Dude same story i have bought an kilo yesterday and put it in my frezer to make some dishes for me and gf only i just had to try a piece on the grill put some salt and paper and i roasted it on direct fire and i can tell you that piece of Meat tasted like no Meat it was an beautifull taste only the smell when i got it out of te vacuüm Package was a bit sour but i got told that happens sometimes with vacuüm packages
@@Sergey-wg7ne how much it costs in UK? Coz here the cheapest one is about 10 dollars for killograms (but without any marbling or a thick fat cap) and the best quality ones are about 25 dollars or R$ 130 in brazil (everything meat is more expensive here in Brazil so I never buy picanhas but more NY strips, Ribeyes, Sirloins with fat cap on, yesterday I bought a chuck steak for just 4 dollars or R$ 23,00 , and the marbling and flavor were crazy, sadly here in Brazil Picanha got super expensive because its so famous
@leonidasneves7972 Last month, there was a good deal here and I bought about 4.5 kg of good picanha (not excellent, but quite decent as your everyday steak, two cuts in total) for 80 pounds. It's not cheap by Brazilian standards, but a good ribeye would be about 4 times more expensive here.
@@Sergey-wg7ne damn, last Christmas I got some Ribeyes for 5 dollars a killograms lol, it's crazy how much things change in each countries, even tho weren't the best quality reibeyes, still had good marbling, it's insane
You totally rip off Guga’s Style of grilling these Picanha 🥴😵💫You forgot to mention that Picanha is The Queen of Steaks ❤ Absolutely Amazing. Cheers 🥂 ✅
Definitely use whatever oil you like, been using this technique with olive oil for years. Never had any issues, wouldn’t leave them over the fire for longer than a minute before flipping them to the cold side of the grate🔥
Looks amazing love the dry brine salt over night. However usually in Brazil they would still salt it with rock salt over the charcoal. It’s really up to with the salt intensity. But this may sound strange salt in Rock salt in Brazil is different to the rock salt in the west… Looks amazing ! 👏
If you’re serving as steaks cut with the grain, if you’re cutting for skewers (Brazilian Steakhouse style) and slicing off the skewers cut against the grain🔥
It’s called a rump cap or sirloin cap, makes sense they would taste similar. The way it’s cooked will make it vary. Just like pulled pork versus pork steaks. Same meat just different techniques🔥
Just tried my first picanha last night. Cooked it whole over the grill, turned out great 👍 definitely in my top 5 best flavor cut of meat
Dude same story i have bought an kilo yesterday and put it in my frezer to make some dishes for me and gf only i just had to try a piece on the grill put some salt and paper and i roasted it on direct fire and i can tell you that piece of Meat tasted like no Meat it was an beautifull taste only the smell when i got it out of te vacuüm Package was a bit sour but i got told that happens sometimes with vacuüm packages
These were incredible!
🔥
As a brazilian I aprove this picanha.
Cheers froms Brazil!
Thank You🔥
Thanks guga
Check out the full video here! ua-cam.com/video/m9DzgNfPXec/v-deo.html
Okay, but that legitimate is a perfect medium rare and I don't even like medium rare. That looks delicious
It's always a great cut to cook up like this!
Picanha is def best in terms of price/quality ratio! Very underappreciated!
While here in Brazil is very overrated and super extremely expensive 😢
@leonidasneves7972 I spent a year in Sao Paulo and that's where I learned to love it! Now enjoying it in the UK!
@@Sergey-wg7ne how much it costs in UK? Coz here the cheapest one is about 10 dollars for killograms (but without any marbling or a thick fat cap) and the best quality ones are about 25 dollars or R$ 130 in brazil (everything meat is more expensive here in Brazil so I never buy picanhas but more NY strips, Ribeyes, Sirloins with fat cap on, yesterday I bought a chuck steak for just 4 dollars or R$ 23,00 , and the marbling and flavor were crazy, sadly here in Brazil Picanha got super expensive because its so famous
@leonidasneves7972 Last month, there was a good deal here and I bought about 4.5 kg of good picanha (not excellent, but quite decent as your everyday steak, two cuts in total) for 80 pounds. It's not cheap by Brazilian standards, but a good ribeye would be about 4 times more expensive here.
@@Sergey-wg7ne damn, last Christmas I got some Ribeyes for 5 dollars a killograms lol, it's crazy how much things change in each countries, even tho weren't the best quality reibeyes, still had good marbling, it's insane
Good one Jabin!
Picanha is my new favorite cut of beef, such a beefy flavor that’s not over powering
Yes, it’s underrated🔥
I think the next thing I smoke will be reverse seared picanha, either whole roast or cut in steaks
Either way it will be amazing 🔥
I followed this technique with Picanha and it is outstanding
I"m seeing this because i'm eating one lol. First time and it's just like he says it is ! Oh my
Yes, picanha is so underrated🔥🙌🏻🔥
my goodness, never seen such beautiful picanhas 😋
You totally rip off Guga’s Style of grilling these Picanha 🥴😵💫You forgot to mention that Picanha is The Queen of Steaks ❤ Absolutely Amazing. Cheers 🥂 ✅
👍🏻
How did you make this absolute perfection and not invite us 😢
Next time 🔥
How was the tenderness?
Was perfect 🔥
Postal bbq rocks
Appreciate you watching man. - JP
Tomorrow is my first attempt at reverse sear for sirloin caps.
Where can I buy this grill
snsgrills.com🔥
No pepper?
there was some in the BBQ Rub. Essentially salt, pepper, onion, garlic, a bit of paprika.
Wow nice brethur
wow
Great technique but you lost me at olive oil. Wrong oil to sear with bc it has a low smoke point. Try avocado oil next time.
Using this method you’re only searing for 1 minute per side. Light-tasting olive oil has a smoke point of 390-470°F🔥
@@SnSGrills yes, I hear you, but those coals are burning way hotter, probably 600 to 700° F
Definitely use whatever oil you like, been using this technique with olive oil for years. Never had any issues, wouldn’t leave them over the fire for longer than a minute before flipping them to the cold side of the grate🔥
Looks amazing love the dry brine salt over night. However usually in Brazil they would still salt it with rock salt over the charcoal. It’s really up to with the salt intensity. But this may sound strange salt in Rock salt in Brazil is different to the rock salt in the west… Looks amazing ! 👏
Thanks for the tips🔥
You mean 225 celcius right
Nope🔥
Funny every word was Guga…
We love him, we’ll take that as a compliment 🔥
You cut steak with grain
If you’re serving as steaks cut with the grain, if you’re cutting for skewers (Brazilian Steakhouse style) and slicing off the skewers cut against the grain🔥
Why oil? 🙅🏻♂️🤦🏻♂️
🤷🏼
It's too rump tasting...I think sirloin is King
It’s called a rump cap or sirloin cap, makes sense they would taste similar. The way it’s cooked will make it vary. Just like pulled pork versus pork steaks. Same meat just different techniques🔥
Picanha reversa? Alooo barone
😂😂😂😂😂😂
Nesse caso é selagem reversa e nao virar picanha do avesso
All that fat and still added olive oil?
For the cold grate method, yes🔥
Why do you need oil again before the sear. No point!
The oil helps add to the sear crust.
You tend to get a better crust.
Oscar - If you're a damn expert, why are you watching some tutorial video? You Male Karen types just want to show people what you think you know!
Didn't cut them right
he cut it right
Yes he did. You cut Picanha steaks with the grain that way when you slice it's against the grain and melts in your mouth. Like a brisket is sliced.
Yes He Did !!
U wrong