How Did I Miss This Steak for Most of My Life? (How to Grill Picanha Two Different Ways)
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- Опубліковано 9 тра 2023
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Why didn’t I find out about picanha sooner? My Dad never told me about PICANHA!!! Sure he gave me fajitas and ribeyes and beef ribs… BUT WHAT ABOUT PICANHA! Why don’t more people talk about and cook this delicious steak.
In this video I’m gonna show you two different ways to grill picanha perfectly.
We’re gonna set up our Weber for dual zone cooking and we’re gonna start by smoking both picanhas with an indirect fire first.
When they hit about 135, we’re gonna take one of them out, slice it against the grain into 1 and ¼ inch steaks, then put them back on the grill over direct heat for about one minute on each side, giving them that delicious char flavor.
For the second picanha, we’re gonna flippity flip that one directly over the fire a couple of times, again, to give the outside of that steak that amazing maillard reaction flavor. - Розваги
This is why you're my favorite uncle.
I'm 60 and have known about the top sirloin subprimal since my teens. The picanha is the top sirloin cap, also known as the culotte in Europe.
I’m 65...me too.😉😋🤫🤭
I’m up in Canada and not much around for Mexican food, but I just want to thank you for helping me make my own.
you sir, have earned a subscriber! I love Mexican food and I love cooking. you are like a Mexican uncle I never had. love the vibes and the videos!
I've been cooking this for a few years and is the best tasting meat from a cow. It's a sirloin Cap roast to some people. It's crazy how the swell up and get to almost a square shape when done. Thanks doe the video, also try them as Asada Tacos....... CRAZY TASTE
Picanha and Tritip have become my favorite grilled steaks. Big beefy flavor, delicious and great for a group
I love me some Tritip, never seen Picanha sold where I'm from
But now that the secret is out, these cuts won’t be cheap anymore.🤷♂️😏🤫🤭
@@ziggybender9125 Thats because it's a part of the Top Sirloin. If you look at a Top Sirloin it looks like one large piece of beef eith a small "triangle" shaped section on one side about 3 inches wide and 6 inches long with a thick layer of fat on the outside. The butchers usually trim that off BUT ask them to leave it on. Its always my first section of the tseak to eat.
@@nickera5492 Excellent comments! And what about that other "trash" cut of the cow...the Skirt Steak? NOBODY wanted to cook that until about the mid 70s when you could buy it for less than $1.00 a pound. Then some smart Mexicans in South Texas invented something called a "fajita" which gained popularity thru the 80s and 90s when it exploded into nearly every restaurant chain where it is today. Now its nearly impossible to even FIND skirt steak in a grocery store because there is simply too high demand from restaurants and when you do find it it is priced so high (typically $12+/lb) that it is actually CHEAPER to buy RIBEYE steaks...and I do for $6.99 a pound at least once a month at Safeway. Last time skirt steak was on sale was well over a year ago for $5.99 a pound.
If it's like Tri Tip, I'm in
Thanks Arnie! I remember asking for a picanha video, this videos is so informative and will definitely give this a try!
Just bought a picanha today, never heard of the cut, so, thanks for the lesson, can't wait to cook it
omg it looks so good all your food always looks so good
Love Picanha . . . blame Guga, he's the one who turned me onto it!
Great videos - I also do a reverse sear like you suggested - keeping the picanha whole - great cut of beef
THANK YOU for putting the ad at the end. I actually watched the Ad because it was at the end, instead of skipping the ad if it were in the middle.
It took my best bud taking me to a Brazilian steakhouse to discover Picanha. Now I can't stay away from it! So good.
one of my fav cuts of meat, great video sir!
Will have to try now, thanks!
ive never had picanha... u sir have convinced me to go get some and get to cooking! fieeeeeero!
Had Picanha many years ago in Medellin, Colombia for the first time. Came home to CA and couldn’t find the cut anywhere. Special ordered it from a butcher with a huge thick fat cap (we never trim the fat cap) then tried to prepare and grill it like the Colombian chef over coals. Cut cross hatch through the fat, grill seasoned generously with salt and pepper to almost desired temp making sure to render and almost char that fat cap. Place in a preheated cast iron skillet add a lot of gee, sprigs of rosemary and thyme baste the steak flipping every minute until desired cook is reached. Let it rest! Best steak we’ve ever eaten.
I'm from Reynosa and I've being cooking picanña for a few years now
2:04 And just like you did I've made picaña fajitas with the trimmings. As thin as i can and grilled for less than a minute on each side.
My wife loves when i give her the first taste of that picaña fajita whenever i grill.
La pasión qué le pones para asar carne es lo qué hace la diferencia, están bien chidos tus videos, felicidades.
Great job on the steaks, looked great. Up here in Iowa I cook them about the same. Enjoy your videos!
I'm going to have to take a whack at one of these. Love that you're rocking the OG Weber. That's how I roll most of the time.
Great video Arnie. They both look succulent.
Right on Arnie🎉
If you have ever been to an all you can eat Brazilian steak house you have probably had this cut and not known it. When they put the meat on the skewer the meat they fold it so that it kinda looks like a C. If you've seen it you know what I'm talking about. Great cut of meat!
if you been to any Brazilian steakhouse you probably have never had picanha, they bring shitty cuts first until you're full, by the time they bring picanha you're ready for a nap
@@nobytes2 Lol no. Go to a _good_ steakhouse and that won't happen. You know you can ask for the cuts you want too, right?
I tried your Chili recipe but used ground chicken and cooked with 3 different types of beans, some of the best chili I've made.
Shout out From South Texas:) #Come on #Vamanos #Lets Go #Puro Grilling Time Papa :) #The Best BBQ Channel 👊🏼
Certified Gold!!!!!
I have one of these in the freezer waiting for the perfect day. I have been doing a lot of Sous Vide lately so that with a wood fire finish sounds excellent. I think I would do mine at about 129 and let the grill bring it up just a couple more degrees.
Love your videos. My fav was the tamale one with your mom! God Bless.
Thank you Marty, my Mom sure is a hit with everyone. God bless.
itd be a dream to go to one of your cookouts
Love your videos so much. I’m trying to get into grilling like my family in the valley, so do you think you could show your grill settings? The vents, amount of charcoal etc anything to help me get into grilling and get it right
Nombre bro.puro texas awesome I gotta try it I love bbq smoke grill saludos from Jesse de harlingen tx
Never heard of this kind of meat? I donot think I seen it at store. Will check it out. Looks very good n tender.
Aloha.....from Arkansas. My wife and I are raising our own beef for personal groceries. I had never heard of a pecanha steak until today. I am going to make a point of butchering with this and a couple of your other recipes in mind. This looks too awesome.
It is the Sirloin cap, usually with a bit of fat cap left on it.
@boone1042, look up the Bearded Butchers here on youtube, they have excellent tutorials including this cut.
I've only ever had picanha once at Texas de Brasil, and it was out of this world. A butcher just recently opened up nearby me, so hopefully I'll be able to get my hands on some
If you can get a sirloin steak you should be able to get a picanha. Most sirloin steaks have a little bit of picanha attached to it, but if the butcher is willing they can easily separate the two muscles before cutting it into steaks.
Dexter is the largest knife maker in America!! And an old maker too!!
Have you ever used sous vide then smoked or grilled? I usually get tender results with the sous vide method, but no smoke or caramelization from grill... thinking of doing both.
Looks good.
Arnie Tex I love to have your Mother Tamale Recipes If Possible That was the Best Video I have Seen
It's flipity..felicious...
Ya me dio hambre
Any homes for sale in your neighborhood? Some reason I think living next door to you would be a real treat!❤
I had a whole Picanha once, on a big skewer. 2 extra pork chops and all the sides. Meat sweat city …
Delicious 😋
I like chuck eye steaks. They can be hard to find, but HEB has them on days they make chuck roasts.
Love your videos Arnie!
My favorite👍🏼👍🏼👍🏼
Don't worry Arnie - nobody in Texas had heard of this cut until about 5 years ago unless you happened to live in the DFW Metroplex or you were Brazilian.
Texas de Brasil in Birmingham is where I discovered it 🤣
Great video!
Picanha is the only cut that i think should have salt bevause of the fat cap when you put other seasonings it kind of ruins the flavor in my opinion
It still looks delicious!
just your preference, its ok to be bland lol
Nice video. i've never heard of this steak nor have i tasted one but i'm definitely going to try this. Does HEB sell these steaks?
Yes H‑E‑B does sell them , I was going to buy one buy bought NY strip steaks instead and sirloin steaks too
@@beerman9807 Picanha is a part of the top sirloin. Sirloin cap.
Oh, yaaah!! 😋
6:37 that's a dankkkk steak🤤
would love to see you do some tri-tip
He just posted one a month or two ago it came out perfect
yes it's on this channel now, tnx
Picanha and tri-tip...were the unknown cuts. Now they are the new fad so they won’t be cheap anymore. I remember when brisket and beef and pork ribs were cheap. I’m 65.
Try also rubbing some olive oil into the steak, this will help the char and keep more moisture in the meat.
Removing fat from picanha is a crime in Brazil and Argentina haha. Just salt and the flavor from the fat, no seasoning. If you want, remove it after cooking.
I find really strange the amount of seasoning people in the US put on the meet. But good job nice bbq.
El tio Arnie
Yummy
looks great, I prefer mine a bit more medium rare, nearly rare......best cut of steak for me
What brand of knife is that and how long is the blade ??
I may be wrong, but I saw so much steak juice on the board I assume it didn't get rested enough to lock the juices in. Please lmk if I'm wrong or if there's a reason why you'd cut it early
Great video a love picana but I fine only in Monterrey because the ones I fine here are tri tip not picana (Brazilian cut) please let me know were you fine real picana like always god bless you and your beautiful family AJUA from your friend Juan Gutierrez from Pharr TX
Bob Starks and Aguilars in Edinburg usually have it but not sure of the other markets locally.
Tio arnie where in The Valley do u find picaña??
Check HEB or your local meat market.
What knife is that?
Where do buy that picanha
This might be a silly question but what cut of meat are you using
Picanha lol>>>>>......>>,,,,,, also know as sirloin cap
Here in North Texas we call it tritip. If I'm not buying ribeye, I'm buying tritip.
NO no its not a trip tip, lol, totally different cut, i have that video on here too, tnx
Have you tried cooking steak with sous vide?
BOILED steak? Pass.
Not yet.
@Steve Ludwig sous vide means under vacuum, I used to think the same thing until I watched the channel Sous Vide Everything. The meat never touches the water and it isn't boiled, you should check it out
Send me some of the spices!!
Is this tritip?
What cut is this meat, what do I ask the butcher for?
Shhhhhhhhh‼️ 🤫
What is the reason for cutting against the grain?
Cutting against the grain makes for more tender meat. Cutting with the grain makes more stringy, tough meat like for beef jerky.
I ate left over carne asada and now I’m hungry again
How you go from 0 flame to ragin hot 4:58
Leave the lid off lol
Just need to pop in and compliment your moustache, Arnie.
What part of the cow is this cut from ? is it known by another name ?
sirloin cap roast
@@ArnieTex
Oh okay have heard of that haven't tried it yet, new subscriber came across your video & your yum exclamations reminded me of Paul Prudhomme 😋
😋😋😋😋😋
Arnie Tex, I love your channel and all that you teach us. I've got a tip for you when I comes to Picanha. You grilled the entire Picanha and then cut it into steaks and then grilled the individual steaks again to sear the outside. I recommend you cut the steaks first and then grill them individually- Notice how much juice you lost on the cutting board when you cut the cooked Picanha into steaks? If you cut the steaks when the Picanha is raw, you will not lose any juices. Another advantage to this method ? I buy several whole picanhas at once, cut them into steaks , vacuum seal them individually and freeze them...that way I can pull just the number of steaks I need when I'm ready to cook. If I'm cooking for just myself and my wife- I don't want to cook an entire Picanha.( Let's face it- leftover steak the next day is just not as good) Thanks again for the channel and your wonderful videos. Cheers.
Good tips Paul, I have done them loike that too and like yourself actually prefer them that way too, reverse sear is good too though.
i am so hungry right now..i almost ate my screen
That steak is glistening.
Orale
Tío Arnie, why don’t you call me over when you shoot these videos?
I can taste this video... That's hard to do
It’s sirloin cap and I’m sure you’ve heard of that. It’s way overpriced
So if I go to the gringo butcher, how do I ask for this cut of beef?
Top sirloin cap , rump cap or pee-con-ya lol
Lmao 😂 he gonna ask you how you know about that cut lol
Ask for picanha, duh. The same as any other cut.
🤤🤤🤤🤤🤤🤤🤤🤤🥩
sorry my guy, i would love to use a rub on my picahna but i feel the slat pepper and garlic powder dont do too much and overtake the flavor of the steak. if you are using a rub why didnt you rub it on the sides???
Arnie,
Did your probe come bent like that ?
bent? What probe?
Don’t tell people, they are gunna get expensive like what happen to skirt steak!
I prefer more fat
Looks good though.
Good try, but , you gonna get much more flavor not removing he fat cap.
As a Brazilian we never remove the fat.
I enjoy watching your videos.
i can hear the salivation in your voice on this one!!!!
Why on earth would you cut the fat off! If you don’t like the fat, then don’t eat it. But that fat dripping off the meat gives so much flavour! Look at how Brazilians serve this cut.
I prefer medium rare leaning more to rare. Even tenderloin needs a bit of heat but anything over medium rare is ruined.
🤣
You are taking the original flavor of the picanha away with those seasonings all it needs is the thick salt the brasilian way
Yes pichana gets dry..... Never cook the whole primal like a brisket... learn from my mistake
mine was so moist I almost needed a life jacket, guess you missed that part at the end?
@ArnieTex No no mister tex yours came out with great, I made the mistake of purchasing a hole top round primal and smokedid for twelve hours..... While there was some moisture it could not compare to my brisket done using the same method. It is definitely a higher heat cook as I have learned. Wish this video was up before my attempt....would've saved a perplexed me
@@galindobbqanddeli Oh i see , yea I was thinking about trying a long smoke but sure dont want to ruin a good cut like that. tnx
@@ArnieTex If you could find a way to do a long low and slow cook on that cut of meat and have it come out moist Please make a video cause. I would love to see how you do it and get some education on it
your dad never told you about picanha because it's Brazilian not Mexican!!
Arnie you need to cook some game meats and fish.