How to GRILL PICANHA on the BBQ and Slow 'N Sear!
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- Опубліковано 27 чер 2018
- Picanha Steak - How to cook Picanha on the BBQ and Slow 'N Sear with guest Guga from Sous Vide Everything and Guga Foods **PURCHASE THE SLOW 'N SEAR HERE: snsgrills.com
**Guga Foods UA-cam channel!
/ @gugafoods
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Folks, you don’t understand how good Brazilian BBQ is. No bs sauce, no smoking for a long time, no seasoning. Just sea salt. Melts in your mouth!
Hey!!! That guy looks and sounds just like me! 😉😊😂 Hope you enjoy this video and give the queen a try! Thanks for the support and see you guys soon!
Guga Foods I love your crossover episode with ABC. Congrats!
You should do a Sous Vide vs Reverse Sear video
Awesome! The fact that you guys prefer rock to kosher salt means you'll have to set the vacuum device to a "commercial" setting such as 85%, as with a professional device at up to 96% vacuum, the rock salt will poke nasty holes into the surface of the steak? Referring to earlier videos where you did not leave the salt to melt on the surface and dry brine over night, of course, but vacuum-sealed for sous vide.
I'm so confused....how many channels you rockin?
Great quality. Glad to see you branching out even farther.
Since you introduced me to Pichanas I have cooked almost 100 of them. It also inspired me to buy a Sous Vide wand. My whole family and Friends all wanted me to thank you!!!
I lived in Brazil for 4 years. I love this country and the people. The food is amazing there. The churrasco, fejouada are absolutely my favorite dishes. Thank God my mom still cooks fejouada. One love to Brazio !!
I felt guilty clicking on a picanha video not coming from Guga's until!! Bam. Everything made right
Me too! :D
Omg same 😶
Hahahahaha! Me too!!!
Caught cheating. Oh no wait, it’s still Guga
I was the same, when I bought picanha and wanted to see how to prepare it.
Thank you for sharing! This is a great video. Picanha is one of my fav steaks. Usually only eat it when we dine out. Going to grill this at home using your recipe. Thank you!
This is some really BEAUTIFUL quality production. And the picanha looks fantastic. Well done.
Thanks Tipsy!
Great video! My fiancé is American and he loved it! He loves cooking my Brazilian food for me! ♥️
Great video! Thanks for sharing!
It looks delicious!👍
Nice seeing different cooks using your products! Great video!
Thanks for the recipe, it was amazing!!
This looks fantastic!
It's a must try!
Never had this steak until I went to Brazil and it's amazing!
Great video! Helped me prepare mine perfectly!
Great TEAM-UP today!!
Thanks for the expertise; I’ll definitely be putting this demonstration to good use! 👍🏼
Thanks! Let us know how it turns out!
We made this last night!! Almost everywhere I read, touted this steak as tough, so I was skeptical....did everything as shown....the result was ABSOLUTE PERFECTION!! Soo buttery, soo tender, soo delicious!! This really IS THE QUEEN!!! Salt is all you need, it takes it right into the meat when you brine. THANK YOU for this video!!! Will definitely be making again!!
Great job! This is one of our favourite steaks as well!
I did this method and it was by far the best cook I've done yet. I took it to work and my workmates were totally blown away. Pichaña is the new word on everybodys lips now. I wish I could post a pic of it on here.
Great video! Picanha is becoming one of my favorite cuts of beef! I usually use my rotisserie but will have to give cold great reverse searing which should work great!
It looks as a piece of heaven! I can not wait to try this recipe!
This looks incredible. I will try this on my smoker-thank you!
Absolutely perfect guidance for Picanha!
Great video. I have two of these in the freezer. Looking forward to cooking them.
Wow! Thanks for the tip
That looks great. I"m trying this technique this summer.
This video actually made me try Picanha and it was AWESOME
wow!! AMAZING crossover!!!
Thanks for watching. More to come!
What an amazing job and explanation!!! Thanks
WOW!! This is so awesome. Absolutely perfectly cooked. Thanks for sharing this. I hope you all have a safe and blessed July 4th.
Thanks and Happy 4th week to you as well!
We just tried picanha recently for the first time. It was delicious!! The flavor was amazing - just salt and a Webber charcoal grill. It’s my new favorite beef cut. Thank you!
I love your attitude. Great show.
Thank you for showing how to grill the picanah nice and slow it is an excellent source of protein most definitely.
Gotta try this steak,great video as always...
Tried it. Didn't have access to picanha of your quality and had to do the low and slow in the oven. Never thought that just salt would be enough - but - it was the best meat I have ever prepared, and it was delicious! Thank you so much!
picanha is queen!
and you are the king of them!
Very nicely done. Enjoyed it
Great video Guga!!! I have jut eaten for the first time a great small picanha here in Spain as you recomended it and I have to say you were just right!!!! as tender as filet mignon and as tasty as ribeye!!!, she would be the queen also for me since now on...
Let’s doo it!! Love your videos man!!!👍
Can’t wait to give this a try!
It's everything Guga claims. You'll love it!
thank you very much for sharing us God bless you I did it waw so Good 👍
I’m grilling my 2nd Picanha today 😊. The Best ✅😎Thank You So Much Guga Cheers 🥂 🙏🏆
Great walk through (with the Pink Floyd soundtrack too). I've got one of these in my freezer and am looking for some guidance like as shown here. Thanks!
Awesome editing and camera work dude!
Guga, verdaderamente tremendo! Todos tus videos son A#1! Te felicito. Saludos de PR.
Interesting technique! Can’t wait to try
Wow~~~~just had dinner and watching this made my mouth water 🤣🤣🤣
Excellent video production quality. Well done! Picanha is awesome, as well.....
Looks amazing
That's amazing, great
great breakdown!
That looks amazing. Reminds me of that cut when eating at Texas de Brazil in Vegas. Nice job
They dont serve it raw like that.
stormshadowctf yes they do.
@@jimcole2648 i was just there. Dont tell me that. They dont need any intestinal sickness.
stormshadowctf you were not there. They cook the meat to whatever temperature you like. I have seen it very rare. The outside areas are cut to order and when the meat is too rare to serve it’s taken to the back to get cooked more. They cook the outside to the serving temp and when the pieces are cut where it need to hit the grill the server takes it back. The whole piece is never cook perfectly and completely served. The outside would be well done
@@jimcole2648 gfy liar
Meu amigo, como grande apreciador de carne e churrascos, adoro os seus vídeos cada vez mais .
Cooked my first picanha like Guga, it was the best steak I've had, amazing 😁🙃
Your are awesome my friend. I’ve enjoyed watching your shows.
I cooked Picanha for the 1st time last night. I couldn't believe how good it was. I think it is now my favorite cut of beef. Before my favorite was ribeye cap steak.
Yeah, it's one of those "where have you been all my life" steaks.
Perfect color Guga!
That's my favorite cut for grilling! No wonder why I got mixed opinions when I'm making it. They gave me a bigger piece of the cut and both ends are not so tender as the middle part. Now I'm looking forward for my next BBQ and apply what I have learned! 😋😋😋
We did this with Waygu not to long ago. We used skewers and rolled them like the Brazilian steak houses do. Wonderful cut awesome taste.
hey!!! im brazilian and loves this video! good lucky with the channel bro!
Trying this tonight…looks lovely. Will update. Great video.
Thanks for watching!
Looks like Sous-vide Everything has opened up some doors and rightfully so. Very good presentation.
great video. you made me want to but the slow n sear!
Wow my new fav. The taste was awsome!
Hey from Melbourne Australia team ABC, I tried this method not so long ago and it is possibly the best steak I have ever eaten, either at a steakhouse or cooked myself. The prep instructions were perfect, i prepped the meat easily. I was able to get my hands on a 4-5 marble score wagyu Picanha from my local butcher, and the marbling was next level. I didn't have the luxury of the 24 hr dry brine, instead only about 3 hours from salting to cooking. I cooked them indirect with the Slow n Sear at a higher temp of around 300 F and brought them up to a lower temp of about 104 F and let them hang out for 10 minutes. I left them lower as I like more sear time for a better crust to get them to around 124 F then allow them to rest. The result was outstanding, the taste was like nothing else and they were seasoned almost all the way through. I'll be doing more of this, it is just amazing. Thanks Team, keep up the great videos!!
Parabéns. Melhor vídeo que ja vi sobre isso.
Just bought my first picanha from the butcher. It is in the fridge now getting that dry brine lol Yo guga you are the man butcher says to me "Picanha is truly the queen of all steaks" and then recommends your UA-cam page lol keep doing your thang!
Wow this is a bonus guga video 😂 it’s liek the transition between his old style n new style
Wow ‼️ I never see in my life a cook like you teaching how is cut direct from de cow , j really know what you talking about‼️‼️ CONGRATULATIONS
Great Job, thnks
I love watching the video. guga is the best! Question though how long do you sear on each side? and why olive oil vs grape seed oil (which you've used in the past)?
Did my first two months ago and my wife and I love it !!!! I bbq'ed mine whole .... dry brine learnt something new ..
Brazilian culture World Wide
Brooooooooo! Bravo!!
Nice job, I'm a big long time fan of the beef culotte and now just hearing/seeing from others cooking it and referred to as picanha. Either way great piece of meat, but this is the first time I saw cutting with the grain, so when cutting to eat, it's cut across the grain. Great idea that I will be definitely trying real soon. Also appreciate the other possible names for this cut of beef and the detailed description, nice to hear someone else say culotte, I was trained years ago in meat cutting. Now a days most store will or can get two piece top butts (sirloin) so the caps are already cut off and then two per bag. Thanks for posting
I want mine medium. What temp should I take it to before searing? After seeing your videos I tried this. I’ve cooked it twice. It’s been a hit with the family and I’ve been telling everyone about it. Thanks for all of the mouth watering videos you put out. Really makes people wanna cook and cook well.
Great video, can't wait to try some picanha on the kettle! Shouldn't be too hard to find down here in Miami.
New subbie here...I was today years old (like 5 minutes ago🤣) when I found out about this cut of meat! I found your video & you did this steak justice! Thanks for the Vlog! 😋🤩
What... you can't escape this guy! King of BBQ on UA-cam!
Guga I love your channel. It’s brilliant! Question, I have an infrared grill. How would you cook picanha in it? Same technique???
That’s some hella picanha!! Great job Guga and ABC!
Thank you! More to come!
My absolute most favorite cut of meat. A Brazilian friend of mine introduced me to them and I haven't eaten a T-bone since!!😄
WHAT! GUGA!!! AMAAAAAZING
DEEEEEEEEELISHOUSLY so!
Infinitely thanks for the video.
I need to see this one thousands times. I was thinking that I know to know how to do a really good picanha but you are a Master, simply technique… Good job 👍🏼 😅
By the way I’m from Venezuela for us cooking Picanha it’s a kind of kitchen religious thing. We have different styles. For example I have 2 sons and our styles, techniques and results are totally different but all of them delicious. Now I got a new way to do
Looks great
I had picanha for the first time this weekend and it was ridiculously delicious, even though the cook made a couple of unorthodox moves: the cut was against the grain, he trimmed the fat way too much and he didn't rest the meat. I still enjoyed it!
Traveling to Sao Paulo at the moment, and had picanha in your honor Guga :-)
Did you like It?
So good!! Obrigado!
Thank you, after my first try ( i grilled it like a steak) i wasn't to sure about picanha. Then i informed myself here. Man, its a great piece of meat when made low&slow and reverse sear it.
I love the content as always, you really made me laugh out loud when you said you felt sorry to eat in front of us. You were very on point, my mouth is watering. xD
My mouth is watering TOO!! Ugh
NEW PICANHA RECIPE with special guest and Picanha expert GUGA! Now there is no excuses to try the queen of steaks.
can you brine then sous vide? will it make sense?
Guga es lo mejor solo por eso ahora los voy a seguir 👏🏼👏🏼👏🏼
Awesome cut!
Dam dude how many channels do u have loll your banking in lovely on UA-cam. Keep up the great videos.
Now I need where I can find a flawless execution in NYC! Cuz this made me so hungry! I also realize I need a backyard! 😂
Guga, that picanha looks sooo good!
Thank you, glad you enjoyed!
today we are cooking our first picanha. cant wait
😋😋😋😋 que buen tutoría ya quiero preparar esta picaña
Ótimo trampo! Abraço aqui das minas gerais.
Thanks come back to see Guga again soon!
Guga! Doing this on The Forth. Amazing recipe, thanks.
Hope you enjoy
amazing!
great addition to the ABC team
Thanks you! More to come!
You have the best job in the world.
Love it i make it now😀