Zebu or Nelore breed (thicker fat cap, I will disregard wagyu this time) as the apex BBQ meat.
@CabernetKev
9 ай бұрын
I don't think the picanha cut with a half moon shape and fat back is a common cut in the US. You probably have to have a local butcher do this special for you.
@1stRowBillsFan
9 ай бұрын
Everybody knows what a reverse sear is lol. Thats like introducing ppl to butter lol
@rodrigomattos8932
Жыл бұрын
Doesn't matter to know cook the meet if you don't know how you can cut the beef slices.
@kingmanta7679
Жыл бұрын
Looks like a skirt steak to me.
@carloslouchard2111
2 ай бұрын
Picanha is a cut created by Brazilians, there is no argument that it is the national cut of meat in Brazil
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