Not bad. Just one observation: when cooking the picanha in skewers, make sure your cut is against the grain, so that the final cut is still against the grain for max tenderness in the bite. Cutting with the grain is acceptable if you are cooking it just like any steak, so that the biting cut is against the grain.
Always someone who cannot just enjoy the show, huh? Gotta listen to their "expert voice" as if she probably didn't know that already! Maybe she didn't want to cut against the grain.
It's a joy to see someone enjoying Picanha this much. I travel to Brazil every year to see family and there is nothing quite like cooking Pichana on an open fire pit there. All the best and keep making great videos!
I was in Brazil for 3 months and loved their BBQ's went to many. They BBQ cuts of meats we do not normally do and they come out awesome. Doing a Picahna tonight
Just a tip from a Brazilian, we only do this type of barbecue on restaurants, with thick steak on a skewer to serve the same meat in all points to their costumers, because you are going to have more red on top and more cooked on bottom of the skewer. We just cut the steak like you did and grill, so you can have more control of the different sizes of the cuts.
I love going to the Brazilian steakhouse hear in Tucson, but I really enjoy cooking Picanha myself! You have given me the inspiration to cook some! They are hard to find locally, but the university of Arizona has an agricultural department where they raise their own cattle and every Friday, they have picanha available, but they go fast! I just found this out today! Once again, I really enjoy all your videos! 😊
made this amazing recipe tonight, and thanks to you, Susie, this came out great, even if I took a few liberties, like using my Traeger pellet grill. But I did everything else according to your video. I think you described the flavor and texture of the meat as “buttery.” Totally agree. Thanks for the trips and ticks!
On these days you can find skewers easy. E-Bay, Amazon or in Brazilian places. With proper skewers you can manage the high from the heat by using a cross skewer over the Webber. Cheers!!!
Cool video. I like to use the whole piece and sear it, starting with the fat facing the fire. Then I flip it, sear the other side and just after that, I cut thick pieces and do it on demand. Not bending on a C/U shape like the Brazilian Steakhouses do it. Just the thick slice directly on the grill. That's my fav way to do it.
One thing we usually do is to flip only once and it is when a puddle of blood starts to form on the top of the meat. The time you should grill the raw side is about feeling and experience.
Great videos. I'm going to try this today. I will post it to my bbq Facebook page BACKYARD BBQ HEROES. Love to have you join our positive group of 6000 cooks where negativity is never allowed. Cheers!!
I have the same exact Thermapen, color and all! I use it for both brewing beer and grilling, it's a required tool in my kit. This picahna looks incredible!
The most popular way to prepare Picanha around the world is with skewers,BUT YOU have to cut against the GRAIN then final cut wen you shave "cut steak across the grain" when preparing or serving.
Your videos are sooo informative!!! Thank you so much! Will try this soon!!!! Your brisket videos helped me smoke my first brisket for Christmas dinner this year!
We just had a pichana and it was amazeballs! Just salt and charcoal! A question - have you tried cutting it into steaks and reverse searing it? Not traditional, but it sounds promising!
Picanha on these sticks are usually used on Brazilian Steak Houses. Don't ask why, maybe because the way they serve people. At home we usually do as regular steaks, which I prefer.
The first time I followed your instructions, everything turned out great even though I did the cook on a Weber gas grill. But because of this meat, I bought a Weber kettle grill, and I agreee,… this deserves to be cooked over charcoal. But I have a question for you and your viewers. I like the traditional kosher salt only method of seasoning before grilling. My wife is a black pepper fiend and wants me to pepper them beforehand. Should I, or should I tell her to pepper on her plate?
If you don't have skewers you can do fine without (mostly that's how we do it at home here in southern Brazil). When the coal is at the right temp ( 5 secs you feel you need to move your hand away at the level the meat will be in. Roast the whole thing with the fat side down first (careful with temp and the flares up when it starts dripping) then flip it around. When the exterior's got a nice color, cut it into steaks and grill until its done the way you like it.
ok so now my mouth is watering and i just had dinner ....um that looks so delicious that I need to know when you’re going to open your brick & mortar.....i’m customer #1 ... and I want the picanha and the duck plate please!
I used to go to a place called Tucano’s whenever I passed through Albuquerque. It’s an amazing Brazilian grill. (never found this cut of meat though. I’ll ask around)
Sou do RIO GRANDE DO SUL,A TERRA DO CHURRASCO NO SUL DO BRASIL,UM ERRO SEU DEVERIA TER BATIDO NA CARNE PARA TIRAR O EXCESSO DE SAL,FORA ISSO FICOU PERFEITO,MAS NÓS PREFERIMOS A NOSSA TRADIÇÃO DA VELHA CHURRASQUEIRA DE TIJOLOS,MAS FICOU BOM👌👌👍
Great video Susie, Love the new setting outdoors. Where did you get the cast iron grate for the Weber and the SS table your using? Trying to upgrade my outdoor grilling area. Thanks again and keep up the great vids.
You can get the stainless steel prep tables from any commercial catering supplier. For a bargain, look for ones that do kitchen closures for the secondhand market. You can get them 2 feet to 12 feet, with or without upstands at the back and with or without knife drawers. For the grate Google 'Best Cast Iron Grates for Weber Charcoal Grills', and you will end up at Weber Kettle Club.
Suppose a guy was kicking around getting a Camp Chef Woodwind; could this be done with the 'slide and grill' feature? (To be fair, I'm looking for any justification to upgrade my pellet grill, so...) These look awesome for sure!
Ya'll need to get yourself a SNS for your weber. Also your viewers should know that when cutting the whole Picanha into individual steaks, that they should make sure to cut with the grain. Remove the steaks from the skewers before serving and cut it like a steak (skewers are not necessary. Cook them like regular steaks). When you eat the steak, the final cut will be against the grain.
@@Heygrillhey True, you do have 7 grills as of last year. But if you only had a weber, it changes the dynamic of the grill. Thanks for the great content.
Im from brazil, one tip, i think, cooking this meat in the house would be better if you just put the whole meat in the grill, grill all the fat and the other side and then slice the meat, then you finish adding salt
I have cooked this cut several times and think it is best cooked whole (like a tritip). Cooking it in pieces on skewers is unnecessarily tedious. It may be my favorite cut.
With the way this was sliced (super thin) and how it is eaten (either cut or bitten into smaller pieces), it didn't need to be sliced against the grain. Normally, i would totally agree with you!
Sorry to say this but you are doing this so wrong! The cut you made in this video is suppose to be used for grilled steaks. You want to cut across the grain for skewer cooked picanha.
No need to skewer if your going to eat the whole cut of steak. The reason of the skewer is to cut a really fresh cut of meet and put it back in the fire to sear again. You can tell she doesn’t know what she’s doing
Not bad. Just one observation: when cooking the picanha in skewers, make sure your cut is against the grain, so that the final cut is still against the grain for max tenderness in the bite.
Cutting with the grain is acceptable if you are cooking it just like any steak, so that the biting cut is against the grain.
Always someone who cannot just enjoy the show, huh? Gotta listen to their "expert voice" as if she probably didn't know that already! Maybe she didn't want to cut against the grain.
@@jasonsterling4129 you cannot just enjoy the great tip. Maybe he thought she doesn't know :)
It's a joy to see someone enjoying Picanha this much. I travel to Brazil every year to see family and there is nothing quite like cooking Pichana on an open fire pit there. All the best and keep making great videos!
Been watching you from. The beginning kids have grown up awesome girl
I was in Brazil for 3 months and loved their BBQ's went to many. They BBQ cuts of meats we do not normally do and they come out awesome. Doing a Picahna tonight
Nailed it! I love picanha.
Picanha is incredible, I'm from Brazil, I love the idea of people of other nations learn about picanha, it's delicious haha
Just a tip from a Brazilian, we only do this type of barbecue on restaurants, with thick steak on a skewer to serve the same meat in all points to their costumers, because you are going to have more red on top and more cooked on bottom of the skewer. We just cut the steak like you did and grill, so you can have more control of the different sizes of the cuts.
Reminds me of Brazil when I was there. Loved their steak houses
I love going to the Brazilian steakhouse hear in Tucson, but I really enjoy cooking Picanha myself! You have given me the inspiration to cook some! They are hard to find locally, but the university of Arizona has an agricultural department where they raise their own cattle and every Friday, they have picanha available, but they go fast! I just found this out today! Once again, I really enjoy all your videos! 😊
made this amazing recipe tonight, and thanks to you, Susie, this came out great, even if I took a few liberties, like using my Traeger pellet grill. But I did everything else according to your video. I think you described the flavor and texture of the meat as “buttery.” Totally agree. Thanks for the trips and ticks!
On these days you can find skewers easy. E-Bay, Amazon or in Brazilian places. With proper skewers you can manage the high from the heat by using a cross skewer over the Webber. Cheers!!!
Cool video. I like to use the whole piece and sear it, starting with the fat facing the fire. Then I flip it, sear the other side and just after that, I cut thick pieces and do it on demand. Not bending on a C/U shape like the Brazilian Steakhouses do it. Just the thick slice directly on the grill. That's my fav way to do it.
I really like how you describe everything. This channel is awesome! Please don't stop making vids like this.
Costco in FL sells it now. Just wish they sold Tri tip.
And Just to remember, you don't need necessarily to use skewrs. You can make it in staeks too
One thing we usually do is to flip only once and it is when a puddle of blood starts to form on the top of the meat.
The time you should grill the raw side is about feeling and experience.
Great videos. I'm going to try this today. I will post it to my bbq Facebook page BACKYARD BBQ HEROES. Love to have you join our positive group of 6000 cooks where negativity is never allowed. Cheers!!
Nice job
this is how we do it
I have the same exact Thermapen, color and all! I use it for both brewing beer and grilling, it's a required tool in my kit. This picahna looks incredible!
Great cook! LOVE Picanha for sure. Love your content guys! 👊👊👊
Found the butcher I go to in Utah has this. I am buying some today to try this weekend
Thanks for the great video
For grilling with the skewer you should cut the meat agains the grain, so you can have a more tender meat at the final cut.
Absolutely awesome video and family dynamic. Loved it. Keep up the great work.
Excellent display
Get yourself a rotisserie kit for you kettle. You'll be glad you did.
The most popular way to prepare Picanha around the world is with skewers,BUT YOU have to cut against the GRAIN then final cut wen you shave "cut steak across the grain" when preparing or serving.
Like the new style
Thank you!!
Any news on your Food Network show?
Omg, I made this tonight and my whole family like this better than a Tri Tip❤❤❤
I stumbled upon some picanha at Costco today and snatched it up. Looking forward to trying this.
Your videos are sooo informative!!! Thank you so much! Will try this soon!!!! Your brisket videos helped me smoke my first brisket for Christmas dinner this year!
Always wondered about this cut. Very helpful, great video.
I am an eager viewer of all your videos. I get more compliments following your recipes than from anywhere else!
It's actually sirloin cap or culotte. Top sirloin is the cut beneath the sirloin cap.
It is Rump Cap
In Brasil, our picanha comes from the top of the rump cap muscle. The closest cut in the United States is a Top Sirloin Cap with the fat cap left on.
I can tell you are a great mother, keep up the great videos
You cut the grain incorrectly for a skewer.
Grain goes the other way for skewers vs steak cut.
Top tip
Lol I was thinking the same
We just had a pichana and it was amazeballs! Just salt and charcoal! A question - have you tried cutting it into steaks and reverse searing it? Not traditional, but it sounds promising!
Picanha on these sticks are usually used on Brazilian Steak Houses. Don't ask why, maybe because the way they serve people.
At home we usually do as regular steaks, which I prefer.
picanha perfect😍😋😋
Obrigado... A kiss from Brazil...
I just ate but now I'm hungry again after watching this
The first time I followed your instructions, everything turned out great even though I did the cook on a Weber gas grill. But because of this meat, I bought a Weber kettle grill, and I agreee,… this deserves to be cooked over charcoal.
But I have a question for you and your viewers. I like the traditional kosher salt only method of seasoning before grilling. My wife is a black pepper fiend and wants me to pepper them beforehand.
Should I, or should I tell her to pepper on her plate?
If you don't have skewers you can do fine without (mostly that's how we do it at home here in southern Brazil). When the coal is at the right temp ( 5 secs you feel you need to move your hand away at the level the meat will be in. Roast the whole thing with the fat side down first (careful with temp and the flares up when it starts dripping) then flip it around. When the exterior's got a nice color, cut it into steaks and grill until its done the way you like it.
Great informative video thanks guys
Love that smokey beefy flavor! Thanks for sharing.
The stakes cut direction will depend on how you are going to serve the stakes final cut.
ok so now my mouth is watering and i just had dinner ....um that looks so delicious that I need to know when you’re going to open your brick & mortar.....i’m customer #1 ... and I want the picanha and the duck plate please!
Thank you for this one. I've got to try this one for sure!!!!
Looks delicious
Dinner can't come soon enough.
Nailed it! Thanks for vid!
I am addicted to Picanha over most other steak cuts. In our area we call it a sirloin cap.
I've done smoked picanha and it was legendary
What kind of wood did you use? How long did you smoke it for? DETAILS MAN!
@@Schmoe568 smoke it for 6-7 hours with cherry pellets
@@jcors.7439 What doneness is that? I like to eat my steak no more than medium-rare.
@@Schmoe568 yes it is at the perfect medium rare
@@jcors.7439 Wow. I'd expect it waaaaay more done then that. I'm assuming you're doing it at a low temp?
Picanha in my opinion is second to the ribeye. Such a delicious cut!
brazilian rodizio is the best. can't wait to try this!
Thank you awesome video
She got down with this one
I used to go to a place called Tucano’s whenever I passed through Albuquerque. It’s an amazing Brazilian grill. (never found this cut of meat though. I’ll ask around)
Picahna is my favorite cut.
HI what skewers are those? The one I am using is hopeless. The meat slides down the skewer when I attempt to cut it
I ordered my first Picanha roast from wild fork grass fed only beef wish me luck!!
Nice piece of picanha. Great marbling
That looks awesome. They stuff I've had at the restaurant has a garlic flavor. Would you recommend marinating this? If so, for how long?
Great vid! I’ve heard people say picanha is better than ribeye. What’s your thoughts?
Brazilian here, picanha is typically cooked on open flame (directly over charcoal) and not on the grate. Great video nevertheless!
Sou do RIO GRANDE DO SUL,A TERRA DO CHURRASCO NO SUL DO BRASIL,UM ERRO SEU DEVERIA TER BATIDO NA CARNE PARA TIRAR O EXCESSO DE SAL,FORA ISSO FICOU PERFEITO,MAS NÓS PREFERIMOS A NOSSA TRADIÇÃO DA VELHA CHURRASQUEIRA DE TIJOLOS,MAS FICOU BOM👌👌👍
Great video Susie, Love the new setting outdoors. Where did you get the cast iron grate for the Weber and the SS table your using? Trying to upgrade my outdoor grilling area. Thanks again and keep up the great vids.
You can get the stainless steel prep tables from any commercial catering supplier. For a bargain, look for ones that do kitchen closures for the secondhand market. You can get them 2 feet to 12 feet, with or without upstands at the back and with or without knife drawers. For the grate Google 'Best Cast Iron Grates for Weber Charcoal Grills', and you will end up at Weber Kettle Club.
I’m trying this. Would you recommend trimming any of the fat or just leave it?
Leave the fat it bastes the meat as you rotate it
Leave the fat while grilling, then simply don't eat what you don't want. The EASIEST way to screw this up is to trim the meat too lean to start with.
Delicious
Love the hair.
And the meat😜
Do I bring this to room temp before cooking?
You don't need to!
Suppose a guy was kicking around getting a Camp Chef Woodwind; could this be done with the 'slide and grill' feature? (To be fair, I'm looking for any justification to upgrade my pellet grill, so...) These look awesome for sure!
Oh it absolutely could!
Ya'll need to get yourself a SNS for your weber. Also your viewers should know that when cutting the whole Picanha into individual steaks, that they should make sure to cut with the grain. Remove the steaks from the skewers before serving and cut it like a steak (skewers are not necessary. Cook them like regular steaks). When you eat the steak, the final cut will be against the grain.
I'm ok without the SNS. It's expensive for adding features that I can replicate already myself without one.
@@Heygrillhey True, you do have 7 grills as of last year. But if you only had a weber, it changes the dynamic of the grill. Thanks for the great content.
Im from brazil, one tip, i think, cooking this meat in the house would be better if you just put the whole meat in the grill, grill all the fat and the other side and then slice the meat, then you finish adding salt
I have cooked this cut several times and think it is best cooked whole (like a tritip). Cooking it in pieces on skewers is unnecessarily tedious. It may be my favorite cut.
It's called a sirloin cap.
Rump Cap
Nice. Should have cut across the grain though and dont use skewers.
It can be found in "Hispanic" / south American stores.
I am also Utah based. Mind if I ask where you sourced your Picanha?
I had to beg a local butcher for it!
I work at this butcher shop. We always have them…. Unless we run out for some reason.
wrong on so many levels... If you know this meat
Yeah I was thinking the same 🤔
Cut against the grain. 😉 Looks delicious though
With the way this was sliced (super thin) and how it is eaten (either cut or bitten into smaller pieces), it didn't need to be sliced against the grain. Normally, i would totally agree with you!
Nt
looks these have been cut with the grain. This should be against the grain if cutting on the skewers
Beware of gas grills with this. You can burn the grill up. :)
Sorry to say this but you are doing this so wrong! The cut you made in this video is suppose to be used for grilled steaks. You want to cut across the grain for skewer cooked picanha.
I wouldn't close the lid. The "smoke" flavor doesn't go well with a traditional Brazilian picanha.
Love top sirloin cap just can't stand that layer of silverskin under the fat cap....
I enjoy watching you I can't eat meat with any red pink ok my grand son eat his moowing tell daughter hello from mobile Alabama
those are thicc
Desculpa sou do Rio Grande do Sul,terra do churrasco no Brasil, mais te ensinaram tudo errado 🙏🇧🇷
ai é terra dos calça apertada klkkkkk
No need to skewer if your going to eat the whole cut of steak. The reason of the skewer is to cut a really fresh cut of meet and put it back in the fire to sear again. You can tell she doesn’t know what she’s doing