Did I Lie to You About Picanha?
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- Опубліковано 24 сер 2023
- Picanha - the Queen of Steaks - the crown jewel of Brazilian BBQ. A few weeks ago I told you that Reverse Sear was the best way to make Picanha - but I might have been wrong!
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What do YOU think is the best way to cook Picanha?
Where do you buy your meat? I cant find that cut anywhere near i live here in MD
Seer over charcoal, after sousvide.
@MrFrmartin You can order online. Grand western steaks is good. I believe he has worked with meat and bone in the past. Those are two good online options. If you have a Latin American market in town, they may have them.
Any way you cook it is fine with me!
@@jallen717Thanks!, ill check them out
The way you pay attention to comments is just awesome! We all learn from each other as you try these different methods👍😊
I think you’ve been hanging out here long enough to know that it’s all of you that motivate me to do this Bobbi. People like you who take the time to watch every video and hopefully pick up something you can use at home once in a while keep me going. Thanks for being part of it all!
Arthur steaks 🤣🤣
You're the man, Al! Glad it worked out good! I think a thinner steak has a higher crust content and maybe that's what makes it taste a little stronger? Anyway you got a fan for life,
I'm glad you liked it Arthur! I'm in your debt for the idea - I NEVER would have tried this!
@@EatMoreVegans think about the practicality also at a big barbecue or even if you have a steakhouse, those thin stakes require little preparation and they cook fast
Hey Al. Another regular Brazilian here. Awesome video! For the next, there's something you should try i haven't seen in your channel. Make the picanha as Arthur's whay, but on santa maria grill, since kamado joe is not popular here. But, instead of dry brining, cut thin slices and salt only after it's done (maldon salt will do a great job). I find this whay to enhance that marvelous fat's flavour. Cheers
Thanks! So you’re saying no salt at all before the cook - only after?
@@EatMoreVegansExactly. I know it sounds weird for you that love dry brining. But using flake salts in the end, after slicing (finishing Salt) gives a crunchy bite that many people here like with picanha. There's no write or wrong, just another way for you to try. Cheers.
I’m in favor of as many picanha videos as possible. I’ve done my own comparison based on some advice from Brazilians that I know. Using the big salt, and starting it as a roast, then pulling off slicing into steaks salting again and searing those . They use a lot of that big salt , then when it was close to done the start smacking the large crystals off the steak. Honestly I am ultra curious about all the different methods because when I did a side by side I liked this method better than the reverse sear. But then there’s the added flavor of wood , so many variables… but I’ve never heard anyone say there is too much picanha!!
I've got Sal Grosso on the way as well as Colima salt to try - and I'm definitely doing the cook whole then sear off method soon. I'm hooked on this cut - so you should expect a bunch of picanha videos coming!
Another great video Al. You are certainly keeping me busy 😁👍
I've been grilling picanha for about 10 years now. One of my favorite is to checker boarding the fat cap, season completely with salt and let it sit long enough for the salt to penetrate , press a whole head of garlic into some good grade olive oil, leather the whole thing with the olive oil/garlic mix. Reverse sear, sear over FOGO charcoal with wood chucks. Try not to burn the garlic in the process. Its FIRE!!!!
Now that sounds AMAZING!
I may have to give this a try. Great video as usual.
You should!
Love the picanha series idea!
Thanks - so many ideas!
This is how picanha is cooked in Portugal too, its fantastic :)
I've never had it in Portugal - but then again the fish is so good over there that every time I go I'm pretty much on a fish and wine diet the whole time!
Exelent video hello from Houston
Thanks and hello! Lots of viewers from Houston you’re in good company here!
Nice, i always grill em if i can on my home fires braai. I use the sekelbos wood, And i do cut them in thinner slice but i use a big Scewer. Looking forward to the different ways you are ging to prepare them.😊😊
I'm definitely not going to be able to find sekelbos braai wood up here - I guess I'll have to make a trip down to SA one of these days for a braai!
The thin steaks looked awesome!! Appreciate you going back and doing an update video for us! You need an EMV10% coupon for KJ!
Thanks, Brian! I think the Kamado Joe people would charge you extra if you told them you're a fan of the show. Since I told the truth about the Konnected Joe debacle they aren't too happy with me!
@@EatMoreVegans Hahahahaha. Great Al!!
Any chance to eat picanha is always a good time, looking forward to a picanha series!
I'm with you Paul. I'm going to try to do a new picanha video every month if I can!
Replicated this experiment with the family tonight, and the reverse-seared version was the winner.
All were perfectly cooked, but we didn't really like the extra char on the hot and fast ones like you guys do.
That's fantastic - and great that you now know more about your family's flavor preferences! One other thing to try might be the direct sear at a lower temperature to get more browning and less char - I've found I have a few people here who prefer it that way. Either way - you get to eat some fantastic steaks!
The way you did it now I'm going to do it as well
You’re going to love it!
Great points of how to slice for cooking. I also prefer a good sear on a steak
Thanks! I've got another experiment planned to film next week to really put this "against the grain" thing to the test. I know you're going to like that one!
@@EatMoreVegans 🤘😎
I have just had a bowl of Cornflakes. Now I've got to refill 😊 Looks 💯 fantastic Al👍🏻 ⭐
LOL thanks! And now you have me thinking about cornflake crusted Picanha...........
@@EatMoreVegansOh dear God, please no😊😉👍🏻
@@sonnyuk100 lol I could channel Guga…….”I Dry Aged This Picanha in Cornflakes for 2 years and THIS HAPPENED!” 😂
@@EatMoreVegans Hahahaha 😂😆😂😆 Al I can already hear his voice, describing the texture and taste of this strange meal👍🏻
Stay blessed Al ⭐
I slowsmoked a whole picanha to 45 degrees celsius on some Oak for about 1.5 hour. Took it off, rested it and it came up to 47 degrees so it was Blue. Then i sliced off 2 pieces about a finger thick a Seared those 2 on high fire both sides for like 20 sec, it was the best picanha i ever had. Then we just took off 2 more slices and seared those again. Didnt matter that the rest of the picanha cooled off a bit because the searing fixed that. soo delicious
Oooooh I like this idea!
Hey man, where do you get those big ass knives? I would love to find a picanheira! Great work as usual man!
Thanks Nicolo! I used to be an ambassador for Dalstrong and they sent me lots of products, some of them crazy like that one! Stay tuned - I am testing knives from a few other brands so you will see some new stuff when I feel comfortable recommending a new brand.
Yeah baby!
@@EatMoreVegans
it's snoretime here, but man am I hungry for anything you've cooked 😃
Oh and you definitely need some eucalyptus wood for another level of flavour - given I have a 50yr old eucalyptus tree next door and grew up with access to murray river gum trees, which we used for camping fires when I was little 😁
I would have never considered eucalyptus because of the intense aromatics that I believed would be in such a resinous wood (like cooking over pine, you know?), but now I feel
I've got to try some!
Sleep well sir - and you know I'm looking for another source!
I agree Scott!
Maybe use half the amount of oak that Al used, or a mix of eucalyptus and oak. Would be fun learning what the right mix is 🤣🤷♂️ - gobble gobble yum yum
Ps Al, will PM you a shot of the tree next door - mind you, it’s been continually trimmed as it’s in suburban Sydney and they are known for dropping branches
That’s awesome! “In honor of you, I will use an even bigger knife.” I’d do the same thing. Lol. We have a BBQ Island store over here in the Phoenix area. They have Eucalyptus charcoal and I was wondering how it would taste. Maybe I will grab a bag.
I’ve never seen it as charcoal! Please come back and let me know how it is!
@@EatMoreVegans I should clarify. It was FOGO Brand Lump Charcoal. It says it's Brazilian Eucalyptus Lump Charcoal.
@@paulnovakowski8358 interesting - I didn’t know FOGO made a eucalyptus- I will have to get some from them!
Great 👍👍❤❤
Well said Aditi!
I guess traditionally (at least in restaurants) they love to present Picanha in thinner slices, but honestly the bigger cut just feels juicier, and you can enjoy that sear a little better. But I guess in this video, the thinner steaks worked better because of the wood and salt penetration as your friend mentioned. Well done.
Thanks - and great observations.
I started searing on a charcoal chimney full of charcoal and wood and I haven’t gone back to searing on my BGE.
Interesting.- what do you think is the difference?
I got a sword if you want to borrow it to cut your next steak! Glad to see that lighter Nick, it would be Christmas before the fire got going. I like the idea of trying all kinds of ways to cook over fire. I never cooked over flames because of the taste of the smoke, I always let the wood burn down to coals, but why not to a taste test of flames vs wood burned down to almost all coals? Maybe I sat by the camp fire too long waiting for the fire to die down.
Ooooh wood vs coals……..seems like a job for the Santa Maria!
Love the experiment. I personally like the thinner picanha steaks as well for the reasons presented. I must point out, though, there there is a caveat to the experiment… the thicker slice is close to the “sirloin” part of the cow therefore will absolutely be a bit tougher than the thinner steaks. The thinner steaks are on the softer side of the picanha (the tip being the softest). So here is an experiment…. Make two steaks… one from the tip of the triangle and another from the opposite side and see if you can tell the difference.
Cool idea thanks!!!
The best way is low temp roasting (like reverse sear) the whole picanha with the fat side up, period. The fat melts into the meat, giving it super taste. After that it's anyones choice. Cutting it before roasting will lead to sightly unrendered fat, and the meat will not have that tasty fat basting. This is the original recipe, this is the "proper" way.
The cutting before roasting recipes are mainly for convenience, and convenience is a compromise.
The skewers style as pointed out, is mainly to simplify restaurant logistics. However the same principles apply the fat drips into the meat basting it.
Now for more details:
Tradicionally in Brazil they roast the whole picanha over indirect heat on a big skewer, firstly fat side up then fat side down. Then they remove it from the skewer when the interior is still almost raw, the objective of the roast is to "seal" the meat and render the fat cap. After that, they can and do many different things, like for example slice it very thin and grill it over a very hot fire.
Cutting it before roasting will lead to the meat being well done before the fat renders totally, a somewhat long and slow roast will render the fat whist maintaining the meat nice and juicy.
If someone wants to cut it for convenience then the fat should be trimmed accordingly, so it doesnt stay unrendered.
Very cool insight! I will be trying this method soon - so stay tuned!
Interesting. I for one felt uncomfortable with the word "lying " in the first place. There are many paths to the same destination. Or, there's more then one way to do a thing. I look forward to seeing many ways to do this cut of meat.
Ok I might have been a tad colorful 😂
@EatMoreVegans hey it's OK. I still haven't tried cooking that cut. Looking forward to it though.
@victorbenner539 I wish you could be here this Friday…..I’m cooking another one!
@EatMoreVegans oh sure, tease me 😋. Hey quick update, the foot is coming along. I thought maybe I'd be able to go fishing by the end of this month, not going to happen. However I believe I'm past the danger point. The surgeon is very happy with the progress. I'm thinking (hoping) that I will finally be able to put on a shoe on that foot and start enjoying life by the end of next month. Plenty of time to fish still this year. So I'm looking forward to seeing your next video. Have a great day 🌞.
@@victorbenner539 sorry you’re going to miss the holiday fishing weekend but really glad to hear you’re healing!
Looking for a BLACK "Eat More Vegans" Tee shirt. Know where I can find one?
I haven't actually made one because none of my merch designs are visible on black. DM me on IG or FB and I'll see what I can figure out for you - maybe putting the design on a white background or doing some kind of negative treatment would work?
UM you are wearing one in the video!
@@EatMoreVegans
@friendsmakingmusic1751 those aren’t on the shop but if you DM me on FB/IG I will figure it out for you.
yum! sadly, my access to picanha moved to FL, so my picanha days are behind me... :/
If you ever doubted that I love your family.......... bakarmeats.com/products/picanha
hahahaha!!@@EatMoreVegans Thats where I used to get my Picanha, before they moved to FL! We are friends with Esther and Jonathan of Bakar!
@@AndreaShink that’s amazing! They should ship to you no?
Never seen so many people going nuts over sirloin LOL
Stop sirloin cap - totally different cut and definitely worth going nuts over!
@@EatMoreVegans In the US, the picanha cut is rump cap or sirloin cap , its sirloin
It all looks good, you feed me either and you can lie all day long!
😂
Mas picanha for mass audience. My taste buds are jealous bud.
I do have the best job on the planet that's for sure!
Eucalyptus is toxic lol..
It's actually not. It's not great for low and slow smoking because the oils can be bitter, but for hot and fast cooking there's no reason not to use Eucalyptus.
i want to be the next taste tester.. but, yeah, the thinner cuts are gonna have more salt penetration.. They are thinner and were still sitting while the larger cut was on.. Anyhow, doesn't matter to me... they all look good.. thanks for sharing.... PS, Im in SC, let me know if you need a new taste tester... 🤣😂
Let me know next time you’re going to be in Raleigh, Allen!
@@EatMoreVegans whenever you invite me up to be a taste tester.. lol...
More Pinchana videos
Yes sir!