I'm a brazilian and I love to make barbacues. The way I usually do picanha is by seasoning with parrilla salt (parrilla is an argentinian style of barbacue) and grilling the full piece of meet on a charcoal barbacue grill (mine is a reflective bricks one - very common in brazil). I roast the fat side first and then the meat side or about 5 minutes each in a very strong heat to seal the meat and keep all juices in. If necessary I also roast the botom part of the meat (depending on the thickess of it it may not be necessary). Then I let it rest for 5-10 minutes and slice it onto 3 to 4 finger wide steaks (cutting aggainst the strains), add a bit of more salt to each side and put them back on the grill for another 5 min on each side. Then I slice the steaks onto strips of meat, each containing a bit of fat in the tip.
From a brazilian: the last two can use a lot more salt - rock salt if you can find it. It will look like too much, but it will melt and season the meat perfectly, then before slicing you just shake the remaining salt off. I bet they were amazing though!
That IS the best way….max Maillaird effect, gives the best flavors….having flown to and from Brasil about a hundred times, living in Portugal (when I am home), we love perfect Picanha…..for the past month we enjoyed Oryx, Spring Bok amongst others in Namibia and Botswana….finally back to flying in Doha…missed your channel…
@@PITMASTERX Let me know from where to where and flight number..I will try and come back and say “hello”…..💪👍…Roel, on the “old days” I was allowed to have you up front…not with modern times and with my company🥵
Sous vide is a real game changer to have full control. Been doing it for about a year now. Cook to perfection, time to serve is very easy, it can't overcook. When serving, just sear it on the grill or with a torch. Bonus: you can vacuum it so the flavours really are sealed into the meat/fish. Ga ervoor Pitmaster X!
Heerlijk ziet dat er uit. Ik ben er van overtuigd dat de reversed sear methode de beste is, maar probeer het eens sous vide en dan weet je echt niet wat je meemaakt aangezien je de picanha langzaam op bijna kerntemperatuur brengt met zout en kruiden op de zelfde manier; bijna gemarineerd zonder dat het verbrandt bij het afgrillen. Het afgrillen op de hete grill is echt een minuutje of wat net zoals de reversed sear.
Very good video. As an additional tip, if you let the meat rest after it comes off the grill for a few minutes, it won't lose as much juice when you cut it. 😉
You can easily slice them in 2 fingers thick beefs and griil them over a regular grill, both sides. Salt them after grilling, as you like. This is how most home churrascos are prepared in Brazil. And use charcoal, not gas.
Its all delicious anyway you make it X lol! I make Brasil style Picanha on my Jenn Air Grill Rotisserie and its better than any Steakhouse Ive ever been to, also Beef Rib on this is to die for, lots more salt for me though, and I splash the beef with Spanish Cooking wine and rub it with garlic oil before hitting the heat.
What's the breed of cattle you used on this BBQ? Here in Brasil, the most common cattle breed is Nelore which results in a meet with lower marbling but a thicker fat layer on the meat. I couldn't help to notice that the fat cap on your meat is thinner, but the marbling is higher than our traditional picanha, which will change the flavor of the meat and the eating experience completely.
Like everything in life, there are exceptions to the rule.... with Picanha you cut ALONG the grain, not across... grill it whatever way you like.... it will be a lot more tender... as tender as fillet mignon... try it... you can thank me later! Love your channel by the way!
He cut it perfectly. You cut along the grain when you are doing steaks. But when you prepare using the skewer, when you traditionally slice it, it will be against the grain again.
If you look in the equipment he likes to use its under neath the skottsberg stainless steel pan . Its called forged store . Then go in to the section named olijf , maybe it means knives .
Fantastic video but one hint that will make them even better. When you're cutting your steaks out of the roast cut with the grain, that way the final cut on the board is against the grain making it even more tender!!! That's a trick from the picanha master #Guga
Most classic way to cook picanha: cut the picanha into regular steak size, following the grain, season with lots of rock salt, and grill over fire. Shake off excess salt and enjoy. Delicious everytime.
Hi Roel, zou jij een keertje een houtskool special kunnen maken? Een video waarin je de verschillende soorten houtskool naast elkaar zet en de verschillen laat zien in resultaat.
Cut the roast into steaks with the grain, so you can cut against the grain for your bites. The first cut should help maintain moisture a bit better as you aren’t cutting through the muscle fibers before cooking.
Come on.... Having a Napoleon with rotisserie and not using for Picahna.? LOL... you do not need that Picahna machine.... Inventive.... I did it and it was AMAZING....
Who do I believe...you or Guga? Guga says to cut with the grain, so that the final cut is against the grain off of the skewer. Does it make a difference? I don't know.
I don't think the picanha cut with a half moon shape and fat back is a common cut in the US. You probably have to have a local butcher do this special for you.
i will not say your methods are wrong but as a guys who born around BBQ in Brazil those are not the ones we do it , someone ones its close but not the way we do it, but like we say it , don't matter how you do it, just do it!
You have to put it on the skewer with the grain. The you will cut it into customers plate with the grain and then : The final cut for the customer will be against the grain.
Hmm.. if i can give my 0,50c, before cooking the Picanha, look for the 3rd vein and cut everything that passes that 3rd vein from the Picanha, as it´s not picanha anymore. Tastes different and it has another texture. It´s not bad, but it´s not picanha. =)
Could be an unpopular opinion but I find picanha a bit overpriced and kinda overrated. Picanha rotisserie-style is awesome; had in a Brazilian steakhouse and loved it.
Maminha (tri-tip), alcatra (top sirloin) and picanha is the trifecta of a high level churrasco in Brazil. They are known as "carne de primeira" (roughly "first class meat") alongside filet mignon and sirloin. Opinions are mixed about which one is the best cut, even in Brazil, but we usually consider a proper made picanha from a Zebu or Nelore breed (thicker fat cap, I will disregard wagyu this time) as the apex BBQ meat.
There is no discuss about where picanha came from. Brazilians is the ONLY people from South America that can pronounce this word properly. You are welcome!
In Brazil we make the picanha steaks in a way that the knife edge slicing quite in perpenducular of meat fiber, e.g., against the grain instead following the grain
I'm a brazilian and I love to make barbacues. The way I usually do picanha is by seasoning with parrilla salt (parrilla is an argentinian style of barbacue) and grilling the full piece of meet on a charcoal barbacue grill (mine is a reflective bricks one - very common in brazil). I roast the fat side first and then the meat side or about 5 minutes each in a very strong heat to seal the meat and keep all juices in. If necessary I also roast the botom part of the meat (depending on the thickess of it it may not be necessary). Then I let it rest for 5-10 minutes and slice it onto 3 to 4 finger wide steaks (cutting aggainst the strains), add a bit of more salt to each side and put them back on the grill for another 5 min on each side. Then I slice the steaks onto strips of meat, each containing a bit of fat in the tip.
From a brazilian: the last two can use a lot more salt - rock salt if you can find it. It will look like too much, but it will melt and season the meat perfectly, then before slicing you just shake the remaining salt off. I bet they were amazing though!
Salt doesn't melt at these temperatures
@@MinuteMayne it melts with the water and steam released by the meat. This is how churrasco has been made for 200+ years.
@@MinuteMayneis so lame! He obviously means that the juices dissolves the salt. You must lead a sad, sad life.
Not bad, but there is much to learn for a real picanha. Cheers from Brazil
@@marcehlers3284not really, I've been to Brazil and everyone at home does their own thing, most of them overcook it
Love it man! One of my favorite cuts. So glad it has become so popular becaue now im actually able to find it.
Another no nonsense educational video MR Roel. You are killing it with the solo videos. You are the solo video master blaster of UA-cam…
☝️😄
Love it ❤, especially the last method, as a beginner I will try it, thanks a lot for sharing your honest thoughts 😊
I wouldn't turn down any of the 3! Thanks for the way that you explain techniques and show the relative advantages. Great channel!
Thanks Brad
I definitely like to hand rotisserie. Full control of the cook. And prevents over drinking
😂👌
Nicely done!
Starving 😋 all 3 look awesome
Yes, the best Video this Week
That IS the best way….max Maillaird effect, gives the best flavors….having flown to and from Brasil about a hundred times, living in Portugal (when I am home), we love perfect Picanha…..for the past month we enjoyed Oryx, Spring Bok amongst others in Namibia and Botswana….finally back to flying in Doha…missed your channel…
We tested Botswana picanha as well GOOD Steak!
Poahhh... I'll be flying with you for the next month. Need someone to clean the cockpit? ☝️
@@PITMASTERX
Let me know from where to where and flight number..I will try and come back and say “hello”…..💪👍…Roel, on the “old days” I was allowed to have you up front…not with modern times and with my company🥵
Curious, on the indirect method (reverse sear), what temp was your grill? 225? 250?
Thank you for the video. I have a Carson too, you need to do more of your clever videos using he Carson! Keep up the good work and thsvk you
Have to say I really appreciate that the temp is in both °C and °F! Usually when watching UA-cam food videos I need to Google the conversion 😂
Roel has to be the only foodtuber that consistently refuses to season the whole cut of beef...
👍🤩
Was thinking the same thing when watching this
Guy acting like he tasted it and like just eyeballed it like oh no that’s soo off 😁
@@PITMASTERX Yea this wasn't a compliment....
@PITMASTERX you gotta listen to guga. He's the only the one you should listen too because he is Brazilian.
Great video. Who makes the double skewer with handle that you used towards the end of the video?
Sous vide is a real game changer to have full control. Been doing it for about a year now.
Cook to perfection, time to serve is very easy, it can't overcook.
When serving, just sear it on the grill or with a torch.
Bonus: you can vacuum it so the flavours really are sealed into the meat/fish.
Ga ervoor Pitmaster X!
Sous vide is for girls, why would you bother? Grill like a man.
@@vapeurdepisse Why choose if you can do both? Sous vide and searing.
Heerlijk ziet dat er uit. Ik ben er van overtuigd dat de reversed sear methode de beste is, maar probeer het eens sous vide en dan weet je echt niet wat je meemaakt aangezien je de picanha langzaam op bijna kerntemperatuur brengt met zout en kruiden op de zelfde manier; bijna gemarineerd zonder dat het verbrandt bij het afgrillen. Het afgrillen op de hete grill is echt een minuutje of wat net zoals de reversed sear.
Awesome!
Thanks Don 👍👍👍
Very good video. As an additional tip, if you let the meat rest after it comes off the grill for a few minutes, it won't lose as much juice when you cut it. 😉
I use Sous vide than pan sear in a city apartment.. . Amazing how juicy it is and its a relatively cheap cut
No matter how small the apartment, it needs a sear! cheers!
Sounds delicious
Do you have a link to purchase the skillet you used to cut the pichana in?
You can easily slice them in 2 fingers thick beefs and griil them over a regular grill, both sides. Salt them after grilling, as you like. This is how most home churrascos are prepared in Brazil. And use charcoal, not gas.
great video as always missing the taste tests with morrison and co though
Damn you for making me drool all over my keyboard! I can't explain how good all of these meats look.
Please provide a link for the skewer used. Thank you.
Its all delicious anyway you make it X lol!
I make Brasil style Picanha on my Jenn Air Grill Rotisserie and its better than any Steakhouse Ive ever been to, also Beef Rib on this is to die for, lots more salt for me though, and I splash the beef with Spanish Cooking wine and rub it with garlic oil before hitting the heat.
What's the breed of cattle you used on this BBQ?
Here in Brasil, the most common cattle breed is Nelore which results in a meet with lower marbling but a thicker fat layer on the meat.
I couldn't help to notice that the fat cap on your meat is thinner, but the marbling is higher than our traditional picanha, which will change the flavor of the meat and the eating experience completely.
So where did you get that beautiful two prong skewer?
Where did you get that skewer from I can't find it online?
Where did you get that forked skewer?
I need that skewer! Where can I find it?
What is the charcoal grill in "expert" section of the video?
Where is Morrison trade mark ending?
Morrison must have gone vegan on us.
Like everything in life, there are exceptions to the rule.... with Picanha you cut ALONG the grain, not across... grill it whatever way you like.... it will be a lot more tender... as tender as fillet mignon... try it... you can thank me later! Love your channel by the way!
He cut it perfectly. You cut along the grain when you are doing steaks. But when you prepare using the skewer, when you traditionally slice it, it will be against the grain again.
Correct! @@MarcusPereiraRJ
What skewer is used at the 7:47 mark?
Can u cook tritip like this too?
Tasty.
Thanks Jonathan
Picanha 😋 in Brazil there's no bbq without Picanha. Bin there twice and bin in a churrascaria man!!!! 😋😋😋
Nice video again 👍and keep on grilling ♨️
Have you bin laden?
where did you get the pan for slicing?
I can't translate the language in the clip. I want to know if I want to eat this menu, what nationality restaurant should I go to? Thank you
Could you please upload the link to those large, dual stainless steel skewers that used in the last method please?
Those were bad ass!
If you look in the equipment he likes to use its under neath the skottsberg stainless steel pan . Its called forged store . Then go in to the section named olijf , maybe it means knives .
Greetings from Brazil, the home of picanha.
Looks like first one was well done
nice test
Thanks
@@PITMASTERX welcome, btw how many kettle pro grills you have?
Someone please tell me where I can buy a skewer like the last one he is using!
Link in the video description
Thanks for the video. I'd like to add that you should always trim the end and ""chewy" part of the Picanha. Most of the south americans know this.....
It is the first time that I heard somebody saying that some other country then Brazil claims the picanha origin
Friend, you still need to improve your technique of skewering the picanha and use parrilha salt and spread it more.
Fantastic video but one hint that will make them even better. When you're cutting your steaks out of the roast cut with the grain, that way the final cut on the board is against the grain making it even more tender!!! That's a trick from the picanha master #Guga
Correct! @poopyy2
If you haven't made a Picanha via Sous Vide, you need to turn in your apron and chef card. One of the best ways to cook it. Delicious.... 🤪
We salt the meat part as well here in Brazil
Where can I get a long skewer like you have?
In any respectable bbq shop online or real
What's the rotisserie brand and name? Can't find any like that
carson rodisio
I can do 2-2.5 fingers?
Most classic way to cook picanha: cut the picanha into regular steak size, following the grain, season with lots of rock salt, and grill over fire. Shake off excess salt and enjoy. Delicious everytime.
He sure likes that word picanha.
BRAZIL MENTIONED
i want to like it twice but youtube cant suggest it :D
Guga would approve.
Hi Roel, zou jij een keertje een houtskool special kunnen maken? Een video waarin je de verschillende soorten houtskool naast elkaar zet en de verschillen laat zien in resultaat.
Goed idee!
I noticed that you did not cut out the 3rd vein which is chewy.
Why do Brazilians cut with the grain ???
Cut the roast into steaks with the grain, so you can cut against the grain for your bites. The first cut should help maintain moisture a bit better as you aren’t cutting through the muscle fibers before cooking.
Sous Vide is THE way to go!!!
So picanha that you slice off the skewer is kind of like the Turkish kebabs!
😋😋
👌🤩👌
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
What if we don’t own a grill? Show us how to sear it on the pan
Come on.... Having a Napoleon with rotisserie and not using for Picahna.? LOL... you do not need that Picahna machine.... Inventive.... I did it and it was AMAZING....
The machine is pure asthethic for having one at home but nothing beats a Churrasco skewer or rotisseries!
Who do I believe...you or Guga? Guga says to cut with the grain, so that the final cut is against the grain off of the skewer. Does it make a difference? I don't know.
You cut along the grain when prepairing picanha steaks. When using this traditional skewer technique, it's against the grain.
Don't forget about the 3 veins.
It's really difficult to find Picanha in the US.
Costco and Publix here in Florida sell it. We also have Brazilian grocery stores. You might too.
I don't think the picanha cut with a half moon shape and fat back is a common cut in the US. You probably have to have a local butcher do this special for you.
Haha didn't try sous vide. Humor om te lachen. Nr 3 is the best way. Just like when smoking eel. Stay at it and play with fire.
i will not say your methods are wrong but as a guys who born around BBQ in Brazil those are not the ones we do it , someone ones its close but not the way we do it, but like we say it , don't matter how you do it, just do it!
I like the salt on the fat back...churasco styles is my favorite... but without charcoal...it's not. As tasty....I usually cook it just a bit less....
It’s top sirloin cap, rump cover, rump cap, or culotte (French). Been eating culotte steak all my life, it’s from a cow not from Brazil 😂
Bom pra caralho
😳😄
@@PITMASTERX figure of speach 😉
Guga Foods says to cut your steak with the grain
A really good picanha should have a thicker fat cover. Something around 1 to 1,5cm
Picanha is from Brazil, best Barbecue in the World.
unfortunately i don't have any of these equipment
DIBS ON ALL 3
Lol
Salty?
You need salt on the meat to get more taste. Not only on the fat!
I miss the Kamado Joes…
Looks like a skirt steak to me.
Everybody knows what a reverse sear is lol. Thats like introducing ppl to butter lol
You have to put it on the skewer with the grain.
The you will cut it into customers plate with the grain and then :
The final cut for the customer will be against the grain.
Doesn't matter to know cook the meet if you don't know how you can cut the beef slices.
Don't salt the fat. When cutting into steaks it's best to go WITH the grain.
Hmm.. if i can give my 0,50c, before cooking the Picanha, look for the 3rd vein and cut everything that passes that 3rd vein from the Picanha, as it´s not picanha anymore. Tastes different and it has another texture. It´s not bad, but it´s not picanha. =)
Could be an unpopular opinion but I find picanha a bit overpriced and kinda overrated. Picanha rotisserie-style is awesome; had in a Brazilian steakhouse and loved it.
I'm with you on that. It is very good, but for the price I prefer Tri-Tip.
That's why i swap my picanha with tri-tip most of the time!
Thanks, mate. Can’t agree more!
Thanks, Roel. Wise people think alike! Ha ha ha.
Maminha (tri-tip), alcatra (top sirloin) and picanha is the trifecta of a high level churrasco in Brazil. They are known as "carne de primeira" (roughly "first class meat") alongside filet mignon and sirloin. Opinions are mixed about which one is the best cut, even in Brazil, but we usually consider a proper made picanha from a Zebu or Nelore breed (thicker fat cap, I will disregard wagyu this time) as the apex BBQ meat.
You’ve made all of my ancestors cry with how you’ve handled the queen of all meats. 😢
There is no discuss about where picanha came from. Brazilians is the ONLY people from South America that can pronounce this word properly. You are welcome!
In Brazil we make the picanha steaks in a way that the knife edge slicing quite in perpenducular of meat fiber, e.g., against the grain instead following the grain
No Gas 😢
That dude is drunk as hell
I cooked it on the air grill and it was perfect. I can't imagine firing up a massive grill like that for cooking a single piece of Picanha
Is is me or was that a little overcooked?