Hi from Brazil ! Parrilla is from Argentina usually. But Brazil is big and the south states from Brasil do their barbecue pretty much like the argentine guys. The majority of brazilians do their "churrasco" with charcoal. Keep it up ! Big fan os the channel ! Cheers !
@@morrisonhulshof3224 No big deal. Mistakes can happen and this here is just a little one. In total you are doing a good job, love your videos and editing style. Greetings to all of you from Germany
spice no problem! I have a fermenting pot underway with cherry tomatoes of many colors combined with spices like garlic onion rosemary bay leave mint black pepper mustard seeds and gloves among the cherry tomatoes and garlic bits are olives scotch bonnet peppers ghost peppers habanero's and regular green yellow and red chili peppers! they have been fermenting for a week so 2 more weeks to go to the taste time and re-potting for the fridge in smaller pots time or making a new hot sauce!.
You won't normally find "Bife de Tira" in Brazil, unless you're next to the border with Argentina. It's usually just sold as Contrafilé and cut into steaks.
Hi, I love your channel, great stuff, I worked 1 year in a 3 star michelin restaurant in switzerland, now I`m a Chef here in Brazil, working a lot witht bbq.
I'm Brazillian and thats a argentine cut, its name is "asado de tira", in the south of brazil its more commmon to eat this cut of steak, but, i live in south east and I've never eaten.
That’s not ‘asado de tira’, there is a difference, ‘bife de tira’ is the same chorizo but cut in another direction. ‘Asado de tira’ is the steak made of a beef rib and it’s pretty nice :D
I have a philosophy about BBQ my Brazilian-Italian Nana told me the exact same words... Try to hear me out. "It's not how expensive or the quality you have. If it's edible, the only thing that matters is how you cook and prepare them, and both create the same circle, my grandson!"
Thats the steak the Brazilians use to Bbq with just simple rock salt and maybe garlic. The steak is cut then the pieces are curled over and then put on skewers. The meat is bbq with a Brazilian charcoal.
Renato Teixeira my butcher tried selling me this version of sirloin today. Name it what they like , personally I wasn’t paying for an ugly looking sirloin with the fat on the wrong side
As Brazilian myself, I love Ancho steak, which is the ribeye portion. But good piece of information about Chorizo being contra-filé. Eu não sabia (Didn't know)
Contra file is ribeye. My wife is Brazilian. I’ve spent a great deal of time in Brazil. I always buy and order contra file and ALWAYS get ribeye. I’ve never thought that picanha was better than contra file.
Hey PMX...I clicked on your links for the cutting board. The advertised does not look like yours at the before 4 minute mark...? What did I miss? With the proper tools, I could make it, 3 types of wood, cut a pattern, glue/peg the seams. But I'm old and tired, I want the one pictured at the 3:45. Love your show, watch it regularly, learn lots of tricks watching you experiment.
Great video guys, now that's the second cut if steak I have to find. I've never eaten picanya and now I have to find bife de tira. Not readily available here. I live in a suburb of Atlanta Georgia and if anyone knows where I can find these cuts in the area, please share.
@@DEVOTED2YaHUaH144k Lol dude Wagyu is a breed of Japanese cattle, not a cut....Therefore Wagyu Picanha is also available, because Picanha IS a cut of beef.
That’s an excellent cut of meat!!! I bought a whole prime ny strip loin from costco. I cooked them sou vide. I can tell you that was some of the best fajitas i ever made!
Unsure why you would put dried herbs in a fresh herb sauce? Either way: chopped cherry tomatoes yes, dried no. Also add finely chopped cayenne pepper (okay to use sambal ulek, simply reduce on salt and acidic) and shallot. Don't be scarce on oil and red wine vinegar and allow a day or two for the aromas to blend. The excess oil is probably the most perfect baste for grilling meat.
No matter how great the cut I can never eat the fat. IDK why I have been a meat griller my entire life. I usually trim all the fat and once I have a big amount I use a saute pan and render it down. It's even better than oilive oil. It's basically beef oil, great for breakfast in the mornings!
U need to do this same video but doing a bife de tira using picanha. The one that u split the middle pieces together so you get a long single strip or tira
Thanks for the chimichuri recipe I want to try a base sauce with some sun dried tomato and extra old gouda. Definitely want to find a cut of that steak. I think it would pair nicely with a Brand UP if only I could get that here in Canada.
Funny to see how you try to emulate parrilla, and those of us who already have parrilla would really love to try kamado to move to the next level, hahaha. Keep on grilling, you rock!
Bife de tira will never be better than picanha hahahahaha it’s really good though, it’s just the strip loin cutted in the different way that you’d cut to get the NY Strip
Fantastic video guys. First thing I thought was hey look a long skinny Picanha. You put the perfect sear on the fat cap. I always hear the Picanha is the queen, so that means the ribeye is the god of steaks? Just wondering. Keep up the great work guys.
This is not a bife de tira, bife de tira it’s a vertical cut of the tapa de quadril (picanha). It’s a traditional cut in Argentina, is not a Brazilian cut.
Sorry guys, we've had some technical issues with this video; so there is some audio missing between 1:00 and 1:20, my apologies
still a great video, some people focus too much on the little things, it is what it is and move on the rest of the video people!
Please make more of your videos with that nice dutch landscape on the back... Beautiful 👏🏼👏🏼
That cut of beef looks amazing... Gonna try it! Echt lekker!
Morrison you're a legend, love your work. Dont stress about it
Still great as usual. These things happen. But I'm glad you said something to ensure i wasn't losing my mind.
I heard Guga's background music 😂✌️
Fitting, considering it's a Brazilian style cut and cook.
Guga is the greatest.
@@TheDarkrelic I love them both, but I love guga more haha. Peace! ✌
Love guga foods
To
@@skyblue9991 p
My wife is from Argentina. Finding some of the cuts of meat they have is almost impossible, but you have given me an idea, cut them myself..
has been a month of ramadhan and i've been watching your videos. for aidilfitri tomorrow i'll cook some mean steak for the family
Man that must be tough for you watching all these videos during that time. Eid Mubarak when it comes
Eid mubarak brother. Time to feast 🙏🏾
Bife de Tira is an Argentinean cut. It is common now in Brazil, but came from Argentina.
Hi from Brazil ! Parrilla is from Argentina usually. But Brazil is big and the south states from Brasil do their barbecue pretty much like the argentine guys. The majority of brazilians do their "churrasco" with charcoal. Keep it up ! Big fan os the channel ! Cheers !
From 1:00 to 1:20 there is something missing (voice over) or the video is misplaced in between two cuts.
yeah i was like whats going on here. this guys videos are as bad as mine
my mistake guys
@@morrisonhulshof3224
No big deal. Mistakes can happen and this here is just a little one.
In total you are doing a good job, love your videos and editing style.
Greetings to all of you from Germany
@@morrisonhulshof3224 It's totally fine :-)
"We can't just throw them on the grill and eat them like they are." An audible gasp came from all of Texas at this line.
spice no problem! I have a fermenting pot underway with cherry tomatoes of many colors combined with spices like garlic onion rosemary bay leave mint black pepper mustard seeds and gloves among the cherry tomatoes and garlic bits are olives scotch bonnet peppers ghost peppers habanero's and regular green yellow and red chili peppers!
they have been fermenting for a week so 2 more weeks to go to the taste time and re-potting for the fridge in smaller pots time
or making a new hot sauce!.
1:02 wrong edit Roel
You guys do a great job, I've learned so much and even made some of the recipes. Cheers from Costa Rica 🇨🇷🍻🍷🔥🤙
You won't normally find "Bife de Tira" in Brazil, unless you're next to the border with Argentina. It's usually just sold as Contrafilé and cut into steaks.
Hey try this.. it's a basic Pesto recipe but it has walnuts instead of pine nuts, and 2 or 3 jalapenos, along with the olive oil, parmesan and basil
Thanks for the idea with the chimichurri. Just finished making it for tomorrow’s bbq. 🥩
Hi, I love your channel, great stuff, I worked 1 year in a 3 star michelin restaurant in switzerland, now I`m a Chef here in Brazil, working a lot witht bbq.
I'm Brazillian and thats a argentine cut, its name is "asado de tira", in the south of brazil its more commmon to eat this cut of steak, but, i live in south east and I've never eaten.
That’s not ‘asado de tira’, there is a difference, ‘bife de tira’ is the same chorizo but cut in another direction. ‘Asado de tira’ is the steak made of a beef rib and it’s pretty nice :D
New subscriber. This video was loaded with information, very welldone. Making a few of your sauces today. Thank you
he really needs more subscribers like this is quality content. already subscribed 2 years ago!
Guga would be mad if he sees this
otniel rajendra picanha can not be treated like that
He is doing the same with his Picanha.
First cut with the grain and final one against
otniel rajendra I think Guga already had that stake ua-cam.com/video/tHaG99qRLaU/v-deo.html
I have a philosophy about BBQ my Brazilian-Italian Nana told me the exact same words... Try to hear me out.
"It's not how expensive or the quality you have. If it's edible, the only thing that matters is how you cook and prepare them, and both create the same circle, my grandson!"
Someone needs to let Guga know about this cut.
Love the content - you gotta start posting your recipe somewhere in the description tho :)
kris kep what would he have left for his books
Thats the steak the Brazilians use to Bbq with just simple rock salt and maybe garlic. The steak is cut then the pieces are curled over and then put on skewers. The meat is bbq with a Brazilian charcoal.
Bife de tira = Chorizo = Contra-filé = Sirloin.
Picanha still the queen.
Wtf, discovered Sirloin? pit- MASTER?
Renato Teixeira my butcher tried selling me this version of sirloin today. Name it what they like , personally I wasn’t paying for an ugly looking sirloin with the fat on the wrong side
As Brazilian myself, I love Ancho steak, which is the ribeye portion. But good piece of information about Chorizo being contra-filé. Eu não sabia (Didn't know)
Eu estava sofrendo pra entender o nome do corte. Obrigado!
Contra file is ribeye. My wife is Brazilian. I’ve spent a great deal of time in Brazil. I always buy and order contra file and ALWAYS get ribeye. I’ve never thought that picanha was better than contra file.
Those different variations of chimichurri look great, I must experiment with that sometime soon.
Thanks for the inspiration!
Their faces say it all love it. Can't wait to try this cut.
Wow, awesome job, those look great and Chimicheri sauce is wonderful addition to the Steak
Hey PMX...I clicked on your links for the cutting board. The advertised does not look like yours at the before 4 minute mark...? What did I miss? With the proper tools, I could make it, 3 types of wood, cut a pattern, glue/peg the seams. But I'm old and tired, I want the one pictured at the 3:45. Love your show, watch it regularly, learn lots of tricks watching you experiment.
Great video guys, now that's the second cut if steak I have to find. I've never eaten picanya and now I have to find bife de tira. Not readily available here. I live in a suburb of Atlanta Georgia and if anyone knows where I can find these cuts in the area, please share.
Just a tip, flat leaf parsley is more tender and more flavourful that curly parsley.
The tasting part of the video somehow remdinded me of a commercial where people talk about the experience with whatever object is advertised xD
Bro, you literally compare every cut to Picanha...That's for a reason. Bife de tira is great, but Picanha stands alone.
Salve moço! 🇧🇷
Picanha is great but wagyu is godlike
@@DEVOTED2YaHUaH144k Wagyu isnt a cut,it's the cow itself so theyre not comparable.
@@DEVOTED2YaHUaH144k Lol dude Wagyu is a breed of Japanese cattle, not a cut....Therefore Wagyu Picanha is also available, because Picanha IS a cut of beef.
Id say It’s on par With ribeye
What happened with Denise?
Covid
Loved the video. I miss Denise.
What happened with "all aboard" at the end of the video, I liked that, bring it back !!
Love watching you! I've learned so much :) Thank you! New building is going to be great!
Jack from Florida
What part of Florida? I’m down for a cookoff
Did he just use curly parsley, aka decorative garnish, in a chimichurri?
You have to try bombom/coração/meio da alcatra... different places in Brazil have different names but its the same cut. I LOVE IT.
provide my family with steak eating for a long time. You really are wild Roel XD
Where is Denise ?
That’s an excellent cut of meat!!! I bought a whole prime ny strip loin from costco. I cooked them sou vide. I can tell you that was some of the best fajitas i ever made!
I buy costco whole New York as my main steak beef for most recipes. I vacuum seal them.
This is the best part of the Animal, absolutely!!! Its Tender like picanha but with a lot of flavours..its realy delicious.
*You mean Mexican skirt steak for tacos as known in So Cal cheap good flavor takes to marinates so well.*
Only Wagyu Picanha is better than Picanha. That still looks awesome though. Love your channel.
3 sauces for the win!!!! Thanks fellas, another fun one!
Unsure why you would put dried herbs in a fresh herb sauce? Either way: chopped cherry tomatoes yes, dried no. Also add finely chopped cayenne pepper (okay to use sambal ulek, simply reduce on salt and acidic) and shallot. Don't be scarce on oil and red wine vinegar and allow a day or two for the aromas to blend. The excess oil is probably the most perfect baste for grilling meat.
Nice cut of beef and great looking steak!!! Try some Feta crumbles in the sauce, it pairs well with steak. Where's Denise, in quarantine?
Have you ever featured Portuguese Black Pork on the channel? I tried some a few years back and it was incredible!
Is this just a giant picanha? Asking for Guga.
Nope! This is essentially a striploin but its cut differently, the picanha is located near the rump of the cow at the top specifically.
No matter how great the cut I can never eat the fat. IDK why I have been a meat griller my entire life. I usually trim all the fat and once I have a big amount I use a saute pan and render it down. It's even better than oilive oil. It's basically beef oil, great for breakfast in the mornings!
Thanks, entertaining and informative - will try the cheese version tonight.
Was awesome with my centre cut rump, charcoal grilled!
10 seconds in and that bite looks incredible
Would the strip cut off from under the silver skin and fat cap work in a marinade and the stir fried?
i'm still trying to figure out what he said this cut was? shismama cheddar? what kinda cut is that? i'm curious
Its a ny stip but cut in a different way
@@Jorge-ib9dr Ah ok. why don't you just say that? lol
Top Sirloin cut length wise! Is not a new steak!
1:01
Nice editing.
U need to do this same video but doing a bife de tira using picanha. The one that u split the middle pieces together so you get a long single strip or tira
It's know in Brazil as "acém com osso", acém bone-in and it's kinda cheap in Brazil
And the leftover steaks are know as "contrafilé"
14+ min video!! It’s a dream!!! Cheers, Roel 🍻
Half of the red hot chili pepper? So like Flea and John?
Looks pretty interesting. Cool vid
"...some people just can't handle spices ..." *and Morrison is clearly one of them* - choke - - choke - - gasp - - choke -
Where is Denise
Basically it's "Asado de tira", I still belive that picanha rules!!! But it is a good cut of meet, realy flavorfull!!! Greetings from Guatemala!!!
Asado de Tira is from the ribs this is Bife de Tira.
Arrachera digo yo? así se le medio entendió que dijo jajajajaja
@@ricardotrujillo4959 arrachera es falda/skirt steak. Esto es bife de tira
Can somebody say in English what cut of meat this is?
@@jh2521 it would be something like strip beef really don't know but that's the translation for what he's saying
Fussy public below. Our taste buds are always discovering new ventures.
Thanks for testing variations for us--for free.
fantastic recipes! thanks for sharing
That is one nice cutting board, Sir
8:22, nope, bad Morrison. Picanha rules.
Bife de Tira is a nice brazilien cut....i love it
Nice Fillet knife! What kind is it and why do you use it rather than a Boning knife to cut the meat?
Your direction R easy 2 follow.
i must admit i prefer this format to the original format it's more relaxed
Man all of this looks AMAZING!!! I think I would have went with fresh jalapenos instead of pickled.
Discovering an entirely new part of beef cattle physiology / anatomy is quite a discovery .
You cut that strip so well you even cut the audio out from your video
I use this cut alot to make carne asada ,its very tasty
Thanks for the chimichuri recipe I want to try a base sauce with some sun dried tomato and extra old gouda. Definitely want to find a cut of that steak. I think it would pair nicely with a Brand UP if only I could get that here in Canada.
Waiting for guga foods to watch this!! Please guga, make this in the guga cooker!!
made in Brazil : ua-cam.com/video/4uLOMX9fh04/v-deo.html
This episode was awesome champ.👌🏾👌🏾👌🏾
i had it last week it was perfect meat!
Funny to see how you try to emulate parrilla, and those of us who already have parrilla would really love to try kamado to move to the next level, hahaha. Keep on grilling, you rock!
Wow that sure looks an amazing cut of steak wish I could get some over here .. Oh like 3 from me ..👍👍
Just ask your butcher?
Are you in the UK?
Bife de tira will never be better than picanha hahahahaha it’s really good though, it’s just the strip loin cutted in the different way that you’d cut to get the NY Strip
Was some good looking steak and ideas subbed, will try this soon thanks 👍.
Fantastic video guys. First thing I thought was hey look a long skinny Picanha. You put the perfect sear on the fat cap. I always hear the Picanha is the queen, so that means the ribeye is the god of steaks? Just wondering. Keep up the great work guys.
Awesome again Roel, hope you’re well👍🏻
You need to know how to cut the picanha to get the right texture.
It's an Argentina cut of meat. Not brasilian
Also, Parilla is not from Brasil. Do your research right man, please. It's internet era. Brasil speaks portuguese, and parilla here is Churrasqueira
“The beginning days of the spice girls” lmao
Made me HUNGRY 😋😋😋
This is not a bife de tira, bife de tira it’s a vertical cut of the tapa de quadril (picanha). It’s a traditional cut in Argentina, is not a Brazilian cut.
How does this cut called? I dont understand it in the Video. Thx
***Guga has entered the chat**
Wanneer zijn jullie op 24 kitchen te zien😜
That looks really good but sadly i dont eat beef anymore because i have crohns and beef really disagrees with me.
Kan keer een blog maken met Jeanette van Rijnbeek brainstormen over een heerlijk stuk vlees leuk om twee topper te tegelijk zien
That spicy chimichurri got me feeling some type of way
Those steaks look amazing. 👍
Great VID.
I don't completely understand what he is saying about the steak's cut name because of his accent what is the steak called
Lol he hearted but didn't answer haha savage
It`s Called "Bife de Tira" in Brazil
Is called Picana .Is a Brazilian cut,but he doesnt really cooked to perfection.
@@juantroncoso1 ???
@@juantroncoso1 it's not picanha. different cut
Het is entrecote, maar dan anders uitgesneden. Heerlijk.
I'm from Uruguay and I approve your Chimichurri.
What do it cost in Nederland (kg) and what BBQ tongs you use at 6:45 ??? I saw that as a firewood device but much bigger .