i appreciate the honesty we got from this video. so many cooking channels have everything go perfect and its nice to see authenticity from something not being as great as you hoped! still looked great Joe keep it up!
Same. Honesty is way better than exaggerated or generic "omg its soo good" reviews. As for picanha, just a brazilian name for sirloin, what do people expect?? Any reason to upcharge, because it's a foreign word. As for the sauce, I make all kinds of pesto or emulsions so yeah, its what I expected. It takes darker greens like Kale to get a strong green color.
Your honesty is a breath of fresh air. Unlike most TH-cam cooks who have hard drives full of imperfect cooks but forever hide them, you have the courage to show them and use them as teaching moments in the quest for awesomeness. Thank you!
I wouldn’t call my dish perfect by any means, just better than the first. I’m sure chefs or other cooks would and could make mine much better, but I just wanted to make a dish I was happy with. Thanks for watching!
Good on you for going back to the grill :) I've found Picanha and Tri-Tip are better around 135-140° - Now whip up some Chimichurri and that Korean newspaper flavored Sirloin will be on point!!!
Many many picanha videos on the internet, and many more inside the BBQ TH-cam community. I gotta say this video is definitely one that is finally going to get me to cook my first one! Banger video as always!
Same here. I’ve had a small one in the freezer for a while and this video is the one that pushed me over the edge to make it. It’s on the grill right now.
I like the 30 second rest because it also gives you a moment to check the temp off the heat. I sometimes push the searing too far because i like a good crust on my steak but then ill go over temp a little. Also love your calming style of editing and music. Reminds me of early babish videos. You're like bbq babish (i mean that with respect). Also trying out the recipe until you're happy with it is what he does as well. Which i know is way more work but i appreciate the effort and i think sets you apart from other bbq channels.
Joe this is one of the best cooking videos I’ve ever seen simply because you showed your own self correction! While most cooking/bbq channels would just act like whatever they made was simply incredible you showed us what it’s really like to be a cook. Learning to make your dish better by accepting that there may be problems with the first version you made. I’m stoked on this format! Thank you!
Awesome video! Experimentation is what makes cooking so fun. Here's what I typical do with picanha. After cutting to steaks, I like to reverse sear to 130 and then high heat char but flipping every 30 seconds, 2x per side. That seems to get the pull apart texture and a crisp crust. Also, I only season after cooking. I only do this with picanha but it works great when using maldon salt. That also adds to the mouthfeel. We slice the steaks, season and the whole party eats right off the board.
Joe - I love what you're doing on your channel. Very happy to see the next generation carrying the torch for educational content. I've been making green sauce for steaks for quite some time but will be trying some of your techniques on the next go at it.
Wow...I watch so many food channels and this is the first time I've ever heard a chef critique their own dish as if judging someone else's dish. Loved the honesty and now I'm a subscriber. All chefs say their dishes are perfect basically 100% of the time even when we can clearly see that visually the dish is off the mark.
Dang Joe... I appreciate a video like this and all the effort you went through. Love me a Picanha and will definitely be giving this second method a try. Thanks Joe
Thanks for the take on cooking temp and being truthful about your first try! Loved the technique for cooking. Will have to try next time I make picanha. Subscribed!
I was at Costco today and was going to buy some picanha. Will need to go back to get some now. The second sauce does look a lot better. Thanks for the recipe!
I did this method few times already , but i served them as a roast . With fat side down, scored the fat cap i dry brined it with rosemary salt over night , smoked it until internal temp hit 48c then let it rest a bit and sear over high heat until i get the crust i like , my personal fave
Very interesting to learn that medium rare is NOT, in fact, the "be-all-end-all" doneness preference for ALL steaks. Greatly appreciate the humility & willingness to learn on full display here. You, sir, are a barbecue explorer- we are happy to go on the journey of discovery with you! ❤
I'm from Italy and I can confirm that the second version of your salsa verde is a lot more like the original. Texture looks good and the ingredients are almost identical. There are regional variations, but usually we don't use dijon mustard, but we add bread crumbs and a couple of hard boiled egg yolks. The picanha looks very good too!
You are actually the 1st YT-er i see smoke a picanha as well. Ive been doing this for years now and all the "meatexperts" call me crazy yet people love it when i let them taste it. I do it a little differently though. I do let the picanha come up to temp to like a 100-110 while smoking or higher if i sear it as a whole. But i like to keep it on the low side. Slice steaks and then do a Real fast and REALLY hot sear. literally like 2x 20 sec each sidze blazing after ive colored the fatcap. That way there's a really good crust thats like half a mm thick with no grey band or carry over. Perfect medium rare everytime :) Also, i do like to brine my picanha overnight. I never found it to tasted cured but i do round the picanha out by cutting off the thinner pieces for skewers so maybe thats the difference. Will definetly try out your method though, and you earned a sub by smoking a picana ;)
I noticed the same issue you had btw, sometimes without reason a picanha is more chewy eventhough my cooking method is the same. Never cook it longer. it gets Less chewy when more rare i noticed! And/or thinner slices! like half or 1/3 of what you had. No way its gonna be chewy ;)
Knox awesome, love the investigation work you ve done, I m ejecutive Chef of a local steak brand in my country Ecuador, I made this Brand grow the last 10 years of my life and learned some stuff, growing every day, as a a chef, our best dish is PICANHA, we have made over 200 thousand kilograms of USDA Choice Picanha over the last 5 years and I ve made a ton of practical investigation of how to cook it perfectly, you got me inspired to share with you a litle secret,, the way you cut trhough the grain of meat, depends on how you will server it cooked and your goal should be that the client cut smoothly and soft becuase there is where the experience begins. Second the grain must not be cut and cooked "long" because the meat get stressed that way it shrinks on the cooking proces and thats it, hope this info is helpfull, love your work!, oh and sorry for my english, my firts lenguaje is spanish best wishes
Awesome man! You should try that cold grate technique from SnS. I put the grate on last minute, and then just spin to keep using the cold grate. Sear is better that way, and more even IMO. Thanks for the great content!
Nailed it. I agree looking back at my picanha cooks. I smoke and reverse sear mine. The ones that went over 130 it seemed better all around, I was puzzled by this
I wonder how would it be if you seared the whole pichana fat side after the smoking phase to completely render the fat (sort of like cooking duck breast) then cut it in steaks and cook how you did
Great video and some nice looking steaks! I've found with picanha the first 2 longer steaks are usually tougher than what is from the middle out to the small edge or point, so that might be something to keep in mind when comparing. Keep up the great vids Joe!
I agree - Picanha for me is a 135F sous vide meat or a little higher. Great video as usual, and thank you for not being yet another food blogger who says "the cross section is perfect, therefore the dish is perfect"
Hi Joe what was your final internal temp for the Medium rare and medium steaks? Like Guga I found my ideal final resting temp to be at 135F minimum and maybe more after searing for the best texture and eating on the Picanha while rare for a traditional steak cut was chewy as you said. This has been the case with the Denver steak as well. Picanha takes extremely well to sous vide: I do a cold smoke then sous vide to 135F with a final hard sear. Maybe you can compare those methods. Maybe those who like the rarer to medium rare versions are eating it Brazilian skewer style with much thinner slices. Love this content. Cheers!
Another great video Joe, I noticed the same thing as you, and I prefer my pichana cooked to medium. It really does something great for the texture and tenderness of it. I dont make salsa verde to serve with mine but I do make chimichurri (green or red) and it much more enjoyable when its has a chunky texture to it.
There is an alternative to searing the fat cap for the pichana steaks. I also have Slow-n-Sear. Place the steaks on the safe zone with the fat cap facing the coals and move it as close as possible without being directly over the fire. You want it next to the fire. The fat will start to render without flare ups. Move the steaks away as needed. You'll have to flip it once to get an even cook. Once the fat is rendered, then you can proceed to sear the steaks. Unfortunately, this does add extra time to the cook. Another tip for this is if you're cooking four steaks, move the charcoal basket to the middle creating two safe zones - one on each side. Just repeat the steps above. If this works, please make a video. 🙏
@@knoxavebbq I agree about cooking it properly. I’ve tried cooking it every which way as well. Best results for me have been reversed seared and sliced paper thin. My buddy is with his rotisserie
Every cut is different. I mean brisket for example. Haha. Just gonna keep experimenting and see what’s right for the overall dish. But yes, more ppl are seeing that which I’m happy about for sure. Thanks for watching!
In the comments, I see that you have seen the video from Guga on how to select the picanha. (get the smaller ones, and cut off the chewy part) I don’t cut off the chewy part as it still tastes good. I don’t think you need to cold smoke or reverse sear the picanha as much like the tri-tip it readily absorbs smoke. I use a Primo Oval XL kamado. I grill the picanha at what I call “chicken height”. (inverted racks with extension racks) The reason is the fat from the picanha dripping down into the fire will flair up pretty high. I’m probably at around 475 on the lid temperature gauge. They come out great. I usually add hickory or mesquite chunks to my natural lump charcoal. I may try your technique of grilling the fat next time in order to add more flavor. Sauces are nice I guess, but I’m a Texan. We use sauce sparingly, if at all.
In all my ignorance, I have been cutting my Picanha across the grain like jerky and it basically melts in your mouth. Who knew I was doing it wrong. I also believe it is crucial to slow cook it like reverse searing. I do this on a Traeger pellet smoker and flash it on the BBQ for a nice crust.
@@knoxavebbq You might want do do an experiment and cut steaks across the grain. Humour me. Because this is how many others cut Picanha. Its not like other cuts.
@@porcupinepete8110 i've seen it and ive tried it like they do in those Brazilian steakhouses. but when doing so, you have to slice it really thin. i personally wanted something that you could still cut thick and be tender.
@@knoxavebbq Thanks for your reply. It is sounding like I am being argumentative, but I am not referring to the steak house picanha on a skewer. I just watched a dozen videos butchering primals into steaks and it did not matter if they were doing Denvers or striploin or tenderloin. Without exception they all cut their steaks across the grain. All I can say is just try it. You have nothing to lose and can better educate your viewers . Cheers and good eating.
Agree that picanha really needs to be cooked slower. That's been my experience to date also. Cook slow....and then turn up the heat to get a nice crust.
I’m a firm believer that every piece of meat has an optimal internal temperature for perfect tenderness. Ordering it “rare” all the time because “medium” is overcooked isn’t always the answer.
Your salsa verde in my opinion may need some tomatillos and Mexican crema. That dejon was not going to work. Your second sauce is more chimichurri than salsa verde. I think I will give your experiment a try. I actually cook my steaks the exact same way you do, minus the smoking haha.
just because something is seasoned with salt and pepper doesn't mean it's seasoned like a brisket. haha. you can season chicken, eggs, fish, veggies with salt and pepper, but we wouldn't call that seasoning it like a brisket.
OK I LIKED ALOT OF THE STUFF YOU DID BUT THE SMOKING I WOULDNT A PICANHA IS A FIRE CRIPS STEAK I LIKED THE 2MINS COOKING 30SEC REST IM GOING TO ADD THAT TO MY COOKING BUT THE PICANHA IS A SOFT MEET IF YOU COOK IT A LITTLE LONGER TRUST ME IT CAN TAKE IT LIKE YOU SAW LOL BUT GOOD JOB
All of the youtube and IG influencer Cooks are to blame that cheap cuts have become unapproachable. Beef Ribs, Chuck, Flat Iron, Bavette, Skirt and Picanha all were not expensive 7-8 years ago..
If your picanha is tough, get a better quality cut. Proper picanha is as tender as fillet. And never buy a picanha that weighs more than 1.2kg, or it’s not just picanha. Always go for Argentinian or Uruguayan picanha. You will thank me later.
Picanha as any other meat, has to have high quality, otherwise it will not be great. The picanhas you used, are clearly not high quality pieces of beef, hence, very hard to be great. A picanha, the really good ones, should never go heavier than 1.2 kilograms. Also, the one you used carried over a small piece of another cut (I don't know the name of that in English) because it was beyond the third vein (if you carefully look the bottom of a picanha piece, there will be 3 veins - small holes where if you press, they will release a little bit of plasma), the picanha ends 1 inch after the third vein, everything beyond that point is not picanha.
Love your content, but im having to call BS to frozen coffee... No No No!! Im not even italian, bit its still a No. Frozen coffee is unacceptable in every scenario...
@@kiwan5425 not at all! Food is subjective. I just hope there’s something you were able to take away from it. I’m way is not the only way anyone should do anything.
i appreciate the honesty we got from this video. so many cooking channels have everything go perfect and its nice to see authenticity from something not being as great as you hoped! still looked great Joe keep it up!
Appreciate it! Just trying to keep it real with you all. Thanks for watching!
Same. Honesty is way better than exaggerated or generic "omg its soo good" reviews.
As for picanha, just a brazilian name for sirloin, what do people expect?? Any reason to upcharge, because it's a foreign word.
As for the sauce, I make all kinds of pesto or emulsions so yeah, its what I expected. It takes darker greens like Kale to get a strong green color.
I never leave comments, but this was a spot-on instruction video. I will be making this within the week. Thanks.
I appreciate that! Thanks so much. Let me know how it goes.
Your honesty is a breath of fresh air. Unlike most TH-cam cooks who have hard drives full of imperfect cooks but forever hide them, you have the courage to show them and use them as teaching moments in the quest for awesomeness. Thank you!
I wouldn’t call my dish perfect by any means, just better than the first. I’m sure chefs or other cooks would and could make mine much better, but I just wanted to make a dish I was happy with. Thanks for watching!
Good on you for going back to the grill :) I've found Picanha and Tri-Tip are better around 135-140° - Now whip up some Chimichurri and that Korean newspaper flavored Sirloin will be on point!!!
I got a good chimichurri recipe I’ll share soon
Love everything from the food, to the acknowledgement that we can all improve. Just keep cooking!
Just trying to be real with you all! Glad you enjoyed it!
Many many picanha videos on the internet, and many more inside the BBQ TH-cam community. I gotta say this video is definitely one that is finally going to get me to cook my first one! Banger video as always!
Wow. Thank you. That means a lot! I appreciate it
Same here. I’ve had a small one in the freezer for a while and this video is the one that pushed me over the edge to make it. It’s on the grill right now.
That feeling of slicing with a new knife is hard to beat. Also love the true look at cooking and making adjustments.
Appreciate it. I thought it was important to show!
I like the 30 second rest because it also gives you a moment to check the temp off the heat. I sometimes push the searing too far because i like a good crust on my steak but then ill go over temp a little. Also love your calming style of editing and music. Reminds me of early babish videos. You're like bbq babish (i mean that with respect). Also trying out the recipe until you're happy with it is what he does as well. Which i know is way more work but i appreciate the effort and i think sets you apart from other bbq channels.
Most definitely. It’s a really easy method! Thanks for watching.
@@knoxavebbq thanks Joe, I made the comment before I finished the video. And then edited more after I watched it all. Really love your channel man.
I have GOT to get me some Korean newspapers. My steaks are so good, I can't wait to see how even better they will be.
It’s the secret to my success. Haha
Joe this is one of the best cooking videos I’ve ever seen simply because you showed your own self correction! While most cooking/bbq channels would just act like whatever they made was simply incredible you showed us what it’s really like to be a cook. Learning to make your dish better by accepting that there may be problems with the first version you made. I’m stoked on this format! Thank you!
Appreciate it. Dont expect this format to always happen though! 😅
Gotta admire your drive for perfection. Can't wait to see what you'll create.
Idk about perfection. Just looking for better. Haha. Thank you for watching!
Awesome video! Experimentation is what makes cooking so fun. Here's what I typical do with picanha.
After cutting to steaks, I like to reverse sear to 130 and then high heat char but flipping every 30 seconds, 2x per side. That seems to get the pull apart texture and a crisp crust.
Also, I only season after cooking. I only do this with picanha but it works great when using maldon salt. That also adds to the mouthfeel. We slice the steaks, season and the whole party eats right off the board.
Appreciate you watching
Joe - I love what you're doing on your channel. Very happy to see the next generation carrying the torch for educational content. I've been making green sauce for steaks for quite some time but will be trying some of your techniques on the next go at it.
Appreciate you watching!
Wow...I watch so many food channels and this is the first time I've ever heard a chef critique their own dish as if judging someone else's dish. Loved the honesty and now I'm a subscriber. All chefs say their dishes are perfect basically 100% of the time even when we can clearly see that visually the dish is off the mark.
I have no reason to lie. And if the goal is make sure you and I become better cooks, this is important. WELCOME TO THE CLUB!!! 😁👍
Loved this video! It is always good to see why a particular way is better rather than just being told
Definitely wanted to give you all options!
Dang Joe... I appreciate a video like this and all the effort you went through. Love me a Picanha and will definitely be giving this second method a try. Thanks Joe
Appreciate it. Thanks for watching!
Thanks for the take on cooking temp and being truthful about your first try! Loved the technique for cooking. Will have to try next time I make picanha. Subscribed!
Appreciate it! Please check out my older videos!
Wow, finally an honest TH-cam chef. I watch chef after chef claim every dish they make a knockout! Keep of with the honest takes… I’m here for it.
I tried to be as critical as possible. I don’t think that most cooks are honest, but not when you’re making something for the first time
Nice work Joe, this video had excellent detail and was truthful and inspiring.Thanks!
Appreciate it. Thanks for watching
i really enjoy your videos from the step by step to the realnest from not happy wirh outcome and now i need to find me a pink fan
Appreciate it. Just wanted to be real with you guys.
Excellent video. I liked the feeling of learning along with you. I'll be making my next picanha medium.
Awesome! That’s the feeling I wanted to present.
I was at Costco today and was going to buy some picanha. Will need to go back to get some now. The second sauce does look a lot better. Thanks for the recipe!
Haha. Do it. Let me know how it is.
GREAT Video!
Love how you got revenge on that first dish!
Interesting about the med rare vs med temp too.. You can really see a difference.
I did this method few times already , but i served them as a roast .
With fat side down, scored the fat cap i dry brined it with rosemary salt over night , smoked it until internal temp hit 48c then let it rest a bit and sear over high heat until i get the crust i like , my personal fave
Sounds delicious
Very interesting to learn that medium rare is NOT, in fact, the "be-all-end-all" doneness preference for ALL steaks. Greatly appreciate the humility & willingness to learn on full display here. You, sir, are a barbecue explorer- we are happy to go on the journey of discovery with you! ❤
Appreciate it! I’m glad to have you along for the journey.
Agreed. Thank you for showing us your process.
Appreciate you watching!
I'm from Italy and I can confirm that the second version of your salsa verde is a lot more like the original. Texture looks good and the ingredients are almost identical. There are regional variations, but usually we don't use dijon mustard, but we add bread crumbs and a couple of hard boiled egg yolks.
The picanha looks very good too!
Interesting! I’ve never heard of that before. I’ll have to give that a try. Thank you for sharing!
Thats a beautiful knife! That medium steak is cooked perfectly bro! Very nice cook!
Yea. The knife was fun to use. Haha. Thanks so much for watching!
This is one of the best videos you’ve ever done. I can’t wait to cook another Picanha now!
I appreciate that. Means a lot. Thanks for watching
You are actually the 1st YT-er i see smoke a picanha as well. Ive been doing this for years now and all the "meatexperts" call me crazy yet people love it when i let them taste it. I do it a little differently though. I do let the picanha come up to temp to like a 100-110 while smoking or higher if i sear it as a whole. But i like to keep it on the low side. Slice steaks and then do a Real fast and REALLY hot sear. literally like 2x 20 sec each sidze blazing after ive colored the fatcap. That way there's a really good crust thats like half a mm thick with no grey band or carry over. Perfect medium rare everytime :) Also, i do like to brine my picanha overnight. I never found it to tasted cured but i do round the picanha out by cutting off the thinner pieces for skewers so maybe thats the difference. Will definetly try out your method though, and you earned a sub by smoking a picana ;)
I noticed the same issue you had btw, sometimes without reason a picanha is more chewy eventhough my cooking method is the same. Never cook it longer. it gets Less chewy when more rare i noticed! And/or thinner slices! like half or 1/3 of what you had. No way its gonna be chewy ;)
I think there are a bunch of smoked picanha videos out there. I just wanted mine to be just a little different. Sounds like you got it down.
Well done Joe. Havent tried Picanha before, this is one to try for sure with the 2nd version of the salsa verde
Yes. It’s legit! Thanks for watching
This was a great video! Keep bringing the amazing content.
The rework made me subscribe, you’re rad. Thank you for your efforts.
Haha. Appreciate it! Welcome to the club
I like your second attempt with the picanha and the salsa verde better. I agree about making things better. Cheers, Joe! 👍🏻👍🏻✌️
Appreciate it! Thanks for watching
Great video! Love the approach, and the picanha is gorgeous.
Appreciate it
Knox awesome, love the investigation work you ve done, I m ejecutive Chef of a local steak brand in my country Ecuador, I made this Brand grow the last 10 years of my life and learned some stuff, growing every day, as a a chef, our best dish is PICANHA, we have made over 200 thousand kilograms of USDA Choice Picanha over the last 5 years and I ve made a ton of practical investigation of how to cook it perfectly, you got me inspired to share with you a litle secret,, the way you cut trhough the grain of meat, depends on how you will server it cooked and your goal should be that the client cut smoothly and soft becuase there is where the experience begins. Second the grain must not be cut and cooked "long" because the meat get stressed that way it shrinks on the cooking proces and thats it, hope this info is helpfull, love your work!, oh and sorry for my english, my firts lenguaje is spanish best wishes
Love it! Thanks for sharing your experience!
Awesome video MJY, love Cometeer, been using them for years.
Appreciate it! Yea, it’s so much better than I thought it would be
I have to say I do love my Cometeer coffee. Can’t wait to try this technique. When are you coming back to Dallas???
Don’t have any plans for the near future.
Awesome man! You should try that cold grate technique from SnS. I put the grate on last minute, and then just spin to keep using the cold grate. Sear is better that way, and more even IMO. Thanks for the great content!
It works, but I would just rather flip with tongs. Haha.
Nailed it. I agree looking back at my picanha cooks. I smoke and reverse sear mine. The ones that went over 130 it seemed better all around, I was puzzled by this
We live and we learn!
I wonder how would it be if you seared the whole pichana fat side after the smoking phase to completely render the fat (sort of like cooking duck breast) then cut it in steaks and cook how you did
Haven’t done it before, but if you try it let me know how it is!
@@knoxavebbqlooks like @chefsteps just dropped the video 🤣
Great video and some nice looking steaks! I've found with picanha the first 2 longer steaks are usually tougher than what is from the middle out to the small edge or point, so that might be something to keep in mind when comparing. Keep up the great vids Joe!
Definitely. Appreciate you watching!
I agree - Picanha for me is a 135F sous vide meat or a little higher. Great video as usual, and thank you for not being yet another food blogger who says "the cross section is perfect, therefore the dish is perfect"
I’m always trying to get better. I’ll probably even tweak this dish even more in the future. Haha. Thanks so much for watching!
Hi Joe what was your final internal temp for the Medium rare and medium steaks?
Like Guga I found my ideal final resting temp to be at 135F minimum and maybe more after searing for the best texture and eating on the Picanha while rare for a traditional steak cut was chewy as you said. This has been the case with the Denver steak as well. Picanha takes extremely well to sous vide: I do a cold smoke then sous vide to 135F with a final hard sear. Maybe you can compare those methods.
Maybe those who like the rarer to medium rare versions are eating it Brazilian skewer style with much thinner slices. Love this content. Cheers!
Need Korean newspaper in my life!! 👨🏻🍳
check your parents' front door and see if it gets dropped off. hahaha.
Awesome video, Joe. I guess I need to ask my Ulma-nim for some more Korea newspapers... lol
Gots to have it!
Another great video Joe, I noticed the same thing as you, and I prefer my pichana cooked to medium. It really does something great for the texture and tenderness of it. I dont make salsa verde to serve with mine but I do make chimichurri (green or red) and it much more enjoyable when its has a chunky texture to it.
I usually do too, but I wanted to mix it up. It was great!
Looks good Joe! I don’t normally like smoke on steaks but I’ll give this a try. Agee with picanha being great at medium doneness
Yea it was much better.
Great Video! Interesting on the Medium result, did you take it to 145 degrees? Though you're missing the Amazon link to buy Korean newspaper!
My boy EARNED that like.
Appreciate it
There is an alternative to searing the fat cap for the pichana steaks. I also have Slow-n-Sear. Place the steaks on the safe zone with the fat cap facing the coals and move it as close as possible without being directly over the fire. You want it next to the fire.
The fat will start to render without flare ups. Move the steaks away as needed. You'll have to flip it once to get an even cook. Once the fat is rendered, then you can proceed to sear the steaks. Unfortunately, this does add extra time to the cook. Another tip for this is if you're cooking four steaks, move the charcoal basket to the middle creating two safe zones - one on each side. Just repeat the steps above.
If this works, please make a video. 🙏
👍 appreciate it. Thanks for watching!
Great video! And love the honesty!!!
Appreciate you watching!
You would make Guga proud excellent work
I sure hope so. Thanks for watching
Damn, Joe put the work in on this one.
I wanted to get it right. Haha. Thanks for watching!
Gotta try slicing it paper thin like they do in Brazilian steak houses and also if you can. Cook it on a rotisserie. Only way to truly enjoy it.
I don’t think you have to if you cook it properly, but I do like that version as well.
@@knoxavebbq I agree about cooking it properly. I’ve tried cooking it every which way as well. Best results for me have been reversed seared and sliced paper thin. My buddy is with his rotisserie
Agreed on the slice size. Needs to be much thinner.
i have no problem with medium well because of fat cap. i did not like medium rare picanha often.
The best sauce to eat with picanha is Vinagrete. Besides it, in Brazil we eat with Farofa.
👍
Looks amazing mate
Liked and subbed. Great approach! I’m looking forward to hearing more from you.
appreciate it! in the mean time, please check out my other videos. a lot of good information for you there!
SOLID job! So it sounds like you prefer Picanha in medium versus medium rare?
Correct! Thanks for watching!
I use the Guga method... Sous Vide followed by a quick sear, does not disappoint.
Gugas the man. Unfortunately I do not have a sous vide
Using korean newspaper twice for flavor as a secret.
Never thought of that. Brilliant.
Me korean btw
Devil is in the details
Nice video. I laughed at the Korean Newspaper for extra flavor. Is that Kimchi or bulgogi flavor?
Nice work, try cutting the steaks across the grain, the muscle will contract in the cook if sliced along the grain
Great video. You didn't talk much about the flavour smoking it first added. Was it a worthwhile step to take? Cheers!
I thought so! You might need to do a full 2 hours, but a bit of cold smoke I thought was nice
Great video. There seems to be a new realization that for some steals, cooked to 139 F results in more tender steaks than cooked to 135 F
Every cut is different. I mean brisket for example. Haha. Just gonna keep experimenting and see what’s right for the overall dish. But yes, more ppl are seeing that which I’m happy about for sure. Thanks for watching!
In the comments, I see that you have seen the video from Guga on how to select the picanha. (get the smaller ones, and cut off the chewy part) I don’t cut off the chewy part as it still tastes good. I don’t think you need to cold smoke or reverse sear the picanha as much like the tri-tip it readily absorbs smoke. I use a Primo Oval XL kamado. I grill the picanha at what I call “chicken height”. (inverted racks with extension racks) The reason is the fat from the picanha dripping down into the fire will flair up pretty high. I’m probably at around 475 on the lid temperature gauge. They come out great. I usually add hickory or mesquite chunks to my natural lump charcoal. I may try your technique of grilling the fat next time in order to add more flavor. Sauces are nice I guess, but I’m a Texan. We use sauce sparingly, if at all.
Sounds like you got it down! Thanks for watching
For the algorithms bay bay!!!
appreciate it!
In all my ignorance, I have been cutting my Picanha across the grain like jerky and it basically melts in your mouth. Who knew I was doing it wrong. I also believe it is crucial to slow cook it like reverse searing. I do this on a Traeger pellet smoker and flash it on the BBQ for a nice crust.
If you could the picanha whole and don’t cut it into steaks, what you did would be the way to go. So it all depends on how you decide to serve it.
@@knoxavebbq You might want do do an experiment and cut steaks across the grain. Humour me. Because this is how many others cut Picanha. Its not like other cuts.
@@porcupinepete8110 i've seen it and ive tried it like they do in those Brazilian steakhouses. but when doing so, you have to slice it really thin. i personally wanted something that you could still cut thick and be tender.
@@knoxavebbq Thanks for your reply. It is sounding like I am being argumentative, but I am not referring to the steak house picanha on a skewer. I just watched a dozen videos butchering primals into steaks and it did not matter if they were doing Denvers or striploin or tenderloin. Without exception they all cut their steaks across the grain. All I can say is just try it. You have nothing to lose and can better educate your viewers . Cheers and good eating.
@@porcupinepete8110 oh no. I didn’t see it as argumentative at all! I think I will give it a try. Thanks!
@knoxavebbq I love this video. I wonder if anyone takes you seriously with your humor about korean newpaper flavor bomb 😂
But I’m being serious! That’s my secret!
Agree that picanha really needs to be cooked slower. That's been my experience to date also. Cook slow....and then turn up the heat to get a nice crust.
I’m gonna try another way just for fun later.
Korean newspaper is clearly the hidden secret behind great bbq...lol
It is but ppl don’t believe me. I’m actually not that good of a cook. 🤷♂️
bro respect!
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adding a second like for the second cook!
Appreciate it!
Rotisserie with reverse seer is the way to go imo.
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Well depends on where your from,Cold smoking can mean something different. It's 30 below zero but damn it I'm smoking a brisket.
Yup. That’s me in Chicago in the winter
Probably a good candidate for sous vide?
Could be. I don’t have one though. Haha
I’m a firm believer that every piece of meat has an optimal internal temperature for perfect tenderness. Ordering it “rare” all the time because “medium” is overcooked isn’t always the answer.
I agree. Brisket for example. No medium rare. Haha
Get picanhas 2 to 3 pounds MAX, after the third vein it is no longer picanha, guga foods explains it very well
Yup. I’ve seen the video as well. This was didn’t have the vein. It was still all picanha.
Wild Fork has the best Picanha try the grass fed.
Gr8 steak technique-Str8
Appreciate it!
Your salsa verde in my opinion may need some tomatillos and Mexican crema. That dejon was not going to work. Your second sauce is more chimichurri than salsa verde. I think I will give your experiment a try. I actually cook my steaks the exact same way you do, minus the smoking haha.
It’s an Italian salsa verde, not Mexican.
@@knoxavebbq ah, makes sense now.
Picahna doesn’t need to be seasoned like a brisket. It’s already flavorful with just salt and a pinch of pepper.
just because something is seasoned with salt and pepper doesn't mean it's seasoned like a brisket. haha. you can season chicken, eggs, fish, veggies with salt and pepper, but we wouldn't call that seasoning it like a brisket.
@@knoxavebbqthat amount of seasoning is simply not needed on a picahna it shines on its own
Where can I get Korean newspaper from?
I’m sorry. I can’t share that information.
Cook a brisket with a pellet smoker
If someone sends me one for free maybe. I’m definitely not buying one with my own money. Haha
Picanha becomes LESS tender the more you cook it... in my experience. Making it rare to blue rare is my favorite way of cooking picanha.
Ummmm that with any thing you cook….😂
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The effort put on to hide the flavour of the meat is outrageous
sorry to disappoint. thanks for watching.
OK I LIKED ALOT OF THE STUFF YOU DID BUT THE SMOKING I WOULDNT A PICANHA IS A FIRE CRIPS STEAK I LIKED THE 2MINS COOKING 30SEC REST IM GOING TO ADD THAT TO MY COOKING BUT THE PICANHA IS A SOFT MEET IF YOU COOK IT A LITTLE LONGER TRUST ME IT CAN TAKE IT LIKE YOU SAW LOL BUT GOOD JOB
thanks for watching
maybe try cutting it 1 inch thick next time
For other purposes I would, but not this one. Thanks for watching!
Stop telling people about Picanha! When Costco first carried the two-pack it was like $40-45. Now it’s closer to sixty😉
Whoops! Sorry. Haha. I blame Guga. 😅
When you order from Wild Fork you dont get to pick your meat.....
I went in person.
All of the youtube and IG influencer Cooks are to blame that cheap cuts have become unapproachable. Beef Ribs, Chuck, Flat Iron, Bavette, Skirt and Picanha all were not expensive 7-8 years ago..
I think social media is one element, but farms and butchers also want people to know about these cuts because they need to make money too.
Chimichurri> salsa verde
I like both
Never trust a grilling from some capsule coffee drinker 😁. Just a joke .
If your picanha is tough, get a better quality cut. Proper picanha is as tender as fillet. And never buy a picanha that weighs more than 1.2kg, or it’s not just picanha. Always go for Argentinian or Uruguayan picanha. You will thank me later.
No green sauce in steak please ... 😢
hahaha. ok. you do you.
Good video, you just need to learn how to hold a fork. That’s important if you presenting videos to the public.
Picanha as any other meat, has to have high quality, otherwise it will not be great. The picanhas you used, are clearly not high quality pieces of beef, hence, very hard to be great.
A picanha, the really good ones, should never go heavier than 1.2 kilograms. Also, the one you used carried over a small piece of another cut (I don't know the name of that in English) because it was beyond the third vein (if you carefully look the bottom of a picanha piece, there will be 3 veins - small holes where if you press, they will release a little bit of plasma), the picanha ends 1 inch after the third vein, everything beyond that point is not picanha.
👍 thanks for watching
Love your content, but im having to call BS to frozen coffee... No No No!! Im not even italian, bit its still a No. Frozen coffee is unacceptable in every scenario...
Sorry. But it was pretty good.
@@knoxavebbq Cheers bro for this. Admitted: trying is always a winner, an sometimes you find somethig suprising!
I don't like that flame-cancer technique. GL. 😅
Haha. I get it. To each their own. Thanks for watching
@knoxavebbq Sorry, it's just my opinion. Don't be offended. Other than the flame grilling, I love it. 😉
@@kiwan5425 not at all! Food is subjective. I just hope there’s something you were able to take away from it. I’m way is not the only way anyone should do anything.