Yay, a new video! When I first subscribed to your channel, utube sent me a 7 year-old video. I have a supplier near me that has Hardcore Carnivore, I just hadn't noticed your name on the label. Thanks for the video.
Not readily available around me but it looks awesome. I'd have to order it in but I do that anyways with A5 Wagyu. Your JKF method and 2 zone is how I do all my steaks. 👍👍
👍 Would you dare show us how to do it whole with a Espada 🗡? When I have done it it was obvious the whole piece couldn’t be cooked at once, only the surface and once it’s carved the espada returns to the grill to continue cooking the next layer... failure to do so creates a mess
Any tips on how to get the fat tender and soft? Every time I cook a picanha my fat is a little on the hard chewy side. When I eat picanha from Brazilian restaurants, the fat always melts in my mouth
I’m pretty positive you cut this wrong. This particular cut of meat should be cut with the grain to make the steaks because when people eat them and they cut it, they cut across the grain.
Took too much fat cap off in my opinion. I never have a problem with proper sear or cooking temp but my trick is to leave the steaks out at room temperature until the fat is really super soft. Probably even longer that you typically would let a steak warm up. Like leave it out for a couple hours. Otherwise firm, especially fridge temperature fat will take longer to render and insulate the meat too much. You want the fat to feel like jelly, not firm.
I really like how you start the video explaining what the cuts are called in different regions..
LOVE the longer vid including the cook. Keep 'em coming!
You cut against the grain. YOU CUT AGAINST THE GRAIN!!!
You are correct! She definitely cut it wrong!
Yay, a new video! When I first subscribed to your channel, utube sent me a 7 year-old video. I have a supplier near me that has Hardcore Carnivore, I just hadn't noticed your name on the label. Thanks for the video.
No grilling season in Minnesota either 😎🤙. Great video! Picanha is excellent.
I see these as "Top Sirloin Cap" in Costco - not a bad price, either - Cheers!
One of my favorite cuts! 🔥🔥🔥
You gotta love the first aid tip. Lol. But she ain’t wrong
Love you content kid! Keep it up! Stay hardcore!
She’s got her Aussie accent back. Thank god. 👍🏻
Aight now I gotta try this.
Not readily available around me but it looks awesome.
I'd have to order it in but I do that anyways with A5 Wagyu.
Your JKF method and 2 zone is how I do all my steaks.
👍👍
Try asking for it in your supermarket you may be surprised
I LOVE PICANHA!!!
Now that’s what I’m talking bout mate
Great vid thank you!
The most important thing you didn't mention! Do you cut with the grain or not? Otherwise, most of us know how to grill a steak!
You can watch guga when it comes to picanha.
Heck ya
Looks like it’s cut same as Guga.. first cut steaks with grain.. final cut against grain?
👍
Would you dare show us how to do it whole with a Espada 🗡?
When I have done it it was obvious the whole piece couldn’t be cooked at once, only the surface and once it’s carved the espada returns to the grill to continue cooking the next layer... failure to do so creates a mess
Cut WITH the grain into steaks correct?
Yes
Yes, that is the correct way to cut Picanha. If you cut against the grain it will be tougher.
Any tips on how to get the fat tender and soft? Every time I cook a picanha my fat is a little on the hard chewy side. When I eat picanha from Brazilian restaurants, the fat always melts in my mouth
Heck yeah! 👍🏻🐴❤️🤠🇨🇱🍻
I’m pretty positive you cut this wrong. This particular cut of meat should be cut with the grain to make the steaks because when people eat them and they cut it, they cut across the grain.
Pretty positive I cut it how I intended to.
Auzzie in Texas?
Took too much fat cap off in my opinion. I never have a problem with proper sear or cooking temp but my trick is to leave the steaks out at room temperature until the fat is really super soft. Probably even longer that you typically would let a steak warm up. Like leave it out for a couple hours. Otherwise firm, especially fridge temperature fat will take longer to render and insulate the meat too much. You want the fat to feel like jelly, not firm.
Picanha 🇧🇷
Figured I would watch for some tips how to cut it.
-> Realises she cuts it against the grain.
--> Im out
Texas medium rare has a RED center. That looked like medium to me. Certainly wouldn't follow your grilling method, nor your channel.
This isn't an airport..you don't need to announce departure..stfu