Love how you give things a go with what you have, either equipment or even ingredients/ cuts of meat! Gives us all a bit of confidence to give stuff a try.
Looks great! Live fire picanha is so good. Nothing wrong with medium in that cook style either. Al’s the man. That chimi just makes life so easy and I’ve always got it on hand. I like to mix the regular and spicy and cut the oil in half for a chunkier version. The salt is really interesting. Doesn’t penetrate the same way. At Al’s class we just about completely covered a whole picanha and still it didn’t oversalt it. Should come out for the open fire meat up next year!
That is a massive picanha! Normal weight is 1-1.5kg. I'm guessing that topped out around 2kg? In my experience of asado (married to a South American), most people season heavily with coarse salt just before grilling, though I have seen one asador using a wet brine. Also - traditional aporoach is to cook over embers, not a live flame. So burn that wood down elsewhere and once it turns to coals, scatter it across the parilla to create a nice, low, even cooking area. I reckon your next purchase should be a true South American parilla for burning wood down to coals, proper temperature control and grooved grills to carry away some of the fat and reduce flare ups.
Ive never seen a picanha that huge. Im not going say this as a fact. However I do not think this company is selling an actual picanha. This packaging does have picanha. But it looks like it has extra meat that wasnt trimmed off to make it a picanha cut. Some restaurants buy larger picanhas that came from larger bred cows. But those larger pnes are maybe around 35% smaller than this one. Furthermore, if it isnt trimmed correctly. The meat past the 3rd vein will be tough and chewy. There is a term for that in Brazil called colchao duro. This translates to "hard cushion" . Take a look at this Brazilian cook named Guga. He shows and explains what a picanha is. There are numerous other videos that explain it as well. I used this one because I like his channel ua-cam.com/video/5kLSy6bPWnk/v-deo.html
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Love how you give things a go with what you have, either equipment or even ingredients/ cuts of meat! Gives us all a bit of confidence to give stuff a try.
I’ve been really happy with Al’s chimicchuri mix. Good stuff!
Brilliant video as always!! What are the best websites for ordering meat online??
Looks good, definitely gona give this a try 👍🏻👊🏻
Great idea with the skewers across the Chud box. going to steal that idea. I thought I was the only person who grills in the AM. Love It.
Great Video! That looked very tasty.
This is a great cook for a bunch of people. Some like med rare some like more well done. Makes everyone smile
Love me a Picanha. Like you, I have always cooked them whole and loved them, I have to get me some skewers and give that a go. Thanks
Thanks for all your videos ... I enjoy them all!! Just curious if you have a video showing how you sharpen your knives? Thanks Mike
Thank’s a lot! Appreciate you watching! I use the Horl 2
@@WilsonsBBQ thank you
I always like your videos. You explain yourself really well.
Looks great!
Nothing like picanha at 8.30 am!! Looks fantastic!!
Where did you get the little blower from? That would be ideal when I need to get my log burner going again.
Looks great! Live fire picanha is so good. Nothing wrong with medium in that cook style either.
Al’s the man. That chimi just makes life so easy and I’ve always got it on hand. I like to mix the regular and spicy and cut the oil in half for a chunkier version.
The salt is really interesting. Doesn’t penetrate the same way. At Al’s class we just about completely covered a whole picanha and still it didn’t oversalt it. Should come out for the open fire meat up next year!
Looked superb. My idevour picanha was super tasty, well worth buying from
Great video as always and will have to try it. Where did you get the skewers? Be safe and thanks again
Rotisserie on the Egg might go well for this. He types, thinking aloud
That is a massive picanha! Normal weight is 1-1.5kg. I'm guessing that topped out around 2kg?
In my experience of asado (married to a South American), most people season heavily with coarse salt just before grilling, though I have seen one asador using a wet brine. Also - traditional aporoach is to cook over embers, not a live flame. So burn that wood down elsewhere and once it turns to coals, scatter it across the parilla to create a nice, low, even cooking area. I reckon your next purchase should be a true South American parilla for burning wood down to coals, proper temperature control and grooved grills to carry away some of the fat and reduce flare ups.
Hey. So what are we thinking. A bigger fire, so you set up gets the meat more rare? Looked delicious.
Gr8 cook brother -Str8
Chimmi rub looks great, is the salt worth 13 quid?
Can you give link for them skewers? Look perfect for adana kebabs.
Are you going to cook that flatiron on the channel?
Nice Video
I thought the initial cut on picanha is with the grain. So that when on your plate you then can cut it against the grain.
I sliced it off the skewers against the grain
@WilsonsBBQ yes, you're right. Against the grain is when you're making steaks. You did a great job.
Never seen a picanha that big
Bet that tasted good!
Also clearly going to be back at iDevour to buy a whole piece of cow and then ruin it through bad butchery!
wtf thats a ginormous picanha
Ive never seen a picanha that huge. Im not going say this as a fact. However I do not think this company is selling an actual picanha. This packaging does have picanha. But it looks like it has extra meat that wasnt trimmed off to make it a picanha cut. Some restaurants buy larger picanhas that came from larger bred cows. But those larger pnes are maybe around 35% smaller than this one. Furthermore, if it isnt trimmed correctly. The meat past the 3rd vein will be tough and chewy. There is a term for that in Brazil called colchao duro. This translates to "hard cushion" . Take a look at this Brazilian cook named Guga. He shows and explains what a picanha is. There are numerous other videos that explain it as well. I used this one because I like his channel ua-cam.com/video/5kLSy6bPWnk/v-deo.html
The cut of the picanha must be alligned to the fibers, not against. This is to retain the juice.
why dont you just dry brine it lol, brazilian way of salting it leaves a disgustinly salty crust and bland center
I explained why