Sirloin Picanha Cooked over Open Flame with MEAT JUICES Dripping Over Coals!
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- Опубліковано 12 вер 2018
- Picanha Steak Recipe - Sirloin Picanha cooked hanging on Barrel Cooker
For more barbecue and grilling recipes visit: howtobbqright.com/
#HowToBBQRight #SirloinPicanha #BBQrecipes
Sirloin Picanha or “sirloin cap roast” is a delicious cut of beef found on the top of the sirloin. It’s typically served in Brazilian steakhouses where it’s cooked on a rodizio grill and served right off the skewer. Picanha should have a ¼” of fat cap over the meat. This fat renders as it cooks and keeps the meat flavorful and juicy.
Cut the roast across the grain and season with a good dose of Kosher Salt. (In Brazilian steakhouses that’s all they use) I also add a layer of my steak rub for extra flavor and texture.
Instead of using a rotisserie, I set up a Pit Barrel Jr. drum smoker with hanging rods to support metal skewers. Double each piece of picanha into a half moon shape with the fat cap on the outside.
Carefully thread each piece onto the metal skewers (2 pieces per skewer). Hang the skewers on the rods of the pit barrel jr and cook until the internal temperature reaches 122-125 degrees (about 25 minutes).
Once the fat starts rendering it can easily flair up, so don’t walk away and keep the lid closed as much as possible to avoid this. If you’re cooking on a regular grill grate just keep the steaks turned on a regular basis for even cooking.
Rest the picanha for 5-10 minutes before serving and carve each steak into thin portions right off the skewer. I serve it with fresh chimichurri sauce on the side.
Chimichurri Sauce
- 1 cup Italian Flat Leaf Parsley finely chopped
- 1 cup Cilantro finely chopped
- 4 cloves Garlic minced
- 1 Tablespoon Lemon Zest
- 2 Tablespoon Lemon Juice
- ¼ cup Red Wine Vinegar
- ½ cup Olive Oil
- Salt & Pepper
Combine ingredients and store in a covered container until ready to serve.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/ - Розваги
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My brother Malcon cooking the queen. Yeah!!! 🤘🤘🤘 Rock on! Nothing better than Picanha.
That picanha looked DEEEEEELICOUS
Guga Foods I thought of you as soon as I seen this video Guga haha I was stoked to see Malcom cooking picanha you guys are my two favorite cooking channels
Three favorite cooking channels SVE...Guga Foods...How to BBQ right! Deeeeeeeeeelicious
still can't find a good picanha at home in Los Angeles. Need to find a good butcher. Market butchers don't know what I'm asking for
Malcom and Guga, two of my fav's! Gotta say I like cutting with the grain then cross when serving like Guga, but you guys both have made great steaks! Buy up all the sirloin butt's (w/cap) cause it's catching on fast. Guga, ya set a trend(IMHO). Thank you both for showing us how to prepare such a great cut of meat. Can't go wrong with sirloin...take a hike tenderloin ...no flavor anyway. (IMHO, tenderloin is about the worst cut of the beef. At least the liver can be used to catch catfish!)
Who noticed that fly?
Humor Demais I did 🤣
Yeah !!!!!
Flies watch these videos drooling like the rest of us
Thats extra meat mmmmm
@@JBLaOHeIlol
The Picanha is BY FAR my favorite at Brazilian steak houses. By FAR.
Hey!! Brazilian here! Love your channel! Just two things missing for a traditional Brazilian picanha: 1. Rock Salt only 2. Spinning for the fat roll over all the meat!
True
Ever since a Brazilian friend of mine introduced me to Picanha a couple of years ago, it has been my absolute favorite cut of beef!
This was HANDS. DOWN. the BEST meat I have ever had in my entire life!! Thank you Malcolm! My husband cooks your stuff all the time.
Malcom PICANHA is my #1 Favorite Beef, nothing compares to it. Thanks for sharing
" PIT MASTER SNACK" ... love this!
I have been living in Brazil for a little over 2 years now and I have had my fair share of Picanha. I really liked the spin on this Brazilian classic. Good work, man. Will need to try it at this weekend's churrasco :D
You and sous vide everything are two of my favorite channels! Ive been waiting for you to do the pecanha!
Lol “a pit master snack” - I seriously love him! He cracks me up and his videos are the BEST!
LIVED IN RIO in 2017!! JUST SALT IS AWESOME!! COOL VID
Welcome to the Pit Barrel family! I've had one for years and it never let me down!
“Holy smokes Pit Barrel, I didn’t know you could do that.” Classic!
I can't thank Malcom enough for sharing his expertise. I've learned more from Malcom than anyone and moved me closer to my retirement dream of a running a food truck specializing in an Asian-Mexican-Southern fusion style. I might extend my trip to the Kentucky Derby next year to go to Memphis in May and shake his hand. Since my brother lives in Memphis so it's a realistic plan. Thanks Malcom!
Great simple to follow video for someone like myself (a non pro) to follow. Straight to the point and didnt skip the basics that pros assume everyone already knows
Just made this on my PBC. Fantastic ! Thanks Malcolm
Oh man...that looks amazing and I'm sure it tastes even better.
That I was talking about. The queen of the cuts. Royal best cut ever.
I absolutely love picanha!!!
I love to cook and I'm so happy I found your videos! I'm fixing to get my first smoker and I'm going to be using your videos to do all kinds of stuff. Thanks
Your videos are always so welcoming. The camera work and your friendly instruction is amazing!
Thanks for all your hard work making these videos!
Did this today on my barrel smoker, in Mexico..... MAN!!!!!! THANK YOU
Picanha really is the best tasting cut. And you can get it very tender too. I’ve even marinated it with good results.
Thank You Malcom! Fantastic job!
Thank you for your time, and great video as always.
Picanha! So good! Recently became my all time favorite cut of beef!
Malcolm, I've been wanting to try Picanha for a while now. Thanks you for the link and great video!
Great video Malcom! Definitely going to try this! I always look forward to your videos bud!
Amazing you publish this today. I just picked up a wagyu picanha and have part of it dry-brining in my fridge for tomorrow's dinner. The rest I'm saving for Saturday to share with friends.
I have a Pit Barrel Cooker. I bought it as a starter drum after discovering Malcolm. I've made some incredible things in there. Would love to give this a try.
I saw a video where someone cut the steaks with the grain from the whole picanha. He did that so the next and final cuts were then perpendicular to the grain and it came out really nice. Yours also looked Amazing!
That's because Guga did not skewer them. If he had, then he would have cut in the other direction.
Ahoy Brother!! There is but a small group of folks I regularly consult to get ideas from on how to improve my game, yours is one. Tonight I crafted a meal tailored from your video of short ribs & mashed potato's & it was one of the best dinners I've ever served to family (in concert with my wife of course, she made the mashed potato's).
This video (Picana) has inspired another lofty vision for a fine meal to serve my family. You rock Brother, I value how you always recap at the end of your video's. You make a difference man!.
love my Pit Barrel Cooker
I've had mines for 4 month know. Making the whole family crazy with my cooks.
Had mine for only a month and love it
Hi! Here in Brazil we do picanha with salt only. Your picanha looks fantastic. 👏🏻👏🏻👏🏻
These videos make me so happy!
Hey Malcolm, greetings from Brasil. Just want to say that here in Brasil we season the picanha just with coarse salt! I’m a big fan of your videos!
Solid video and you make it look easy! Getting these skewers for Christmas so I too can try it out. Thank you so much for the video!
Now I know what I'm cooking today, great job....Thanks...
I’m making this tomorrow! Thanks for the recipe.
I cant tell you how much my bbq's have improved since I started watching your vids, coming from the uk weather kind of reduced the chances of having a bbq, although theres been plenty of times I've cooked under an umbrella 😂
Fantastic, been waiting for this recipe for a while!
I don't know what I'd do if I ate your cooking every day....I bet you're family is a happy happy bunch!!
That looks great enjoying the podcast 2. I might have to get a Barrel cooker! Got me a Backwoods water cabinet smoker after watching 1 of your videos and couldn’t be happier! Thanks for the great information!!!
I have watch a lot of tour videos, and this is the first time I see you really exited about A steak. They are a lot of Brazilian stores in Jacksonville FL, and this cut goes for around $6 a pound... it is freaking delicious. Is my favorite cut along with “entraña”( outside skirt) a very popular cut for Colombians.
I did try the picaña your way, it’s great the flavor unique, thanks
Oh man! Definitely gonna give this recipe a go on my PBC.
Enjoy your videos. They inspire me to get outside and BBQ. In the UK we call that cut Rump Cap or Top Cap as its usually comes attached to the Rump. Used to be able to buy a whole rump and separate the Picanha. Now the butchers have cottoned on and separate the Cap themselves and sell at double the price of the rump!
Thanks for helping me plan my weekend. Heading for the butcher soon.
I love doing this - wish I could get sirloin caps locally all the time. Cheers Malcom!
This man is an artist.
Looks awesome!
Love these videos, gonna try this weekend
Thanks Brother! I'm building me a Churrasco grill presently and cant wait to try this!
Incredible. Looks good. Great job
Wow this looks amazing. Thank you for sharing this with us Mr. Malcom Reed! You keep teaching the good stuff :-)
that looks outstanding
oh yes...this is good stuff
Looks great
This guy is awesome. Period.
Great looking Picanha Malcom! That PBC Jr. did a jammin job on those bad boys!
Inspiring Malcom. Nice work 🍖🥩
Looks ridiculously good
Hey Mr. Malcolm wanted to say thanks for helping me out. I’m learning a lot with your videos . Also wanted to ask how can I smoke or grill a chuck roast . Thanks again!
this channel deserves no hate it is just awsome
Love Picanha awesome way to cook as always Malcomb!!
Malcom is my spirit animal
Hi Malcolm!! Love your videos!
Mannnn!!Got my mouth watering !!!!
Nice extra snack if I seen one ❤️ this guy 😂😂
You’re the man Malcom!
Wow! Thay look fantastic. Gotta try and find some of those sirloin caps in my area.
Sir, you are an inspiration.
The king of cook
We wait anxiously for the next video!
Can’t wait to try this one. Also can’t wait to see the new Jambo in some videos.So excited!
Fantastic work as always, Malcom!
Oh man so good. I made some last night so good so good. You all be well and enjoy.
Wow. That looks delicious. Job well done sir..
That .....looks....bloody....lovely...nicely done
Man, you should also do a video with a Brazilian churrasco personality, that would be amazing!
Awesome cook brother. Glad to see you with a little PBC action. Have a good weekend brother.
Those look amazing!
The way this guy describes his food is enough to give a blind man a 4K image! My God!
😩🙌🏾🔥🔥😋😋
The main man Malcom at it again with that heaven steak 😍 get this man to 1 million subs ASAP 👌🏻🙌🏻
Eat your heart out Texas de Brazil.
Colt Boyd
Well they do have 5000 salads to stuff you with to keep you out of the meat.
You can go just for the salad bar lol.
Trust me I've been and the salad is a filler.. nothing like some good ole meat tho
Wowzers! Gotta try this. I gotta figure out a way how to do it this way on my smokey mountain as I don’t have one of those drum bbq’s.
Perfectly well done!
Yumm my mouth is watering.
Love the PBC. I added a temp gauge to the lid of mine. Best 8 dollar upgrade.
@Sam Papalia By the handle. I spaced it between the handle and the edge of the lid. I noticed on my PBC after about 2 hours it cools down to about 200. That's where the gauge comes in handy, I simply crack the lid for a few minutes and it brings the heat up. Then it starts smoking again.
@Sam Papalia yes absolutely it's a good guide it might not be accurate but it sure helps. When I first ran it the PBC it ran really hot and if not for the gauge I would have known that it was running at 4:50 so I took some soaked wood chunks and that cool it down. I'm still learning on it I get some of the Kohl's limit on it and then I take the soaked wood chunks and put them in and it kind of cools it down a little bit so it's not too hot and it'll run from 225 to 250.
@Sam Papalia I'm using a single wireless probe..combined with the added temp gauge..it's turning out awesome ribs and chicken. I also noticed that when you only start about 6 briquettes..the me at gets too smokey..🤨..so I get the coals going a little bit..then I throw 1 hr soaked wood chunks in and it steams soo nice...the food..mmm..hey man share some of your tricks..
Wow thats looks good!
This is the best channel on UA-cam! I can’t get enough! Hahaha 👍🏼👍🏼🤘🏽
Malcolm calls that little straggler a “pit master snack”. Awesome.
stfuy
Winner Winner picanha steak dinner. Awesome content Malcom! Texas de BBQ Right!
DAMN!! Malcom is the man!!! That looked amazing bro.
Amazing
That was incredible 🤤🤤
i enjoy your cookin keep up the good videos
Great picanha smoke Brother Reed! Awesome job!!!🤠