How to GRILL PICANHA on the BBQ and Slow ‘N Sear!

Byamazingfoodstv


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:

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47 Comments

  10. One other reason to cut the steaks with the grain is because picanha does have very long, distinct grain. They're like tiny tubes full of juice. If you cut against the grain, the juices drain out during cooking. When you leave them intact during cooking, then carve them against the grain, each tiny tube separates and explodes with juice. And now you know. 😉

  11. ты больной фанатик в хорошем смысле слова))! сомневаюсь, что правильно поймешь но мой лайк в твою копилку)))

  12. If you don't have the time to brine overnight, leave them out of the fridge with salt on them for 1 hour per inch before cooking. So 1 and 1/2 inches thick, would be one and a half hours.

  21. OK First off…Rock salt, Kosher salt, or table salts are identical down to a molecular level and flavor. The ONLY difference is the size of the grain. The reason why so many chefs are using Kosher salt now is because the Kosher salt industry has been spreading around a lot of money to all of these TV and internet Chefs to get them to push their product. The problem with rock and kosher salt that they don't tell you is most of your salt ends up in the fire when you drop the steak on your grill or flip it, which wastes most of it..

  23. This is false what you said about the size, if the beef is grown in Australia it can be bigger, because Australia have different ages they butcher the cattle, it is still perfect picanha and still can be usda prime and is cut at the third vain.

  26. I could not bust my buddy's balls hard enough when he cut off the fat. I was wtf are you doing bro? You might as well not eat it. He never listened but it's his loss because he's missing out!

  27. I don't understand to why your cutting with the grain Guga? I'm a trained Meat Cutter and when we cut the Coulette (Picanha) we are told when your cutting with the grain its tough no way around it. If you cut it against the grain cutting into it, it makes it tender.. Please help me understand

  31. I wish more places sold beef picanha steaks. I have one place that wet ages them, and another that sadly removes the fat cap. The fat cap adds a ton. Of flavor. To me, picanha is even better than sirloin

  34. Technology has made anyone be able to grill. I miss when it was really an art form. Like when you had to battle temp and wind. Sucks that now everyone is a “grill master”.

  36. 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 <3 never stop with what you do !

  40. 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! 😋🤩

  43. Na picanha tradicional não se coloca óleo. O óleo talvez sido usado pra reidratar. O Sal desidrata a carne, e portanto, usamos apenas antes de ir ao fogo. Mas se vc encontrou esta forma e ficou boa, isso é o que vale! A tradicional é somente sal e sem óleo.

  44. Anybody know if a Pichana can be extracted from a whole sirloin butt from Costco? I’ve never been able to find this cut straight up since Michigan doesn’t have much in the way of butchers

  46. What is “unnecessary extra fat”? Does it exist? Man, you shouldn’t be so mainstream… It hurts your credibility, and you seem to be only a money grabbing machine that goes with whatever and says whatever guarantees the steady flow of money.
    Para mim, chego dos seus vídeos. Parecem feitos à medida para retardados.

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