I have to say, that I followed your method to the "T" and the steak came out tender, juicy and full of flavour, the marinade actually makes the steak tender and juicy, however, I did twick it a bit with some of my own flavours, but still came out a winner...Well done, I love it.
My wife and I have a running joke. I've been watching your videos since the beginning of time and when I cast a new episode to the living room TV my wife always perks up with "ya DAMNNN right Malcolm". We both sure do love food and your recipes. They are a hit at our football tailgate every Saturday in the Fall in South GA.
Sorry to be so off topic but does someone know of a tool to log back into an Instagram account?? I somehow lost my login password. I would love any assistance you can give me!
@Gerald Tyler i really appreciate your reply. I got to the site thru google and Im waiting for the hacking stuff atm. Takes a while so I will reply here later when my account password hopefully is recovered.
Looks Awesome sir, already liked the video.... However, as a brazilian, I may say we usually don't marinade the Meat. We put salt only (yes, no black pepper) and when near done we add a mixture of unsalted butter with crushed garlic to the meat and leave some minutes more on the heat to grill the garlic... Just saying how I would do it, not saying it's better or anything, I will try the marinade though, seems interesting...
man, i just went to my first brazilian steak house the other day and i haven't stopped talking about it! then here you are making the exact dish that was my favorite. awesome! love the vids brother
Hey Malcolm! I'm a big fan, I've learned a ton from watching your videos. I made this recipe tonight and drizzled the sirloin chunks with a little homemade chimichurri after they came off the grill and they were fantastic. My wife thinks I actually know what I'm doing! :-) Keep 'em coming!
Malcom, I got to say, I learned how to smoke my meat from your channel. You make it look easy. I will definitely try this, after the corned beef this weekend. Keep em' comen'
Hi Malcolm, see a lot of your Videos, thank you, great hints for a BBQ Fan. I like your temperature informations about your yoder pelletgrill and all of your recipes. Greetings from Switzerland and i hope for a lot of more videos.
I just ate at a Brazilian steak house a couple of weeks ago. It was good but one thing it was missing was smoke flavor. They cook over gas. This is the way they should be doing iit. Nice job Malcolm.
hey Malcolm, first i just wanna say i love all your vids and have learned alot. i was wondering if you could do a vid on all the gadgets you have (thermopop, side grates for grill, etc) things some of us may not have and don't know we want. And where we can get them. i know it's not a traditional bbq vid but it may help a beginner like myself out there that just wants to get into BBQing the right way but doesn't know all the things they should have or may need
Hey! Big fan here, been following your recipes for about a year now. I am brining a buffalo heart to make some pastrami at the moment. I was curious if you have ever done a buffalo or beef heart before? If you have I would love to see what you do!
if you find a Brazilian butcher ask for the picanha also if you see a plastic container with off colored salt get some of that to sprinkle on it....no maranades needed....the picanha is what he refered to as the steak with the fat not cut off of it....CHEERS!!
Malcom, for the summit series weber, it has a back-end rotisserie spit that can be lit. Do you normally fire that up or just strictly rely on the heat from the bottom burners (if you were doing this on a gas grill)?
man I drive trucks and I come through your neck of the woods all the time. I sometimes run out of the terminal in Olive Branch. I was wondering if you have a restaurant in that area for a trucker to stop by and eat good at?
This looked like it turned out good. The steak looked moist & tender, albeit a little overcooked for my taste. But that's subjective. I do have a question though. Why not rotisserie it over a bed of hot royal oak lump charcoal without the lid? I would suspect a shorter cook like this needs a hotter direct temp to provide a better char. When I think of Brazilian steakhouses, I think of that char, that beautifully browned beef that seems to always be cooked wonderfully.
Malcom. Hope all is well. Did this one with Tri Tip. 24 hour marinade. Awesome stuff.I'm going to have Stratton hit you guys up on facebook. Thanks for another good one.
Malcom - Do you have to sharpen your knives very often to keep them that sharp? I have a set of J.A. Henckel's (German) knives, and they have to be sharpened more often than I like. I see a lot of guys using those whit plastic handle knives like in your video. Do they stay sharp longer? What's the secret?
Everything written in video and summary points to using veg oil, you mentioned it and it looked like it, but at the end you said you used olive oil. That got me wondering why veg oil is the better choice? Thanks for the vids !!
I have the exact Webber as you (other than mine comes with a counter, storage, wheels) and glad to have come across your page for tips on how to BBQ Brazilian style meats in it. Our 2kg sirloin tip roast split into two made for two great meals. Although we opted for a rub instead of the marinate (will try your method another day, it looks delish). Thanks for a great job demonstrating how these work and how one can make amazing churrasco in it. Note for the other Brazilians out there: who cares that someone has added something other than salt to their meat? He doesn't proclaim to make traditional Braz BBQ - which, as great as it is, is rather dull compared to some of the amazing spices available. Maybe try expanding your minds a bit instead of being anal about it? Think you'd find you're missing out on some fun experimenting. And yes, I added just salt to a single piece but no one wanted more of it, when compared to the other pieces I made with Montreal steak rub and a good amount of chilly peppers. Yes, chilly! May not find these in a rodisio in any churrascaria brasileira but everyone here agreed that it was far better than the salt only cut. Have fun churrascando.
I wouldn’t do it for 24, I’m no master at steaks but from my experience with thick cuts, 4-8 is fine as well as over night. I’ve done 24 and plus and found it not be where I want it as far as consistency and texture, but if you tried it let me know how it went!
OutrageousOutburst I wouldn’t recommend it, the meat got tougher and more chewy I read up on this after I did it lol so you are right in what you are saying probably 8 hours max is good
looks really good , but have rotisserie connected to my smoke and it really do go low and slow , so for all you pit master see if you connect a rotisserie to the smoker mmmmm good
I have to say, that I followed your method to the "T" and the steak came out tender, juicy and full of flavour, the marinade actually makes the steak tender and juicy, however, I did twick it a bit with some of my own flavours, but still came out a winner...Well done, I love it.
Nice Cook & Video Malcom!
My wife and I have a running joke. I've been watching your videos since the beginning of time and when I cast a new episode to the living room TV my wife always perks up with "ya DAMNNN right Malcolm". We both sure do love food and your recipes. They are a hit at our football tailgate every Saturday in the Fall in South GA.
Sorry to be so off topic but does someone know of a tool to log back into an Instagram account??
I somehow lost my login password. I would love any assistance you can give me!
@Gerald Tyler i really appreciate your reply. I got to the site thru google and Im waiting for the hacking stuff atm.
Takes a while so I will reply here later when my account password hopefully is recovered.
@Gerald Tyler it worked and I actually got access to my account again. I am so happy!
Thank you so much, you saved my account !
@Hugh Briggs no problem :D
@@geraldtyler7402 scam do not use instablaster
Looks Awesome sir, already liked the video....
However, as a brazilian, I may say we usually don't marinade the Meat.
We put salt only (yes, no black pepper) and when near done we add a mixture of unsalted butter with crushed garlic to the meat and leave some minutes more on the heat to grill the garlic...
Just saying how I would do it, not saying it's better or anything, I will try the marinade though, seems interesting...
thanks for sharing
HowToBBQRight Malcom Reed you mad bro
That's true...I lived in Brasil and grew up there...but no...no pepper on the steak. Well, to each their own...
So what did you think of the marinade?
looks real simple and tasty, going to include in my meal prep. thanks
man, i just went to my first brazilian steak house the other day and i haven't stopped talking about it! then here you are making the exact dish that was my favorite. awesome! love the vids brother
"That's what I'm talking bout" I love it! That's my favorite thing about your videos is when you say that. Good stuff man!
Hey Malcolm! I'm a big fan, I've learned a ton from watching your videos. I made this recipe tonight and drizzled the sirloin chunks with a little homemade chimichurri after they came off the grill and they were fantastic. My wife thinks I actually know what I'm doing! :-) Keep 'em coming!
But you do know what you’re doing, you gained knowledge and applied it to your life. Happy you got to cook the meat then got your meat beat.
Malcom, I got to say, I learned how to smoke my meat from your channel. You make it look easy. I will definitely try this, after the corned beef this weekend. Keep em' comen'
Hi Malcolm, see a lot of your Videos, thank you, great hints for a BBQ Fan. I like your temperature informations about your yoder pelletgrill and all of your recipes. Greetings from Switzerland and i hope for a lot of more videos.
You are the best man! Love all your stuff. Keep up the great work!!
thanks for all your videos Malcom! 👍👍👍👍👍👍👍👍👍
Another great video Malcolm! As always I enjoyed. Thanks
Awesome video and very simple to do, I think I will be doing it this weekend. Thanks for sharing!
Great work and good idea Malcom. Always appreciate your work!
Going to try this next.
Wow! Just WOW!
You're my favorite bbq dude. ❤
Awesome! Thanks for this video!
best videos on you tube hands down
I really like your show. You make me want to cook. Plus you make it look easy.
Any temp advice doing this on a Napoleon Prestige rotisserie? Thanks, just subscribed.
Looks awesome. I have mine marinating right now. Cooking these tomorrow night. Great looking very simple recipe. Thanks 👍
Damn Malcolm!!!
You did it again
Looks great
gonna try it as always
I just ate at a Brazilian steak house a couple of weeks ago. It was good but one thing it was missing was smoke flavor. They cook over gas. This is the way they should be doing iit. Nice job Malcolm.
Definitely gonna try this
Goodness!!! That looked fantastic!!!
hey Malcolm, first i just wanna say i love all your vids and have learned alot. i was wondering if you could do a vid on all the gadgets you have (thermopop, side grates for grill, etc) things some of us may not have and don't know we want. And where we can get them. i know it's not a traditional bbq vid but it may help a beginner like myself out there that just wants to get into BBQing the right way but doesn't know all the things they should have or may need
Thks for VDO, i had it two days ago at Brazillian restaurant and now, i need to cook it myself..
nice bro. very nice. my favorite herb and citrus together on steak yum
Great flavours and great beef, cooked to perfection.
This guy is the man!!
I've never seen that rotating gizmo on a bbq... awesome!
man malcom like always you always make awesome smoke grill everything you make its delicious awesome videos well explained by details thank you sir !
Awesome brother!
looks amazing. nice entree while your brisket is smoking.
Making this tonight for sure!
cant wait to give this a try
That’s a great idea to use the actual stick in place of the sword, great job!
Nice one malcolm.
good job man very good
Happy happy happy -- thumbs up.
well done Mr. Reed
Nice cook! Sirloin is a good choice for this cook plus it has good flavor. :)
Two vids in one day! Nice!
Amazing I’m love the grill
Looks amazing. Will try it tonight. Thanks for sharing. Silly question. Did you put the lid on at all?
That actually made my mouth water. I will be trying this soon....but first, smoked crab legs!
Thank you sir! This is going on the grill next weekend.
ohhh nice charcoal heating technique over there 1:54, must try it.
idk if you're on a diet, man, but if so the results are showing. great job, keep it up!
Thanks,Malcolm
Just found you . I must say, ur awesome my friend!
hope my rotisserie arrives today. Meat is already marinated and homemade chimichurri ready.
Killer video man! What kind of knife were you using? Look very sharp!!!
Aqui no estado do Rio Grande do Sul , fizemos o melhor Churrasco do Brasil !!!
Great Video man ;)
Concordo contigo, tche, !!!
Mas bahh ;)
Malcom can you do a recipe on smoked turkey legs. Another awesome video by the way.
are you from the future?
great vid, what's the benefit of using water in the marinade?
Gone do this thank you. Regards Fredrik
Best meat ever
Malcolm great video. can you do a whole fish
Another tasty receipe. Did you have the lid of the grill on or off? I couldn't tell. Thanks.
perfection!
Something comforting about a large southern man talking you through bbqing meat 😂
Hey! Big fan here, been following your recipes for about a year now. I am brining a buffalo heart to make some pastrami at the moment. I was curious if you have ever done a buffalo or beef heart before? If you have I would love to see what you do!
No, I have never cooked heart meat. Not even sure where to get one.
Nice!! Did you leave the BBQ open, or it was covered? (I have the same rotisserie from Weber...) Can't wait to try this!!!!!
I kept the lid on as much as possible...
Great stuff...what was the name brand of the motor you used to turn the meat?
randolph2k7 yeah where can it be purchased
randolph2k7
Pretty sure that's a Weber rotisserie for 22inch kettles which comes with the ring, motor & spit. $149 from Home Depot.
if you find a Brazilian butcher ask for the picanha also if you see a plastic container with off colored salt get some of that to sprinkle on it....no maranades needed....the picanha is what he refered to as the steak with the fat not cut off of it....CHEERS!!
Great video. I have just brought the weber rotisserie do you allways cook with the lid on and charcoal baskets to the side not underneath? Cheers
im gonna assume i can use a quality olive oil in place of Veg oil. since we now understand how damaging seed oils are to our health
I can not wait to give this a try ! but should i use my masterbuilt smoker, or the trusty weber 22 kettle...
I'm just back from the butcher... I try it right now
greeting from germany, have a nice weekend
what temp
i wish i could taste ur cooking
Hey Malcom, whats the purpose of the water? Is the oil not enough? Or does water steep into the meat better?
Just to add more moisture for the marinade.
Looks awesome like always!
By the way I'm looking for a good UDS build. Can you share a link or website I can learn from . Thanks
I tried this on the rotisserie and skewers on the grill. Definitely better on the skewers. Beef loves direct contact with the grill.
Churrasco!!!
Where can I get the skewers.
Malcom, for the summit series weber, it has a back-end rotisserie spit that can be lit. Do you normally fire that up or just strictly rely on the heat from the bottom burners (if you were doing this on a gas grill)?
This looks delicious!!! Any idea how I'd cook it on a Weber Q gas grill? I don't have a rotisserie sadly :(
Malcom,the Fireball Pineapple would go great with this ;)
You right - it did!
man I drive trucks and I come through your neck of the woods all the time. I sometimes run out of the terminal in Olive Branch. I was wondering if you have a restaurant in that area for a trucker to stop by and eat good at?
Amazing what garlic and lime will do. Thought you were going to lose a thumb there for a second.
What kind of knife is that ?
I wonder how long you cook this on a gas grill for medium raw?
amazing. i'm a brazilian professional bbq maker. It's so gooooooddd.
This looked like it turned out good. The steak looked moist & tender, albeit a little overcooked for my taste. But that's subjective. I do have a question though. Why not rotisserie it over a bed of hot royal oak lump charcoal without the lid? I would suspect a shorter cook like this needs a hotter direct temp to provide a better char. When I think of Brazilian steakhouses, I think of that char, that beautifully browned beef that seems to always be cooked wonderfully.
0:07 😂👍
Malcom. Hope all is well. Did this one with Tri Tip. 24 hour marinade. Awesome stuff.I'm going to have Stratton hit you guys up on facebook. Thanks for another good one.
Hey Guy y can grill for me any time. Love steak & i think i will try this as soon as it gets warm. only 36 degrees out. Love your videos💕
Malcom - Do you have to sharpen your knives very often to keep them that sharp? I have a set of J.A. Henckel's (German) knives, and they have to be sharpened more often than I like. I see a lot of guys using those whit plastic handle knives like in your video. Do they stay sharp longer? What's the secret?
They are cheaper.
You can get them at Sam's Club back with all the restaurant supplies. I love em'.... and they're cheap!
Everything written in video and summary points to using veg oil, you mentioned it and it looked like it, but at the end you said you used olive oil. That got me wondering why veg oil is the better choice? Thanks for the vids !!
I used vegetable oil, but you could use olive oil if you wanted to.
Anyone know where to get a rotisserie for a 26 inch Weber?
Ted Brandt cajunbandit.com. There you will find the rotisserie attachment for the 26 kettle.
I'm curious.... Why the water?
you look better with the glasses on IMHO!
The dog was looking for its steak near the end.
I have the exact Webber as you (other than mine comes with a counter, storage, wheels) and glad to have come across your page for tips on how to BBQ Brazilian style meats in it. Our 2kg sirloin tip roast split into two made for two great meals. Although we opted for a rub instead of the marinate (will try your method another day, it looks delish). Thanks for a great job demonstrating how these work and how one can make amazing churrasco in it.
Note for the other Brazilians out there: who cares that someone has added something other than salt to their meat? He doesn't proclaim to make traditional Braz BBQ - which, as great as it is, is rather dull compared to some of the amazing spices available. Maybe try expanding your minds a bit instead of being anal about it? Think you'd find you're missing out on some fun experimenting. And yes, I added just salt to a single piece but no one wanted more of it, when compared to the other pieces I made with Montreal steak rub and a good amount of chilly peppers. Yes, chilly!
May not find these in a rodisio in any churrascaria brasileira but everyone here agreed that it was far better than the salt only cut. Have fun churrascando.
Did you move, Malcom? Looks like Arizona to me.
I’ve got a question, I’ve got my steaks marinating is ok to leave these for 24 hour with this marinade?
I wouldn’t do it for 24, I’m no master at steaks but from my experience with thick cuts, 4-8 is fine as well as over night. I’ve done 24 and plus and found it not be where I want it as far as consistency and texture, but if you tried it let me know how it went!
OutrageousOutburst I wouldn’t recommend it, the meat got tougher and more chewy I read up on this after I did it lol so you are right in what you are saying probably 8 hours max is good
Thats still walkin
looks really good , but have rotisserie connected to my smoke and it really do go low and slow , so for all you pit master see if you connect a rotisserie to the smoker mmmmm good