Who cares how the brother talks,,,he's taken time out to show you how to grill Brazilian "picanha" for Gods Sakes ,,,,one of the 8th wonders of the world,,,,,,out of the kindness of his heart,,,,shut up and learn,,,,YOU WILL NOT REGRET IT,,,,
Awesome instructional video. If I close my eyes, you sound Australian sometimes, and Brazilian the other times. Cheers buddy, great cooks, great steaks.
Amazing walk through, thought his accent was so interesting you can hear the Latin spice but with an aussie twang. Very eloquent and well spoken though
This is the most informative of the Picanha videos I have watched. There seems to be a split of authority on whether to slice the steaks with or against the grain and I now understand that if you are doing it the traditional way - skewered over a spit, then sliced like shashlik or shwarmah - then it makes total sense to first cut along the fiber. But if you are grilling individual steaks over a grill, then you would want to slice against the grain initially. I am intrigued by the idea of rolling the fat cap around the skewered meat as they do here. I will to see if it makes a substantial difference in the steak. I am inclined to believe that it will.
Here in Brazil we cut the meat almost in the same way when we grill individual steaks. The only difference is thickness of the slices (it is less thick).
Hi Paul, you're so right...however, I watched hours of churrasquaria experts and none of them are on the same wave. For the sword way, some say that it should be cut against the grain, some say on the direction of the grain. However, for steaks, they are all unanimous, against the grain naturally. Now then, the steaks, it makes all the sense to cut them against the grain...but strangely enough, whenever you see a "half noon" cut on a picture from a Brazilian BBQ on a sword for picanha, you will notice the grain...I guess there's two schools for this one, on my opinion, meat no matter how thick, should always be cut against the grain.
They made a big deal of cutting with the grain first then against the grain after cooking. Unfortunately after cooking they cut with the grain a second time. Need to either explain this differently or reshoot the video guys. Ive seen a lot of videos where they make a big deal about this and no one is getting it right.
I thought you where supposed to do your final cut against the grain and first cut with the grain normally? And if you’re doing it rotisserie style you cut it against the grain from the beginning and then just shave it off
I can't help but notice. You said that initially you would cut the meat with the grain, and then after cooking you'd cut across the grain. But the cut we saw after the meat was cooked was in fact parallel to the initial cuts.
Tom Haflinger cutting after cooked won’t matter how, they usually cut this way in the traditional steakhouses as every slice is balanced in between meat+fat portion
If you look at the fibers in the final cut, it is against the grain. When doing skewers, picahna needs to initially be cut against the grain. This is the opposite of when Guga does it, because he always does them as steaks, which should initially be cut with the grain. Summary: When doing steaks, cut with the grain. When doing skewers, cut against the grain. Both result in the final cut being against the grain.
I sear it first in frying pan and then put it in the oven until 55 degrees centigrade. I do not cut it into pieces and I do not have a rotisserie. Any ideas?
What a great video, really excellent, but the most important bit he didn't mention.. how long did he actually cook it for and do they turn it or is it like a skewer spit roast?
Chris Legg I usually make picanha here in Brazil and there isn't two identical fires. You must be attempting waiting by the aspect of color - the meat must be around 40 cm from charcoal.
if you cut initial portions from the whole piece of meat along the fribes you fish as in this scenario to cut slices of meat from the sword, again, along the fibres, so although picanha is for definition a tender piece of meat, we can have better result if we first cut portions of picanha against the fibres, to end up with no resistance slices of meat to the bite..
nope, because of the salt crust which protect the meat from that problem...or if you want cut portions along the fibres at the end you should remove piranha steaks from the sword and cut slices against fibres
Aurelio Tieni I believe we should consider the fact that he's cooking it over charcoal grill and the crust is not the same as in a pan. Having said that ive seen picanha cuts against the fiber and they are generally more tender, but cutting like he did in the video can definitely achieve the same result. Not sure about the science of it, just saying from experience.
No need to salt further. Remember, they're knocking the salt off before they grill it. Myself, I don't have the spits, so I keep the picanha intact and leave kosher salt on the outside throughout the cook.
yes, add more salt, the salt comes off before serving by banging it off the meat, slice and repeat, only add more salt tho when you see the cut is turning to a rare. you don't want to over salt it.
Except they only use the small top cap muscle, cook over a wood fire, and typically serve it with chimichurri sauce which is a really great tasting sauce. With that said a good ribeye is hard to beat!
Apparently it's comparable to a Fillet Mignon because that specific part doesn't so much movement in its life, but it's much much cheaper. Picanha is supposed to be the greatest steak for its price.
I love Picanha. The ones I've had in the past also seem to have a garlic flavor profile in addition to the salt. Also, here in the US, I think the cut of meat is commonly referred to as a trip tip.
"add salt, set aside 15 minutes, brush the salt off"...brother behind ignores everything and goes straight for the flames hahaha
YES, Mr. Sausage King of Chicago! I caught that tooooo!!!!
Hes like yeah fucking right 😂 when we make tge same amout of money lol
you really sound Australian and Brazilian at the same time
Most interesting accent combo ever
Exsctly 😂
I was thinking this too 🤣
Who cares how the brother talks,,,he's taken time out to show you how to grill Brazilian "picanha" for Gods Sakes ,,,,one of the 8th wonders of the world,,,,,,out of the kindness of his heart,,,,shut up and learn,,,,YOU WILL NOT REGRET IT,,,,
Agree! they are awesome and very handsome!
Play at 1.5x speed… problem solved
He's more intelligible than the average Australian, that's for sure.
Awesome instructional video. If I close my eyes, you sound Australian sometimes, and Brazilian the other times. Cheers buddy, great cooks, great steaks.
Great instructional demonstration. Excellent !!!
Love this video! You're only the second TH-cam channel that I've ever subscribed to. One of the best videos on how to cook Picanha!
you sound like a mix between crocodile dundee and Ayrton Senna
Add sloth to the mix. So goddamn slow
yeah. gotta work that english up.
How many languages u speak? 🤔
Aussie/ Brazilian.
That's not a knife, this is a knife mate.
I came here to learn how to do something, I have no idea of what that thing was but this is the fourth time I've watched this video today.
Thank you. Great presentation.
Amazing walk through, thought his accent was so interesting you can hear the Latin spice but with an aussie twang. Very eloquent and well spoken though
This is the most informative of the Picanha videos I have watched. There seems to be a split of authority on whether to slice the steaks with or against the grain and I now understand that if you are doing it the traditional way - skewered over a spit, then sliced like shashlik or shwarmah - then it makes total sense to first cut along the fiber. But if you are grilling individual steaks over a grill, then you would want to slice against the grain initially. I am intrigued by the idea of rolling the fat cap around the skewered meat as they do here. I will to see if it makes a substantial difference in the steak. I am inclined to believe that it will.
Here in Brazil we cut the meat almost in the same way when we grill individual steaks. The only difference is thickness of the slices (it is less thick).
And the rolling fat cap around the skewered meat makes it way more juicier, because the fat don't fall too much on the ember and keeps around the meat
th-cam.com/video/5kLSy6bPWnk/w-d-xo.html
Hi Paul, you're so right...however, I watched hours of churrasquaria experts and none of them are on the same wave. For the sword way, some say that it should be cut against the grain, some say on the direction of the grain. However, for steaks, they are all unanimous, against the grain naturally. Now then, the steaks, it makes all the sense to cut them against the grain...but strangely enough, whenever you see a "half noon" cut on a picture from a Brazilian BBQ on a sword for picanha, you will notice the grain...I guess there's two schools for this one, on my opinion, meat no matter how thick, should always be cut against the grain.
only matters how you cut the end product. how you cut it before grilling is up to you
Dude thats a brasilan accent? Its sounds aussie and brasilero. So confused.
he said he was in Sydney
That's exactly what I was thinking. It was confusing the hell out of me until he said he was in Australia. It's like a complete hybrid of the two.
So what?
Thiago Lobato who asked you? Butthurt?
I heard he speaking Portuguese, so my guess is he's a Brazilian maybe from birth or being in AU since a very young age...
Wow ! Thanks, the gallery were amazed !! ;)
Nice walkthrough! I’ll be doing this on the Pit Barrel Cooker soon! Thanks!
They made a big deal of cutting with the grain first then against the grain after cooking. Unfortunately after cooking they cut with the grain a second time. Need to either explain this differently or reshoot the video guys.
Ive seen a lot of videos where they make a big deal about this and no one is getting it right.
These guys do it 100% correctly. Do a bit of research beyond watching a couple of Guga videos, lol.
@@B1itz haha hey dont make fun of Guga
@@MAP07070 love me some guga
Maaan thank you very much for the recipe, BBQ it today and it was awesome, taste is amazing
I love the dudes accent
Wow. Amazing
I thought you where supposed to do your final cut against the grain and first cut with the grain normally? And if you’re doing it rotisserie style you cut it against the grain from the beginning and then just shave it off
I miss the Double Bay restaurant so much. Are you working anywhere else?
Two hot chef, oh my
I can't help but notice. You said that initially you would cut the meat with the grain, and then after cooking you'd cut across the grain. But the cut we saw after the meat was cooked was in fact parallel to the initial cuts.
Tom Haflinger cutting after cooked won’t matter how, they usually cut this way in the traditional steakhouses as every slice is balanced in between meat+fat portion
Yup, he cut it the wrong way. Watch Guga's videos to learn how to do it right.
Yah he cut same direction. Be tougher meat eating that way for sure.
This is a great video, but you are correct.. the initial cut is incorrect.
If you look at the fibers in the final cut, it is against the grain. When doing skewers, picahna needs to initially be cut against the grain. This is the opposite of when Guga does it, because he always does them as steaks, which should initially be cut with the grain. Summary: When doing steaks, cut with the grain. When doing skewers, cut against the grain. Both result in the final cut being against the grain.
That bite was tuff af
Really liked your video
Love the Brazilian\Austrailian Accent
I sear it first in frying pan and then put it in the oven until 55 degrees centigrade. I do not cut it into pieces and I do not have a rotisserie. Any ideas?
Thanks for the lesson. I'll give it a go if i can find the right cut.
This is what they give you at Fogo de Chăo. Yum
There's four guys that love their job I bet.
Great job champ. You got another subscriber.
you are great......
Great!
i love his accent holy crap
ahhh...... You're killing me! Dang.....Picanha....sooo good!
Was fearing that skewer go through a hand!
all of my local stores in Las Vegas call this the petite sirloin roast.
Which kind of wood is best to use for grilling Picanha? Thanks
3:58 the way he slapped that meat
Your my pincaha hero!
I liked this video purely because my son's name is also mateo
Maybe the most interesting accent I’ve ever heard. Austuguese?
todd goslin he probably learned English in Australia
What a great video, really excellent, but the most important bit he didn't mention.. how long did he actually cook it for and do they turn it or is it like a skewer spit roast?
Chris Legg I usually make picanha here in Brazil and there isn't two identical fires. You must be attempting waiting by the aspect of color - the meat must be around 40 cm from charcoal.
It's on a rotisserie - you can see the skewer in the background rotating.
You will get a more tender piece if you cut against the grain.
xans kicked in @ 1:55
I’ll be making a video soon on how to make picanha at home on your grill!! This is awesome!!
Sucesso aí!
That meat looks guuud!
Damn that looks good
Where can I find edible rock salt? I can find sea salt and that Himalayan pink salt.
"Impórant"
Augusto Maule hahahahahahah pensei o mesmo
if i'm using gas grill what heat should it be and for how long ?
Thats some of the best meat in the world!
Sounds soo Aussie. ..awesome
limosine probably learned English in Australia
if you cut initial portions from the whole piece of meat along the fribes you fish as in this scenario to cut slices of meat from the sword, again, along the fibres, so although picanha is for definition a tender piece of meat, we can have better result if we first cut portions of picanha against the fibres, to end up with no resistance slices of meat to the bite..
If you grill with fibers cut the juices will leak.
nope, because of the salt crust which protect the meat from that problem...or if you want cut portions along the fibres at the end you should remove piranha steaks from the sword and cut slices against fibres
Aurelio Tieni I believe we should consider the fact that he's cooking it over charcoal grill and the crust is not the same as in a pan. Having said that ive seen picanha cuts against the fiber and they are generally more tender, but cutting like he did in the video can definitely achieve the same result. Not sure about the science of it, just saying from experience.
So tell me what americans know about meat and barbecue? Go eat some burguers. Aqui é BR porra
what is salt product?
Never heard of using the rump cap-always the sirloin cap as a Picanha.
They are the same thing. Outside of the US, sirloin = rump
Drunk cooking with Char & Co.
do I need to add more salt after I cut first layer of cooked picaña?
+sergio67k I have the same question
No need to salt further. Remember, they're knocking the salt off before they grill it. Myself, I don't have the spits, so I keep the picanha intact and leave kosher salt on the outside throughout the cook.
Yes u need to add more salt !
yes, add more salt, the salt comes off before serving by banging it off the meat, slice and repeat, only add more salt tho when you see the cut is turning to a rare. you don't want to over salt it.
sergio67k Don't add any salt after it has been done.
When is the next video on how to actually cook it?
Americans: oh so cut against the grain, got it .
🤣😬
Mack and Charlie if they were... Brizillian?
When Brazilians learn English in Australia
Da hora esse sotaque aussie - e da hora também ensinar (direito rs) os gringo a fazer picanha - porque já vi cada vídeo bosta da galera "ensinando" rs
Excellent job me all work as butcher head in dubai 👍
That grill must be turned on to 100 because it’s really hot in here. 🥵
Bravi ragazzi!!
O que aconteceu com vocés?
Hey, nice informative video. You know that those rock salt grains are not meant to be used directly, theyre for a salt grinder, right?
Wrong, its a traditional Brazilian way of seasoning Picanha. You can go and grind your salt for cooking in your kitchen.
Magic MIke Picanha XL
TRIM THAT MANE BRAINE!!!!!! BIATCH!!!!
I can't stop saying Picahna like I'm on Sous Vide! @sousvide
You mean sousvide everything?
Lets dooo eht
nice hat ! lol
What the name of the type of grill they use? Maybe something smaller but overall does anyone know the name?
This "Aussieleiro" accent is making me quite uncomfortable.
you know. people have accents when they speak more than their mother tongues. You should try it
Daniela dos Santos Silva eu posso falar português também meu amigo!
Jarrod Frankum yeah. Nowdays, with Google Translator, anybody could pretend it
Com certeza. Beleza!
Uncomfortable...but in a good way.
- Adam Sandler voice.
Why does he SLAP everything???? Hands, table, meat and probably stuff I missed....
Isso aí, ensina os gringos como se faz um bom churrasco de picanha ! Vlw
I bought this on a whim. I made a mistake. I won't do it again. What I intended this to be for is such a waste!
I keep hearing of the greatest steak ever, Brazilian Picanha. So I look I research only to find out it's top sirloin seasoned with salt, lmao.
Except they only use the small top cap muscle, cook over a wood fire, and typically serve it with chimichurri sauce which is a really great tasting sauce. With that said a good ribeye is hard to beat!
Apparently it's comparable to a Fillet Mignon because that specific part doesn't so much movement in its life, but it's much much cheaper. Picanha is supposed to be the greatest steak for its price.
No, not comparable to a tenderloin. It's just a better top sirloin.
@@ThePdxster correct sir!
Is this dude high or something? jeez
are you stupid? Jeez
Did I hurt your feelings bro ? :D
Just because he speaks with an accent? LOL you people are full of BS
roberees treintaycuatro but it's a veeeeeerrrryyyyyy sloooooooow accent 😁😁
Catchme Ifyoucan because his English isn’t perfect and Australians speak a little slower.
PICANHA >>> ALL OTHER STEAK CUTS!!!
why they treat the meat like they hate it? lol
perfecto
I love Picanha. The ones I've had in the past also seem to have a garlic flavor profile in addition to the salt. Also, here in the US, I think the cut of meat is commonly referred to as a trip tip.
dahveed284 tri tip is similar but not the same
Why is he so hot
picanha is over rated it doesnt evan have marbling i dont get the hype
and yet you ended up watching a video that shows how to cook it.... mmmmm very singular
Not even choice that meat looks like pork
and keep on shroomming!
WOOF
He’s got to be a murderer. He’s just fuckin odd
Talk faster
Sam Geurdi that’s how a lot of Brazilians talk when speaking English.
Bunch of nut cases
Trimming the fat?!?! You monster! what a waste
Raw fat
weird
Small doosh not nice man talk
dois br hsuahusha
You talk too much
@,.O omg. feed me
is this guy on pills or something