Wagyu Picanha Grilled On The Weber Kettle
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- Опубліковано 25 лип 2019
- Picanha, also known as Sirloin Cap or Rump Cap, is common in Brazilian cuisine. It is an amazingly tender cut with a delicious layer of fat which crisps up when grilled directly over hot coals. And when this cut is Wagyu, the results are out of this world.
Wagyu Beef Provided By Wodagyu: www.wodagyu.com/CWR
Remember to use coupon code CWR if you make a purchase to receive a discount off your order. Discount amount mentioned in the video may change so confirm the amount before making your purchase. (* Affiliate Link - I earn a commission for purchases made through this link).
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Rymichurri Sauce Ingredients
¼ cup Finely Chopped Cilantro
½ cup Finely Chopped Red Bell Pepper
½ cup Finely Chopped Red Onion
3 TBSP Minced Garlic
1 tsp Chili Powder (Red If Available)
2 tsp Smoked Paprika
¼ tsp Ground Cumin
½ tsp Kosher Salt
2-3 TBSP Red Wine Vinegar
½ - ¾ cup Olive Oil
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#cooking #grilling #picanha - Навчання та стиль
Ry, I rotisserie'd a picanha today. Sliced it into 4 finger thick steaks against the grain and put it on a skewer using the "C" method. Used the rotisserie over charcoal and hickory. Seasoned with only Argentinian salt. I let the outside caramelize and then removed the skewer from the grill and used a sharp knife to slice off the outside. Replaced the skewer on the grill and repeated until it was too small to cut. My friends said it was one of the best meals they ever had. The Picanha had both caramelization and medium rare doneness. More labor intensive but it worked well. I sliced the picanha into a serving dish and covered it with foil between slicings. I made a Bearnaise sauce for it but it didn't really need the sauce. Thanks for the video!
I make these alot whole on the weber grill. I coat the whole thing in montreal seasoning, light a whole batch of charcoal in the starter. Nice hot coals get the grill to 500 to 550. I indirect roast it for 35 to 40 min depending on size to get to medium 135 -140. Rest it and slice it up against grain. Absolutely delicious. I'm fortunate that my local supermarket sells these as "rump tips" and are usually easy to get.
Love your work Ry!
That looks so good!!! Great Job
That looked mouth watering, Ry. Wow.
Wow!!! Looks so good!!
I have a Coulotte defrosting in my fridge.. same exact size... I’ll be doing this in a couple days! Thanks for the informative and entertaining videos!
Nice well marbled cut of beef, it looked delicious
That looked amazing Ry - great quality video as well!
Thank you :)
Absolutely delicious, Ry! I’ve got one I need to get done. Can’t wait!
I was so happy I finally was able to get a picanha :)
Picanha is great smoked, reverse seared, or grilled as steaks or on skewers. Very nice.
Made a couple whole picanha's yesterday. Tried the rymichuri and 10/10. It was fantastic
Just wrapped my ribs and got some bacon smoking... temp sensors on, so time to chill watching the BBQ maestro in action. ♥ this channel!
Ribs and bacon...I think that's what heaven must be like :)
@@CookingWithRy Sure is my friend, in fact I could just smoke n' grill up bacon and I'd be happy! Got a little treat today a small brisket purely for cold sandwiches, can't wait! Thanks again for the superb video presentations and amazing editing 👍👍👍
Looked really good Ry..
You deserve way more views!
Looks good
Keep up the videos man! I just started really getting into grilling myself and your videos help a ton!!!
Great video, Ry! I’ve been waiting for you grill up a picanha! Looked real good!
Thanks!
About time... this is my favorite cut of beef. Makes tri-tip a close second...
Ribeye cap is best!
That looked amazing!!!!!!!! I dont know how you keep your temp so consistent and make everything turn out perfect. You make it look easy!!
Thanks so much. I’m just very comfortable with the Kettle. You get to know how it’s going to respond after using it as much as I have :)
@@CookingWithRy If you don't mind me asking do you usually start with a full chimney of coals and control temp by the vents or do you start with less coals and add as needed to maintain temp?
Excellent cook Ry
Glad you like it!
I find, especially when it's for the first time, to do it as close to the traditional way. After the first time then by all means do anyway you want. I think that gives you the best way to compare to. I just received my first American Wagyu Picanha today and it's in the frig thawing for later this weekend for my husband's birthday.
holy moly you know I've been waiting for this video for what seems a very long time.
that's why the Brazilians call it the queen of beef
. I love the way you treated that piece of beef with such respect
the smile on your face when you tasted the first piece said it all. I'm going to say that Wodagyu is my favorite wagyu beef Outlet. and Ry you are my favorite cooking show.Bravo Bravo Bellissimo
Thanks so much! It was a fantastic treat :)
Hi Ry that's an amazing cook that picanha looks absolutely delicious .
Thanks so much! It was soooooo good :)
Man that looks delicious!
Thanks!
The picanha looked amazing Ry! Wodagyu is putting out some awesome beef and I can see that I need to try their picanha soon. Great video!
Thank you! I have to say, it's quite a treat to be able to grill it up rather than eating it in a Brazilian restaurant :)
huge fan of this one
Thank you :)
Oh man like you I have been watching some other videos on picanha and I am heading over to Wodagyu to order some and the 20% is perfect! I am so pumped. That looked so good thanks Ry!!!
Thanks! It was killer :)
@@CookingWithRy I am so pumped i should have it early this week. Perfect for the Friday night when my parents come over for dinner and a movie.
Great video as usual. And as always i happen to watch these when im HUNGRY as fuuuu**. Thanks for the videos mate!
Great video man, that sauce i will have to make.
Thanks!
Amazing looking piece of meat
You've made Guga proud, and I'm sure he'll excuse using sea salt instead of rock salt!
Ry/Guga collaboration 👍🏻
9:37 I swear I could smell it! Looks great
Awsome
Damn Ry that looks incredible. Great video.
Ry, to add to my previous comment, Winn Dixie had Angus picanhas (looked like Choice but good marbleing) for $4.99 lb on a Memorial Day sale. I picked up 4 of them. 3 more are in the freezer. Such a great cut of meat for less than the price of ground beef. EDIT: I know Choice is not in the same class as wagyu but it was still really good. I may get a wagyu cut sometime to compare. If you need an idea for a future video, try slicing the outside off the skewered picanha as it cooks (slice it thin) and let us know what you think. Thanks!
Looks amazing! I find that salting the fat cap of a picanha over-accentuates the salt flavor, so I generally stick to seasoning just the meat. Thanks for the great videos. Mike
A wagyu Picanha is the best beef you will ever eat. I like the Guga/Adreniline BBQ method of cutting into 5 sections and reverse searing. I also typically finish it a few degrees lower as we like our beef rare. Have to get me another one now, this video made me hungry!!
I want to try every method :)
Great video, just ordered my first picanha:)
Awesome!
I haven't cooked sirloin in a very long time. I can't remember the last time I did. That looked so good, it was so juicy. Awsome grill skills Ry. ✌❤
Thanks!
Picahna is my favorite steak to cook after discovering it. I do it exactly like this. I can get a Prime grade 3-4 lb picahna shipped to me for $10 a lb
great job again! Can you do a review/commentary on the Mallory grill vs the standard grill?
Good idea :)
@Cooking with Ry great looking picanha!! Just curious as to what factors lead you to decide to do fat cap down during indirect cooking? All the videos and such I see always have fat cap up when cooking it whole as you did. I have not done one myself yet, but I will by the end of the summer
I wanted to let the meat side get the good indirect heat without contact with the grate before searing. Just a personal preference :)
love a rump cap
Like butter!
Wonderful cut of meat. You did it right IMO. Of course you can't go wrong with it being a Wagyu cut. Nice Rymichuri too. lol
Thanks. Rymichurri will be sweeping the nation :)
Ok I just ordered one and I'm going to follow this recipe to the T, except I'm using a Treager for the indirect and then over to my gas grill to finish. I'll update with the results.
That should work great!
@@CookingWithRy This picanha from Wodagyu is one of the best cuts of meat I've ever cooked. This was my first time eating a wagyu steak, and I was surprised how rich & tender it was. My wife was totally pissed that I bought this... until she tasted it. I believe her expression after tasting was "OMG, OMG" I used only a salt rub. As you said the meat has so much flavor you dont need to add additional spices. Thanks for all the great BBQ tips. You da man!
Here's my Brazilian Seal of Approval on that picanha!
Now add some potato salad, skewered chicken hearts and skewered Haloumi cheese and you have yourself a brazilian bbq with that sauce.
Fun fact, we don't have chimichuri in Brazil, it is called Campaign Sauce, which is a type of vinaigrette, and the sauce you made is very close to it =)
That's interesting. Haven't heard of Campaign Sauce. So glad you liked the video :)
@@CookingWithRy It is called that because the southern cowboys would take that sauce with them through campaigns in the prairies where they move cow around or w/e a cowboy do
Hi Ry, thanks for your great videos, How long did it take the first step cooking indirect before searing it ?
If I didn't mention time I wasn't tracking it since I was going by temperature :)
I love picanha, but I really want to try your rymachuri sauce.
It was funny, when I was done, my daughter finished it off with chips like salsa :)
Looked great. Hay Ry I'm thinking about that grill you are using. How do you take care of it?
Just like a Cast Iron Pan. Brush it down and spray with canola oil.
hi Ry, How long has it been grilled in the evening? I'm trying to plan a meal and do not know when to put the slice on the grill. Thank you
It usually takes less than an hour.
It looks great indeed. Few comments though: if you went to a real Brazilian restaurant, it is not chimichurri, it is vinagrette. Second, in the US what is called picanha comes with the base of the triangle, which is not really picanha, so try to cut what is below the so called third veins for the very best experience. And lastly, about cutting it, the way you cut depends on which side of the cow it was. But of course it is picanha, and yours looks amazing.
Great video Ry, how long did it take to get to get to temp?
Under an hour :)
Where do you get your pans that you apply the rub with. Can’t find them round here.
I just ordered them on Amazon :)
wow that cut made a lot of juice come out .... how long did you rest it for ??
About 15 minutes I believe. Wagyu has A LOT of marbling so that juice can be intense.
Excellent you got to try one :)
I really like picanha, but it has gotten quite popular here so prices have risen a bit too much.
I've seen the same here with prices rising :)
How long did you cook it indirect before reverse sear?
I didn't cook it based on time, I cooked it to a specific internal temperature as mentioned in the video.
Great video Ry! The picanha turned out perfect. What do find is the difference between it and tri tip? Essentially the fat cap?
Yeah that crispy fat cap sets it apart. Nothing like it that I’ve tasted :)
So when you pour lit coals evenly over unlit coals, you don't get any dirty smoke from the unlit coals lighting? I'm trying to figure out what method/configuration to use on my 3 pound turkey breast tomorrow.
I know people always freak out about that, but in 40 years I’ve never had any issues or any complaints.
@@CookingWithRy I ended up pouring a 3/4 chimney of new lit coals(Kingsford)over about a 1/4 chimney of used coals that I just left in the baskets after shaking ash off. No smoke issues. Turkey breast turned out great! Didn't use your exact recipe but, followed your method of brining, temperature, and timing. I've learned a lot from you, thanks again.
Thanks for a great video. I grilled the same piece of meat last weekend, Prepared with rock salt, using the other method by cutting it in 5 strips with the grain, as described by others.
It was grilled indirect and seared direct, just as you described, however I took it to 136 F /58 C. It was just as juicy and lovely pink in the middle, just a little more colored around the edges. However, I ended up with a steak so rough I had to cheat and put it into the sous vide for 2 hours and then sear it again. It didn't lose much flavor or juice, but ended up eatable. I will try you description next time but how to understand the difference in tenderness, I really don't understand.
This was so incredibly tender, but still very similar in results to Tri Tip, and I find that Tri Tip really can start to lose tenderness as you get past that 130 internal temp. At 140 I can really tell the difference.
@@CookingWithRy You might very well be right. I will keep that in mind and try again.
Thanks.
Guga, of GUGA Foods, I consider the expert on UA-cam when it comes to Picanha. He is Brazilian and explains the whole history and the PROPER way to cook it. I plan to do mine exactly his way for my first one. I'll take it no higher than 130°, preferably 125°.
I just got my first wagyu Picanha if you live in uk Tim Hixson is a online butcher and are selling them with a third of the price atm
going make this tomorrow night.... how long in total is it on the grill? just need to know when to start cookin...
It's hard to give an exact time with so many variables, but if you plan an hour it will likely be done before that and you can hold it wrapped in foil until you're ready to eat :)
@@CookingWithRy thanks!! its my first one, so looking through recipes deciding which method to take.... whole picanha all the way or cut into steaks ..... both look just as delicious.... my guest is actually originally from Uruguay so I dont wanna F it up
Question: Why not just use the charcoal baskets as its intended to be used? I use the charcoal basket all the time when I in direct cook and have no issues with 4 hr burn time.
This was just to create a larger surface below for direct grilling. Wasn't really concerned with a long cook since this cut takes about the same amount of time as a Tri Tip :)
Can you provide a direct link to the picanha? I can’t locate it on the Wodagyu website. Thanks in advance.
They don't always have it available. It's best to call or email them and see when they will have it listed :)
@@CookingWithRy Thanks for your assistance. Happy Cooking!
What cooking grate is that?
It should be listed in the video description. The Malory M1 Cast Iron Grate.
@@CookingWithRy thanks! Hopefully they make it for the 26!
How long does it take to get to 110 on the initial slow?
It can vary but usually no more than 30-45 minutes depending on the size of the cut.
@@CookingWithRy cheers for the quick reply!
How long (ballpark) does it take to get to 110?
30-60 minutes in my experience.
So all up, how long did that take to cook?
I was cooking to temp, not time, so I focus on that.
Yes but still, how long did that take? If someone were wanting to try this but wanted it to finish by a certain time. How long would they need to give?
Hour to hour and a half??
@@bryan4907 Again, it's not about time, but 90 minutes would be far too long. You'd likely be able to finish it within an hour and then let it rest a bit.
Sam The Cooking Guy used your Rymichuri in his video today, on a Picanha Sandwich.
😊
How long did it take to bring up to 110F at 225F?
Usually between 40 and 60 minutes :)
p.s. Great video. I usually bbq Picanha cut into steaks but my next one I'm going to try it whole, and sear it like you've done here.
@@CookingWithRydo you need to keep the 225F constantly all the 40 minutes ? I mean adding charcoal to keep the 225F until get the 110F internal?
@@lucio20006 I shoot for that, but if it swings up 25 or 30 degrees I don't stress about it :)
Guga, where you at?
LOL. It’s Guga bait :)
Looks like the fat was too trimmed, I mean, a fancy angus picanha here in brazil is around 1 inch thick. My fav way to prepear is in stripe steaks.
Unf, food porn! XD Damn, I love your food so much! Keep up all the awesome work! :)
Thank you :)
Is that ripple I’m hearing in the beginning?
Not sure what you mean.
Cooking With Ry ahhh I’ll take it’s not then your intro sounds like ripple by Grateful Dead
@@mattmulvihill A, no. It's a different song from UA-cam music licensing :)
So, you lost me at cilantro!
wasnt rested enough... so sad that all that juice that should be inside the meat has oozed out of the meat
Yeah, it was fine. In a cut like this you could rest it a lot longer and you can still have a lot of juice.