https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/ Amazing Foods Thu, 06 Apr 2023 06:18:25 +0000 hourly 1 https://wordpress.org/?v=7.0.1 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320320 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320320 you deserve the like for the water that filled our mouths through this video

]]> https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320283 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320283 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. 😉

]]> https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320282 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320282 cold grate lol

]]> https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320281 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320281 Melhor carne para fazer churrasco aqui no Brasil…Delícia 😋

]]> https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320280 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320280 Picanha is overrated in Brazil, Costela aka Short ribs are a better meat IMO, Picanha is top noch tough

]]> https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320279 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320279 Spic food

]]> https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320278 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320278 Hi is it possible to cook it this way but with an open bbq?

]]> https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320277 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320277 Wow that background music is super Floydish and the guitar work is very Gilmouresque

]]> https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320276 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320276 So you should cut with the grain before cooking, and against the grain after?

]]> https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320275 Thu, 06 Apr 2023 06:18:25 +0000 https://amazingfoodstv.com/how-to-grill-picanha-on-the-bbq-and-slow-n-sear/#comment-320275 1/4 inch or 1 cm is good enough for me.

]]>