Another smoker to griddle hit: smoked corned beef brisket with pastrami spices and made Reuben patty melt with sauerkraut and thousand island… would love to see Amy and Neal’s version!
@@TheFlatTopKing the worst Picanha I have ever had was when I cut it the wrong way, it was a little tough to chew but still amazing. If I cook it in a pan, I always turn it on it's side to crisp up the fat like you did. It is just an unbelievable cut of beef and I cannot believe I was 41 years old before I ever saw it in the grocery store... When was the last time you watced your reaction to your first Picanha cook? I feel like that every time I eat Picanha. I did notice someone else in the comments said you should smoke it without slicing it into steaks. I'm going to go buy one today(Wednesday) and cook it in the oven like a roast..... I also noticed quite a few people enjoyed the smoker to griddle technique...... On a different note, good Lord property is expensive in Knoxville. I signed a sales agreement for my house and 25 acres last week
Never been to a Brazilian Steakhouse...you gotta go! I know you are both meat-lovers...you will truly enjoy the experience. I don't know which one(s) you have in your area, we have only one in the Albany, NY area and we LOVE IT! Typically all the meats are done over open flame pits with a salt & pepper crust...we also prefer medium rare, and enjoy all the different cuts of meat they offer. Excuse me, I've got to go make reservations now!
To really mimic a Brazilian bbq, as soon as you take slices from the seared outer edges, hit the newly exposed meat with some salt and slap it back on the heat. That way every bite contains that maillard magic. That being said, I bet this smoked and seared picanha is amazing.
Thanks for sharing that delicious looking cut of meat and preparing it to perfection. Sure looked great to me too. Stay safe and keep up the fun around there. Fred.
That is pretty much how they do it in Brazil, minus the smoker which I thought was an added plus. They are on a larger scale cooking to sell so they have 3 levels of horizontal tiered rotisserie's and rotate the skewer's as needed during the cooking process. Their skewer's are bigger, longer and more of a commercial style so it makes it a little easier to slice as needed. Or they have a vertical rotisserie that holds multiple skewer's that are longer and larger too.But with that being said for home use this was spot on, so much so that I would contend, maybe even bet the house that there was nothing to critique about this video, not a thing, but that's just me.
That looks so good that my mouth was watering a little when you were pouring the sauce over it and cutting it. They don't carry that kind of meat around here or else I be cooking it this weekend. Great job Neal👍
Thank you, man! I got a pellet smoker and a griddle. Been hoarding a couple picanha in my deep freezer because the price was just too good to pass. Been waiting for a sale of a stick burner/charcoal grill to do them with the addition of a split attachment. Now I don't have to wait! 🙏 Looked awesome!
Yo brother that looks awesome. I can't believe you've never been to a Brazilian steak house. I've done picanha on a Santa Maria but I never thought of smoking it first. Great idea
Just last night did some reverse seared bacon-wrapped filets on my smoker then finished on the Blackstone. Had some filets left over from when I made beef Wellington for Christmas that I froze. Turned out very good. That addition of smoke first really sets them off.
I have done this with Tri Tip. As a matter a fact it was last night. I ran at 225 and a little over and hour and seared the meat off. Money. I will have to try this cut.
You'll have to find it. It's not easy, but IMO it is better than a rib eye. My local butcher's apprentice had never heard of it and it is his favorite cut now.
This is my favorite method of cook, for steaks, pork loins, chicken thighs, almost everything. My wife doesn't like heavy smoke flavor so depending on the meat I'll sear first then smoke 2nd, you only get a brush of smoke flavor that way. A good smoker and a flat top, only two grills you need.
@@TheFlatTopKing I know by me in New Jersey, the Walmart carries it around holidays. But the butcher has it all the time. But try wildfork. They have it and prices are very reasonable
I love picanha over charcoal. The draw back for me, with a 19" grill, is the flare up as the fat causes. The greatest picanha I've ever cooked was over a campfire.
You'll probably have to ask the butcher. There is only one store within 30 miles of me that carries it, but I can order. It's my absolutely favorite. ua-cam.com/video/q3fgkXacZiE/v-deo.html
OK, this looks great but, but, what cut is picanha for us who need to know for the first time? Truthfully, never made these or used this cut so this is a super new cook on the griddle, as always you deliver more options on the griddle. Thanks again!!
I cut Picanha into steaks with the grain so that the final cut before you eat it is against the grain for a super tender bite, just like Guga Foods does it. I don’t like using skewers. Yours looked very tasty.
When I was still working I used to go to a Brazilian steakhouse in Shanghai. All you could eat for $6.00US. The place was a big hit for the food as well as the price. I guess the closest cut to this in the US would be named the top sirloin cap.
Neil... Does the Pit Boss Griddle have the same type of mounting pins that Blackstone griddles uses to mate the griddle to the base? I leveled up my griddle surface using flat washers with holes large enough for the pins to fit. It took like three washers on each side on the front of the griddle. I used a 24" level. It worked pretty good.
It's not good. A ribeye is good. Picanha will blow you mind. It is unbelievable. When you take a bite, you are going to feel betrayed by the grocery store. Check this video out and watch Neal become speechless. ua-cam.com/video/q3fgkXacZiE/v-deo.html
We had several Midshipmen assigned to our ship for a semester. They were all intending to be Naval Officers. With your son joining the Marines, has he been assigned to a Marine unit for any period of time?.... Also, Neal and I were actually assigned to an Amphibious Assault Ship. We(Uss Nassau) carried the 24 Marine Expeditionary Unit for 02-03 deployment.
The picanha cut of beef comes from an area on the rump of the cow above a fat cap. In the US, the picanha cut is known as a rump cap or sirloin cap...in my words the top part of the butt
It's a difficult cut to find. Most of the time it is cut incorporated into roasts. I only have 1 store in 30 miles that carries it, but a butcher will usually cut it is requested.
Another smoker to griddle hit: smoked corned beef brisket with pastrami spices and made Reuben patty melt with sauerkraut and thousand island… would love to see Amy and Neal’s version!
Hey Robert...unless i am misunderstanding...I think we have that...we just made it recently...we called it the Ruben Cuban...absolutely fantastic
Shoutout to the unsung hero in your videos; your wife's camera skills! Keep the great content coming 👍🏼
Thanks! Will do!
I've already watched this half a dozen times. I also watched your first Picanha video again
Well keep watching...what did you think of this version...you think you would try it or think you would like it
@@TheFlatTopKing the worst Picanha I have ever had was when I cut it the wrong way, it was a little tough to chew but still amazing. If I cook it in a pan, I always turn it on it's side to crisp up the fat like you did. It is just an unbelievable cut of beef and I cannot believe I was 41 years old before I ever saw it in the grocery store... When was the last time you watced your reaction to your first Picanha cook? I feel like that every time I eat Picanha. I did notice someone else in the comments said you should smoke it without slicing it into steaks. I'm going to go buy one today(Wednesday) and cook it in the oven like a roast..... I also noticed quite a few people enjoyed the smoker to griddle technique...... On a different note, good Lord property is expensive in Knoxville. I signed a sales agreement for my house and 25 acres last week
Never been to a Brazilian Steakhouse...you gotta go! I know you are both meat-lovers...you will truly enjoy the experience. I don't know which one(s) you have in your area, we have only one in the Albany, NY area and we LOVE IT! Typically all the meats are done over open flame pits with a salt & pepper crust...we also prefer medium rare, and enjoy all the different cuts of meat they offer. Excuse me, I've got to go make reservations now!
ahahaha yeah we have em...been there and loved it...just not the 3 pant sizes bigger I walked out with...ahahhaah heck even the salad bar was legit
picanha is legit at the brazilian steakhouses you guys must try
To really mimic a Brazilian bbq, as soon as you take slices from the seared outer edges, hit the newly exposed meat with some salt and slap it back on the heat. That way every bite contains that maillard magic. That being said, I bet this smoked and seared picanha is amazing.
Absolutely...thanks
Learned a lot from you so far. Appreciate the content and keep up the grilling Bud.
Hey thanks Bryan...appreciate the support
Awesome content! Food looks amazing!
Thanks Martha
Great video Neal! I love picanha!
Hye bud...thanks...Definitely good every time we have it....just dont have it enough
I’m seriously drooling. I’ve got to find one of those. Great video
hahahaha thanks Kelly
Looking good, glad to see the Pit Boss back in action.
she's still alive and kicking...hahahah
Hot damn that looks good! Another great cook!
Thanks bud....we loved it for sure
Looks really good Neal
Thanks Larry
My mouth is watering brother! Dang that looks tasty!
Hey thanks..Definitely was good..
That was an awesome cook.
So good Richard..thanks
Absolutely amazing Neal! That was a awesome cook! Never let us down! Cheers brother 🍻
👊👊👊🍻🍻🍻
Looks delicious....👍
TY
Fantastic smoker to griddle cook! That fat rendered so nicely, and the garlic butter was a delicious addition👍😊
Hey thanks Bobbi...yeah we really enjoyed it..heck had it cold and still good
Gonna give that a go.
Absolutely...let mw know who ya like it
Love this- made using reverse sear finished over charcoal and the fam loved it!
Heck yeah....great idea...I love charcoal for sure...
Mmmmmm, indeed! I love watching you cook meat. Go Navy!
Thanks Gary...Go Navy
Thanks for sharing that delicious looking cut of meat and preparing it to perfection. Sure looked great to me too. Stay safe and keep up the fun around there. Fred.
Thanks for watching Fred
You're going to make n cry. I love you both.
Love ya. Miss ya.
Yum!!!
Ty Liane
That is pretty much how they do it in Brazil, minus the smoker which I thought was an added plus. They are on a larger scale cooking to sell so they have 3 levels of horizontal tiered rotisserie's and rotate the skewer's as needed during the cooking process. Their skewer's are bigger, longer and more of a commercial style so it makes it a little easier to slice as needed. Or they have a vertical rotisserie that holds multiple skewer's that are longer and larger too.But with that being said for home use this was spot on, so much so that I would contend, maybe even bet the house that there was nothing to critique about this video, not a thing, but that's just me.
WOW.....that high praise for sure...thanks
to answer her question,......yes
That looks so good that my mouth was watering a little when you were pouring the sauce over it and cutting it. They don't carry that kind of meat around here or else I be cooking it this weekend. Great job Neal👍
Thanks Robert...maybe just ask for a sirloin cap.....
@@TheFlatTopKing Okay Thank You. One day Neal l want to be a good cook like you.
Thank you, man! I got a pellet smoker and a griddle. Been hoarding a couple picanha in my deep freezer because the price was just too good to pass. Been waiting for a sale of a stick burner/charcoal grill to do them with the addition of a split attachment. Now I don't have to wait! 🙏 Looked awesome!
Hey thats awesome...yeah so many ways and this one is one of our favorites for sure
Yo brother that looks awesome. I can't believe you've never been to a Brazilian steak house. I've done picanha on a Santa Maria but I never thought of smoking it first. Great idea
Maybe we missed spoke...we have...absolutely...stuffed as a tick for sure
Just last night did some reverse seared bacon-wrapped filets on my smoker then finished on the Blackstone. Had some filets left over from when I made beef Wellington for Christmas that I froze. Turned out very good. That addition of smoke first really sets them off.
yeah sounds great..thats what I have been preaching lately..the combination of smoke and griddle is the best one two punch one can half
I have done this with Tri Tip. As a matter a fact it was last night. I ran at 225 and a little over and hour and seared the meat off. Money. I will have to try this cut.
You'll have to find it. It's not easy, but IMO it is better than a rib eye. My local butcher's apprentice had never heard of it and it is his favorite cut now.
Wow
Will have to try Picanha someday but I haven't seen it for sale in store around here.
yeah not common but typically if you ask the butcher...
Skewered interesting like real Brazilian style
Bro! Not sure what was better, the steak or your shirt! I'm finding that shirt and trying this cook!
hahahahha I appreciate that...
This is my favorite method of cook, for steaks, pork loins, chicken thighs, almost everything. My wife doesn't like heavy smoke flavor so depending on the meat I'll sear first then smoke 2nd, you only get a brush of smoke flavor that way. A good smoker and a flat top, only two grills you need.
Absolutely spot on the best of both worlds..especially when you can combine in one recipe
We can`t get that cut of meat where i live. But i bet i can come up with something similar. This look delicious, especially with that smoke flavor.
Absolutely delicious...maybe ask the butcher about top sirloin roast...
I do love me some Picanha
everytime we have we love it...no clue why we dont have it more
@@TheFlatTopKing I know by me in New Jersey, the Walmart carries it around holidays. But the butcher has it all the time. But try wildfork. They have it and prices are very reasonable
I cut them into steaks and put them on my Weber gas grill. Comes out amazing
You should try the steaks over charcoal.
I love picanha over charcoal. The draw back for me, with a 19" grill, is the flare up as the fat causes. The greatest picanha I've ever cooked was over a campfire.
I need that shirt!
We got it on vacation...
OK, I need that t-shirt. Don't know that I've seen picanha around my neck of the woods, I'll have to be on the lookout.
Its not one I have created...we got in on vacation...
You'll probably have to ask the butcher. There is only one store within 30 miles of me that carries it, but I can order. It's my absolutely favorite. ua-cam.com/video/q3fgkXacZiE/v-deo.html
OK, this looks great but, but, what cut is picanha for us who need to know for the first time? Truthfully, never made these or used this cut so this is a super new cook on the griddle, as always you deliver more options on the griddle. Thanks again!!
heck yeah...man throw in some fried jalapeños in there as well,...
I cut Picanha into steaks with the grain so that the final cut before you eat it is against the grain for a super tender bite, just like Guga Foods does it. I don’t like using skewers. Yours looked very tasty.
Thanks Pete...
Neal that looks good but I have to say. I never heard of this dish. THANK YOU FRANK FROM MONTANA.....
Thanks Frank....check out a top sirloin cap...its very common just used with different terms
Gaucho Neal!! You did the Picanha awesome. Two questions: What time is dinner, and what can I bring???
Thanks Rob...we loved it...heck even the day after cold with some horseradish creme
@@TheFlatTopKing That sounds awesome
When I was still working I used to go to a Brazilian steakhouse in Shanghai. All you could eat for $6.00US. The place was a big hit for the food as well as the price. I guess the closest cut to this in the US would be named the top sirloin cap.
Absolutely....i could be wrong but I think its exactly the same cut....
Neil... Does the Pit Boss Griddle have the same type of mounting pins that Blackstone griddles uses to mate the griddle to the base? I leveled up my griddle surface using flat washers with holes large enough for the pins to fit. It took like three washers on each side on the front of the griddle. I used a 24" level. It worked pretty good.
It has some nuts underneath that that adjust the height...really easy todo
Looks amazing. Have you done pork tenderloin lately?
Yeah we just did for our members program....you have any suggestions
@@TheFlatTopKing I wondered about parmesan crusted pork medallion. Pounded thin shallow fried in cream of mushroom soup ?
I'm watching....
My father often says I must not be his child because I cannot eat meat cooked pink! Has to be well so I guess mama got some splaining to do! Lol
haahahaahha I understand completely...
I’ve never cooked that cut. Is it worth it? Hard to find around here but looks amazing!!
It's so good! The far is the prize...for sure...heck we ate it cold the other night...with some horseradish sauce...absolutely worth it
It's not good. A ribeye is good. Picanha will blow you mind. It is unbelievable. When you take a bite, you are going to feel betrayed by the grocery store. Check this video out and watch Neal become speechless. ua-cam.com/video/q3fgkXacZiE/v-deo.html
Go Navy, Beat Army. My son is in his last semester at the US Naval Academy. He will commission in the Marines this May.
We had several Midshipmen assigned to our ship for a semester. They were all intending to be Naval Officers. With your son joining the Marines, has he been assigned to a Marine unit for any period of time?.... Also, Neal and I were actually assigned to an Amphibious Assault Ship. We(Uss Nassau) carried the 24 Marine Expeditionary Unit for 02-03 deployment.
Thank him for his service Marc....huge honor.
Wish I could have some 2 thumbs up
ahhaahh i understand...thanks
Maybe some fresh rosemary added to the butter and garlic?
Absolutely you can...for me its a nope...im a fan of rosemary and steak...makes me think of roast...but as we know its extremely common
What part of the cow does that come from?
Pops
The picanha cut of beef comes from an area on the rump of the cow above a fat cap. In the US, the picanha cut is known as a rump cap or sirloin cap...in my words the top part of the butt
How long did the smoking step take roughly?
it took right at 1.5 hours...
Where did you find the meat? Can't find in Crossville.
Ingles...ask your butchers for sirloin caps
It's a difficult cut to find. Most of the time it is cut incorporated into roasts. I only have 1 store in 30 miles that carries it, but a butcher will usually cut it is requested.
Next time, try smoking it as a whole roast and then either sear whole or slice and sear :)
I told him to do the same thing.
What was your rate in the Navy?
CS. Culinary Specialist
@@TheFlatTopKing I was an AC air traffic controller
@@francisagosh2175 I was a CTO.
👍👍👍👍👍😎🏴
TY
Dammit man why didn’t you let me know when dinner was ready
hahahaha ring the bell for sure
flip it and reverse it.. ;)
Haahahaha. Love it.
She low key claimed all 3 pieces. Lol.
hahaahhaha
I'd be happy to just have the picanha fat to cook.
Definitely delicious...even the day after cold